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Biscoff Butter Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/biscoff-butter-cookies-recipe/