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.
Servings: 20 cookies
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).