• Start out by grabbing out your egg, butter, and cream cheese to allow them to come to room temperature. Preheat your oven to 350 degrees Fahrenheit.

Biscoff Cookies

• In a medium bowl (bowl 1) cream together your softened stick of butter, sugar, and brown sugar.
• Add the ¼ cup of Biscoff into a microwave safe bowl and heat in the microwave until runny. Add this to the bowl.
• Crack in your egg and add the vanilla extract. Mix.
• In a separate bowl (bowl 2) thoroughly combine: flour, salt, baking soda, and cinnamon.
• Use a large spoon to gently mix the bowl with flour into the bowl with sugars (bowl 2 into bowl 1).
• If you would like to add the crushed Biscoff cookies, fold them in now.
• Grab some dough with a standard cookie scoop. Add to a cookie sheet. Do not flatten. Do not over crowd the pan.
• Bake for 14-16 minutes. Once done, remove from the cookie sheet immediately and place on a cooling rack.

Biscoff Icing

• In a bowl add your butter and cream cheese. Use a hand mixer to cream together.
• Add 1 tablespoon of Biscoff to a microwave-safe container and heat until runny. This will be about 30 seconds or less. Add this to the butter and cream cheese mixture.
• Slowly add the powdered sugar while continuing to mix.

Add the Icing to the Cookies

• Once the cookies have cooled ice your cookies. Enjoy!