Go Back
+ servings

Biscoff Blossom Cookies

A delicious cookie from the new cookbook, The Biscoff Cookie & Spread Cookbook, by Katrina Bahl. Reprinted with permission.
Servings 36 Cookies


  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 3/4 cup Creamy Biscoff Spread
  • 2/3 cup brown sugar packed
  • 1 egg
  • 1 tsp vanilla extract
  • Granulated sugar
  • 36 chocolate candies


  • 1. Whisk together flour, baking soda, and salt. Set aside.
  • 2. In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, cream butter, Biscoff Spread, and brown sugar for two minutes until light and fluffy.
  • 3. Add egg and vanilla, followed by the dry ingredients. Mix well. Cover bowl with plastic wrap. Chill dough for at least 30 minutes, up to 1 hour.
  • 4. Preheat oven to 375 degrees F. Remove wrappers from chocolates.
  • 5. Using a cookie scoop, shape dough into 1-inch balls and roll in granulated sugar. Place on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes. Immediately press a chocolate into center of each cookie.
  • 6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.