Look no further for the best recipe for Biscoff Butter Cookies you ever had. For a soft, gooey, & chewy homemade cookie with the delicious flavor of Biscoff cookie butter spread, enjoy this amazing treat. They have a smooth peanut butter texture but with a spicy cinnamon kick you only get from a Lotus Biscoff cookie.
If you have ever had a Crumbl cookie, you probably fell in love with them as I have. One of my favorites is the Cookie Butter Ice Cream cookie with Lotus Biscoff. I wanted to make a similar recipe that wasn't an exact copycat but one just as good but without the frosting.
Fast forward one day while baking a small batch of peanut butter cookies, I realized I can make a similar recipe by swapping out the peanut butter for cookie butter. After all, I made Biscoff Truffles by making a few changes to my Peanut Butter Balls recipe.
After a few test cookies (yes I enjoyed eating even the failures - yum) I came up with the perfect fluffy, soft, moist, chewy, rich, & spiced Biscoff Butter Cookies.
Jump to:
- Ingredients for Cookie Butter Cookies
- What Does Cookie Butter Taste Like?
- How to Make Biscoff Spread Cookies
- How Long to Bake Cookie Butter Cookies
- Substitutions & Variations
- Topping Ideas for Cookie Butter Cookies
- Equipment
- Storing Biscoff Butter Cookies
- Top Tips
- FAQ
- More Cookie Recipes
- Biscoff Butter Cookies
Ingredients for Cookie Butter Cookies
Here are the ingredients needed to bake a batch of homemade cookies loaded with Biscoff cookie butter. This big batch of dough will make 2-3 dozen large & thick cookies. Each big cookie will be loaded with cookie butter aroma & taste.
The cookie butter is key for the warm spiced flavor with hints of ginger, cinnamon, & brown sugar. The taste gives off a Christmas & holiday vibe & if you love it, you will also love my recipe for Gingerbread Blossoms.
- Biscoff Cookie Butter - use smooth for this recipe.
- Salted Butter - salted is best to offset all the sugars but unsalted can also be used.
- Eggs - bring them to room temperature so the yolks & whites mix easily.
- Granulated Sugar - helps make the edges crispy as cookies bake
- Brown Sugar - for a deep rich flavor that adds chewiness & moisture to cookies
- Vanilla Extract - a great flavor enhancer for any baked good
- All-Purpose Flour - this works best for a fluffy texture
- Salt - balances the sugar & cookie butter out
- Baking Soda - an agent to help the cookies puff up
- Baking Powder - this leavening ingredient ensures the cookies are not dense
- Cornstarch - helps keep the cookies thick & not spread while baking (this way no chilling is needed! - our secret!)
- Lotus Biscoff Cookies - optional to crush & stir in or crumble as a topping
See the recipe card for quantities.
What Does Cookie Butter Taste Like?
Ever wondered, what exactly is cookie butter? When I first heard of it I thought the same thing. But once I tried it, I fell in love. The deep flavor combination reminds me of a brown sugar caramel that meets a gingersnap.
Cookie butter has the flavor of speculoos cookies. The classic Belgian cookie is made by Lotus Biscoff, Trader Joe's & other brands. The crisp & thin cookies have a sweet & spicy flavor similar to gingerbread or molasses cookies.
Cookie butter spread is made by grinding up speculoos cookies along with other ingredients such as sugar & canola oil. It has a similar taste to peanut butter but is nut-free. The smooth texture is thick, creamy, & rich.
How to Make Biscoff Spread Cookies
Like most cookie recipes, this recipe starts off by bringing the eggs & butter to room temperature. Room-temperature eggs & soft butter blends easily for a creamy texture.
Next, preheat the oven & prepare the cookie sheets. Preheat the oven to 350°. Also line the baking sheets with parchment, a Silpat, or spray with nonstick cooking spray.
Now comes the time for mixing up the cookie butter cookie dough. The steps for making cookie butter cookie dough are similar to other recipes - combine wet ingredients separately from dry ingredients & then combine them together at the end.
In a large mixing bowl add the softened butter, cookie butter, vanilla, both sugars, & the eggs. Use a hand mixer to combine the wet ingredients until fluffy & creamy. Mix on medium for 2 minutes.
In a separate bowl mix together the dry ingredients; flour, baking soda, baking powder, cornstarch, & salt. Add half to the butter mixture and mix on medium for 1 minute. Scrape the bowl & repeat with the remaining flour mixture.
Once all the ingredients are combined the dough will be thick and look as shown above. If there are crumbles in the bowl, use the spatula to press it all together.
Now it is time to get the dough on the baking sheet. I fit 6 on a sheet but you can probably fit 8, they will not spread out too much.
NO CHILLING! This dough does not require any chill time in the refrigerator - thanks to the cornstarch. So you can get to eating these yummy guys with no delay!
Roll large cookie dough balls in your hands. These are larger cookies, use a large cookie scoop. Each cookie is about 2.5 tablespoons of cookie butter dough.
Then place it on a prepared baking sheet leaving space between each. With a flat spatula or the palm of your hand gently press down on each ball to flatten slightly (as shown below)
How Long to Bake Cookie Butter Cookies
Once the oven is preheated to 350°. Place the cookies in the oven on a rack positioned in the middle of the oven. Bake for 9-12 minutes.
The cookies are done when the bottoms are just slightly golden brown. The edges will be set but the centers should still have a slight softness to them. (not jiggly but looks just slightly undercooked). When they look like this, they are ready to come out of the oven.
Hint: Let the cookies cool on the baking sheet for 5 minutes. They will then be set and easy to move to a cooling rack using a spatula.
