Biscoff Cloud Cookies
by JosephineLight, airy cookies made with Biscoff spread and cream cheese for a whipped, cloud-like texture. An easy one-bowl cookie recipe with no chilling.
In a stand mixer, cream together the butter, Biscoff spread, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).
Add in the egg and vanilla extract. Mix until fully combined.
In a separate bowl, whisk together the salt, cornstarch, cinnamon, and flour. Gradually add the dry ingredients to the wet mixture and mix just until the dough comes together.
Using a cookie scoop (about 2–3 oz), portion the dough onto a parchment-lined baking sheet. Chill in the freezer for 20–30 minutes to help maintain their shape when baking.
Preheat the oven to 350°F (175°C). Bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack.
Tips & Notes
For extra flair, drizzle warm Biscoff spread on top before serving. Store in an airtight container for up to 5 days.