These delicious biscoff butter cookies are remarkably soft and chewy. They're topped with cookie butter and incredibly easy to make, too!
I love just about anything made with Biscoff butter! Biscoff cookie butter is so good! I’ve always wanted to make a few different desserts with it and these cookies are new on my list (more are on the way)!
This is a great recipe for biscoff cookies! If you’re a cookie butter lover or Biscoff lover, you should definitely try this recipe!
Love cookies? Check out my Chocolate Dipped Sugar Cookies, my Ultimate Chocolate Chunk Cookies, or my Easy Dairy Free Sugar Cookies.
Jump to:
WHY YOU'LL LOVE THIS RECIPE:
- It’s easy to make. Just 8 steps that are simple to follow with detailed pictures.
- No need to chill the dough. All you do is make the dough and bake!
- Ready to eat in less than an hour. Yep! From start to finish!
- It can be easily doubled or tripled. These cookies make great gifts, too!
- It can easily be adapted. Give your own personal touch by adding your favorite flavors.
What do these biscoff butter cookies taste like?
These buttery cookies are thick, soft and ever so chewy! They have a caramel flavor with a touch of cinnamon. Delicious!
WHAT YOU NEED TO MAKE THIS RECIPE
Biscoff butter: I use biscoff Lotus spread, but you could use Speculoos brand, too. You can definitely use any other cookie butter spread, but I’m not sure it’ll have the same flavor as Lotus biscoff butter. I also melt a little more cookie butter to pour over the cookies. This is an optional step, but totally recommended!
Butter: I use unsalted butter.
Flour: I use regular all-purpose flour.
Sugar: I use both white granulated sugar and light brown sugar.
Vanilla: I use pure vanilla extract.
Egg: I use 1 whole egg.
Spices: I use a pinch of freshly grated nutmeg and a little bit of ground cinnamon. I really love the tiny amount of nutmeg and I think the cinnamon goes so well with the cookie butter. But I’ve also made these cookies without the spices and they turned out great!
Baking soda: Helps make the cookies rise.
Cornstarch: I use a little cornstarch because it helps make the cookies chewy!
Salt: I use a tiny bit to enhance everything, as always!
ADD-INS & VARIATIONS
These cookies would be great with different add-ins or you can make your own variations!
Here are a few ideas:
- Add some chopped or crushed Biscoff cookies. I’ve also made these cookies with extra biscoff cookies! Just crush some biscoff cookies (around 5 cookies) and roll them in the crushed cookies before you bake them ! The cookie crumbs stick to the surface of the cookies. I really enjoyed this variation, but it did make the cookies a bit sweeter. If you have a sweeter tooth than me, you’ll probably like these cookies that way!
- Add some white chocolate. White chocolate chips or chunks would be so good with these cookies! You could also drizzle the cookies with some melted white chocolate. I really think that white chocolate pairs so well with Biscoff butter and Biscoff cookies!
- Add some nuts. I’ve also made these cookies with walnuts and buttered pecans! Both are delicious and the nuts add a nice crunch, too!
- Add some Biscoff spread inside. You could also stuff the cookies with Biscoff butter! Just freeze a few spoonfuls of biscoff spread and then when you make the dough, add a piece of frozen spread and wrap the cookie dough around it. Then make balls with your hands so that the frozen spread is covered and bake!
HOW TO MAKE THIS RECIPE
Biscoff butter cookies step-by-step
STEP 1
First, whisk together the flour, salt, cornstarch and baking soda.
STEP 2
In another bowl, beat the butter with the biscoff spread until everything is well-combined. You’ll know it’s ready when you can’t see pieces of butter in the mixture anymore.
STEP 3
Add the brown and white sugar and mix until the sugar is thoroughly combined.
STEP 4
Next, add the egg, vanilla, and spices and beat to thoroughly mix everything, about 1-2 minutes.
STEP 5
Gradually add about half the flour mixture and mix it well.
STEP 6
Fold in the remaining flour mixture. I like to do this using a silicone spatula so that I don’t overwork the dough.
TOP TIP
Don’t overwork the dough or the cookies will become dense and hard. Mix until everything is just combined!
STEP 7
Use a cookie scoop and place the dough balls on a parchment paper lined baking sheet. Make sure they’re about 3-4 inches (8-10 cm) apart. For larger cookies, use 1 ½ tablespoons to form balls.
