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Biscoff Thumbprints

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Soft, buttery thumbprint cookies filled with creamy Biscoff spread. These cookies are simple to make, melt in your mouth, and perfect for holidays or an everyday treat.

Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/8 teaspoon salt
  • 1/3 cup Biscoff spread (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and sugar in a large bowl until light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing until smooth.
  4. Gradually add flour and salt, mixing until the dough comes together.
  5. Scoop small portions of dough, roll into balls, and place them on the prepared baking sheet.
  6. Use your thumb or the back of a spoon to gently press an indentation in the center of each dough ball.
  7. Bake for 10–12 minutes, until lightly golden around the edges.
  8. Remove from oven and let cookies cool for 5 minutes before filling the centers with Biscoff spread.
  9. Allow to set before serving.

Notes

Roll dough balls in cinnamon sugar before baking for extra flavor.Drizzle melted white or dark chocolate over the filled cookies for decoration.Try crunchy Biscoff spread instead of creamy for added texture.Swap Biscoff with Nutella or peanut butter for a variation.Add a sprinkle of sea salt over the Biscoff centers for a sweet-salty touch.Store cookies in an airtight container for up to 5 days, refrigerate for 1 week, or freeze for 3 months.

Nutrition

Find it online: https://cookibly.com/biscoff-thumbprints/