Puff Pastry Biscoff Berry Cookies
Puff Pastry Biscoff Berry Cookies are an easy yet delicious holiday treat!
Holiday Puff Pastry Cookies that look super fancy but take almost zero effort 👏🏻
Topped with warm cookie butter + juicy California Giant Berries - it’s giving “I baked all day” without actually baking all day 🤣🎄
My holiday hosting tip I swear by:
Pick one savory appetizer and one sweet dessert to MASTER for the whole season⚡️
That way, when a last minute party invite pops up…boom. You’ve got your signature dishes ready to roll 💁🏻♀️
And lucky for us, both include California Giant Berries 😍
For these cookies, all you do is dollop cookie butter onto puff pastry, top with fresh raspberries + blueberries, and bake it off. That’s it. DONE. 🎁
Out comes a gooey, crispy, fluffy, berry-bursting cookie that’s basically a cookie–croissant hybrid. HEAVEN ✨
And for the savory appetizer - I’m still obsessed with the Brie + Berry Hand Pies we made in November. They were a HIT at Thanksgiving, so they’re officially on repeat, baby!💃🏻🫐🥐
Happy holidays!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Puff Pastry Biscoff Berry Cookies
Makes about 10 cookies
Ingredients
* 2 sheets puff pastry, thawed
* 3 tbsp Biscoff cookie butter , or any cookie butter
* 1/3 cup California Giant Blueberries
* 1/3 cup California Giant Raspberries
* Top with: powdered sugar and red + green sprinkles
Instructions:
Preheat your oven to 400°F and line a baking sheet with parchment.
Lay out the two sheets of thawed puff pastry and cut them into about 10 small festive shapes - gingerbread men and Christmas trees. Make a small oval incision in the center of the cookie cut out and pierce 4 times with a fork.
Add a small scoop of Biscoff cookie butter to the center of each piece, then top with two blueberries and a raspberry or two.
Bake for 11 minutes, until puffed and golden. Let the cookies cool slightly, then dust generously with powdered sugar and finish with red and green sprinkles. Enjoy!
