I've been wanting to use Biscoff Spread inside a cookie for awhile and then I saw this delicious recipe for Molasses Ginger Cookies on Table for Two and I thought it would be the perfect cookie combination and I was so right! These cookies are so super delicious without the biscoff spread but when you add it between two cookies.....WOW!
2 1/4 cup all purpose flour
2 tsp baking soda
1/4 tsp. salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves (the recipe called for 1/2 teaspoon but I don't really like cloves so I cut it down)
1 1/2 sticks unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup molasses
1 jar of Biscoff Spread (you will probably only need about a cup or so to spread inside each cookie sandwich)
Preheat oven to 350 degrees F. Line baking sheet with a silpat liner or parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.
Slowly add in the dry ingredients until just combined. Refrigerate dough for an hour or so to firm it up and make it easier to handle. Drop about 1/2 teaspoon of cookie dough into a shallow bowl filled with turbinado sugar, cover dough with sugar and then gently roll into a ball and place on lined cookie sheet. Bake for 10-12 minutes. Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack. Spread about a teaspoon of Biscoff Spread on the bottom of a cookie and then top with another cookie to create a sandwich. Store in an airtight container