I absolutely love sharing this Biscoff Butter Cookies Recipe because it combines the rich, caramelized flavor of Biscoff spread with the comforting softness of a classic butter cookie. Whenever I bake these, my kitchen fills with the warm scent of cinnamon-spiced cookie butter, and honestly, it feels like a little hug in cookie form. You’ll find these cookies perfect for afternoon tea, gift-giving during holidays, or simply whenever a sweet craving strikes!
What makes this Biscoff Butter Cookies Recipe extra special is the delicate balance of flavors and textures—soft edges with just a hint of crispiness, plus those melty chocolate bits folded inside. The unique cookie butter shine really sets these apart from your everyday cookies. Trust me, once you try this recipe, it’ll become one you want to make again and again.
Why You’ll Love This Recipe
- Unique Flavor: The biscoff spread gives these cookies a warm, caramelized spice that’s unlike anything else you’ve tasted.
- Soft & Chewy Texture: Slightly underbaking keeps the cookies irresistibly soft and chewy—no dry bites here!
- Simple Ingredients: You likely have most of these in your pantry already, making it an easy bake anytime.
- Customizable: Adding chocolate chips or extra Biscoff spread is totally up to you, making these cookies flexible and fun to personalize.
Ingredients You’ll Need
Each ingredient in this Biscoff Butter Cookies Recipe plays a role in creating that perfect balance between rich flavor and tender texture. Don’t worry if some sound fancy—I’ll share tips on selecting and substituting as needed so your cookies come out amazing.
- Butter: I use softened butter for smooth mixing, but dairy-free options work beautifully here too.
- Lotus Biscoff Spread: This is the star of the show—look for pure cookie butter for the best flavor.
- Granulated sugar: Adds classic sweetness and helps with the cookie’s structure.
- Light brown sugar: Brings moisture and that subtle molasses depth.
- Egg: Binds everything and adds richness.
- Vanilla extract: Amplifies all the other flavors with a sweet aroma.
- Baking soda: Helps the cookies rise just enough for a tender crumb.
- Salt: Balances the sweetness and enhances the cookie butter’s spices.
- All-purpose flour: The structure backbone—make sure to measure properly for best results.
- Semisweet chocolate or chocolate chips: The optional melty surprise that pairs perfectly with biscoff.
Variations
I love making this Biscoff Butter Cookies Recipe my own by playing with mix-ins and flavors—feel free to get creative and make it your signature treat. Whether you want extra crunch, nuttiness, or a chewy twist, there’s plenty of room to experiment here.
- Extra Biscoff Spread: I discovered folding in small frozen scoops of Biscoff spread right into the dough adds gorgeous pockets of cookie butter goodness.
- Lotus Biscoff Cookie Crumbs: Sprinkling crushed Biscoff cookies on top before baking creates an addictive crunchy topping.
- Dairy-Free Version: Use vegan butter and dairy-free chocolate for a delicious allergy-friendly treat.
- Nutty Addition: Toss in chopped toasted pecans or walnuts for a nutty crunch that pairs beautifully with the spice.
How to Make Biscoff Butter Cookies Recipe
Step 1: Prep Your Ingredients and Oven
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—this keeps your cookies from sticking and helps with even baking. Then mix your dry ingredients: sift together flour, baking soda, and salt in a bowl. This step ensures everything’s evenly distributed for a perfect texture.
Step 2: Cream Butter and Biscoff Spread
In your mixer bowl, beat the softened butter and Biscoff spread together until smooth and creamy—this usually takes about 1-2 minutes. The biscoff spread brings such a rich, spicy aroma here; I always find myself sneaking a taste! Then add both sugars and mix until the mixture is light and fluffy. This airiness is key to those soft, tender cookies you’re aiming for.
Step 3: Add Wet Ingredients and Combine
Next, beat in the egg and vanilla extract until fully incorporated. This makes the dough smooth and rich. Then, slowly mix in your dry ingredients—be careful not to over-mix here; just mix until everything is combined. Overworking the dough can make your cookies tough, and we want them soft and tender!
Step 4: Fold in Chocolate and Shape Cookies
Gently fold in the chopped chocolate or chocolate chips with a spatula. I love this step because those pockets of melty chocolate are the cherry on top of these cookies. Use a cookie scoop or your hands to form dough balls about 1.5 tablespoons each, placing them on the baking sheets spaced 3-4 inches apart. If you want, try pressing a few extra chocolate bits right on top for an irresistible look.
Step 5: Bake to Soft Perfection
Bake one sheet at a time for about 8-10 minutes. You’ll want the edges just turning a light golden brown but the centers still slightly underbaked—this is the secret to that soft cookie everyone loves. Once out of the oven, let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This pause lets them set with perfect chewiness.
Pro Tips for Making Biscoff Butter Cookies Recipe
- Freeze Your Biscoff Spread: I learned folding in frozen little scoops of cookie butter gives your cookies extra gooey pockets without melting into the dough.
- Don’t Overmix the Dough: Mixing too long after adding flour leads to tough cookies—I always stop as soon as I don’t see streaks of flour.
- Measure Flour Accurately: Using a kitchen scale or spoon-and-level method keeps your dough from getting dry or dense.
- Underbake Slightly: Pull the cookies out when they’re just set on top—not fully firm—for that soft center everyone raves about.
