Directions

1. Using a medium size saucepan, brown the butter over medium heat, stirring frequently (you need to avoid scorching the bottom of the saucepan) for 10 – 15 minutes until the butter begins to foam up a lot. When brown specks begin to appear throughout, remove from the stove, pour in to a bowl and refrigerate it for about 30 – 40 minutes.
2. Mix the brown butter well, split out 1 cup in to the bowl of a stand mixer and save the rest of the brown butter for later. Add 2 packages of gingerbread cookie mix, 2 eggs and the spices to the mixing bowl. On low speed, mix together so that any dry patches disappear and the mixture is like moist sand.
3. When you’re done mixing the cookie dough, split it in half, wrap each half in plastic wrap and place in the refrigerator for 30 – 45 minutes until firmer but not completely solid.
4. Preheat over to 350 degrees.
5. Take 2 sheets of parchment paper, place the cookie dough between the 2 sheets and roll out to a little less than 1/4" thick. Use a gingerbread man cookie cutter to cut out 32 cookies and place them about 2” apart on a baking sheet (Re-roll the cookie dough scraps until you’ve got 32 cookies).
6. Place cookies in to the oven and bake for 8-10 minutes until they are puffed, somewhat colored around the edges, light and soft in the middle.
7. Remove from oven, immediately press 3 gold (or a color of your choosing) sugar pearls on the front like buttons to half of the gingerbread men cookies and allow to completely cool prior to filling.
8. While the cookies are cooling, make the frosting. Add the remaining brown butter, 3 cups of powdered sugar, salt, and spices in to the stand mixer bowl. Using low speed, mix together so that the sugar is moistened, increase the speed to medium and pulse for 4 minutes until light and fluffy.
9. Next, add the Biscoff spread, mix until combined and the frosting is very firm (not soft or sticky). Add up to 1 additional cup of powdered sugar if frosting is on the softer side and a spoonful or two of milk if frosting is to firm. If not using immediately, store in a well-covered airtight container.
10. Use a piping bag with a small star tip and fill it with frosting. Cover the base of the plain cookies (cookies without the sugar pearls) with frosting stars, lightly place the cookies with the sugar pearls on top, serve and enjoy!