3-Ingredient Biscoff Cookies, a scrumptious cookie recipe for the festive season. The cookies are rich and crunchy and delicious, and you only need biscoff spread, an egg and plain flour to make them. The cookies have a wonderful aroma of caramel, and can be whipped up in no time.
I absolutely love recipes that only call for a few everyday ingredients that are quick and easy to make, and everybody loves. And are virtually hassle free!
Inspired by my 3-Ingredient Butter Cookies, which have gone viral on TikTok, currently sitting at 1.8 million views and counting, these 3-ingredient biscoff cookies go for the same simple vibes, but maximum flavours.
The Lotus biscoff biscuits/cookies and spread are rather popular with all ages, and while it's actually funny that the spread is made with the original biscoff cookies, you can use this spread to turn it back into cookies!
But well, it works, and they cookies are really lovely, with that unmistakable caramel hint, and a gorgeous crunch that says indulgence and bring me a hot cup of tea or coffee to go with!
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Ingredients used
- plain flour - make sure the flour is well sifted, to avoid lumps in the dough, if you have kitchen scales, it would be amazing, as the flour really needs to be weighed well for these cookies
- biscoff spread - I used a measuring cup which was levelled
- egg - I used a large egg
Step-by-step photos and instructions
- beat the egg well until forthy
- add it to a large mixing bowl together with the biscoff spread and the sifted flour
- use your hands to knead a dough that does not stick to the hands
- cover it in clingfilm and refrigerate the dough for 30 minutes
- dust the work surface with flour, and use your hands to shape dough balls the size of a walnut
- use a fork to press down on each ball in a cross pattern to flatten it slightly
- arrange the cookies on a baking tray
- refrigerate the cookies for 10 minutes, then bake in the preheated oven at 180 degrees Celsius for 12-13 minutes
Expert tips
Refrigerating the dough before rolling and the cookies before baking prevents the cookies from spreading flat in the oven
Leave at least 2 inches between each cookie, the cookies will spread slightly, but still keep a lovely shape.
Allow the cookies to cool down completely, they will get a nice crunch. Do not remove them from the baking tray straight away, they have to cool down enough, even if they are still warm, before being transferred to a cooling rack to cool down completely.
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3-Ingredient Biscoff Cookies
Instructions
- Beat the egg well until it's forthy.
- Add it to a mixing bowl together with the biscoff spread and the sifted flour.
- Use your hands to knead a dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate it for 30 minutes.
- Flour the work surface well, and use your hands to shape dough balls the size of a walnut.
- Dust a fork in flour, and use it to press on a dough ball in a cross pattern to flatten the ball slightly.
- Repeat with each dough ball.
- Arrange the cookies on a baking tray, then refrigerate them for 10 minutes.
- Bake them in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 12-13 minutes.
- Remove them from the oven, and allow them to cool down slightly before transferring them to a cooking rack to cool down completely.
Video
Notes
- Refrigerating the dough before rolling and the cookies before baking prevents the cookies from spreading flat in the oven
- Leave at least 2 inches between each cookie, the cookies will spread slightly, but still keep a lovely shape.
- Allow the cookies to cool down completely, they will get a nice crunch. Do not remove them from the baking tray straight away, they have to cool down enough, even if they are still warm, before being transferred to a cooling rack to cool down completely.
Nutrition
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