Biscoff Sandwich Cookies with Jam
Servings 15 large sandwich cookies
Ingredients
- 2 ½ sticks softened butter divided
- 1 cup candi sugar or brown sugar
- ¾ cup sugar
- 1 ¼ cups Biscoff cookie butter divided
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp ceylon cinnamon
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 ½ cups powdered icing sugar
- 2- 4 tbsp heavy cream
- 1 cup seedless raspberry jam
Instructions
- Combine 1 ½ sticks of the softened butter and both sugars in the bowl of a stand mixer. Cream together on low with a paddle attachment until combined, scraping down the sides as needed. Turn the speed up high and cream for 1 minute. Turn off the mixer and add 3/4 cup of the cookie butter. Beat to combine, scraping down the sides as needed, until the mixture is light and airy.
- Add the eggs and vanilla extract and cream to combine. Scrape down the sides of the mixer and then turn up high and beat for another minute. Scrape down the sides and bottom of the mixer and make sure that the mixture is fully combined and there are no streaks of unmixed butter.
- Meanwhile, whisk together the flour, ceylon cinnamon, kosher salt, baking powder, and baking soda. When the mixture is fully creamed, add all of the dry ingredients at once and mix on low for 20 to 30 seconds or until just combined.
- Scoop the dough out onto a parchment lined baking sheet and chill for a minimum of 1 hour before baking. If you bake them right away, the cookies will spread and become flat.
- After chilling for 1 hour, arrange the cookie dough on parchment lined baking sheets being sure to leave room for spreading. Bake at 350°F for 12 to 15 minutes or until the edges are just starting to brown and there is a slight resistance on the top when touched. Let cool on the pan for a couple of minutes and then slide the parchment paper off the baking sheet to cool the cookies completely.
- In a mixing bowl, combine the remaining 1 stick of softened butter and ½ cup of cookie butter. Beat with a mixer until combined and smooth. Add the icing sugar and beat until creamy.
- Add 2 tablespoons of the heavy cream and mix until smooth. Check the consistency. You want the buttercream to be soft enough to pipe but sturdy enough that it won't squish out while eating. If it's too hard to pipe, add more heavy cream, a tablespoon at a time until it is piping consistency.
- Fit a piping bag with a star tip. Fill the piping bag with some of the buttercream. Start by spreading a thin layer of buttercream over the bottom of one cookie. Pipe a ring of buttercream around the circumference of the cookie. Fill the the centre with a dollop of jam. Place a second cookie on top and press down lightly to secure. Repeat with the remaining cookies and buttercream. Enjoy!