Have you jumped on the Biscoff bandwagon yet? I became a fan of the cookies years ago, when I first ate them on a Delta flight. I even ordered Biscoff cookies online before they were in my local stores. However, I was a little slow to catch on to Biscoff spread. My cousin, Cindy made a scrumptious pie at Christmas with Biscoff spread and I have been a fan since!
I have been trying recipes for cut-out cookies for years and I have thrown out many batches of them. When I saw the title of this recipe, and realized I had all of the ingredients on hand I tried them immediately. They were DEE-LICIOUS!!! I am thrilled beyond belief that I finally have a cut-out cookie recipe that doesn’t taste like cardboard!
This is probably considered a medium-size cookie cutter and I was able to get 20 cookies from this recipe. It’s incredibly easy with no refrigeration required! You don’t even need to flour the board to roll them out! Use parchment paper on top and bottom of the dough to prevent sticking. Also the addition of cornstarch is genius! These cookies are slightly crispy along the edges and slightly soft in the middle…just perfect!! They hold up nicely when decorated. I have added tips for the icing and decorating to the icing recipe.
- 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.
- 2 tbsp. meringue powder
- ¼ c. water
- ½ tsp. vanilla extract
- 1 tbsp. shortening
- 1 tbsp. light corn syrup
- 3½ to 4 c. sifted confectioner's sugar
- Whip the meringue powder and water on high-speed of an electric mixer, fitted with a wire whisk, for several minutes, until it's fluffy and peaks form.
- Add vanilla extract, shortening, and corn syrup and mix to combine.
- Gradually add confectioner's sugar to desired consistency.
- Decorate cookies. Place cookies on cooling racks and allow to air dry for 24 hours.
TIPS:
Icing must be at the correct consistency. I found that I needed to thin this icing slightly. For outlining thin just slightly, remove about ¼ of the icing and set aside, then continue adding water until you reach the correct consistency for flooding. You'll want the icing that you use to outline the design to be slightly thicker than the icing you use for flooding. Since I'm new to decorating I like to use a #3 or #4 tip for decorating.
I found this tip online at sweetopia.com.: The trick to make sure icing is just right for flooding is called the "10 Second Rule". Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth anywhere between 5 to 10 seconds, then your icing is ready to use. If it takes longer than approximately 10 seconds, the icing is too thick. Slowly add water, a teaspoon at a time. If your icing surface smooths over in less than 5 to 10 seconds, it is too runny. Mix your icing longer and slowly add in more soften confectioner's sugar to thicken.
If you are like me and don't have a steady hand, rest your elbow on something steady. Also, put your pan of cookies on top of a a few books or container to raise them up to a comfortable level for decorating.