Biscoff Butter Cookies really take the cake (or should we say, the cookie?)! The warm spices and sweet taste of Lotus Biscoff cookies are the inspiration behind these soft, chewy, and decadent cookies.
These cookies are packed with Biscoff flavor, studded with white chocolate and bits of crushed Biscoff cookies, and topped with a luxurious Biscoff buttercream for a gourmet finish.
Cookie Butter Cookies
The secret ingredient to making soft and thick Biscoff butter cookies is to use Biscoff spread, also known as Biscoff cookie butter.
It has a similar consistency to creamy peanut butter or granola butter, and it gives these cookies a super rich, caramelized flavor with a hint of cinnamon.
We love a decked-out cookie, don’t you? Similar to our Chocolate Glazed Peanut Butter Cookies with Sea Salt and our Maple Pecan Cookies, these cookie butter cookies pull out all the stops!
This recipe isn’t just for Biscoff lovers. Everyone will love the soft, sugary, butter cookie topped with a creamy Biscoff frosting. There is rich Biscoff flavor in every bite!
What is Biscoff Spread
So, what exactly is Biscoff spread (aka cookie butter)? Think of it as the magical union of cookies and spreadable bliss. Originating from ground Biscoff cookies, cookie butter takes everything you love about the classic crunchy treat and transforms it into a creamy, spreadable form.
Just like peanut or almond butter, cookie butter can be slathered on toast, used in recipes, or, let’s be real, eaten straight from the jar. But unlike nut butters, this spread is made from crushing Biscoff cookies into a fine powder. The finely ground Biscoff cookie base is then blended with oils and other ingredients to make a creamy texture known as cookie butter.
It’s a delicious paradox: How can something that starts off as a crunchy Biscoff cookie end up as a smooth, spreadable treat? The transformation captures the essence of the butter cookies, with that familiar blend of cinnamon and caramelized sugar that Biscoff cookies are known for, but in a form that’s just plain fun to use and eat.
Why This Biscoff Cookie Recipe Is Perfect for Every Occasion
Whether you’re baking for the holidays or searching for a delicious cookie recipe for any special occasion, these Biscoff butter cookies are a must-try!
Cookie butter spread gives them an extra sweet and rich flavor, while the decadent Biscoff buttercream frosting and bits of crisp Biscoff biscuits on top add a stylish finishing touch.
Here’s why you’ll love baking these cookie butter treats:
- They’re decadent and flavor-packed!
- Simple to make and call for easy-to-source ingredients.
- Cookie butter makes the cookies sweet, chewy, and thick.
- These cookies are ideal for every season and any occasion!
Ingredients Needed for Cookies Made with Biscoff Butter
Here’s a look at what you will need for our Biscoff butter cookie recipe. For all of the ingredient amounts, scroll to the recipe card at the bottom of the page.
- Sugar. You will need a mix of brown and granulated sugar for an amazing caramel flavor and sweetness in the cookies.
- Butter. Make sure it is softened at room temperature.
- Biscoff Cookie Butter. The “secret ingredient” that gives these Biscoff butter cookies the most delicious flavor! This store-bought ingredient is sometimes called Lotus Biscoff spread. Or you might be familiar with Trader Joe’s Speculoos Cookie butter which is essentially the same thing!
- Eggs. One whole egg and one egg yolk helps to bind the cookie dough and gives the cookies added richness.
- Vanilla extract. For a light hint of vanilla that enhances the warm spices and Biscoff flavor.
- All-purpose flour. Your standard all-purpose flour will give the cookies a soft, tender texture.
- Cornstarch. A little bit of cornstarch adds a chewiness to the cookie dough and helps achieve soft and thick cookies.
- Salt. A must in baked goods, even in sweet recipes!
- Ground cinnamon. This warm spice is one of the main flavors in traditional Biscoff cookies so naturally, we’re adding a tiny amount here.
- Baking powder and baking soda. You will need both for leavening.
- White chocolate chips. Sweet white chocolate adds another flavorful element to the rich Biscoff cookies.
- Crushed Biscoff cookies. Biscoff cookie crumbs in the batter adds the perfect amount of crunch in every bite.
- Biscoff Buttercream. We love this frosting so much, we have an entire post dedicated to it!
Let’s Make Biscoff Butter Cookies
Here’s a look at the main steps for our cookie recipe. For all of the details and ingredient amounts, check out the printable recipe card at the bottom of the page.
For the best results, use an electric mixer. We prefer a stand mixer bowl with a paddle attachment.
Add the butter and sugars to a large bowl. Mix on high speed until light and fluffy, then Mix in the Biscoff cookie butter.
Add the egg and egg yolk, beating well after each is added. Mix in the vanilla until well combined.
Sift the dry ingredients into the cookie dough. Stir them into the batter until well combined.
Mix in the crumbled cookies and white chocolate chips.