STEP 8
Bake! Then let them cool and drizzle them with some melted cookie butter!
TIPS FOR SUCCESS
- Measure the flour and all the ingredients properly.
- Make sure your ingredients are at room temperature. This will ensure that everything combines thoroughly without any lumps, which could affect how the cookies bake.
- Bake the cookies until they JUST turn a light golden brown on the edges. Don’t overbake them, otherwise they’ll get too hard!
- To melt the cookie butter, just put it in the microwave for about 10-20 seconds.
Freezing
Once the cookies have completely cooled, you could freeze them! (I freeze them without the cookie butter glaze on top.) Just place them on a tray in a single layer and put them in the freezer. When they have completely frozen, you can put them in a freezer bag or freezer-safe container. I usually put a piece of parchment paper in between each cookie so they don’t stick together. They can be frozen for up to about 2 months.
You can thaw frozen cookies as they are in the container at room temperature.
FREQUENTLY ASKED QUESTIONS
Biscoff butter is a spread made with biscoff cookies. Its texture is really similar to peanut butter. It’s often sold in 2 varieties, smooth and crunchy. For this recipe, I used smooth biscoff spread.
Cookie butter is a paste made from spiced cookies like speculoos. Lotus Biscoff spread is the most popular kind of cookie butter here in Europe. I haven’t tried any other brands, so I’m not sure if they taste the same as biscoff spread.
A few major supermarkets have Lotus biscoff spread both in the USA and Europe. I’m sure you could also order it online.
Biscoff spread is thick like peanut butter and it has a rich buttery, caramel/butterscotch flavor with a touch of cinnamon. If you’ve ever had Lotus cookies, it’s like a creamy variation of them! Caramelized heaven on a spoon!
These cookie butter cookies will last for up to 5 days at room temperature if you keep them in an airtight container.
HOW TO SERVE BISCOFF BUTTER COOKIES
These cookies make a great coffee accompaniment! My mom dips them in Greek coffee!
Another yummy idea is to crumble them on top of ice cream!! Or better yet, make ice cream sandwiches with them! I think these cookies and vanilla ice cream make a perfect combination!
MORE BISCOFF RECIPES!
Let me know how these biscoff butter cookies turn out for you in the comments below! I'd love to hear from you!
Recipe
Biscoff Butter Cookies
Ingredients
For the cookies
- 1½ cups (190g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup (113g) butter, at room temperature
- ½ cup (150g / 5.3oz) Lotus Biscoff spread (or other cookie butter)
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon ground cinnamon
- a pinch of freshly grated nutmeg
For the topping (optional)
- ¼ cup (75g Lotus Biscoff spread (or other cookie butter)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 356°F / 180°C.
- Line 2 baking sheets with parchment paper.
Make the cookies
- Whisk together the flour, salt, cornstarch and baking soda. Set aside.
- In another bowl, beat the butter and the biscoff spread together with a hand mixer until everything is well-combined and you don't see pieces of butter in the mixture, about 1-2 minutes.
- Add the brown and white sugar and mix until combined.
- Add the egg, vanilla, and spices and mix thoroughly for about 1-2 minutes, until everything is well-combined.
- Add about half the flour mixture and mix until combined.
- Fold in the remaining flour mixture using a silicone spatula so that you don’t overwork the dough.
- Using a cookie scoop, place dough balls on the prepared baking sheet. Make sure they’re about 3-4 inches (8-10 cm) apart. (For larger cookies, use 1 ½ tablespoons to form balls.)
- Bake the cookies for 8-10 minutes, until the edges are slightly golden brown. I bake them one sheet at a time.
- When done, let the cookies on the cookie sheet for about 10 minutes before transferring them to a wire rack to cool completely. (They'll fall apart if you try to remove them right away.)
Make the topping
- Melt the biscoff spread in the microwave for about 10-20 seconds and then drizzle it over the cookies.
- Enjoy!
Notes
- Make sure your ingredients are at room temperature. This will ensure that everything combines thoroughly without any lumps, which could affect how the cookies bake.
- Bake the cookies until they JUST turn a light golden brown on the edges. Don’t overbake them, otherwise they’ll get too hard!
Andrea
So easy to make and soft! Yummy!
Voula
Thank you, Andrea!