Biscoff Stuffed Ginger Cookies

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I resisted jumping on the Biscoff Bandwagon for quite some time but recently I purchased some biscoff cookies and biscoff cookie butter and after taste testing them on their own, and then my bestie gited me a bottle of Ginger Syrup and I put my thinking cap on to come up with a recipe to use both. I had an epiphany during my morning yoga recently (I come up with recipe ideas during yoga all the time….what does this say about me? ) Ginger cookies stuffed with Biscoff Cookie butter!

Ingredients

Makes approximately 2 dozen cookies

1/2 -3/4 cup Biscoff Cookie Butter

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1/2 cup Plant Based Butter (I used Country Crock Avocado Oil Butter)

2 1/2 cups All Purpose Flour

1/2 cup sugar

1/2 Cup Brown Sugar

1/2 cup Ginger Syrup (King Arthur Flour company has Ginger People Ginger Syrup)

2 Tbl Corn Starch

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp vanilla

2 Plant based eggs (I use Bob’s Redmill Egg Substitute)

Prepare two sheet pans with parchment paper and scoop cookie butter in 1 Tbl dollups onto one of the pans and place in the freezer to chill for at least an hour or overnight.

In a large mixing bowl or stand mixer, cream the butter and sugars until well combined and no clumps. Add the ginger syrup, vanilla and plant based egg and stir until well combined. Sift in all dry ingredients and stir to combine until you have a semi stiff dough. Transfer the dough to a smaller bowl, cover with saran wrap and chill in the fridge for an hour or overnight.

When it’s time to assemble, preheat the oven to 325 degrees F and take the cookie dough out of the fridge, scoop 2Tbl size scoops and flatten into the palm of one hand and then place a frozen cookie butter bit into the center of hte flattened disc and pinch the dough up and around the butter to seal the cookie. Once sealed place it back on the parchment in preparation to bake. Repeat with the remainder of the dough and butter (work quickly as the butter thaws easily) and then bake for 10-13min until the edges of the cookies begin to brown. the centers will appear very soft and they will flatten out a bit. Allow to cool on the pan for 5-6 min before transferring cookies to a cooling rack.