Biscoff Butter Cookies
These delicious biscoff butter cookies are remarkably soft and chewy. They're topped with cookie butter and incredibly easy to make, too!
Servings 24 , approximately
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)
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!
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
