Biscoff Molasses Cookies

1 cup soft butter
1 cup sugar
1 cup brown sugar
½ cup molasses
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
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4 oz. crushed Biscoff cookies

Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Mix in molasses. Hand stir in eggs; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24+ 2” balls of dough. Gently roll each dough ball after scooping and immediately roll into crushed Biscoff cookies. (Dough balls will dry out quickly and Biscoff crumbs will not stick if you don’t immediately roll the dough and then place into crumbs. I do one cookie at a time.) Gently flatten dough balls. Place cookies on a greased or parchment paper lined aluminum cookie sheet. Bake at 375 degrees for 12+ min. Drizzle with melted Biscoff cookie butter (pre-made, jarred).
Let set. Share.