Biscoff Cut-Out Cookies
- ½ c. cold unsalted butter, cubed
- ½ c. Biscoff Spread
- ¾ c. light brown sugar
- 1 egg
- 1 tsp. kosher salt
- 2 c. all-purpose flour
- ¼ c. cornstarch
- Preheat oven to 375°F. Line baking sheets with parchment paper, set aside.
- Cream butter, Biscoff spread, and light brown sugar together using an electric mixer.
- Add the egg and mix until combined.
- Mix the salt, flour, and cornstarch in a separate bowl and all in thirds. Mix only until incorporated.
- Roll dough ¼-inch thick between two sheets of parchment paper. Cut out shapes and place on prepared pans.
- Bake at 375°F for approximately 10 minutes or until slightly browned around edges.
- Remove from oven. Cool on pan a few minutes then remove to a cooling rack to cool completely. Decorate cookies after they have cooled completely.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/biscoff-cut-out-cookies-with-royal-icing/
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