I was delighted when I got my hands on Milk Bar Life by Christina Tosi of the renowned bakery, Momofuku Milk Bar. This text takes the baker and friends out of the bakery and into her own home, where she features simple, classic recipes made from supermarket ingredients. Think of this as the weeknight cookbook.
When I began reading this cookbook, I immediately thumbed through to the cookies. Milk Bar is known for its baked goodies, and I was immediately curious to know what these baking experts were making in their own homes. Then, I found it – the recipe that would, hands down, be the one I used the most from this text. The recipe that my husband salivated over. The recipe whose pages now bear greasy, sugary fingerprints. Hijacked Biscoff Cookies.
When I bake, I’m often baking with others in mind, and I knew this is a recipe that my husband would adore. As a great lover of all things doused in cinnamon and a fan of ginger snaps, this recipe – among others in the book – has become favorites in our house.
These cookies are easy to make and, like their store-bought counterparts, don’t include eggs or animal by-products, making them an excellent choice for vegetarian and vegan friends. This also means that you can lick the inside of the bowl without fear! They are soft, sweet, and great for use with your favorite cutter to make lovely shapes. In the cookbook, Tosi writes, “Biscoff cookies are the most delicious spiced shortbread cookie known to man…” She’s not wrong, and this recipe allows us to skip the grocery shelf and make them right at home. They aren’t the most beautiful cookie – a reason, I imagine, that an image of them was not present in the cookbook – but the taste makes up for their dull brown color. They are great for an indulgent morning meal with coffee or tea and make a great after dinner dessert.
Baking cookies invokes the same inner sense of relaxation and centeredness for me that I feel after a yoga session. The stirring. The combining. The scents. After a bad or tedious day, nothing brings me back to center like baking, especially when it’s a batch of fragrant cookies to share.
Hijacked Biscoff Cookies
From Milk Bar Life / Christina Tosi
Makes about two dozen cookies
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- Pinch of ground nutmeg
- scant pinch of ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- Put the flour, both sugars, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined, about 30 seconds. Add the butter and mix on low until just incorporated, about 45 seconds.
- Remove the dough from the bowl and roll into a log, 2 inches in diameter. Wrap in plastic and refrigerate until firm, about 30 minutes.
- Heat the oven to 325 degrees.
- Slice the dough into 1/4 inch rounds and arrange 1 inch apart on a greased or lined baking sheet. Bake the cookies for 12 minutes, or until fragrant and dark auburn brown. Cool completely on the pan.
I like baking these cookies with light versus dark brown sugar at times and find that the substitution yields great results. So, if you only have light brown sugar in the house, don’t let that stop you from baking these cookies. I also like adding just a dash of vanilla. It adds a hint of sweet smoothness.
I received this book from Blogging for Books for this review. The opinions on this book and its contents are my own. I only work with companies and endorse products that I have positive personal experience with and enjoy.