Biscoff Strawberry Smash Cookie

Biscoff Strawberry Smash Cookie

Have you ever tasted Biscoff and strawberry together? It’s amazing!

A year an a half ago, my son and daughter-in-law chose biscoff/strawberry as a cupcake flavor for their wedding reception. It’s one of cakebycourtney’s flavor combinations. The flavors sounded good and the colors matched their wedding colors. It was easily one of my favorite cupcakes that night! I have been trying to replicate it as a smash cookie ever since.

At Christmas time this year, I was successful enough with my recipe that many of my neighbors received a Biscoff Strawberry Smash Cookie. The flavors were so delicious. But the cookie was a little flat, spread a little too much, and the frosting stayed sticky. I knew the recipe needed a little work!

Re-Working the Biscoff Strawberry Smash Cookie Recipe:

I went back to the drawing board and for this Biscoff Strawberry Smash Cookie recipe, I went an entirely different direction. Instead of just butter, I added shortening for a soft cookie texture. I added some brown sugar with the granulated sugar, but didn’t add powdered sugar this time. I chose to use sour cream instead of eggs. I didn’t love the flavor of cream of tartar in my original recipe tests, so for this recipe I used baking powder instead of the baking soda/cream of tartar duo. I added crushed Biscoff cookies for more Biscoff flavor. I am very pleased with the soft and chewy texture. And I LOVE the flavor so much!

Key Ingredients for Biscoff Smash Cookies:

Biscoff Cookie Dough:

• Unsalted butter and shortening: This combination creates a delicious butter flavor, with some crisp on the cookie edges from the butter, but the addition of shortening keeps the cookie soft.
• Biscoff (Speculoos) spread: A must to create the Biscoff flavor that is the basis for this smash cookie.
• Granulated sugar and brown sugar: Both types of sugar are used in this recipe. I added brown sugar because it enhances the Biscoff flavor so well.
• Sour cream: This is actually an egg substitute for this recipe.
• Biscoff (Speculoos) cookies: I used a little less flour in the recipe because of the addition of the Biscoff cookie crumbs. The additional Biscoff flavor is worth it!
• All-purpose flour: All-purpose flour gives the texture I was looking for. I enjoy chewy cookies best!
• Baking powder: Even though I am using brown sugar, which would activate baking soda, I chose to use baking powder for this recipe. I think without the addition of eggs, baking powder has a little more strength. I am pleased with the texture, so I wouldn’t change a thing with the leavening.
• Salt: Only a little bit is added, but salt is definitely one of those most important ingredients for flavor!

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Biscoff Frosting:

• Unsalted butter: A room temperature ingredient. It could even be a little melty for this frosting.
• Biscoff (Speculoos) spread: This ingredient, of course, adds to the flavor, but also to the texture. This frosting is thick.
• Powdered sugar: The main ingredient for frosting. There is no need to sift this powdered sugar as you will not be squeezing it through a decorating bag.

Strawberry Frosting:

• Unsalted butter: Slightly chilled to room temperature for this ingredient. Butter gives an amazing flavor to this frosting. Butter also keeps the frosting soft.
• Shortening: Shortening is added to this frosting so it will get a little bit of a crust as it sits in the air. The crust takes the sticky texture away and allows the cookie to be individually packaged in a bag, or slightly stacked on a plate for gifting.
• Freeze-dried strawberries: If your freeze-dried strawberries are chunky, use a food processor to create a fine powdery texture. This ingredient really packs a “punch” of flavor. It can be found at most grocery stores now, like Walmart, but also ordered on Amazon.
• Dash of salt: Just a dash really makes a difference!
• Powdered sugar: Sift the powdered sugar if you are interested in using a decorating tip and bag to stylize this frosting on the cookie. If you are spreading it, don’t worry about the sifting; it will be smooth enough.
• Milk: You could also use heavy cream as well. I think milk adds enough creamy flavor. I wouldn’t advise using water.

How to Make Biscoff Strawberry Smash Cookies:

Biscoff Cookie Dough:

1. These cookies bake in a 350° F (177° C) oven and it’s important to lightly grease the baking sheets.
2. These cookies use finely ground Biscoff cookies. You can use a food processor or a Ziploc bag and a rolling pin.
3. It’s important to scrape sides and bottoms of the bowl often to ensure all ingredients get evenly mixed. It is best way to have success with these cookies.
4. In mixer, at medium-high speeds, cream butter, shortening, and Biscoff spread. Then, add granulated and brown sugars. At medium speeds, add sour cream. Then, add Biscoff cookie crumbs all at once.
5. Measure flour, baking powder, and salt. Whisk together and add flour mixture all at once. On low speed, mix just until all the flour disappears. Don’t mix any longer than necessary
6. Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan). Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½” tall). Leave a rough edge around the cookie. Dip in sugar again before pressing each of the cookies.
7. Bake at 350° F (177° C) for 10 minutes. The cookie tops are barely firm. DO NOT overcook! Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Biscoff Frosting:

Add all ingredients into a small-medium bowl. With hand mixer, mix until fluffy and smooth. Set aside.

