Lotus Biscoff Stuffed Cookies Recipe
Delight in these homemade Lotus Biscoff Stuffed Cookies, featuring a soft and chewy cookie dough filled with creamy Lotus Biscoff spread and crunchy crushed Lotus cookies for added texture. Perfectly baked to golden perfection, these cookies are a treat for any occasion and pair wonderfully with milk or coffee.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
For the Filling:
- 1 cup Lotus Biscoff spread
- 1/2 cup crushed Lotus Biscoff cookies (for added texture)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In another bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Assemble the Cookies: Using a cookie scoop or tablespoon, take a portion of the cookie dough and flatten it in your hand. Place about 1 teaspoon of Lotus Biscoff spread in the center and sprinkle some crushed Lotus cookies on top. Enclose the filling by folding the dough over and rolling it into a ball. Place each dough ball on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy the cookies warm or at room temperature. They are perfect when served with a glass of milk or a cup of coffee for a delightful treat.
Notes
- Do not overmix the dough to keep cookies tender.
- Use parchment paper to prevent cookies from sticking to the baking sheet.
- For an extra touch, chill the dough for 30 minutes before baking to help cookies hold their shape.
- If you prefer crunchier cookies, increase crushed Lotus cookies in the filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Lotus Biscoff cookies, stuffed cookies, homemade cookies, soft cookies, creamy filling, dessert, easy cookie recipe, baked cookies
