Biscoff Butter Cookies

In a medium bowl, combine flour, baking soda, baking powder and salt. Stir to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment*, combined unsalted butter, Biscoff Cookie Butter and mix until combined. Add granulated sugar and brown sugar and mix until combined. Add egg and vanilla extract and mix until combined.
Add the mixture of dry ingredients and mix on low speed, just until combined. Crumble the whole Biscoff Cookies into the batter and mix just until combined.
Preheat the oven to 350°F and line two baking sheets with parchment apper.
Use a cookie scoop to make 1 ½ Tablespoonfuls of dough. Roll the dough between your palms to make a rounded ball and place on the prepared baking sheet, and sprinkle with flaky sea salt.
Bake 11-13 minutes until slightly set at the edges. The cookies may look underdone, or puffy, but they will deflate and set as they cool. While the cookies are warm, use a sturdy round glass to swirl around the edges of the cookie, making them perfectly round.
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool fully.