Strawberry Frosting:

In bowl of stand mixer, cream butter and shortening until light and fluffy. Add freeze-dried strawberries all at once and mix medium-low speed until completely incorporated. Add a dash of salt and then powdered sugar all at once. Mix on low speed until clumps form. Then, add milk. Mix on low speed at first, then mix on medium-high speed until fluffy and light.

Assemble Cookie:

1. When cookies are completely cool, spread 2 teaspoons of Biscoff frosting on top of cookie (leaving the thin, rough edge around cookie without frosting).
2. Spread 3 teaspoons of strawberry frosting on top of the Biscoff frosting (leaving a slight edge of Biscoff frosting showing).

The Biscoff Strawberry Smash Cookie stays soft and chewy inside, with a slighty crisp outside. The biscoff and strawberry pair beautifully!

Even with the best intentions to only eat half a cookie… you won’t be able to stop until you have eaten the entire thing! Enjoy!

–Kim

Print Recipe

Biscoff Strawberry Smash Cookie

A chewy and soft Biscoff flavored smash cookie inside and crispy outside, topped with a thin layer of Biscoff frosting and a generous layer of strawberry frosting.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Dessert

Keyword: Biscoff, cookie, strawberry

Servings: 20 cookies

Author: Kim Melanson

Ingredients

Biscoff Smash Cookie:

• ½ cup (113g) unsalted butter, room temperature
• ¼ cup (46g) shortening
• ¼ cup (63g) Biscoff (Speculoos) spread
• 1 cup (198g) granulated sugar
• ½ cup (110g) brown sugar
• 1 cup (227g) sour cream
• 20 cookies (156g) Biscoff (Speculoos) cookies fine crumbs
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons sugar for pressing cookies

Biscoff Frosting:

• ¼ cup (57g) unsalted butter room temperature
• ½ cup (160g) Biscoff (Speculoos) spread
• ½ cup (63g) powdered sugar

Strawberry Frosting:

• ¼ cup (57g) unsalted butter
• ¼ cup (57g) shortening
• ⅔ cup (70g) freeze-dried strawberries fine powder
• dash salt
• 2 cups (227g) powdered sugar
• 2 ½ Tablespoons milk

Instructions

Biscoff Cookie:

• Preheat oven to 350° F (177° C) and lightly grease baking sheets.
• In food processor, crush Biscoff cookies into fine crumbs. Alternatively, place Biscoff cookies in Ziploc bag and use rolling pins to create fine crumbs.
• Measure flour, baking powder, and salt. Whisk together and set aside.
• In mixer, cream butter, shortening, and Biscoff spread on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
• Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes or until creamed well. Scrape sides and bottom of the bowl.
• Add sour cream and mix for 1 minute on medium speed. Scrape sides and bottom of bowl.
• Add Biscoff cookie crumbs all at once. Mix on medium speed until incorporated, about 2 minutes. Scrape sides and bottom of bowl.
• Add flour mixture all at once. On low speed, mix just until all the flour disappears.
• Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
• Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and slightly press cookie flat (to about ½” tall). Leave a rough edge around the cookie.
• Dip in sugar again before pressing each cookie.
• Bake at 350° F (177° C) for 10 minutes. The cookie tops are barely firm. DO NOT overcook!
• Allow the cookies to cool in the pan. The cookies will continue to cook slightly.

Biscoff Frosting:

• Add all ingredients into a small-medium bowl. With hand mixer, mix until fluffy and smooth. Set aside.

Strawberry Frosting:

• In bowl of stand mixer, cream butter and shortening until light and fluffy, about 3-5 minutes. Scrape down sides and bottom of bowl.
• Add freeze-dried strawberries all at once and mix medium-low speed until completely incorporated. Scrape down sides and bottom of bowl.
• Add dash of salt and then powdered sugar all at once. Mix on low speed until clumps form. Scrape down sides and bottom of bowl.
• Add milk. Mix on low speed until milk is not splashing. Scrape down sides and bottom of bowl. Then, mix on medium-high speed until fluffy and light.

Assemble Cookie:

• When cookies are completely cool, spread 2 teaspoons of Biscoff frosting on top of cookie (leaving the thin, rough edge around cookie without frosting).
• Spread 3 teaspoons of strawberry frosting on top of the Biscoff frosting (leaving a slight edge of Biscoff frosting showing).