Some cookie cravings are very specific. You want something buttery, a little caramel-like, and with that unmistakable Biscoff flavor. 🍪
I have a little rule when it comes to Biscoff…..if I open the jar, I already know I’m going back for another spoonful. 😂🤎
This time, though, I wanted to do something with it before I ate half the jar straight from the spoon.
I mixed that creamy cookie butter into a buttery dough with brown sugar and vanilla, and the dough already tasted so good that I had to remind myself I was supposed to be baking it. 😅
After chilling, I scooped the dough into little rounds and watched them turn golden around the edges in the oven. Buttery, soft, and beautifully caramelized, with that familiar Biscoff flavor coming through in every bite.
What I really like about these is that they don’t need much fuss. No filling, no frosting, no decorating…..just a good cookie with plenty of Biscoff flavor.
And honestly, I think I finally found a better use for my Biscoff jar…..although I’m still going to keep a spoon nearby.
If you enjoy buttery cookies, be sure to try the Caramel Choco Chip Cookie and Lemon Sugar Cookie.
Why I Love These Biscoff Butter Cookies
A few simple ingredients and an easy baking process are all it takes to give these cookies that familiar Biscoff flavor.
- Biscoff Cookie Butter: Brings the main caramel-like flavor to the cookies.
- Butter: Gives the dough a rich base and soft texture.
- Brown Sugar: Adds sweetness with a deeper caramel note.
- Egg Yolks: Help keep the cookies tender.
- Vanilla: Rounds out the flavors without overpowering the Biscoff.
👩🍳 Little Baking Tip: Give the cookies a few minutes on the baking sheet after baking. They’ll be delicate when they first come out, so letting them cool for 5 minutes makes them easier to transfer.
Biscoff Butter Cookies Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the all-purpose flour and mix until just combined.
- Continue mixing until the mixture becomes light and crumbly.
- Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy.
- Add the egg yolks and vanilla extract. Mix until smooth and fully incorporated.
- Add the Biscoff cookie butter. Beat until the cookie butter is evenly incorporated into the mixture.
- Add the remaining all-purpose flour, baking powder, baking soda, and salt.
- Fold everything together using a spatula until a soft cookie dough forms.
- Cover the dough and refrigerate for 20–30 minutes.
- Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition
Notes
- Chill the dough: Don’t skip the 20–30 minute chilling time. It gives the dough time to firm up before baking.
- Leave space between cookies: Place the dough portions about 2 inches apart on the baking sheet.
- Watch the edges: The cookies are ready when the edges are lightly golden.
Tried this recipe?
Let us know how it was!The Biscoff Flavor Is the Star Here
If you’ve ever eaten Biscoff cookie butter straight from the jar, you already know how recognizable that flavor is.
Here, it isn’t tucked into the center or used as a topping. It gets mixed right into the dough, so every cookie has that familiar spiced, caramelized flavor from the first bite to the last.
That’s also why I keep the toppings simple. There’s already plenty happening in the dough, and I’d rather let the Biscoff flavor do the talking.
Easy Ways to Change Things Up
- Add Biscoff crumbs: Crush a few Biscoff cookies and sprinkle the crumbs over the cookies before baking.
- Add a chocolate drizzle: Once the cookies have cooled, drizzle a little melted chocolate over the tops for a chocolate-Biscoff combination.
- Make them extra Biscoff: Spread a very thin layer of cookie butter over cooled cookies for a stronger cookie-butter finish.
- Add white chocolate: Fold a small amount of white chocolate chips into the dough for a sweeter contrast.
- Try a sandwich cookie: Once completely cooled, place a thin layer of Biscoff cookie butter between two cookies.
Make Biscoff cookies with me!
Want to see how these Biscoff cookies come together? 🍪 Watch the video above and bake them with me.
How to Store Biscoff Butter Cookies
- Room Temperature: Keep completely cooled cookies in an airtight container for 3–4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Wrap the cookies individually and place them in a freezer-safe bag or container for up to 2 months.
- Before Serving: Let frozen cookies thaw at room temperature before enjoying.
Frequently Asked Questions
- Can I make these cookies without Biscoff cookie butter?
Biscoff cookie butter is the main ingredient that gives these cookies their signature flavor, so leaving it out would change the recipe considerably. - Why does the recipe use both brown sugar and granulated sugar?
Using both gives the cookies a balance of deeper brown-sugar sweetness and lighter sweetness. - Why do my cookies spread more than expected?
Very soft butter or dough that has not been chilled enough can affect how the cookies spread. Chilling the dough for the recommended time helps give it more structure. - Can I make the cookies smaller than the recipe calls for?
Yes, you can portion the dough into smaller cookies. Keep an eye on them while baking since smaller cookies may need less time. - What should the cookie dough feel like before chilling?
The recipe describes it as a soft cookie dough once everything has been folded together.
Made these Biscoff Butter Cookies? Leave a rating and share your thoughts in the comments 💌. I’d love to know how they turned out in your kitchen!
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.