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.
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!
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!