Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup Biscoff cookie butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookies, crushed (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, sift together the flour, baking soda, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy. Add sour cream, egg, and vanilla extract, mixing until smooth.
- Gently fold in the Biscoff cookie butter. Gradually add the sifted dry ingredients until a dough forms.
- Drop balls of dough onto a baking sheet lined with parchment paper and leave space between each ball. Bake for 10-12 minutes or until edges are golden. Cool on a wire rack.
Notes
- Store cookies in an airtight container for up to one week.
- Freeze cookies for up to three months; ensure they are cooled completely before wrapping.
- These cookies can be paired with milk or ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg