Biscoff Butter is a beautiful thing... now imagine that in a warm, gooey cookie! These Biscoff Butter Cookies are packed with buttery Biscoff goodness (even some Biscoff cookies crumbled into the dough) and perfect for hitting that Biscoff craving.
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You can guess what the hero is with this recipe! Below are the ingredients you'll need to make these Biscoff Butter Cookies.
- All-purpose flour: this will help give a soft cookie dough.
- Unsalted butter: it's important that your butter is softened to room temperature (not melted) for this recipe.
- Biscoff cookie butter: Biscoff cookie butter spread is the star of this recipe! I like to use the smooth cookie butter, but this would also work with the crunchy cookie butter.
- Biscoff cookies: this is optional, but I like to add a few crumbled cookies into the dough. It packs some extra flavor and a little crunch into each cookie!
- Flaky sea salt: this is also optional, but I recommend sprinkling a little flaky sea salt on top of each cookie before baking. I like to use Maldon Sea Salt.
See full recipe below for detailed instructions.
You'll have these Biscoff Butter Cookies ready in just a few easy steps!
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
Cream together the Biscoff butter and the unsalted butter in the bowl of a stand mixer. Add the granulated sugar and brown sugar, mixing until combined and scraping the bowl as needed.
Add the egg and vanilla to the butter mixture and mix until smooth.
Add dry ingredients to the wet ingredients and mix until combined. Then crumble the Biscoff cookies into the batter and mix until just combined.
Use a cookie scoop to drop 1 ½ Tablespoonfuls of dough onto a parchment paper-lined baking sheet.
Roll each dough ball between your palms until smooth, then sprinkle with sea salt (recommended) and bake.
When the cookies come out of the oven, use a sturdy glass to swirl around the edges of the cookie, making them perfectly round.
Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool fully.
Hint: When using the glass to swirl the cookies after baking, your goal is to make them perfectly round. Be careful, though: if you swirl too aggressively, you'll compact your cookie since the dough is warm and still moldable. Be gentle with the swirling and you'll get perfectly round cookies every time!
What is Biscoff Cookie Butter?
Biscoff Cookie Butter is a spreadable sweet and creamy butter made from Lotus Biscoff cookies, which are called speculoos cookies in Europe. Speculoos cookies are traditional crispy, spice cookies from Belgium (and Biscoff Cookie Butter is produced in Belgium).
You can eat Biscoff Cookie Butter in a way similar to peanut butter or Nutella. And it is a great ingredient for baking cookies!
You can buy Biscoff Cookie Butter at most grocery stores; it is also available online.
I like to make cookies in a KitchenAid 5-Quart Stand Mixer, but this is optional. You can also make these in a large bowl with a hand-held mixer. You'll also need a few baking sheets, parchment paper, cooling racks, and I recommend using a cookie scoop for nice, evenly sized cookies.
Store these Biscoff Butter Cookies in an airtight container for up to two weeks. They will be a bit more crispy as they get older, but they'll still be delicious!
You can also freeze these cookies in an airtight container for up to two months. Make sure to let them thaw fully before serving.
Make sure the Biscoff cookie crumbles (the cookies that are crumbled into the dough) are not too big. If they are, your cookies will be hard to shape into a ball, and will be lopsided. It should be easy to form the dough into a ball, but it's ok if you see some of the Biscoff cookie pieces through the batter.
This recipe is designed with creamy Biscoff Butter in mind, but the crunchy would work as well! Your cookies won't look as smooth, but they will still be delicious.
No, this is optional, but swirling the cookies with a round glass will make the cookies perfectly round.
This is optional, but I highly recommend it! If you don't have Biscoff cookies on hand, this recipe will still work without them.
Biscoff Butter Cookies
- In a medium bowl, combine flour, baking soda, baking powder and salt. Stir to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment*, combined unsalted butter, Biscoff Cookie Butter and mix until combined. Add granulated sugar and brown sugar and mix until combined. Add egg and vanilla extract and mix until combined.
- Add the mixture of dry ingredients and mix on low speed, just until combined. Crumble the whole Biscoff Cookies into the batter and mix just until combined.
- Preheat the oven to 350°F and line two baking sheets with parchment apper.
- Use a cookie scoop to make 1 ½ Tablespoonfuls of dough. Roll the dough between your palms to make a rounded ball and place on the prepared baking sheet, and sprinkle with flaky sea salt.
- Bake 11-13 minutes until slightly set at the edges. The cookies may look underdone, or puffy, but they will deflate and set as they cool. While the cookies are warm, use a sturdy round glass to swirl around the edges of the cookie, making them perfectly round.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool fully.