First and foremost I dedicate this blog post to my sister, Caroline. When texting with her earlier tonight I (essentially) asked "should I blog about cookies or salad?" and she (essentially) said "you loon, if you don't blog about cookies I will hunt you down until you do." That may or may not have been how it went down but go with me here. It's kinda snowy and I've come down will a spell of cabin fever.
The snow tried to trap me in another day but too bad I had already planned to do some baking. One of my favorite things in the world is Biscoff cookies, also known as Delta airplane cookies. When Trader Joe's introduced their version of the traditional European coffee dunking cookie, I bought that up with such a fervor that you'd think it was the Seattle Witch Trials. Seriously. But sadly, as it goes anything I love at Trader Joe's, it seems to have been discontinued after the holidays ended. Nothing can keep me away from Biscoffs for long though. Ask any flight attendant, I am that obnoxious flyer who asks for two, sometimes three, cookies. Luckily for the flight attendants and grocery store workers of the world, I figured out how to make them on my own.
And you know what? They tasted eerily similar. I even ran out of cinnamon, first time this has ever happened, and the taste was still on par. If it hadn't been for the "storm of the decade," I would have been more apt to run over to the stores to pick up some more cinnamon. The best part of this recipe though is the texture. It has the same crisp as the original and dips in your morning coffee just the same. Even this morning when 'A' and I were drinking coffee, I forced myself to dip a few in and I felt like I was back in Paris. Or on a redeye back to Detroit. I'm not picky.
The snow is hopefully finally melting, the ice fading away and I will slowly lose the excuse to drink hot chocolate at all points of the day. I will also maybe be able to drive my car again, a girl can dream.
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 7 tablespoons Earth Balance, at room temperature
- 1/2 cup sugar
- 1/2 (packed) cup light brown sugar
- 1 large egg, at room temperature
- Whisk the flour, salt, baking soda, and spices together in a bowl.
- Working in the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the Earth Balance at medium speed until creamy. Add the sugars and beat until well blended, about 2 minutes. Add the egg and continue to beat until it, too, is blended into the butter and sugars. With the mixer on the lowest speed, add the dry ingredients in 3 additions, mixing only until the flour disappears into the soft dough. If there is any flour left at the bottom of them bowl, work it in with your hands or a spatula.
- Divide the dough in half. Working with 1 piece of dough at a time, roll the dough between two sheets of parchment paper until you have a rough rectangle that’s about ¼ inch thick. Refrigerate for at least 3 hours or up to 3 days.
- When you’re ready to bake, center a rack in the oven and preheat the oven to 350°F. Line baking sheet with parchment paper.
- Using a sharp knife, cut into 1"x3" rectangles. Collect the scraps and set them aside to combine with the scraps from the second piece of dough.
- Bake the cookies for 8-10 minutes, or until they are lightly golden and brown around the edges. Allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a cooling rack.
- Repeat with the second round of dough, making certain the baking sheet is cool before you put the cutouts on it. To use the scraps, press them together, roll them into a circle, and chill them before cutting and baking.