Imitation Biscoff Cookies
This blog is a balance of thoughts and cooking ... and until I document all the cooking ... it's hard to document the thoughts. So, it's like nobody wins unless I'm up-to-date and considering that I never documented the three different types of chicken I made over the summer ... or the bacon jam from last Spring. I might be losing.
Moving on. During this past December and January, I found myself on a few Delta flights to Ohio. Prior to joining this project, I had heard my coworkers rave about "Biscoff" cookies. I had no idea what they were talking about but given my ability to binge eat crackers and inability to turn down food ... I was game to give them a shot. Turns out, they are great.
For the first trip, I respectfully only took one package of cookies each way. After that manners and dignity went out the window... and I might have actually had 3 packages one flight. It'd be embarrassing if I cared, but I don't. Those suckers are good ... and apparently other people think so too. I know this because I was able to find this recipe for imitation Biscoff cookies.
Just like most replicas, this is not the same as Biscoff cookie. I could eat about 8 Biscoffs without even blinking an eye ... never mind how many spoonfuls of the Biscoff spread. HELLO. But these homemade gems? I'm good with one or two. They are little heartier in weight and I haven't quite got the flavor profile right. Part of me wants to blame the fact that they come out of a North End kitchen as opposed to a machine in a factory.
Since these are a shortbread like cookie, you can't really get away with just dropping the dough on a sheet. You need to really roll it out and use cookie cutters .... OR .... do what I did. During the refrigerator portion, I rolled it into a log with some wax paper and then just treated it like a slice and bake cookie. WIN.
Another recommendation? Smother a cookie in Nutella. Just like bacon, everything is better with nutella including these cookies.
Here's how it goes.
(Step 1) In a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and set aside.
(Step 2) In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.
(Step 3) With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.
(Step 4) Refrigerate the dough for at least half an hour.
(Step 5) When the dough is thoroughly chilled, preheat the oven to 350F.
(Step 6) Cut the cookies and lay on the baking sheet.
EAT
Adapted from this recipe
Shopping List
2 cups all purpose flour
1 Tbsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 tsp pure vanilla extract
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