Biscoff? Check. Bourbon? Check. I’m pretty sure we need nothing else in life right now. My intentions were so innocent when I started making these. I just wanted to share these delightful little pillowy Biscoff cookies with you, but after one bite, I knew bourbon had to get involved. And let’s face it, some days just call for Biscoff and sometimes they call for a little bourbon as well! Lucky for us, we’ve got it all and just in time for the weekend!
I’ve mentioned before that me and Biscoff have a good thing going. If you’re anything like me, it’s nothing short of a miracle for it to actually make it into to the mixing bowl, but if you can pry yourself away, you’ll be glad you did! The cookies bake up beautifully golden on the outside and stay soft in the middle. They really are like little pillows you’ll find yourself wanting to dive into. They’re also the type of cookies that torture you, filling the whole house with the smell of Biscoff and brown sugar as they bake. You know, the type that you grab off the sheet pan as soon as they come out of the oven even if it means you burn yourself…
So after a few bites, bourbon immediately popped in my head. I knew the flavors would work so well together and I had a feeling the bourbon would really make everything pop. Plus, since these cookies are soft in the middle, they are basically asking you to fill them with some frosting.
A little bourbon vanilla bean frosting and we were in business! Biscoff cookies are always a good idea, but Biscoff cookies filled with bourbon frosting and there are no words. The bourbon keeps the frosting from being too sweet and the vanilla beans floating around add an extra layer of flavor you will love! Have a great weekend and happy baking!
- 8 ounces unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup Biscoff
- 2 eggs
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 & 1/2 cups AP flour
- 8 ounces unsalted butter
- 2 & 1/2 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla bean paste
- 2 Tablespoon heavy cream
- 3 Tablespoons + 1 teaspoon Bourbon
- Cream butter and sugar till light and fluffy.
- Add biscoff and continue to mix.
- Add eggs and extract, mixing till combined.
- Mix in dries.
- Wrap dough in plastic wrap and refrigerate a few hours - over night.
- Scoop dough using a 1 ounce cookie scoop.
- Bake at 325 degrees for approx. 15 minutes rotating once halfway through.
- Cream butter and sugar, adding sugar a little at a time so you don't have a sugar shower!
- Add salt and vanilla bean paste.
- Add heavy cream and bourbon and mix until completely combined.
- Pipe frosting on cooled cookie and sandwich.
- Serve immediately.
Dough will be very soft when you make it, so you have to chill it before baking.
No need to roll cookie dough - just scoop and bake.
Be sure not to over bake the cookies. Under bake them by about 45 seconds so they remain soft when you sandwich them!
You can half this recipe if you wish.
The Biscoff cookies can be made a day ahead. I find the cream pies best the day they are made.