Aromatic Cinnamon Cookies
How to Make Lotus Biscoff Style Cinnamon Cookies at Home: A Foolproof Recipe!
Do you love Lotus cookies? I’m a huge fan! I decided to recreate a similar flavor at home, and the result was incredibly delicious! I highly recommend this recipe, as these cookies make a wonderful homemade gift.
Ingredients- 140g unsalted butter, softened to room temperature
- 145g light brown sugar (for sweetness and depth of flavor)
- 1 pinch of salt (to balance the sweetness)
- 50g egg (about 1 large egg), at room temperature
- 30g corn syrup or rice syrup (for subtle sweetness and shine)
- 280g cake flour (for a tender texture)
- 2 tsp baking powder (to give a slight lift)
- 5 tsp ground cinnamon (for that signature Lotus aroma)
Cooking Instructions
Step 1
First, sift together the cake flour (280g), baking powder (2 tsp), and ground cinnamon (5 tsp) into a bowl at least two to three times. This aeration helps create a lighter, more tender cookie texture.
Step 2
In a separate bowl, combine the softened unsalted butter (140g), light brown sugar (145g), and a pinch of salt. Using a spatula, gently cream these ingredients together until just combined. Avoid over-mixing to the point where the sugar completely dissolves; leaving some texture in the sugar will enhance the cookie’s bite.
Step 3
Add the room temperature egg (50g, approximately 1 large egg) to the butter and sugar mixture. Whisk well with a hand mixer or a whisk until thoroughly incorporated and the mixture is smooth and creamy. Ensure the egg is at room temperature to prevent the butter from separating.
Step 4
Add all of the sifted dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the ingredients together using an ’11’ motion (cutting down the middle and folding over). Mix only until no dry flour streaks remain. Be careful not to overmix by rubbing the dough, as this can result in tough cookies.
Step 5
Once the dough begins to come together, wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest and the moisture to distribute evenly. This resting period is crucial for developing the best texture and flavor. (I personally prefer resting the dough for about 8 hours or overnight for an even deeper flavor).
Step 6
After chilling, divide the dough into portions of approximately 30g each using a spoon or cookie scoop. Place the dough portions onto a baking sheet lined with parchment paper, ensuring adequate space between each cookie, as they will spread during baking. You can gently flatten them slightly if desired.
Step 7
Bake in a preheated oven at 180°C (350°F) for 13 to 15 minutes. Oven temperatures and baking times can vary, so keep a close eye on the cookies. They are ready when they are lightly golden brown around the edges. Let them cool completely on a wire rack.
