These Biscoff butter cookies are crisp and light on the outside, and chewy and soft in the center. They're full of the warming flavors of cinnamon and nutmeg along with brown sugar and a generous portion of creamy caramel Biscoff cookie butter spread. The recipe is quick, easy and the dough requires no chilling before you bake!
We love cookie butter spread in our house. With a Trader Joe's just a few blocks away, it's easy to keep stocked with a jar or two. (You can also buy other brands online and at grocery stores, including the original Lotus Biscoff spread). Biscoff cookie butter spread is a jarred treat that's nearly identical to creamy peanut butter in texture. That's where the similarity ends, though.
Rather than using nuts, cookie butter spread is made by blending spiced Belgian Biscoff cookies with sugar, oil, and flour, among other ingredients. It turns into a creamy, caramel and spice spread that magically tastes like the holidays.
I've packed a generous amount (180 grams; ¾ cup) of cookie butter spread into these easy drop cookies, and topped them with an extra spoonful prior to baking for good measure. The dough is very quick to mix up, and requires no refrigeration or rest time prior to baking. You can have this entire batch of Biscoff cookies baked in an hour!
I tested the recipe for these cookies 5 times until I found just the right combination of texture, flavor and leavening. They're crispy and light on the edges, with a chewy, soft center. The warm, caramel taste of Biscoff comes through in the buttery cookies. As they bake and spread, the extra cookie butter melts onto the top of the cookies in a lacy pattern, adding visual interest and a creamy contrast.
If you like Lotus Biscoff cookie butter spread, you'll also enjoy these fudgy biscoff blondies. And for more spices, try these lebkuchen-like German spice bar cookies and rich, chewy chocolate gingerbread cookies.
You can explore the entire collection of cookie recipes here.
- Unsalted butter - Butter for the shortbread should be at room temperature.
- Brown sugar - Brown sugar adds caramel flavor and extra moisture, which makes these cookies nice and chewy in the center.
- Granulated sugar - Adding granulated sugar helps ensure the cookies develop a nice crisp exterior.
- Biscoff cookie butter spread
- Use creamy cookie butter spread for this recipe. Many recipes call for ½ cup, but I tested these cookies with varying amounts until I felt the flavor really came through, which was with ¾ cup cookie butter.
- Each cookie also has an additional ½ teaspoon of Biscoff spread added on top directly before baking. It makes a cool lacy pattern as it bakes and provides extra creamy texture and a boost of fresh cookie butter flavor.
- Egg and yolk - Adding an egg yolk provides extra fat and richness to the dough. Two whole eggs provide too much leavening, resulting in a more cakey cookie. This is the perfect balance for a chewy, dense cookie with crispy edges.
- Cinnamon and nutmeg - When cookie butter spread is eaten plain (like on toast), it's easy to pick up on the spice flavors. When mixed with the other ingredients, the spice in the cookie butter fades to the background. I've added ground cinnamon and nutmeg to ensure the warming flavors come through.
* See recipe card for full list of ingredients and quantities.
Learn how to make these Biscoff cookie butter cookies! These photos provide visual cues. Detailed instructions are included in the recipe card.
In the bowl of a stand mixer, beat the butter, cookie butter and sugars on medium speed until well combined. Scrape down the sides of the bowl. Add salt and vanilla, and mix again.
Add egg and egg yolk and mix just until fully incorporated. Scrape down the bowl.
Add flour, baking powder, baking soda, cinnamon and nutmeg. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape the bowl and incorporate the last of the flour.
Using a 1 ½ Tablespoon cookie scoop (medium, size 40), portion dough out onto a cookie sheet.
Gently place ½ teaspoon of cookie butter on top of each cookie.
Bake 8 cookies at a time for 11 minutes at 350 degrees Fahrenheit on a parchment lined baking sheet.
Hint: Immediately after removing cookies from oven, place a round cookie cutter (affiliate link) or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
If you'd like to try a different twist on these speculoos butter cookies, consider these alternatives:
- Chocolate chunks - Chocolate and biscoff make a delicious combination. I omitted chocolate chunks from this recipe as I wanted the Biscoff flavor to take center stage. That said, more chocolate never harmed anyone! Stir in ½ to 1 cup (3 to 6 ounces) of chopped bar chocolate or chocolate chips after incorporating the dry ingredients.
- Sandwich cookies - What could be better than TWO Biscoff cookie butter cookies, sandwiched together with even more cookie butter!? For an over the top rendition, make the cookies but omit the ½ teaspoon of cookie butter on top. After baking, spread a generous amount of cookie butter onto the bottom of a plain cookie, and sandwich with another. Yum. You might consider using a small 1 Tablespoon cookie scoop (affiliate link) so your cookies are slightly smaller, closer to 2 inches diameter rather than 3.
