Biscoff-Pumpkin Spice Spritz Cookies
Biscoff cookie butter spread is the irresistible, spreadable treat made from Biscoff Cookies. By adding some pumpkin pie spice, I achieved a crispy cookie with a balance of ginger and cinnamon. These turned out to be even better than I had imagined! While a cookie press is fun to work with, you can scoop the dough and shape the into balls and then flatten them.
Servings 36 spritz cookies
Ingredients
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ½ cup unsalted butter 1-stick, softened (about 70°F)
- 1/2 cup Biscoff Spread
- 2/3 cup sugar about 4 3/4-ounces
- 1 tsp pumpkin pie spice
- 1/4 teaspoon table salt
- 2 cups unbleached all-purpose flour 10-ounces
Instructions
- Adjust oven rack to middle position; heat oven to 375°F. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.
- In standing mixer, cream butter, Biscoff spread, sugar, pumpkin pie spice and salt at medium-high speed until light and fluffy, 3 to 4 minutes.
- Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds.
- Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
- If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, press or pipe cookies onto un-greased baking sheets, spacing them about 1 1/2 inches apart.
- Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
Notes
My tips for best success: Use room temperature butter and egg yolk. Make sure that your baking sheets are clean, and free of grease (or the cookies could stick). Do NOT put the cookies on parchment paper and don't grease the baking sheet! If you are using a cookie press, roll the dough into a "log". It will easily slip into the cylinder. Press the dough into the cylinder, trying to get out the air bubbles. Some of the cookies will come out deformed. Just scoop the dough off the baking sheet, and add back with the rest of the unbaked dough. Allow the cookies to cool for a few minutes, and loosen them with a spatula. Once completely cool, move to a baking rack.
Recipe adapted from America's Test Kitchen