These Biscoff Cloud Cookies are soft and thick, and made with the amazing taste of Biscoff Spread. Cloud cookies are perfect for anything from afternoon snacks to family get togethers. You can make this simple dessert recipe in just 15 minutes!
Ok you guys.
I know this is probably a silly question, because we’re friends and all that jazz, but you’ve tried Biscoff Spread, right?
RIGHT???
Baking Easy Dessert Recipes With Biscoff
If the answer is no, run don’t walk to the supermarket or hop over to amazon and buy at least 2 jars. One for baking with and one for eating with a spoon. Trust me, I know what I am talking about.
Ok, now that we’ve gotten THAT out of the way, let’s talk…Biscoff is pretty much the most delicious thing ever. They serve the cookies on Delta flights (score!), but the spread is like STRAIGHT TO THE VEIN goodness. Seriously y’all, do it.
Anyhow, what’s even more epic is that Katrina from In Katrina’s Kitchen wrote a whole dang book about Biscoff!!I am talking recipe after gorgeous recipe using Biscoff Spread and cookies. It’s like a dream come true.
When I got the book, I flipped through Katrina’s gorgeously photographed recipes and dog-eared almost every page! Honestly, I can see this book as being the perfect gift, along with a jar or two of Biscoff Spread…I mean, right?
Anyhow, let’s get this party started with these AMAZING Biscoff Cloud Cookies!!
These cookies bake up tall and soft, and are packed with Biscoff flavor…
I mean…
I used a 2 Tbsp sized Cookie Scoop to portion them out evenly…
They don’t spread too much when they’re baking, staying nice and tall…and soft in the middle!!
See?
So yeah, LOVE this book for real. Go get you one!
And hop over to Katrina’s site for loads of sweets and all the details about her book!
Print
- Prep Time: 7 mins
- Cook Time: 8 mins
- Total Time: 15 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Biscoff Cloud Cookies are soft and thick, and made with the amazing taste of Biscoff Spread. Cloud cookies are perfect for anything from afternoon snacks to family get togethers. You can make this simple dessert recipe in just 15 minutes!
recipe from The Biscoff Cookie and Spread Cookbook
Ingredients
- 1/2 cup butter, room temperature
- 1/3 cup creamy Biscoff Spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 2 cups flour
Instructions
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together butter, Biscoff Spread and both sugars about 2 minutes.
- Add in egg and vanilla and mix until combined.
- With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
- Turn mixer to low and add in flour, mixing until dough comes together.
- Using a cookie scoop (I used my 2 Tbsp scoop) drop dough onto prepared baking sheet, about 2 inches apart. Dough won’t spread too much.
- Bake for 8 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9 g
- Sodium: 56.4 mg
- Fat: 4.2 g
- Carbohydrates: 17 g
- Protein: 2.4 g
- Cholesterol: 7.8 mg
I think these will become a seasonal go-to! I used Trader Joe’s Cookie Butter (for those who asked about this option – it tastes like Christmas in a jar to me)! We overcooked the first batch, and I thought they were too sweet and the cookie butter flavor didn’t come through strong enough for my preference, so we tried them again this weekend as a Valentine’s “Cloud 9” treat (had to make them early to send some to my husband who’s deployed so I popped them in the freezer – his just for a day or two so they travel better and ours to wait for the 14th – will update how that worked since I saw several asked in the comments) but the sampling we did was delish! For this batch I cut the sugar to 1 cup and used all brown, upped the cookie butter to 1/2 cup and doubled the cinnamon. I may still add more ‘biscoff’ spices next time, or try drizzling some melted cookie butter on top as suggested by others. As another reviewer said, they’re more a hint of Biscoff as written, which is great for those who want that, I just wanted a fluffy version of the speculoos cookies I love. I do agree with one Pinterest commenter that I thought they would be a fluffier texture given the name, they’re definitely chewy instead – but they *look* like clouds and they’re super yummy so I’m happy 🙂
I can’t wait to try these because I love anything Biscoff! I recently started using Biscoff cookies in place of graham crackers to make crust for my cheesecake, and OMG, it doesn’t get better than that!!! Also, if you haven’t tried Biscoff crunchy by the spoonful, then you don’t know what you’re missing because it’s even better!!!
I’m excited to try this recipe! I have the biscoff cookies not the spread. Do you have any recommendations on how to make the spread from the cookies?
Can these be frozen? Many thanks!
Yes absolutely!
I made these but my cookies spread and didn’t stay round like cloud cookies, can anyone help with where I went wrong?! They were still delicious though!