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–+ servings
A partially eaten biscoff butter cookie topped with a swirl of biscoff buttercream.

Biscoff Butter Cookies

These Biscoff butter cookies really take the cake (or should we say, the cookie?). Biscoff spread gives the cookies a rich, caramelized flavor with a hint of cinnamon. And the Biscoff buttercream gives them a gourmet finish.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 18 large cookies or 36 standard cookies
Calories: 178kcal
Author: Dahn Boquist

Ingredients

  • 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

Biscoff Buttercream

  • 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

Instructions

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. 

Notes

If you want to make smaller cookies, use a 2 tablespoon cookie scoop and reduce the baking time to 8 to 10 minutes. 

Nutrition

Serving: 1small cookie | Calories: 178kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 200mg | Sugar: 13g