Sourdough Biscoff Cookies
These sourdough biscoff cookies are crisp, warmly spiced, and perfectly caramelized with a subtle tang from sourdough discard. They feature a beautiful stamped design, golden-brown edges, and a tender snap that pairs perfectly with coffee or tea.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rolling Pin
- Round cookie cutter
- Cookie stamp or mold
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup Biscoff spread smooth
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sourdough discard 100% hydration
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, cream the softened butter and Biscoff spread together until smooth and creamy.
- Add the brown sugar and granulated sugar and beat until light and fluffy.
- Mix in the sourdough discard, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough to about ¼-inch thickness on a lightly floured surface.
- Cut into round shapes using a cookie cutter.
- Press a cookie stamp firmly onto each round to create the decorative pattern.
- Place the cookies onto the prepared baking sheet and chill for an additional 20 minutes for sharper edges.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional Information (Approximate per cookie)
- Calories: 170 kcal
- Carbohydrates: 20g
- Fat: 9g
- Protein: 2g
- Sugar: 10g
