If you ever wanted a perfect cookie, the Biscoff butter cookie is it. They have the most amazing texture and they absolutely melt in your mouth.

  • The texture is soft and fudgy with a delightfully crisp edge.
  • Rich, buttery, with that classic caramelised Biscoff flavour.
  • Incredibly easy to make.
  • Full of cosy spices.
  • No chilling required and they can be made ahead.
  • The dough freezes well too!

When I was deciding what I wanted from a homemade Biscoff cookie, I decided I wanted that classic Biscoff flavour but in a fudgy, soft cookie and boom, here they are. These cookies are seriously addictive. They taste of the Biscoff flavour you know and love, with a cookie texture next to none.

You must try these Biscoff blondies and Biscoff mug cake too.

Close up of the top of a Biscoff butter cookie.

What is Biscoff spread?

Lotus Biscoff is a brand of cookie butter, and cookie butter is a sweet spread made from finely ground cookies, butter or sweetened condensed milk and sugar. The flavour comes from the Belgian speculoos cookie and it’s a combination of spices like cinnamon, ginger, nutmeg and cloves with caramelised brown sugar.

So, these Biscoff butter cookies are actually cookie butter cookies – loaded with Biscoff spread and even topped with some traditional Biscoff cookie crumbs. They are extremely morish and I think, hubby and I have eaten more of these than any cookie recipe I’ve made before.

Ingredients for Biscoff cookies

Ingredients for Biscoff butter cookies on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Biscoff spread: Biscoff spread is the main flavouring in these cookies and since it’s made with cookies itself we’re kind of making cookies with cookies here. Other brands of cookie butter will work as well.
  • Butter: Use unsalted butter as salted varieties vary in their degree of salt. Make sure your butter is softened before starting. If you only have salted butter on hand, just omit the extra salt in the recipe.
  • Sugar: We use two types of sugar in this biscoff butter cookie recipe. Brown sugar adds moisture and chewiness while the white sugar gives us that crisp edge. Both, of course, add sweetness. You can swap the brown sugar for dark brown sugar.
  • Egg: I use large free-range eggs in all my baking. Make sure it’s at room temperature.
  • Vanilla: Use pure vanilla extract, not essence.
  • Flour: You just need plain flour (aka all-purpose flour).
  • Baking powder and soda: These cookies have both baking powder and baking soda to not only help the rise but also help the spread and crisp edges (soda). Baking soda is also known as bicarbonate of soda.
  • Spices: To add to that traditional Biscoff flavour and so that it isn’t “watered down” by the flour, we add cinnamon and ginger to these cookies. A little salt as well adds balance to the sweetness.
  • Biscoff biscuits / cookies: Some crumbled up Lotus Biscoff cookies are added to the top – again intensifying that Biscoff flavour and adding a touch of crispness on top.

I was aiming for pure, unadulterated Biscoff flavour in these cookie butter cookies and I definitely got that, however, if you feel like adding some chocolate chips, go for it.

You could also fold pieces of Biscoff cookies into the dough to give nice little added crunchy bits.

How to make it (step-by-step)

These biscoff butter cookies are extremely easy to make. Beat together wet ingredients, add the dry ingredients, then scoop and bake. It makes a fairly big batch, but you can freeze some of the cookie dough so you have some ready for whenever a craving hits.

A collage showing how to make Biscoff butter cookies.

Detailed quantities and instructions in the recipe card below.

  1. Wet ingredients: Start by beating together softened butter, Biscoff spread and both sugars until light and fluffy. Add the egg and vanilla (photo 1) and beat those in too.
  2. Dry ingredients: First, combine the dry ingredients whisking them together well, then add them to the butter mixture (photo 2) and beat just until combined.
  3. Shape the cookies: I like to use a cookie scoop for these cookies – roughly 2 tablespoon in volume – (photo 3) but you can roll the cookie dough by hand as well. Roll the tops of the balls of dough in the Biscoff biscuit crumbs and place them 2-3 inches apart on a baking tray (photo 4).
  4. Bake: Now bake the cookies. I find 11 minutes in my oven is absolutely perfect, baking one tray at a time on the middle shelf.
  5. Tap, tap, tap and reshape: As soon as you take the cookies out of the oven, bang the pan on the benchtop 3 times. While optional, you can use a round cookie cutter, just larger than the cookies, and reshape any cookies that may have baked out of shape. Place the cookie cutter over each cookie and roll it around a few times.

