Preheat the oven to 180℃/350℉
Whisk the butter, Biscoff spread, golden syrup, vanilla, and sugar in a large bowl until the mixture turns fluffy.
Incorporate the flour and baking powder thoroughly; your mixture should now be a sticky, light dough.
Take a generous amount of dough with a large ice cream scoop, flatten it against the bowl's side, and then shape it into a ball using your hands. This technique ensures 12 evenly sized cookies.
Arrange the dough balls on baking sheets lined with parchment paper, leaving at least an inch of space between each cookie to prevent sticking as they spread while baking.
Bake for 12-14 minutes until the edges turn golden. Remove them from the oven before they brown completely to retain their chewy texture once cooled.
Let the cookies cool on the tray until they're firm enough to move to a wire rack for complete cooling.