How to Serve Biscoff Butter Cookies Recipe
Garnishes
I love garnishing these cookies with a tiny sprinkling of flaky sea salt on top right before baking—it boosts the biscoff’s sweetness and adds that little something special. Sometimes, I also add a crushed Biscoff cookie on each cookie for a crunchy finishing touch that’s irresistible.
Side Dishes
These cookies are heavenly with a simple glass of cold milk, but I especially enjoy serving them alongside a warm latte or chai tea. The spice notes in the Biscoff flavors pair perfectly with warm beverages—making it a cozy treat anytime.
Creative Ways to Present
For special occasions, I arrange these cookies on a beautiful platter lined with fresh cinnamon sticks and star anise pods to echo the biscoff’s cozy spice. Wrapping small stacks with twine or placing them in decorative tins makes a wonderful gift that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover Biscoff Butter Cookies in an airtight container at room temperature; they stay soft and delicious for up to 5 days. If you find your cookies starting to firm up, a quick zap in the microwave for 7-10 seconds brings back their fresh-baked softness perfectly.
Freezing
These cookies freeze well—just pop baked cookies in a zip-top bag for up to 2-3 months. For freezing dough, I shape the balls first, freeze them on a tray until firm, then store in a bag for up to 2 months. When ready, bake them straight from frozen, adding a minute or two extra to the bake time.
Reheating
To reheat, I let the cookies come to room temperature if frozen, then warm them in a 300°F oven for 5-7 minutes to restore that just-baked softness. Microwaving works too if you’re in a hurry; just be careful not to overdo it or the cookies may dry out.
FAQs
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Can I use regular peanut butter instead of Biscoff spread?
While peanut butter will add a different flavor, it won’t provide the signature caramelized, spiced notes of Biscoff spread. If you want that classic taste, I recommend sticking with the biscoff or another cookie butter spread for this recipe.
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How do I prevent my Biscoff Butter Cookies from spreading too much?
Make sure your butter and Biscoff spread are softened but not melted, and chill your dough for 15-20 minutes if your kitchen is very warm. Also, correctly measuring flour helps the cookies hold their shape better.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure to check that the blend contains xanthan gum or a similar binder to keep the cookie structure intact.
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Why do my cookies sometimes come out too dry?
Overbaking or using too much flour are common culprits. Keep an eye on the bake time and pull them out when edges are just golden and centers look slightly underbaked. Also, fluff and measure your flour properly to avoid adding too much.
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Can I skip the chocolate chips?
Absolutely! The cookies are delicious on their own thanks to the rich cookie butter flavor. Chocolate chips are just a tasty bonus if you want that extra melty texture.
Final Thoughts
This Biscoff Butter Cookies Recipe has become one of my absolute favorites to bake whenever I want to impress friends or just treat myself. They’re that perfect blend of cozy spice, soft chewiness, and subtle sweetness that feels like a warm kitchen hug—something I don’t find in many recipes. Give this one a try; I promise you’ll fall in love with the unique flavor and easy process just like I did the first time I made them!
Print
Biscoff Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 23 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Biscoff Butter Cookies are irresistibly soft and chewy, bursting with the warm caramelized flavor of Lotus Biscoff spread and chunks of semisweet chocolate. Perfectly balanced with a hint of vanilla and a touch of salt, these cookies are easy to make and bake to golden perfection, delivering a delightful treat for cookie lovers.
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened (regular or dairy free)
- 1/2 cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
Add-ins
- 1/3 cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to incorporate later into the dough.
- Cream Butter and Biscoff Spread: Using a standing mixer with paddle attachment or a handheld mixer, beat the softened butter and Lotus Biscoff spread together until smooth and creamy, about 1-2 minutes.
- Add Sugars: Gradually add the granulated sugar and light brown sugar to the creamed butter mixture. Continue to beat until the mixture is light, fluffy, and well combined.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the bowl and mix until fully incorporated, ensuring the batter is smooth.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to over-mix to maintain a tender cookie texture.
- Fold in Chocolate: Gently fold the chopped semisweet chocolate pieces or chips into the cookie dough for even distribution.
- Shape Dough: Using a cookie scoop or your hands, form balls of dough approximately 1.5 tablespoons each. Place them on the prepared baking sheets, spacing each ball 3-4 inches apart to allow for spreading.
- Optional Extra Chocolate: For a more chocolatey cookie, add a few extra pieces of chopped chocolate on top of each dough ball before baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. The edges should turn a light golden brown, and the cookie tops should look slightly under-baked. This slight under-baking helps keep the cookies soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use a kitchen scale to weigh dry ingredients for accuracy; metric measurements are listed in the original recipe source for convenience.
- Optional: For an extra Biscoff flavor punch, freeze 15 heaping teaspoons of cookie butter spread 10 minutes before mixing the dough, then fold these frozen pieces into the dough right before baking.
- Add crushed or roughly chopped Lotus Biscoff cookies on top of the dough before baking for added crunch and texture.
- Properly measure flour by fluffing it, spooning into the cup, and leveling with a knife to avoid dense cookies.
- Store baked cookies in an airtight container at room temperature up to 5 days or freeze for 2-3 months; thaw at room temperature before serving.
- You can freeze raw cookie dough balls on a lined baking sheet, transfer to a ziplock bag, and freeze for up to 2 months. Thaw dough to room temperature before baking as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
