Thin, crispy spiced cookies are sandwiched around gingery Biscoff cookie spread.
Note: I used a star cookie cutter for effect, but any 1 1/2-inch cookie cutter will work.
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoon cloves
- 1 1/2 teaspoons ginger
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup dark brown sugar
- 1/2 cup molasses
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- Biscoff spread
In a medium bowl, whisk together flour, baking soda, cloves, ginger, grated nutmeg, and salt.
In a large bowl, beat together butter and sugar until light and fluffy. Add molasses, orange juice, and zest and beat until combined. Add dry ingredients and beat until dough comes together. Divide dough in two, cover in plastic wrap, and chill for three hours in the refrigerator.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Take dough out of fridge and roll out on a lightly floured surface to 1/8 inch thick. (In order for cookies to be crispy, they must be as thin as possible). Cut out cookies (see note) and place on baking sheet. Bake until dry and darkened in color, about 7 minutes.
Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack. Let cool completely. Top 1/2 of cookies with about 1/2 teaspoon Biscoff spread. Top with remaining cookies to form sandwiches.
Electric mixer, baking sheet, 1 1/2-inch cookie cutter