Emily Laurae

0 Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.
10 Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the cookie butter.
2 Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Finally fold in the biscoff cookie crumbs to the dough. 
4 Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
5  Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the clove sugar into a small bowl, and one by one, coat each cookie completely in sugar. If you prefer a less sweet cookie, you're welcome to skip this part! 
6 Place your preferred number of cookies onto a baking sheet and bake for about 8 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely. Once cooled, add a touch of cookie butter on top, sprinkle with flaky salt and enjoy!
8 If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!