Sugar Cookies that are half the work, with an addition of our favorite Biscoff Spread and Toasted Coconut! These bars do not disappoint!
Sorry for the white noise around here lately. The movers delivered all of our household goods on Saturday, and let’s just say, we have a shizzzz ton of crap. Every time we open a new box, it’s like wahhhh….! I have the biggest walk in closet ever and its almost full to the brim. It’s completely ridiculous. But I also kind of love it.
My husband keeps looking around saying I don’t need to buy anything for a looooong time. Meanwhile I’m looking around and making mental lists of all the things that we need. We’re a great team.
Oh! I got a new dryer. You know that you’ve definitely hit complete adult status when you get excited about such things. Like a new washer and dryer. I feel mature. I’m not though. Don’t let anything fool you.
Oh, oh! Booze for breakky. Not just mimosas either, those are fab. But let’s get serious. Greyhounds friends. They’re my favorite. I’m addicted to Grapefruit all the way around, but include a litle liquor, and I’m a much more efficient un-packer. My husband knows this. He takes advantage of this. Shame on him. Not.
One of the best parts of full on adult status though, and this runs through my mind all the time…cookies for breakfast, or lunch, or dinner, OR all three. (Though I suppose you could just move out of your parents house at any age and enjoy this gloriousness. Besides the point.) Cookies for life.
I made these Biscoff Sugar Cookie Bars. Obviously. I spread a creamy mix of Mascarpone and Biscoff on them, (double the biscoff!) and sprinkled toasted coconut on top. Holy cow. Such perfection. Soft, chewy sugar cookies, with a biscoff flavor, a little crunch from the toasted coconut. Not to sweet. These disappear fast. And they’re SO GREAT.
Sugar Cookies that are half the work, with an addition of our favorite Biscoff Spread and Toasted Coconut! These bars do not disappoint!
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup biscoff
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ounces mascarpone
- 1/2 cup biscoff spread
- 1/4 cup powdered sugar
- 1/2 cup coconut flakes
Directions
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream together butter, sugar and biscoff.
- Add in the eggs and vanilla, beat until well mixed, being sure to scrape down the sides.
- Pour in the flour, baking powder, and salt. Mix until just combined. The dough will become firm.
- Press and spread the cookie mixture onto the pan, into an even layer, about 1/2" thick, doing your best to shape it into a rectangle or square.
- Bake for 10-13 minutes, remove from the oven and cool |completely| before frosting.
- For the frosting, beat together the mascarpone, biscoff, and powdered sugar until smooth.
- To toast the coconut flakes, heat a large skillet over medium heat, and pour in the flakes. Without walking away, and tossing them often, toast until they're golden brown. Remove from heat.
- Once the cookie has cooled, spread evenly with frosting and sprinkle with toasted coconut. Slice and enjoy!
Notes
I didn't do a ton of frosting, it's merely a thin layer, just enough for flavor. If you're a frosting lover, I would definitely recommend doubling the ingredient amounts in the frosting.