Description

Sourdough Biscoff Cookies combine the tangy fermented notes of sourdough with the deep caramelized spice of Biscoff, resulting in a unique cookie experience that is both nostalgic and innovative.

Ingredients

Scale

1/2 cup Unsalted Butter
1/2 cup Biscoff (Speculoos) Cookie Butter
1/2 cup Granulated White Sugar
1/2 cup Light Brown Sugar
1/2 cup Sourdough Discard
1 Large Egg
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Sea Salt
6–8 Biscoff Cookies

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Instructions

Cream the softened butter, Biscoff spread, white sugar, and brown sugar in a mixing bowl for about 3 minutes
Add the sourdough discard, egg, and vanilla extract, and beat until pale and fluffy
Sift together flour, baking soda, and sea salt in a separate bowl, then gradually mix into the wet ingredients
Fold in crushed Biscoff cookies gently with a spatula
Chill the dough for at least 30 minutes
Preheat oven to 350°F (175°C) and prepare baking sheets
Form balls from the dough and place them on prepared sheets
Bake for 10 to 12 minutes or until edges are golden brow
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack

Notes

Chilling the dough is crucial to prevent excessive spreading during baking.

Using a digital scale for measuring ingredients can improve accuracy.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185 kcal
Sugar: 14g
Sodium: 115mg
Fat: 9g
Saturated Fat: 4.5g
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 24g
Fiber: 0.6g
Protein: 2.2g
Cholesterol: 18mg