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.
170gunsalted butter, softened (¾ cup / 1 ½ stick / 6oz)
¾cupbiscoff spread(200g / 7oz)
150glight brown sugar(¾ cup / 5.3oz)
66gwhite granulated sugar(⅓ cup / 2.3oz)
1large egg
2teaspoonsvanilla extract
260gplain flour (all-purp flour)(2 cups / 9.2oz)
1teaspoonsbaking powder
½teaspoonbaking soda
1teaspooncinnamon
½teaspoonsalt
¼teaspoonground ginger
3Biscoff cookies, crumbled into crumbs
For best results, always weigh ingredients where a weight is provided
Equipment
A hand mixer or stand mixer.
Mixing bowls (if not using a stand mixer bowl).
Silicone spatula to help with scraping the bowl.
A cookie scoop.
Baking sheets.
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.
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Notes
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.
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.
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.
All ovens vary: What takes 11 minutes in my oven, may take 10 or 12 in yours. I recommend baking a test cookie first.
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.
Storing: Baked cookies will keep 4-5 days in an airtight container at room temperature.
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.