20-minute Biscoff Butter Cookies

Cream together the butter and biscoff spread until smooth.

Add the brown sugar, egg and vanilla and beat until combined.

Mix in the dry ingredients until all of the flour is absorbed (but don't over mix)!

Use a 3-tablespoon cookie scoop to scoop out flush balls of dough.

Drop the dough balls onto two prepared baking sheets.

Bake six cookies on a pan. If baking two pans at a time, switch the racks at half. Cool for 5 minutes then transfer to a wire rack.