3 Ingredient Biscoff Cookies Recipe
Introduction
These 3 Ingredient Biscoff Cookies are incredibly simple and delicious, perfect for a quick homemade treat. With just Biscoff spread, an egg, and flour, you can whip up soft, flavorful cookies that everyone will love.
Ingredients
- 1 cup (250g) Biscoff spread
- 1 large egg, beaten
- ¾ cup (93g) plain/all-purpose flour
Instructions
- Step 1: Preheat your oven to 180°C (350°F, Gas Mark 4) and line a baking tray with parchment paper or a silicone mat.
- Step 2: In a large mixing bowl, combine the Biscoff spread, beaten egg, and flour until fully mixed into a dough.
- Step 3: Using a small cookie scoop or spoon (about 1 ounce per ball), place dough balls onto the prepared baking tray.
- Step 4: Dip a fork in sugar and gently press each cookie down to flatten slightly, making a criss-cross pattern on the top.
- Step 5: Bake for 10 to 12 minutes, until the edges begin to set but the center is still soft.
- Step 6: Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, sprinkle a little coarse sugar on top before baking.
- Try adding a handful of chocolate chips or chopped nuts into the dough for added texture.
- You can substitute half of the flour with gluten-free flour if needed.
- Keep the cookies slightly underbaked for a chewier texture.
Storage
Store the cookies in an airtight container at room temperature for up to one week. The cookie dough balls can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat baked cookies briefly in the oven or microwave for a soft, fresh taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Yes, using crunchy Biscoff spread will add a bit of extra texture to the cookies, which some people really enjoy.
What if I don’t have a cookie scoop?
You can use two spoons to shape the dough into balls or simply roll portions between your hands for similar-sized cookies.
Print3 Ingredient Biscoff Cookies Recipe
Delightfully simple and delicious, these 3 Ingredient Biscoff Cookies combine smooth Biscoff spread, flour, and egg to create easy-to-make cookies with a wonderfully rich flavor and a crisp yet chewy texture. Perfect for satisfying your sweet tooth with minimal ingredients and effort.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Ingredients
- 1 cup (250g) Biscoff spread
- 1 large egg, beaten
- ¾ cup (93g) plain/all-purpose flour
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F, Gas Mark 4) and line a baking tray with parchment paper or a silicone baking mat. Set this aside for the cookies.
- Mix Ingredients: In a large mixing bowl, thoroughly combine the Biscoff spread, beaten egg, and plain flour until you have a smooth, uniform cookie dough.
- Scoop Dough: Using a small cookie scoop (approximately 1 ounce per ball), scoop the cookie dough onto the prepared baking tray, spacing them evenly.
- Shape Cookies: Dip a fork into sugar and then lightly flatten each cookie ball, pressing a criss-cross pattern onto the tops, which also adds a sweet, delicate crunch.
- Bake Cookies: Place the tray in the oven and bake the cookies for 10 to 12 minutes until set and lightly golden on the edges.
- Cool Cookies: Let the cookies cool on the baking tray for about 10 minutes to firm up, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Store cookies in an airtight container at room temperature to keep them fresh for up to 1 week.
- Cookie dough balls can be refrigerated for up to 5 days or frozen for up to 3 months, allowing you to bake fresh cookies whenever you want.
Keywords: Biscoff cookies, easy cookies, 3 ingredient cookies, simple dessert, baked cookies, Biscoff spread recipes
