Biscoff Butter Cookies

Biscoff Butter Cookies are irresistibly tender, melt-in-your-mouth treats that marry the rich, caramelized flavor of Biscoff cookie butter with the buttery goodness of a classic shortbread-style cookie. These cookies are subtly spiced, slightly crisp on the edges, and soft in the center, with every bite delivering that signature speculoos warmth. Perfect for holidays, gifting, or an everyday indulgence, they offer a simple yet decadent way to enjoy the flavor of Biscoff in a homemade baked good. Whether served with tea, coffee, or enjoyed straight off the cooling rack, Biscoff Butter Cookies are a comforting crowd-pleaser that taste like nostalgia and luxury in one.

The history of Biscoff Butter Cookies begins with the rise of Biscoff, originally a Belgian spiced biscuit known as speculoos, developed by Lotus Bakeries in the 1930s. Traditionally served with coffee, the name “Biscoff” itself is a blend of “biscuit” and “coffee,” reflecting this pairing. As the brand gained popularity worldwide, especially in Europe and the U.S., the creation of Biscoff spread—or cookie butter—sparked a new wave of baking inspiration. The creamy, spiced spread made from crushed Biscoff cookies became an instant hit with bakers for its rich, caramelized flavor and smooth texture. Incorporating Biscoff into cookie recipes was a natural evolution, leading to the development of Biscoff Butter Cookies. These cookies take the essence of the original spiced biscuit and turn it into a softer, more decadent version, leveraging the unique flavor of cookie butter to create a new classic that still pays homage to its European roots.

Ingredients Breakdown
The foundation of Biscoff Butter Cookies includes basic baking staples enriched by the star ingredient: Biscoff spread. Unsalted butter adds richness and moisture, while granulated sugar provides sweetness and a bit of crunch to the edges. Egg helps bind the dough and contributes to the cookie’s soft texture. All-purpose flour gives the cookies structure, while a pinch of salt enhances the overall flavor. The Biscoff cookie butter imparts a deep caramel flavor with subtle notes of cinnamon and spice, while optional crushed Biscoff cookies can be added for extra crunch and a nod to the treat’s origins. Vanilla extract deepens the flavor profile, rounding out the sweetness with warmth. Some versions include baking powder or cornstarch for a lighter, slightly more delicate crumb, though many traditional butter cookie variations leave these out for a denser bite.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl or stand mixer, cream together ½ cup (1 stick) of unsalted butter and ½ cup of Biscoff cookie butter until smooth and fluffy.
3. Add ½ cup of granulated sugar and beat again until light in texture and fully combined.
4. Mix in 1 egg and 1 teaspoon of vanilla extract, beating until smooth.
5. Gradually add in 1½ cups of all-purpose flour and a pinch of salt, mixing just until a soft dough forms.
6. Optional: Fold in ½ cup of crushed Biscoff cookies for extra texture.
7. Scoop the dough into small balls (about 1 to 1½ tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Use a fork to gently press each cookie and create a crisscross pattern, or flatten slightly with your fingers.
9. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Cookie
Start with room temperature butter and Biscoff spread for easy creaming and a smoother dough. Don’t overmix once the flour is added—overworking the dough can make the cookies tough. Chill the dough for 15–30 minutes before baking if your kitchen is warm or if you want a thicker, puffier cookie. For evenly sized cookies, use a cookie scoop and make sure to space them properly on the tray. Keep an eye on the bake time—Biscoff cookies can go from perfectly golden to overdone quickly. Let the cookies rest on the baking tray after coming out of the oven to finish setting up before moving them. For even more flavor, drizzle with melted white chocolate or extra warmed Biscoff spread after baking.

Variations and Customizations
There are many fun and delicious ways to change up Biscoff Butter Cookies. Add white or dark chocolate chips for a rich twist, or swirl extra Biscoff spread into the dough before baking. For a sandwich cookie, spread a layer of Biscoff or chocolate ganache between two cookies. Mix in chopped toasted pecans or walnuts for a nutty crunch. If you want a crispier texture, flatten the dough balls a bit more before baking or bake them for a minute or two longer. Add a dusting of cinnamon sugar or powdered sugar on top after baking for a decorative finish. For a holiday spin, dip half of each cookie in melted chocolate and sprinkle with crushed Biscoff or festive sprinkles.

