I hate every last thing about flying! Between the wait times, delays, being herded like livestock, the uncomfortable seats, it’s the worst. The only good thing about air-travel is they always give you those little packets of Biscoff cookies! I don’t know why I never realized I could just go buy those, and they weren’t some proprietary airline delicacy. So when I saw that LorAnn Oils makes a cookie butter emulsion, I knew I had to make a cookie butter cookie!
Infused with cookie crumbles and cinnamon, these taste just like your favorite speculoos cookie, and you don’t even have to check your luggage.
Always chop by hand or grind add-ins (chocolate chips, candy, nuts, cookies, or dried fruit) in a food processor to the consistency of coarse sand. Large add-ins will leave you with jagged edges when you cut out your cookies.
Are these technically shortbread or sugar cookies?
They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”
- 2 parts flour to 1 part fat
- No eggs
- No leavening agent
- Dense and crispy
- 3 parts flour to 2 parts fat
- Contains eggs
- Contains a leavening agent
- Light and Chewy
All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!
All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!
If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.
Cookie Butter Shortbread Sugar Cookies
- measuring cups and spoons
- mixing bowls
- cling wrap
- cookie cutters
- large knife
- Place about 8 biscoff cookies in a food processor and process until the texture of fine sand. You can also place your cookies in a sandwich bag and roll over with a rolling pin until the cookies are all crushed.
- Whisk dry ingredients (flour, cornstarch, and cookie crumbles) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extracts/emulsions and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
- Remove from oven and allow to fully cool on cookie sheet before handling.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- You want to grind all add-ins (biscoff cookies) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.