Soft and delicious, Biscoff Cookie recipe is super easy to make! Loaded with crumbled pieces of cinnamon Biscoff cookies, drizzled in melted Biscoff Cookie Butter, and topped with half a Biscoff cookie too!
Biscoff cookies, also known as Speculoos cookies, are a popular European cookie with a distinct caramelized flavor and a hint of cinnamon.
Biscoff cookie butter, made from blending Biscoff cookies into a creamy spread, is also often used as a delicious filling or a drizzle on top of these cookies, adding an extra layer of indulgence.
These cookies are typically sweetened with brown sugar or a combination of brown and white sugar, which enhances the caramelized notes of the Biscoff cookies.
They are perfect for after-school snacks, movie nights, Bake Sales and even for your Christmas cookie exchange.
With a soft cookie base filled with Biscoff spread, and crumbled Biscoff cookies, they are topped with melted cookie spread and half a Biscoff cookie too!
We rarely have leftover cookies when we make these, so I'd recommend making a double batch! And the great news is these cookies are easily frozen too.
For more spiced cookie recipes, try these Cinnamon Roll Cookies, these Snickerdoodle Cookies, or my Gingerbread Crinkle Cookies.
Shopping List
Wet Ingredients. Butter, Biscoff Cookie Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Biscoff Cookies, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt
How to Make Biscoff Butter Cookies
Preheat the oven to 375 and line your baking sheets with parchment paper.
Cream the softened Butter and Biscoff Cookie Butter in the bowl of a stand mixer with the paddle attachment, or use a large bowl with an electric mixer. Scrape the sides of the bowl as needed.
Add Brown Sugar and Granulated Sugar to the mixture and cream for 1-2 minutes. Scrape the sides of the bowl.
Cream the Egg and Vanilla Extract into the mixture and cream it all together until light and fluffy.
In a separate bowl mix the Flour, Baking Soda, and Baking Powder.
Add the flour mixture to the butter mixture and stir to combine.
Break the Biscoff cookies into small pieces and hand mix them into the cookie dough.
Use a Medium Cookie Scoop size #24 and place cookie dough balls on your prepared baking sheet at least 2 inches apart to account for spreading.
Bake in preheated 375 F Degree Oven for 7-9 minutes or until edges are set. Do not overbake.
Immediately press half a Biscoff Cookie into the top of the warm cookies. Position it so it looks like there is a Biscoff cookie coming out of the middle of the cookie.
Allow them to cool on a baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Melt ¼ cup Cookie Butter and place in a Ziploc bag. Snip off a corner of the bag and drizzle in a zig-zag motion over the top of the cookies once they have cooled.
Allow the cookie butter drizzle to cool and harden a bit before storing them.
Storage & Freezing
Storage: Place your Lotus Biscoff cookies in an airtight container or Ziploc Bag for up to 1 week. Cookies are best enjoyed within 2-3 days.
Freezing: Stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent sticking.
Substitutions & Variations
- Salted Butter. I always use salted butter to make cookies. If you only have unsalted butter you'll need to add ⅛ teaspoon salt to enhance the flavors.
- Cookie Butter. I've used Lotus Biscoff Cookie Butter, the smooth variety. Try another brand of cookie butter if you prefer. You can try these cookies with the crunchy kind, or even with peanut butter or Nutella if you like.
- Fillings. Use different kinds of crumbled cookies in these cookies, or add in some white chocolate chips, chopped nuts, or peanut butter chips for different textures and flavors.
Pro Tips
What makes a cookie good? How do you get chewy cookies with gooey centers and crisp edges every time? To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. For best results, invest in a kitchen scale. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Room Temperature Ingredients.
Always use room temperature Butter and Eggs when baking. Allow the Butter to sit on the counter for an hour. Butter should still be firm but you can leave a finger imprint in the butter when pressed. Do not over-soften and allow butter to turn to mush.
Baking Sheets.
Like baking sheets with parchment paper or spray with baking spray to prevent sticking.
Mixing.
Scrape the sides of the mixing bowl with a silicone spatula multiple times during the mixing process to ensure all ingredients are being mixed, whipped, and creamed properly.
Cookie Scoop.
Use a small or medium size cookie scoop depending on how big or small you want your homemade Biscoff Cookies to be. I have used a Medium Cookie scoop size #24 in these photos for reference.
Roll Cookie Dough in Sugar.
This is optional but I love the burst of sweetness and crispy outside when baked. You could even roll them in cinnamon sugar for a stronger spiced flavor! It's not necessary but is an optional step.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Biscoff Butter Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Creative Cookie Recipes
- Two-Toned Circus Animal Cookies
- Lucky Charms Cookies
- Sprinkle Sugar Cookies
- Andes Mint Cookies
- Rocky Road Cookies
- Strawberry Magic Bars
- Snickerdoodle Sandwich Cookies
Biscoff Butter Cookies
Ingredients
- ½ cup Biscoff Cookie Butter
- ½ cup Butter softened
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar 103g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1¼ cups All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 9 Biscoff Cookies Broken into small pieces
- Garnish
- ¼ cup Biscoff Cookie Butter Melted
- 8 Biscoff Cookies Broken in Half
Instructions
- Preheat the oven to 375.
- Cream the softened Butter and Biscoff Cookie Butter in a large stand mixer or use a large bowl with a hand mixer. Scrape the sides of the bowl as needed.
- Add Brown Sugar and Granulated Sugar to the mixture and cream for 1-2 minutes. Scrape the sides of the bowl.
- Cream Egg and Vanilla Extract into the mixture and cream until light and fluffy.
- In a separate bowl mix the Flour, Baking Soda, and Baking Powder.
- Add the flour mixture to the butter mixture and stir to combine.
- Break the Biscoff cookies into small pieces and hand mix them into the cookie dough.
- Use a Medium Cookie Scoop size #24 and place cookie dough on a parchment-lined baking sheet at least 2 inches apart.
- Bake in preheated 375 F Degree Oven for 7-9 minutes or until edges are set. Do not overbake.
- Immediately press half a Biscoff Cookie into each baked cookie and allow them to cool on a baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
- Melt ¼ cup Cookie Butter and place in a Ziploc bag. Snip off a corner of the bag and drizzle in a zig-zag motion over the cooled cookies.
- Before storing the cookies allow the cookie butter drizzle to cool.
Notes
- Storage: Place your Lotus Biscoff cookies in an airtight container or Ziploc Bag for up to 1 week. Cookies are best enjoyed within 2-3 days.
- Freezing: Stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent sticking.
Rebecca Johnston
Lotus Cookies or Biscoff Cookies have always been a favorite. Combined with a cookie recipe and the explosion of flavor is incredible right down to the cookie butter drizzle on top.