These cookie 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!
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 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 five times to nail the right balance of texture, flavor, and leavening. The edges bake up crisp and golden, while the centers stay thick and tender. The warm, caramel flavor of Biscoff comes through in every buttery bite. As they spread in the oven, the extra cookie butter melts into delicate, lacy edges that add visual flair and creamy contrast.
If you like Lotus Biscoff cookie butter spread, you'll also enjoy these fudgy biscoff blondies. And for more spiced cookies, try these lebkuchen-like German spice bar cookies and rich, chewy chocolate gingerbread cookies.
Ingredients
* See recipe card for full list of ingredients and quantities.
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 (also called Biscoff spread or speculoos spread). It’s a smooth, sweet spread made from crushed spiced cookies with warm caramel and cinnamon notes. I use ¾ cup in the dough—more than most recipes—so the flavor really comes through.
Each cookie also gets an extra ½ teaspoon of cookie butter on top before baking. As it melts, it creates a delicate lacy pattern and adds a creamy texture and 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 moisture, 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.
Instructions
These photos provide visual cues. Detailed instructions are included in the recipe card.
Beat the butter, cookie butter and sugars until well combined. 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.
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.
Immediately after removing cookies from oven, place a round cookie cutter 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 and somewhat thicker shape.
Variations
Want to try a different take on these cookie butter cookies? Here are two simple ways to change them up:
Cookie Butter Sandwich Cookies
For a more indulgent option, turn these into sandwich cookies. Omit the ½ teaspoon of cookie butter on top before baking. Once the cookies have cooled, spread a layer of cookie butter on the bottom of one cookie and top with another.
If you'd prefer smaller sandwich cookies, use a 1-tablespoon scoop and reduce the bake time slightly. This will yield cookies that are closer to 2 inches in diameter rather than 3.
White Chocolate Chunks
White chocolate pairs well with the warm, spiced flavor of cookie butter. Stir in ½ to 1 cup (3 to 6 ounces) of chopped white chocolate or white chocolate chips after adding the dry ingredients.
Equipment
Cookie scoop - To bake these cookies, I use a #40 medium cookie scoop which measures out 1½ Tablespoons of dough. It portions the dough uniformly, which helps the cookies bake evenly.
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 immediately after baking, while they are still hot and pliable.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Cookie Butter Cookies
INGREDIENTS
COOKIE BUTTER COOKIE 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 cinnamon, ground
- ⅛ teaspoon nutmeg, ground
COOKIE BUTTER TOPPING
- 125 grams (½ cup) creamy cookie butter spread , (speculoos or biscoff spread)
INSTRUCTIONS
- 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, 180 grams (¾ cup) creamy cookie butter spread, 150 grams (¾ cup) brown sugar, 50 grams (¼ cup) granulated sugar, ½ teaspoon kosher salt, 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 cinnamon, ⅛ teaspoon 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
- 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.
EQUIPMENT
- medium cookie scoop (Size #40)
Eleanor says
These worked so well for me, thank you! I just wondered if they could be made any bigger, or if they wouldn't bake quite so well? Or could they possibly be made miniature, like 1tsp sized?
Kathleen Culver says
Hi Eleanor,
You should be able to bake them larger - you might have to refrigerate the dough for a bit if you want to avoid a lot of extra spread.
You'll likely need a few extra minutes to bake as well.
For smaller cookies, it's just the opposite - bake without chilling, and for less time.
I recommend testing just a few and monitoring the time carefully so that you can see what works best.
If you give them a try, I'd love an update!
Kathleen
Paige says
These were incredible. Honestly. I will make them a million more times.
Kathleen Culver says
Paige,
Thank you so much for making them!
I really love them too - and thank you for your kind comment that made me smile.
Kathleen