Substitutions & Variations
Please make this cookie recipe as written. Small changes & tweaks will alter the dough & the cookies may not turn out as delicious, thick, soft, & chewy. These are the only variations I have tested & recommend.
- Biscoff Cookie Butter - instead of the original brand you can also use Trader Joe's Speculoos Cookie Butter.
- Chocolate Chip - add 1.5 cups of mini milk or white chocolate chips.
- Crushed Cookies - add 1 cup of crushed Biscoff cookies to the batter and fold them in before baking.
I don't recommend using any substitute ingredients for items like brown sugar, eggs, etc. The cookie dough will not bake properly. Also, make sure you use both baking powder & baking soda, they are not the same.
Topping Ideas for Cookie Butter Cookies
These warm tender cookies are fantastic as is. But add a few yummy Biscoff Lotus cookies or more cookie butter into the mix and OMG - I could not restrain myself from eating all these. They should come with a warning label - just saying!
- Crushed Cookies - add crumbled & crushed cookie pieces to the top before baking
- Drizzled - drizzle on warmed-up cookie butter or melted white chocolate for extra ooey-gooey heaven.
- Deluxe - dip or spoon on melted cookie butter & sprinkle on crushed cookie pieces
This cookie isn't too colorful but they sure are beautiful. Like other brown foods, don't think they are bland or boring - these cookies have big bold flavors and may cause cravings.
Equipment
Baking is a science where the right ingredients & tools can make or break a recipe. Here is the equipment & ingredients that I recommend for this recipe.
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Storing Biscoff Butter Cookies
These cookie butter cookies stay fresh & chewy for days! Not that they will last that long. Store cookies in an air-tight container placed in a cool dry place like the pantry or cupboard for up to 5 days.
The dough and the cookies can be frozen. Store cookie dough or baked cookies wrapped in plastic wrap & placed in a freezer-safe resealable bag. The dough will last for up to 3 months & the baked cookies are best enjoyed within 30 days.
Defrost dough or cookies in the refrigerator. Bake the thawed dough as listed in the recipe card.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Use only room-temperature salted butter & eggs
- Measure all ingredients accurately.
- Don't skip the cornstarch - it ensures the cookies don't spread without the need for chilling the dough before baking
- Roll out big balls & press them down with the palm of your hand for big round cookies with a flat top so they are easy to decorate
- DO NOT OVERBAKE them, they should appear almost undercooked in the center
- Let them cool on the cookie sheet before removing them so they set up
FAQ
These cookies cannot be modified to be made gluten-free. Even if you use a gluten-free flour substitute, cookie butter contains wheat. Cookie butter is not safe for those with celiac disease.
One of the things I love most about this recipe is that cookie butter dough freezes so well. You can roll and press the dough balls as instructed in the recipe card. Then freeze them on a parchment-lined baking sheet in your oven for 1 hour. Remove them from the baking sheet when frozen solid and transfer them to a freezer-safe resealable bag. Freeze for up to 3 months. To bake from frozen, cook at 350° for 13-15 minutes or until the bottoms are golden & the center is almost done.
More Cookie Recipes
Looking for other recipes like this? Try these:
- Chocolate Chip & Mini Marshmallow Cookies
- Nutter Butter & Jelly Cookie Bars
- Banana Cream Pie Pudding Cookie Cups
- Salted Toffee & Chocolate Chip Cookies
Biscoff Butter Cookies
Equipment
- Baking Sheets
- hand mixer
Ingredients
- 3 ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 cup (2 sticks) salted butter room temperature
- ¾ cup Biscoff cookie butter or Trader Joe's Speculoos Cookie Butter
- 2 eggs room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tablespoon vanilla extract
- Lotus Biscoff Cookies optional
Instructions
- Place your 2 sticks of butter & 2 eggs on the kitchen counter. Let them come to room temperature. The butter should dent slightly when pressed with your index finger - then it is ready to use.
- Preheat the oven to 350°. Prepare a baking sheet with parchment paper, a silicon Silpat mat, or use nonstick cooking spray.
- In a large mixing bowl add the softened butter, cookie butter spread, both sugars, eggs, & vanilla. Using a hand mixer, mix on medium speed for 2 minutes. It should be fluffy and smooth.
- In a medium bowl, combine & mix together the dry ingredients; flour, baking powder, baking soda, salt, & cornstarch.
- Add half of the dry ingredients into the large both with the butter mixture. Using the hand mixer, mix for 1 minute. Scrape down the sides with a spatula & repeat with the remaining flour mixture. The dough will be thick. If there are some dry crumbles, press them into the rest of the dough using the spatula. It will come together.
- No chilling of the dough is needed (but you can refrigerate it & bake it later). Roll large cookie dough balls in your hands. These are larger cookies, use a large cookie scoop. Each cookie is about 2.5 tablespoons of cookie butter dough.
- Then place it on a prepared baking sheet leaving space between each. With a flat spatula or the palm of your hand gently press down on each ball to flatten slightly (see image above in the how to section)** if adding crushed Biscoff cookie pieces, now is the time to add them and press them gently into the tops of the cookies so they stick while baking.
- Bake in a preheated oven set to 350°. Place the cookies in the oven on a rack positioned in the middle of the oven. Bake for 9-12 minutes.The cookies should be just golden on the bottom and the centers will appear just slightly undercooked - this is perfect!
- Remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes. They will then be set and easy to move to a cooling rack using a spatula.
- Once cool, decorate or add toppings as shared above. This includes adding a drizzle of melted cookie butter spread over the top or spreading some and then topping with cookie crumbs.
- Store in an air-tight container for up to 5 days. These cookies stay soft & fresh for days!The dough can also be frozen for up to 3 months or freeze baked cooked for up to 30 days.
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