Crunchy Biscoff Cookie-Butter Cookies
Introduction Crunchy Biscoff Cookie-Butter Cookies are a delightfully crisp, golden-brown treat that combines the rich, spiced flavor of cookie butter with a satisfying crunch in every bite. These cookies are not your average soft and chewy type—they’re perfectly crisp at the edges with a snappy texture throughout, making them ideal for dunking in coffee, layering in desserts, or simply enjoying on their own. Cookie butter, with its deep caramel flavor and hints of cinnamon and nutmeg, transforms a simple cookie recipe into something uniquely flavorful and incredibly addictive. Whether you’re baking for a cookie exchange, whipping up a batch for the holidays, or just want something to fill your cookie jar with a little more personality, Crunchy Biscoff Cookie-Butter Cookies deliver big on both texture and taste.
The History of Cookie Butter and Crunchy Cookies Cookie butter, also known as speculoos spread, originated in Belgium and the Netherlands, where spiced biscuits like speculoos or Biscoff are a long-standing tradition. These cookies, with roots going back to the 17th century, were traditionally baked during the holiday season and known for their distinct spiced flavor and crisp texture. In the early 2000s, Belgian innovators found a way to grind these cookies into a creamy, spreadable form—thus, cookie butter was born. Lotus Bakeries, the makers of the iconic Biscoff cookie, popularized the spread globally. Meanwhile, crunchy cookies have long been appreciated for their durability and flavor. Unlike soft-baked cookies, crunchy cookies hold up better over time and are perfect for pairing with hot beverages. When cookie butter is incorporated into a crunchy cookie recipe, it brings a modern twist to a traditional concept, blending centuries-old flavors with a new texture profile that makes these cookies irresistible.
Ingredients Breakdown Unsalted Butter: Provides richness and helps develop that crisp, golden texture when baked. Cookie Butter (Biscoff Spread): Adds a deep, caramelized spiced flavor; choose creamy for smooth texture or crunchy for added bits of cookie. Brown Sugar: Contributes sweetness and a slight chew while also helping the cookies brown. Granulated Sugar: Helps the cookies spread and enhances crispness. Egg: Binds the ingredients and supports structure. Vanilla Extract: Adds depth and balances the spices with aromatic sweetness. All-Purpose Flour: Provides the base structure and helps the cookies hold their shape. Baking Soda: Encourages slight spread and ensures proper rise and crisp edges. Salt: Enhances and balances sweetness. Optional Add-ins: Crushed Biscoff cookies for added crunch, cinnamon for a warmer flavor boost, or even mini chocolate chips for a fusion twist.
Step-by-Step Recipe 1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. 2. In a large mixing bowl or using a stand mixer, cream together ½ cup (1 stick) of unsalted butter, ½ cup of cookie butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 2–3 minutes. 3. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until fully combined. 4. In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix. 6. For extra crunch and texture, fold in ½ cup of crushed Biscoff cookies if desired. 7. Using a small cookie scoop or tablespoon, portion out the dough and roll each scoop into a ball. For a thinner, crisper cookie, gently flatten each dough ball with the bottom of a glass or your palm. 8. Place the cookies about 2 inches apart on the prepared baking sheets. 9. Bake for 10–12 minutes, or until the edges are golden brown and the centers are set. 10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to crisp as they cool.
Tips for the Perfect Crunchy Cookie Use room temperature butter to ensure even creaming and consistent texture. For a crispier finish, flatten the dough balls before baking and bake a minute or two longer, keeping an eye on browning. Don’t overcrowd the pan—these cookies need space to spread evenly. For an extra touch of flavor, sprinkle a tiny pinch of flaky salt on top of the dough balls before baking. Always let the cookies cool fully before storing to preserve their crunch. Store in an airtight container at room temperature with a paper towel to absorb moisture and maintain crispness.
Variations and Customizations Cinnamon Sugar Biscoff Cookies: Roll the dough balls in cinnamon sugar before baking for a snickerdoodle-style twist. Chocolate-Dipped Cookies: Once baked and cooled, dip half of each cookie in melted dark or milk chocolate and let set for a fancier treat. Biscoff Sandwich Cookies: Spread a layer of cookie butter between two cooled cookies for a double-decker indulgence. Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking. Nutty Crunch: Add finely chopped toasted almonds or pecans for added texture and flavor. Mini Version: Make mini cookies by using a teaspoon-sized scoop—perfect for serving alongside espresso or gifting.
Health Considerations and Nutritional Value Crunchy Biscoff Cookie-Butter Cookies are a rich treat and best enjoyed in moderation. A standard-sized cookie (from a batch of about 24) contains roughly 120–150 calories, 7–9 grams of fat, and 10–14 grams of sugar, depending on size and additional ingredients. Cookie butter is made from cookies, oil, and sugar, so it adds indulgent flavor but also contributes significantly to calorie and fat content. These cookies are not suitable for gluten-free diets unless modified and may not be safe for those with soy or wheat allergies depending on the brand of cookie butter used. While not a health food, you can make small adjustments such as reducing sugar by 20%, using whole wheat pastry flour for added fiber, or making them smaller in size for portion control. As always, enjoy with balance and consider pairing with tea or fruit for a more rounded snack.
FAQ Can I use crunchy cookie butter instead of creamy? Yes! It will add extra texture and bits of cookie to the dough, enhancing the crunch factor. Do these cookies freeze well? Absolutely. You can freeze the dough balls before baking or the baked cookies themselves. Just allow the cookies to cool completely and store in an airtight container. How long do they stay crunchy? When stored in an airtight container at room temperature, they stay crisp for up to a week. Avoid humid environments. Can I make the dough ahead of time? Yes, the dough can be made and chilled for up to 48 hours in the refrigerator. Let it soften slightly before baking for even spreading. Why are my cookies too soft? They may have been underbaked or cooled in a humid environment. Bake an extra minute or two for more crispness and store properly once cool. Can I double the recipe? Yes, this recipe scales well—just be sure to use multiple baking sheets or bake in batches for consistent results.
Crunchy Biscoff Cookie-Butter Cookies
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup Speculoos or Biscoff cookie butter
- ⅔ cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1½ cups all-purpose flour see notes below for measuring details
- ½ teaspoon salt
- ½ teaspoon baking soda
- Additional cookie butter for topping
Instructions
- Preheat your oven to 350°F (180°C). In a mixing bowl, use a paddle attachment on low speed to cream together ½ cup (113 g) unsalted butter, ½ cup (140 g) Speculoos or Biscoff cookie butter, and ⅔ cup (135 g) light brown sugar until the mixture is light and fluffy. Add 1 large egg (47 g) and 1 teaspoon vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together 1½ cups plus 1 tablespoon (200 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Using a large cookie scoop (about 3 tablespoons), portion the dough onto a parchment-lined baking sheet, spacing the dough balls about 3 inches apart. Place 1 teaspoon of cookie butter on top of each dough ball. Bake for 10–12 minutes, or until the edges turn golden and the cookie butter on top has melted and formed crackled patterns. Allow the cookies to cool completely on a wire rack before enjoying.