Lotus Biscoff Crumble Cookies with Speculoos
These decadent cookies feature a crunchy Biscoff crumble topping and a soft, chewy speculoos-spiced base, creating a perfect contrast of textures and flavors. They're a delightful treat for any cookie lover, combining the beloved caramelized taste of Biscoff with a simple, homemade cookie dough.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp speculoos spice blend or cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz Lotus Biscoff cookies crushed into fine crumbs
- 2 tbsp unsalted butter melted, for crumble
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months. Make-ahead: The cookie dough can be made and refrigerated for up to 2 days before baking. Variations: Add a pinch of nutmeg or ginger to the spice blend for extra warmth. Serve these cookies with a glass of milk or a cup of coffee for a perfect afternoon treat.