Biscoff Sugar Cookies Frosted with Biscoff CookieButter Buttercream

Biscoff Cookies

1 cup soft butter
½ cup Biscoff Cookie Butter
1 cup granulated sugar
1 cup brown sugar
2 XL eggs
2 teaspoons vanilla
3 ½ cups all-purpose flour
½ cup Biscoff cookie crumbs (I pulse 8 whole cookies in food processor)
1 teaspoon cinnamon
1 ½ teaspoons baking powder
1 teaspoon salt

Preheat oven to 375 degrees. 

Cream butters and sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 1+ Tablespoons more flour for high elevation. Scoop out 24  2+” balls of dough. Gently roll. Flatten slightly.

Bake at 375 degrees for 10+ minutes. Let cool. Frost with Biscoff Buttercream Frosting. Drizzle with gently heated Biscoff Cookie Butter as desired. Garnish with Biscoff Cookie pieces. Let set. Share!

Biscoff Buttercream Frosting

¾ cup soft butter
¾ cup Biscoff Cookie Butter
2 ½ + cups powdered  sugar
1 teaspoon vanilla
Dash of salt
3-4 Tablespoons milk

Cream butter and cookie butter on medium speed for 1 minute.
Stir in powdered sugar. Add vanilla salt, and milk. Whip for 5 minutes.
Spoon into Ziploc bag until ready to use.