Sourdough Biscoff Cookies

Deliciously crisp sourdough biscoff cookies made with sourdough discard and warming spices. These decadent cookies are perfect for sharing with friends over coffee.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 18

Fermentation Time 2

Total Time 2 48

Servings cookies

Calories 99kcal

Equipment

Rolling Pin

Ingredients

230 g Butter (softened at room temperature)
50 g Dark Brown Sugar
120 g White Sugar
100 g Sourdough Starter (or sourdough starter discard)
5 g Vanilla Extract
280 g All Purpose Flour
4 teaspoon Cinnamon (ground)
¼ teaspoon Nutmeg (ground)
½ teaspoon Ginger
½ teaspoon All Spice
¼ tsp Cloves
4 g Baking Powder
4 g Baking Soda
4 g Salt

Instructions

This sourdough cookie dough needs to be fermented in the fridge, so there's no need to preheat your oven just yet. I like to make the dough in my stand mixer, but you can use a bowl and whisk if you prefer.
To the bowl of your stand mixer, add the softened butter, white sugar and dark brown sugar and whisk until the mixture is light and fluffy.
To the butter and sugar mixture, add the vanilla extract and sourdough starter and whisk again until well combined.
Now, add the all purpose flour, spice mixture, baking soda, baking powder and salt to the bowl of the stand mixture and whisk until a thick cookie batter forms. The dough is quite stiff, but this is how it's meant to be.
Remove the sourdough biscoff cookie dough from the bowl and place onto a piece of parchment paper. Push the dough into a disk, wrap it up and place it in the fridge to ferment for at least 2 hours (but up to 48 hours).
When you are ready to bake the cookies, line 2 large cookie trays with parchment paper and preheat your oven to 180C (350F) - I've used fan forced here.
Lightly dust a clean surface with rice flour and roll out your sourdough biscoff cookie dough to around 5mm thick. You can use an embossed rolling pin to pattern the dough if you have one. Otherwise, use a cookie cutter of your choice to cut out as many cookies as you can.
Place the homemade sourdough biscoff cookies onto the cookie trays you prepared earlier and bake for around 14 to 16 minutes at 180C (350F) or until cookies are golden brown.
Remove from the oven and allow the cookies to cool on the trays before transferring to a wire rack. The cookies will not crisp up until they are completely cooled.

Notes

Butter - I've used salted butter, but you can use unsalted if you prefer. I find that the store bought biscoff cookies have a slight saltiness to them, so I have tried to replicate this in my recipe.

Spice Mixture - I played around a lot with this spice mixture to try and get it just right. The only spice listed on a packet of biscoff cookies is cinnamon, but I have added other spices to try and replicate the flavor. You can of course adjust the spices to your own taste, but I find this mixture works best for my family. I have measured the spices in spoons because my scale would not recognise the tiny amounts.

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