Espresso Cookies with Biscoff Buttercream

I love to fly.  There is something fun about going to the airport.  Maybe its the anticipation of the trip.  Maybe its the fact that you’re getting away for a bit.  Or maybe its the tasty Biscoff Cookies that you often get on the plane.  I seriously love those cookies.  In fact, my aunt and uncle sent me a huge container of them one year for Christmas…and I enjoyed each and every one of them.  So you can imagine my excitement when I heard about Biscoff Spread.  Yup, this spread is made in Belgium from actual Biscoff Cookies…and it’s addictingly delicious!  The spread is similar in texture to peanut butter, but so much tastier.  If you haven’t tried Biscoff Spread yet, then you owe it to yourself to try it today!  (Check out their Store Locator to find Biscoff Spread near you.)

Lotus Bakeries, the folks who make Biscoff Spread, have created an awesome contest asking people to show how they enjoy Biscoff Spread.  There are so many delicious ways to use this spread that it’s hard to select just one!  I’ve spread it on toast for a breakfast treat and on apples for an afternoon snack.  But one of my favorite ways to use Biscoff Spread is in a buttercream frosting.  I’ve used the Biscoff Buttercream as a frosting for an entire cake or as just the filling in between cake layers…and it’s incredible!  So when I came across Biscoff’s “Spread the Love” contest, I knew I wanted to do something with the Biscoff Buttercream.  After playing around a bit, I came up with this recipe for Espresso Cookies with Biscoff Buttercream.  I made an entire plate of these sandwich-style cookies, and they were gone in a matter of minutes.  In fact, one neighbor told me they were the best cookies she had ever eaten.  And you know what?  She’s right!  These sandwich cookies rank up there on my list of top desserts, too!

Just like the Biscoff cookies, Biscoff Spread is also made in Belgium.  And while the Spread has a similar texture to peanut butter, it is actually nut-free.  So it’s a perfect option for anyone with nut allergies!  Also, Biscoff Spread is trans-fat and cholesterol free, and it doesn’t contain any genetically-modified ingredients or artificial colors.  Wow, that’s a lot of really good stuff there!  I know I personally support companies who make a concerted effort to use all-natural ingredients in their products.

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

Espresso Cookies with Biscoff Buttercream

Ingredients

    For the Espresso Cookies
  • 1/2 cup shortening
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 1 1/2 Tbsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 Tbsp baking soda
  • 2 Tbsp cornstarch
  • 4 tsp espresso powder
  • 1 tsp ground cinnamon
  • 1/3 tsp nutmeg
  • 1/2 tsp salt
  • For the Biscoff Buttercream
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup creamy Biscoff Spread
  • 2 1/2 Tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

    For the Espresso Cookies
  1. Using a countertop mixer fitted the paddle attachment, add shortening and butter to the bowl and beat on medium speed until light and creamy (about 3-4 minutes).
  2. Add sugars and beat on medium speed until blended.
  3. Add eggs and beat on medium speed until blended.
  4. Add pudding mix and vanilla extract. Beat on medium speed until blended.
  5. In a separate bowl, combine flour, baking soda, cornstarch, espresso powder, cinnamon, nutmeg, and salt. Stir dry ingredients until well combined. Add 1/2 of the dry ingredients to the bowl of the countertop mixer and beat on medium speed until blended. Add rest of dry ingredients to the bowl and beat until blended.
  6. Line 2-3 sheet pans with parchment paper. Using your hands, take approximately 1 Tbsp of cookie dough and shape into round ball. Place dough on the parchment paper. Repeat with rest of dough, spacing the balls of dough about 1.5"-2" apart. Before baking, use the base of your hand to gently push the dough balls into flat 1/2" thick discs.
  7. Back at 375 for 12-14 minutes, or until edges of cookies just begin to turn golden brown. (Use caution to not overbake as the cookies will be hard!)
  8. Cool cookies on a cooling rack.
  9. For the Biscoff Buttercream
  10. Using a countertop mixer fitted with the paddle attachment, add butter and beat on medium speed for 2-3 minutes.
  11. Add powdered sugar and beat on low speed until mixture is completely blended.
  12. Add Biscoff Spread and beat on low speed until blended.
  13. Add heavy cream and vanilla extract and beat on low speed until combined.
  14. Increase speed to medium-high and beat for approximately 2 minutes, or until frosting is light and fluffy in texture.
  15. To Assemble Cookies
  16. Insert a star tip into a small pastry bag (or a sandwich bag with one corner snipped).
  17. Fill bag about half-full with buttercream.
  18. Flip one of the cookies over and pipe a ring of frosting around the outside edge. Top with another cookie.

Notes

If it is a hot day, consider refrigerating the buttercream for 10-15 minutes. It will harden up and hold its shape better as you pipe it.

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