Description
Delight in these irresistible Lotus Biscoff Stuffed Cookies, featuring a soft and chewy cookie dough enveloping a gooey Lotus Biscoff spread center enhanced with crunchy crushed Lotus cookies. Perfectly baked to golden edges, these cookies offer a delicious blend of cinnamon warmth and caramelized lotus flavor in every bite.
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
For the Filling:
- 1 cup Lotus Biscoff spread
- 1/2 cup crushed Lotus Biscoff cookies (for added texture)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add in the egg and vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined, careful not to overmix.
- Assemble the Cookies: Use a cookie scoop or tablespoon to scoop out portions of dough and flatten them in your hand. Place about 1 teaspoon of Lotus Biscoff spread in the center and sprinkle some crushed Lotus cookies on top. Carefully fold the dough over the filling and roll it into a ball, sealing the edges around the filling. Place each dough ball onto the prepared baking sheet with about 2 inches of space between them.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee for a perfect snack or dessert.
Notes
- For extra crunch, add more crushed Lotus cookies on top before baking.
- Make sure the butter is softened but not melted for best creaming results.
- Do not overmix the dough to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional cinnamon adds warmth but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lotus Biscoff cookies, stuffed cookies, baked cookies, cinnamon cookies, dessert recipe, homemade cookies, sweet snacks
