Homemade Biscoff Cookies

So I’ve been thinking.

I do that sometimes……

Thinking about the future ~ specifically speaking, I’ve been thinking about goals I have set for myself, a dream that I’d like to make a reality, and how I can possibly make it all happen.

I have a list started in my head, now I simply need to put it down in writing. Because you know, once it’s down on paper, it has to become reality.

That’s my theory, anyway.

Homemade Biscoff Cookies – adapted from this site

2 cups all purpose flour
1 tbs cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground ginger
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

In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, and baking soda together. Set aside.

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. 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.

Portion out the dough using a tablespoon measure onto a parchment lined baking sheet. Flatten the cookies using either your fingertips or the bottom of a lightly greased glass. Cover the pan with plastic wrap, and chill the cookies for several hours before you bake them.

(These are shortbread-type cookies, they don’t spread so you can fit them onto one baking sheet)

When you are ready to bake, preheat the oven to 350 degrees. Bake the cookies for approximately 10 minutes, or until they are lightly browned and crisp. Remove from the oven and allow to cool on a wire rack.


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