Tips and tricks

  • Weigh the flour: For best results, you should always weigh ingredients where a weight is given as the first measurement. Ingredients like flour are much better weighed as the different ways you fill your cup measures will give you differing weights. Too much or too little flour can make a huge difference to the result.
  • Scrape down the sides of the bowl regularly so that everything is incorporated together properly.
  • Space them out: It’s so important with this recipe to space the cookies 2-3 inches apart on the baking trays. If they are crowded they won’t bake as well and will look doughy and raw at the end.
  • Bake a tester: It’s always a great idea to bake a tester, or even 2-3 cookies, on a baking tray first, before baking the whole batch. This allows you to see exactly how much time they take in your oven.
  • Don’t overbake: If you overbake the cookies you won’t get that lovely fudgy texture on the inside.
  • Reheat: For cookies that taste like they just came out of the oven, even days after baking, put them in the microwave for 8-10 seconds to soften and warm them again.
A stack of Biscoff butter cookies next to a glass of milk.

Yield and storage

This recipe makes exactly 32 cookies, using a 2 tablespoon volume cookie scoop. This may seem like a lot of cookies, but I promise they’ll disappear fast. You can freeze a portion of the dough or even the baked cookies if you’d prefer a smaller batch at one time. See below for more.

  • Once baked: The baked cookies will last 4-5 days in an airtight container at room temperature. They will start to firm up over time but you can always zap them in the microwave to make them fresh and soft again.
  • Unbaked: Unbaked balls of cookie dough can be placed on a baking sheet in the fridge overnight for baking first thing in the morning.
  • Freezing: Unbaked cookies or the baked cookies can be stored in an airtight container in the freezer for up to 3 months. If freezing the dough, it’s easiest if portioned into cookie dough balls and freeze until solid on a baking tray – then transfer them to an airtight container.

So, you can see these are the perfect cookie for making ahead of time and since they’re all kinds of cosy flavours, they’re perfect for getting ahead and making up batches before Christmas (which will be here before we know it).

A Biscoff butter cookie broken in half to show the inside.

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A batch of Biscoff butter cookies on a baking tray.

Biscoff Butter Cookies

5 from 2 ratings
Biscoff butter cookies – the name really does say it all. Buttery cookies, filled with Biscoff spread and topped with Biscoff cookie crumbs, these cookies are soft and chewy with a crisp edge. Utterly perfect.

Ingredients

  • 170 g unsalted butter, softened (½ cup / 1 stick / 4oz)
  • ¾ cup biscoff spread (200g / 7oz)
  • 150 g light brown sugar (¾ cup / 5.3oz)
  • 66 g white granulated sugar (⅓ cup / 2.3oz)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 260 g plain flour (all-purp flour) (2 cups / 9.2oz)
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 3 Biscoff cookies, crumbled into crumbs

Equipment

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Line 2 large baking sheets with baking paper.
  • Set up a large mixing bowl with a handheld mixer or the stand mixer with paddle attachment.
  • Combine the butter, Biscoff spread, and both sugars. Beat until lightened and creamy. Scrape down the sides of the bowl.
  • Add the egg and vanilla and beat again, until combined. Scrape the sides of the bowl again.
  • In a separate medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and ginger and use a whisk to mix them well.
  • Add the flour mixture to the Biscoff mixture and mix on low until it just comes together. Don’t overmix.
  • Use a cookie scoop (roughly 2 tablespoons in volume) to place scoops of cookie dough onto the baking trays, 2-3 inches apart. The spacing is important. You can also roll them by hand but if you use a cookie scoop there is no need to roll them.
  • Place the Biscoff cookie crumbs into a small bowl, then roll the tops of each cookie dough ball in the crumbs and place them back on the tray.
  • Bake for 11 minutes. When you remove the trays from the oven, bang the pans on the benchtop 3 times. If any are misshapen, place a larger cookie cutter over the cookie and swirl it around while the cookies are still hot to reshape them.
  • Let them cool for 5-10 minutes then transfer to a wire rack to cool completely.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Video

Notes

  1. Weigh the flour: Too much flour and the cookies will become dry or tough so I always recommend investing in a kitchen scale. If you don’t have scales and want these cookies now, spoon the flour into your cup measure, then use the back of a knife to scrape off the excess.
  2. Don’t overcrowd the baking trays: It’s important to have 2-3 inches around these cookies to allow plenty of airflow and space to spread.
  3. Don’t overbake: If you bake these too long, you won’t get that fudgy texture. You can do a test cookie first if you like so you know exactly how long your oven takes for the perfect Biscoff butter cookie.
  4. All ovens vary: What takes 11 minutes in my oven, may take 10 or 12 in yours. I recommend baking a test cookie first.
  5. Reheat: For cookies that taste like they just came out of the oven, even days after baking, put them in the microwave for 8-10 seconds to soften and warm them again.
  6. Storing: Baked cookies will keep 4-5 days in an airtight container at room temperature.
  7. Freezing: You can freeze the cookie dough balls (prior to baking) for up to 3 months in an airtight container. You can also freeze the baked cookies.
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