Biscoff Butter Cookies Recipe

Introduction

These Biscoff Butter Cookies combine the rich, creamy flavor of Speculoos cookie butter with a classic buttery cookie base. Crisply golden on the edges and soft inside, they’re an irresistible treat perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup Speculoos or Biscoff cookie butter
• 2/3 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups + 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Extra cookie butter for the tops

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
2. Step 2: In a mixing bowl, cream together the butter, cookie butter, and brown sugar on low speed using a paddle attachment until the mixture becomes fluffy.
3. Step 3: Add the egg and vanilla extract to the bowl and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually mix these dry ingredients into the wet mixture until just combined.
5. Step 5: Scoop the dough using a large cookie scoop (about 3 tablespoons) onto the prepared baking tray, spacing each dollop about 3 inches apart.
6. Step 6: Place about 1 teaspoon of extra cookie butter on top of each dough ball.
7. Step 7: Bake for 10 to 12 minutes, or until the edges turn golden and the cookie butter topping appears cracked and melted.
8. Step 8: Remove the cookies from the oven and allow them to cool completely on a wire rack before enjoying.

Tips & Variations

• Measure your flour properly: Fluff the flour first, then spoon it into your measuring cup to avoid using too much. For most accurate results, use a kitchen scale.
• You can substitute Speculoos cookie butter with Trader Joe’s Speculoos Cookie Spread; both work beautifully.
• Freeze scooped dough balls topped with cookie butter solid on a tray, then transfer to an airtight container. Bake frozen cookies by adding 2-3 minutes to the baking time.

Storage

Store leftover cookies in an airtight container at room temperature for 2 to 3 days. You may also leave them on the baking tray and wrap it tightly with plastic wrap. For longer storage, freeze the baked cookies; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, you can use crunchy Biscoff spread, but note that it may affect the texture slightly by adding bits of crunch to the cookies.

Do I need to bring the egg and butter to room temperature?

Yes, using room temperature egg and butter helps the ingredients combine smoothly and gives you a better cookie texture.

Biscoff Butter Cookies Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

Delight in these buttery Biscoff Butter Cookies, featuring a perfect blend of creamy Speculoos cookie butter and light brown sugar, baked to golden perfection with a crackled cookie butter topping. Soft on the inside with a slightly crisp edge, these cookies are easy to make and sure to satisfy any sweet tooth craving.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, room temperature (113 g)
• 1/2 cup Speculoos or Biscoff cookie butter (140 g)
• 2/3 cup light brown sugar, packed (135 g)
• 1 large egg, room temperature (47 g)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups + 1 tablespoon all-purpose flour (200 g)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Topping

• Extra cookie butter for the tops (approximately 1 teaspoon per cookie)

Instructions

1. Preheat Oven: Set your oven to 350°F (180°C) to get it ready for baking the cookies later.
2. Cream Butter Mixture: In a mixing bowl, beat together the unsalted butter, Speculoos or Biscoff cookie butter, and light brown sugar on low speed using a paddle attachment until the mixture is fluffy and well combined.
3. Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until smooth and consistent.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until just combined, avoiding overmixing to keep the cookies tender.
5. Form Cookie Dough Balls: Using a large cookie scoop (~3 tablespoons), scoop balls of dough onto a parchment-lined baking tray, spacing them about 3 inches apart to allow for spreading.
6. Add Topping: Place approximately 1 teaspoon of extra cookie butter on top of each dough ball to create a rich, crackled topping as it bakes.
7. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden and the cookie butter topping has melted and crackled.
8. Cool: Transfer the cookies to a wire rack and let them cool completely before enjoying.

Notes

• Measure your flour properly using the spoon-level method or a kitchen scale for best results to avoid dry or dense cookies.
• You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread, available in most grocery stores or online.
• Store leftover cookies in an airtight container at room temperature for 2-3 days or wrap tightly on the baking tray with plastic wrap.
• To freeze, scoop and top the dough balls, freeze solid on a baking tray, then transfer to an airtight container. Bake from frozen, adding 2-3 minutes to baking time.

Keywords: Biscoff cookies, Speculoos cookie butter, easy cookies, butter cookies, homemade cookies, dessert, baking