Health Considerations and Nutritional Value
While Biscoff Butter Cookies are a delightful treat, they are best enjoyed in moderation due to their high sugar and fat content. Each cookie typically contains calories from butter, cookie butter, and sugar, along with some carbohydrates from the flour. They do not offer significant vitamins or protein, but they are free from preservatives and artificial ingredients when made from scratch. To make a lighter version, you can try using less sugar or a sugar substitute, or replace part of the butter with unsweetened applesauce—though this may affect texture. A gluten-free flour blend can be used as a 1:1 substitute for wheat flour if needed. Vegan versions are also easy to make by using plant-based butter and an egg alternative such as a flax egg. However, always check that your Biscoff spread and any added ingredients are vegan and allergen-safe if necessary. While not a health food, these cookies are a satisfying way to indulge and can fit into a balanced diet as an occasional treat.

FAQ
Q: Can I use crunchy Biscoff spread instead of smooth? A: Yes, crunchy Biscoff spread works well and adds extra texture.
Q: Do I need to chill the dough? A: It’s not essential, but chilling can help prevent the cookies from spreading too much during baking.
Q: How should I store these cookies? A: Store them in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Q: Can I make these without eggs? A: Yes, you can substitute the egg with a flax egg or another egg replacer if needed.
Q: Why are my cookies spreading too much? A: This could be from overly soft dough or warm ingredients—try chilling the dough for 30 minutes before baking.
Q: Are these cookies gluten-free? A: Not by default, but you can use a 1:1 gluten-free flour blend to make them gluten-free.
Q: Can I double the recipe? A: Absolutely! Just be sure to bake in batches or use multiple trays for even baking.

Biscoff Butter Cookies

Biscoff Butter Cookies are soft, spiced treats made with cookie butter and classic baking ingredients, delivering warm caramel notes in every bite. With a chewy center, crisp edges, and customizable add-ins, they’re the perfect cookie for Biscoff lovers and homemade dessert fans alike.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 10

Ingredients

  

• ½ cup unsalted butter softened to room temperature
• ½ cup Biscoff or Speculoos cookie butter
• ⅔ cup packed light brown sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups plus 1 tablespoon all-purpose flour see measuring tips in the notes below
• ½ teaspoon salt
• ½ teaspoon baking soda

Instructions

 

• Preheat your oven to 350°F (180°C).
• In a large mixing bowl, use a paddle attachment on low speed to cream together the unsalted butter, cookie butter, and brown sugar until the mixture is light and fluffy.
• (Ingredients used: ½ cup (113 g) unsalted butter, ½ cup (140 g) Biscoff or Speculoos cookie butter, ⅔ cup (135 g) packed light brown sugar)
• Add the egg and vanilla extract, then mix until fully incorporated.
• (Ingredients used: 1 large egg (47 g), 1 teaspoon vanilla extract)
• Add in the flour, salt, and baking soda, mixing just until a soft dough forms.
• (Ingredients used: 1½ cups + 1 tablespoon (200 g) all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda)
• Use a large cookie scoop (about 3 tablespoons per cookie) to portion the dough onto a parchment-lined baking sheet, making sure to leave about 3 inches of space between each cookie.
• Top each dough ball with 1 teaspoon of cookie butter.
• (Ingredient: extra Biscoff or Speculoos cookie butter for topping)
• Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the cookie butter on top appears melted and crackled.
• Allow the cookies to cool completely on a wire rack before serving. Enjoy!

Notes

Proper flour measurement is crucial! My top baking tip is to never scoop a measuring cup directly into your flour, as it often results in too much flour. Instead, use the spoon-and-level method: fluff the flour first, then spoon it into your measuring cup and level it off. For the best results, I recommend using a kitchen scale!
Biscoff Spread: You can use either Biscoff Cookie Butter or Trader Joe’s Speculoos Cookie Spread in this recipe. Both will work wonderfully! You can typically find it in the peanut butter or jam aisle at most grocery stores, or you can buy it online.
Room Temperature: Store any leftover cookies in an airtight container at room temperature for 2-3 days. Alternatively, you can leave them on the baking tray and cover it tightly with plastic wrap.
Freezing: After scooping the dough and adding the extra Biscoff on top, freeze the cookies solid on the baking tray. Once frozen, transfer them to an airtight container. To bake from frozen, simply add 2-3 extra minutes to the indicated baking time!