Biscoff Soft Cookies

Supplies:

*2 half baking sheets, 2 Baking Mats like Silpats or Parchment Paper, but you can use 1 of each but I like the cookie sheets to be cooled for each batch

*3 tablespoon Cookie Scoop

Ingredients:

*1 cup Olive Oil Plant Based Butter, slightly softened at room temperature

*1/4 cup Cookie Butter like Biscoff Cookie Butter

*1 and 1/4 cup Brown Sugar

*1/4 Sugar

*2 Large Eggs, room temperature

*1 tablespoon Vanilla Extract

*3 and 1/2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Kosher Salt or Sea Salt

*6 Biscoff Cookies, finely crushed (I used a mini food processor)

Frosting

*1/2 cup Olive Oil Plant Based Butter, slightly softened at room temperature

*1/4 cup Cookie like Biscoff Cookie Butter

*1 tablespoon Vanilla Extract

*4 cups Powdered Sugar

*1/4 cup Water

*6 Biscoff Cookies, crushed and save some for topping

Recipe adapted from Kelsey Dirty Dishes Messy Kisses

Cookie Directions:

Wet Ingredients:

Cream together in a bowl the butter, cookie butter, brown sugar and white sugar. Add 1 egg at a time mixing, then add vanilla, mixing until combined.

Dry Ingredients:

Then in a separate bowl with a sifter: Add the flour, baking powder, baking soda, salt and sift into bowl and stir in crushed Biscoff cookies.

Slowly add 1 cup of the dry mixture to the wet mixture stirring until combined.

Scoop cookies onto a cookie sheet using a 3 tablespoon cookie scoop. Bake at 350*F. for 10 to 12 minutes. Allow to cool 2 minutes on baking sheet before removing to cooling rack. Cool completely before frosting.

Frosting Directions:

Use a hand mixer, mix together in a bowl the butter and powdered sugar adding 1/2 a cup at a time alternating with the water mixing until combined and smooth. Stir in cookie crumbs.

Frost the cooled cookies and sprinkle on cookie crumbs as desired.

Note: I like to chill the cookies about 15 to 20 minutes before serving.

Enjoy!

Lindy