Lotus Biscoff cookies are scrumptious, but what if they were taken one step further – sweet-toothed cookie lover, I give you... Biscoff butter cookies!
With a deliciously rich peanut butter flavor and a hint of cinnamon, these cookies are slightly crispy yet with an irresistible chewiness that melts in the mouth.
In a word, they're divine! One taste is all it takes... you'll be in heaven.
Why you'll love these Biscoff butter cookies
- They'll super easy to make
- A guaranteed hit with adults and kids alike
- Homemade cookies taste so much better than the store-bought kind
- They store really well, and can even be frozen for long term storage
Special equipment needed
There are a few key items you'll need to make these amazing cookie butter sensations!
- Stand mixer – it's not essential, but a quality stand mixer is a great kitchen tool when it comes to baking. It can help to achieve the perfect cookie consistency
- Cookie sheet – a cookie sheet, or thin baking sheet, is necessary when you bake cookies
- Baking scales – good baking scales are absolutely essential when it comes to getting those measurements spot on
How to make Biscoff cookies
Place the butter and sugars in a bowl.
Whisk until creamed and pale yellow.
Add the egg and vanilla paste.
Stir in the crumbled Biscoff biscuits.
Fold in the Biscoff spread, salt, baking powder, plain flour, cinnamon, and chocolate.
Mix until a ball of dough forms.
Divide the dough into even-sized balls, then flatten gently onto a baking tray.
Bake until crispy and golden. Enjoy!
Top Tip
You can take the butter and eggs out of the fridge an hour before you start. You'll get a softer, fluffier, even-textured cookie.
What to serve with Biscoff butter cookies
Drinks pairing
A cup of tea or coffee would be the perfect pairing for these cookies.
Fancy something a little bit different? Try iced rooibos tea with raspberries and mint!
If you're making these Biscoff butter cookies at Christmas, try a classic eggnog, eggnog latte, or eggnog martini! You can also try out these M&M Christmas Cookie Bars!
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Popular substitutions for this recipe
- If you can't find Biscoff spread, you can substitute peanut butter, almond butter, or another creamy cookie butter. However, this will change the flavor of the cookies.
- Instead of chopped chocolate, you can opt for chocolate chips, either white, milk chocolate, or dark chocolate.
Variations to this recipe
Feel free to get creative with this recipe. Add chopped nuts (such as pecans or almonds) for extra crunch, or even drizzle melted Biscoff spread over the cooled cookies for a decorative touch. For a gluten free cookie recipe check out these Gluten-Free Chocolate Chip Cookies.
Top Tips
- Mix until a soft cookie dough forms. Be careful not to over-mix, or you'll end up with too dense cookies. Mix the wet and dry ingredients until they're just combined.
- Use room-temperature butter. You'll get a softer, fluffier, even-textured cookie.
- If your kitchen is warm or the dough seems too soft, refrigerate it for 30 minutes to an hour before scooping and baking. Chilled dough often spreads less during baking, resulting in thicker cookies.
- Make sure you line the baking sheet with parchment paper. It'll ensure the cookies are crispy on the bottom and the top.
- Aim for small chunks rather than finely grated pieces when chopping the white chocolate. This will give your cookies a delightful texture and bursts of white chocolate flavor.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart when you move them.
What is Biscoff?
It's a delicious golden brown biscuit with a distinct caramel flavor. You'll also notice undertones of cinnamon.
Invented by Belgian baker Jan Boone in 1932, Lotus Biscoff biscuits have grown in popularity so much that the company now makes ice cream and a decadent cookie butter spread.
Biscoff spread is a cookie butter perfect for a delicious cookie recipe like this one.
What are Biscoff cookies?
They are crunchy shortbread cookies with a caramelized sweetness and an undertone of cinnamon flavor, with a bit of a peanut butter flavor.
Is Biscoff spread vegan?
Believe it or not, Biscoff cookies and Biscoff biscuits are both vegan. They are free from eggs, milk, and other dairy products.
Still, while both these ingredients are vegan, these Biscoff cookies contain butter and eggs, so they aren't vegan.
Can I make these cookies without Biscoff?
Yes, you can. However, the taste and texture of Biscoff make it perfect for this cookie recipe. There are alternatives out there, but none of them are as good.
Can I swap baking powder for baking soda when making cookies?
No. Baking soda has a slightly bitter taste, which would affect the flavor of these cookies too much.
Why are my cookies too dry?
It's possible that you added too much flour. Could you make sure you're precise with the measurements for this recipe?
Another reason could be the temperature and cooking time. Cookies need a medium heat, so 180°C (350°F) is ideal. Any hotter, you'll risk getting overly baked cookies with a dry texture.
Regarding cooking time, it's essential not to overbake them.
How do you know when cookies are ready?
