Lotus Ice Cream Scoop Cookies
Indulgent Lotus & Caramel Ice Cream Scoop Cookies
These delightful ice cream scoop cookies are elevated with the rich, nutty flavor of Lotus biscoff and a swirl of sweet caramel, creating a perfectly balanced sweet and savory treat. Their unique texture and comforting taste make them a guaranteed crowd-pleaser!
Ingredients (Makes approx. 12 cookies)- 100g unsalted butter, softened at room temperature
- 40g icing sugar (powdered sugar)
- 1/4 tsp vanilla extract
- 120g cake flour (or all-purpose flour)
- 30g almond flour
- 6 Lotus biscoff cookies
- 2-3 milk caramels
Cooking Instructions
Step 1
In a mixing bowl, cream the softened unsalted butter (100g) until smooth and fluffy. Using an electric mixer or a whisk will make this process easier.
Step 2
Add the sifted icing sugar (40g) and fragrant vanilla extract (1/4 tsp). Gently mix with a spatula until just combined, being careful not to overmix at this stage. Avoid creating a lot of airborne powder.
Step 3
Sift the cake flour (120g) and the nutty almond flour (30g) directly into the bowl with the butter mixture. Sifting helps to create a finer, more tender cookie crumb.
Step 4
Using a spatula, gently cut through the mixture as if you were slicing, folding from the bottom of the bowl upwards, until no dry flour streaks remain. Overmixing can lead to tough cookies, so mix only until just combined.
Step 5
Break the 6 Lotus biscoff cookies into small pieces. You can do this by placing them in a zip-top bag and crushing them with a rolling pin or the palm of your hand. Aim for small, manageable crumbles.
Step 6
Add the crushed Lotus biscoff pieces to the dough. Gently mix with your spatula until the cookie pieces are distributed. Form the dough into a single mass, but do not incorporate the caramels yet.
Step 7
Place the 2-3 milk caramels in a small microwave-safe dish. Microwave on high for about 8-10 seconds, just until they soften slightly and become pliable. Be careful not to overheat them. Unwrap the softened caramels and tear them into small pieces, then add them to the dough.
Step 8
Gently knead the dough with your spatula or hands to evenly distribute the softened caramel pieces throughout the cookie dough. Avoid aggressive kneading; the goal is to incorporate the caramel without overworking the dough. Ensure there are no large clumps of caramel.
Step 9
Using a 4cm diameter ice cream scoop, portion the cookie dough. This will help create uniformly sized cookies. If you don’t have an ice cream scoop, a tablespoon can also be used.
Step 10
Line a baking sheet with parchment paper or a silicone baking mat (teflon sheet). Place the scooped cookie dough portions onto the prepared baking sheet, ensuring there is enough space between each cookie as they will spread slightly during baking.
Step 11
Bake in a preheated oven at 160°C (320°F) for approximately 15 minutes. Baking time may vary depending on your oven’s calibration and the size of the cookies. The cookies are ready when the edges are lightly golden.
Step 12
Once removed from the oven, let the cookies cool on the baking sheet for 3 minutes. Then, carefully transfer them to a wire rack to cool completely. They will be fragile when hot.
Step 13
Enjoy your delicious Lotus Ice Cream Scoop Cookies, bursting with the warm spice of Lotus and the sweet gooiness of caramel!