Scoop large balls of cookie dough with a large ice cream scoop. Place the dough balls on a plate or a baking sheet and transfer them to the fridge for 4-6 hours.
Place the chilled dough balls on a baking sheet, then bake for 9-12 minutes or until golden brown around the edges. Let them rest for 10 minutes after baking before transferring them to a cooling rack.
Make the Biscoff buttercream recipe (which uses more Biscoff spread!) We recommend using a stand up or hand mixer for this. Mix until smooth and creamy, then add the powdered sugar and mix well.
Add the cookie butter, vanilla, cinnamon and salt. Blend until well combined. If needed, a splash of cream to soften up stiff frosting.
Spread the buttercream on top of cooled cookies or use a piping bag and piping tip to swirl it on top. If you have extra Biscoff cookies, break them up and use chunks of cookie pieces to decorate the tops of the buttercream.
Pro Tips for Baking the Perfect Biscoff Cookies with Cookie Butter
When it comes to mastering the art of cookie-making, the devil is in the details. Even for this heavenly recipe featuring cookie butter. From the texture of your dough to the finishing chocolate or other tasty add-ins, every element matters. Here are some tips to ensure your cookies don’t just spread into floury blobs.
- For the best cookies, make sure to scoop the cookie dough before chilling them. It’s easiest to scoop soft dough than it is to scoop out cold dough and the chill time helps the cookies hold their shape and not spread as they bake.
- If you want to make smaller cookies, you can use a 2-tablespoon cookie dough scoop bake for about 8-10 minutes.
- When making the buttercream recipe, the powdered sugar (also called icing sugar or confectioner’s sugar) should be mixed in on low speed initially, then increase to medium-high speed once it’s mostly incorporated.
- Store any leftover cookies in an airtight container in the fridge for up to five days.
- Crushed pieces of Biscoff cookie or even Biscoff crumbs make a tasty cookie topping.
- We added white chocolate chips but you can use dark chocolate, toffee chips, or butterscotch chips to make your own spin on cookie butter chocolate chip cookies.
- Make sure the cookies cool before you spread them with the buttercream.
- You don’t have to use the Biscoff brand of cookie spread, but that is what we tested this recipe with. If you use a different brand of cookie butter, it may have different ingredients, and we can’t guarantee the results. But we would love to hear if you have success with a different cookie butter.
This recipe is what home baking is all about—comfort, flavor, fun, and the magic that happens when simple ingredients like flour, chocolate, and cookie dough come together. The process may take a few extra minutes of your time, but every moment spent is well worth it. Your kitchen will transform into a haven of deliciousness, and you’ll end up with a cookie that everyone will love.
Helpful Tools For This Recipe
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- ¾ cup brown sugar (grams)
- ½ cup granulated sugar (grams)
- 8 tablespoons butter, softened ( grams)
- ⅔ cup Biscoff cookie butter (200 grams)
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2-⅓ cups all purpose flour (280 grams)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1-½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup crushed Biscoff cookies
- 1 cup (2 sticks) butter, softened (226 grams)
- 3 cups powdered (confectioners) sugar
- ⅔ cup Biscoff cookie butter (264 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 to 4 tablespoons heavy cream
For the Cookies
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Mix on high speed until light and fluffy. Mix in the Biscoff cookie butter.
- Add the egg and egg yolk one at a time, beating well between each addition. Beat in the vanilla until well combined.
- Place a sifter over the mixing bowl and sift the flour, salt, cinnamon, baking powder, baking soda, and cornstarch over the batter. Stir the dry ingredients into the batter until well combined. Stir in the crumbled cookies and white chocolate chips.
- Use a large ice cream scoop to make giant balls of cookie dough (see notes if you want to make smaller cookies). Place the dough balls on a plate or a baking sheet and transfer them to the fridge for 4 to 6 hours.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place the chilled cookie dough balls on a baking sheet, spacing them at least 2 inches apart.
- Bake for 9 to 12 minutes or until golden brown on the edges. Let them rest on the baking sheet for 10 minutes before transferring them to a cooling rack.
Make the Buttercream
- Place the butter in a mixing bowl and beat on medium speed until smooth and creamy.
- Stop the mixer and add the powdered sugar. Start the mixer on low speed and gradually increase the speed to medium-high. Mix until well combined.
- Add the cookie butter, vanilla, cinnamon, and salt. Mix until well combined.
- If the buttercream looks too stiff, add the heavy cream 1 tablespoon at a time mixing well between each addition.
- Spread the buttercream on top of the cookies. If you have extra Biscoff cookies, use them to decorate the buttercream cookies.
If you want to make smaller cookies, use a 2 tablespoon cookie scoop and reduce the baking time to 8 to 10 minutes.
Nutrition Information:Yield: 36 Serving Size: 1 small cookie
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 200mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 1g
Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.