Keep a close eye on your cookies as they bake. They should be gloriously golden brown around the edges but with a still slightly soft center.
Baking times can vary from oven to oven, so the suggested 10-12 minutes is a general guideline.
Do I need to add brown sugar into the cookie dough mix?
No, these cookies are sweet enough! The Biscoff spread, and the white chocolate are the sweetness you need, so there's no call for adding sugar.
How do you store Biscoff butter cookies?
Store your Biscoff cookies in an airtight container to keep them fresh. They can be stored at room temperature for several days but are best when enjoyed within a few days of baking.
Can you freeze Biscoff cookies?
Yes. It's best to freeze them before baking them. The cookie dough can be made into cookie balls and placed in the freezer for up to three months. How anyone can keep cookie dough for that long without eating it is beyond me!
To freeze the cookie dough, divide it into separate portions and flash freeze on a baking tray for two hours. Once partially frozen, place each ball into a freezable airtight container. Freezing the cookie dough prevents it from sticking together.
More Biscoff recipes
If you're a Biscoff fiend like me, chances are you'll be looking for more Biscoff recipes. Well, it just so happens that's exactly what I've got for you...
- Biscoff rocky road – a delicious blend of biscuit, chocolate, and marshmallow, these little beauties are pure heaven.
- Biscoff blondies – chewy, gooey, and so very tasty!
- Biscoff pancakes – the ultimate decadent breakfast recipe
- Biscoff milkshake – Do you think Biscoff pancakes are tasty? Wait until you try this milkshake!
- Biscoff cheesecake – this is a big bold cheesecake with incredible flavors
More amazing cookie recipes!
There's something so gloriously satisfying about baking cookies! Once you've mastered this Biscoff butter cookies recipe, try some of the ones below:
- Kinder bueno cookies – Bueno fans will go nuts for this one. It's a chocolate cookie with an irresistible taste, perfect for any time of the year... especially Christmas.
- Apple pie cookies – is there anything more comforting than an apple pie? Here's my twist on a traditional holiday season favorite
- Vegan oat cookies – these healthy cookies don't skimp on taste. Simply sensational, ideal for breakfast or brunch or a daytime snack
- Sugar-free chocolate chip cookies – again, very healthy, again super delicious! You won't believe how much flavor you can get without sugar. These cookies are incredible, and you'll want to make them repeatedly.
📖 Recipe
Biscoff Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Satisfy your sweet cravings with our homemade Biscoff Cookies. These treats are impossible to resist and perfect for sharing!
Ingredients
- 175g unsalted butter, at room temperature
- 100g granulated sugar
- 100g brown sugar
- 1 tsp vanilla paste
- 2 medium eggs
- 150g Biscoff spread
- 100g Biscoff biscuits, crumbled
- 400g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 200g white chocolate, chopped
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Add the vanilla paste and mix until incorporated.
- Add the two medium eggs, one at a time, mixing well after each addition.
- Gently fold the crumbled Biscoff biscuits into the wet mixture until evenly distributed.
- Whisk together the plain flour, baking powder, salt, and ground cinnamon in a separate bowl.
- Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix until a soft cookie dough forms. Be careful not to overmix; mix until all the ingredients are combined.
- Gently fold the chopped white chocolate into the cookie dough until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for approximately 10-12 minutes or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, you can store them in an airtight container to keep them fresh.
Notes
- Biscoff Spread Substitution: If you can't find Biscoff spread, you can substitute peanut butter or almond butter. However, this will change the flavor of the cookies.
- Chopping White Chocolate: When chopping the white chocolate, aim for small chunks rather than finely grated pieces. This will give your cookies a delightful texture and bursts of white chocolate flavor.
- Biscoff Biscuits: If you can't find Biscoff biscuits, you can substitute them with graham crackers or any other crunchy cookie or biscuit with a similar flavor and texture.
- Chilling the Dough: If your kitchen is warm or the dough seems too soft, refrigerate it for 30 minutes to an hour before scooping and baking. Chilled dough often spreads less during baking, resulting in thicker cookies.
- Baking Time: Keep a close eye on your cookies as they bake. When done, they should be golden brown around the edges but still slightly soft in the center. Baking times vary from oven to oven, so the suggested 10-12 minutes is a general guideline.
- Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart when you move them.
- Storing: Store your Biscoff cookies in an airtight container to keep them fresh. They can be stored at room temperature for several days but are best when enjoyed within a few days of baking.
- Variations: Feel free to get creative with this recipe. Add chopped nuts (such as pecans or almonds) for extra crunch, or even drizzle melted Biscoff spread over the cooled cookies for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 9 g
- Sodium: 69.5 mg
- Fat: 12.2 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Carbohydrates: 24.2 g
- Fiber: 0.5 g
- Protein: 3.1 g
- Cholesterol: 29.2 mg
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