3-Ingredient Biscoff Cookies (Print Version)

Soft, chewy 3-Ingredient Biscoff Cookies made with cookie butter, flour, and one egg in about 20 minutes.

# Ingredients:

For the cookies

01 - 1 cup (250 g) smooth Biscoff cookie butter or speculoos spread
02 - 1 large egg, beaten
03 - 3/4 cup (95 g) all-purpose flour, spooned and leveled

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 - Add the beaten egg and Biscoff spread to a medium mixing bowl. Stir until glossy and mostly smooth.
03 - Stir in the flour until a thick, soft dough forms and no dry streaks remain. Let it sit for 2-3 minutes if it looks loose.
04 - Scoop 1-tablespoon portions onto the prepared baking sheet, spacing them 2 inches apart. Press each cookie gently with a fork.
05 - Bake for 9-11 minutes, until the edges look set and lightly darker. The centers should still look a little soft.
06 - Cool on the baking sheet for 8 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Makes about 14 small cookies.
02 - Best texture is on the day they are baked.
03 - For crispier edges, flatten the dough slightly more before baking.

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