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Cookie scoop - To bake these cookies, I use this medium cookie scoop which measures out 1½ Tablespoons of dough. It's a size 40. I love using a cookie scoop for drop cookies. It keeps them uniform in size, which also helps them to bake evenly.
Baking pans - I bake my cookies on half sheet baking pans (18 x 13 inches).
Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment paper underneath. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a Costco store, the price is often a bit better.
Round cookie cutters - Use a round cookie cutter or the rim of an upside down glass to push the cookies back into a round shape after baking. Do this as soon as you remove them from the oven while they are still hot and pliable. I've had this set of round cookie cutters for years, and I use it all the time.
Store: Store these biscoff cookies at in an airtight container at room temperature for up to 5 days.
Freeze: Store cookies in the freezer for up to 3 months in a large freezer bag or airtight container.
Make ahead: Although these are super easy to whip up, it's great to have extra cookie dough on hand.
To freeze unbaked cookie dough, place scooped dough on a parchment lined baking sheet and freeze for an hour or two. Once frozen, transfer dough balls to a zippered freezer bag. Label the bag as follows: Biscoff butter cookie dough. Bake from frozen at 350 degrees for 12-14 minutes. Store for up to 3 months frozen.
The cookies will need an additional few minutes in the oven since the dough is frozen. I always recommend baking one or two cookies first as a test to confirm the correct bake time for the rest of the batch.
Cookie butter also goes by the name Biscoff spread or speculoos spread. It is a blended paste made of speculoos cookies, oil, flour and sugar and has a similar consistency to creamy peanut butter. It comes in both crunchy and creamy varieties.
Cookie butter was first introduced in the early part of the 2000s by several competitors on a Belgian TV show featuring inventors, De Bedenkers ("The Inventors.") Lotus Biscoff went on to purchase the recipe from the inventors and incorporate the product into their sales.
Biscoff spread has a smooth, creamy texture similar to creamy peanut butter, and a warm, caramel taste with flavors of cinnamon and nutmeg. It is sweet, creamy and rich.
Biscoff cookie butter spread is made with ground up Belgian speculoos cookies. These buttery cookies contain cinnamon, and sometimes nutmeg. The main flavor is a rich caramel taste, which comes from the unique flavor of Belgian brown sugar.
Belgian brown sugar is made from beet sugar that has been caramelized and has a rich, dark flavor profile. This contrasts to most brown sugar in the US, which is made from beet or cane sugar that has had molasses added to it.
Biscoff Butter CookiesPrint Recipe Pin Recipe
BISCOFF COOKIE BUTTER DOUGH
- 113 grams (4 ounces, 1 stick) unsalted butter, room temperature
- 180 grams (¾ cup) creamy cookie butter spread (speculoos or biscoff spread)
- 150 grams (¾ cup) brown sugar
- 50 grams (¼ cup) granulated sugar
- ½ teaspoon kosher salt (I use Diamond Crystal)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 165 grams (1¼ cups + 2 Tablespoons) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
BISCOFF COOKIE BUTTER TOPPING
- 125 grams (½ cup) creamy cookie butter spread (speculoos or biscoff spread)
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cookie butter and sugars on medium speed until well combined. Scrape down the sides of the bowl. Add salt and vanilla, and mix again.113 grams (4 ounces, 1 stick) unsalted butter, room temperature, 180 grams (¾ cup) creamy cookie butter spread (speculoos or biscoff spread), 150 grams (¾ cup) brown sugar, 50 grams (¼ cup) granulated sugar, ½ teaspoon kosher salt (I use Diamond Crystal), 1 teaspoon vanilla extract
- Add egg and egg yolk and mix just until fully incorporated. Scrape down the bowl.1 large egg, 1 large egg yolk
- Add flour, baking soda, baking powder, cinnamon and nutmeg. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape the bowl and incorporate the last of the flour.165 grams (1¼ cups + 2 Tablespoons) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- Use a 1½ Tablespoon cookie scoop (medium, size 40) to portion dough out onto a baking sheet lined with parchment paper.
- Gently place ½ teaspoon of cookie butter on top of each cookie. (I found it easiest to fill a ½ teaspoon with cookie butter and then scoop it out onto the cookies with the tip of a butter knife).125 grams (½ cup) creamy cookie butter spread (speculoos or biscoff spread)
- Bake 8 cookies at a time for 11 minutes at 350 degrees Fahrenheit on a parchment lined baking sheet. If you prefer crisper cookies that are crunchier all over rather than chewy in the middle, bake for 12-13 minutes. Cookies will puff up slightly during baking but sink back down when cooled. Cool on baking sheet for 10 minutes, then transfer to a rack.
The Floured Table
Recipe Author: Kathleen Culver
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