Biscoff Butter Cookies
Gooey Biscoff butter cookies are the gooey, spiced, & sweet treat you won't be able to resist. These homemade cookies are loaded with cookie butter spread with that classic speculoos flavor.
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.
Notes
STORING:
- Place cookies in an air tight container and store in a cool dry place.
- Enjoy within 5 days for best taste and freshness.
- The dough can be frozen for up to 3 months.
- Defrost to thaw in the refrigerator for a few days before baking as the recipe states.
- Freeze baked cookies for up to a month and enjoy defrosted at room temperature.
- Drizzle with warm melted cookie butter and let cool to set.
- Add crushed Lotus Biscoff or Trader Joes speculoos cookies on top before baking.
- Dip the cookie tops in melted cookie butter and sprinkle on cookie crumbs for a combination of both ideas - aka DELUXE GOURMET!
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 93mgPotassium: 24mgFiber: 0.3gSugar: 10gVitamin A: 177IUCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
