Biscoff Butter Cookies
Indulge in the irresistible caramelized spice flavor of these Biscoff Butter Cookies. Soft, chewy, and bursting with the unique taste of Biscoff spread, these cookies are incredibly easy to make and guaranteed to become a new favorite. Perfect for sharing or enjoying with a cup of coffee or tea.
Prep Time
20 minutes plus 20-30 minutes chilling
Cook Time
9-11 minutes
Total Time
Approximately 50-60 minutes
Servings
Makes approximately 24 cookies
Keywords
Why This Recipe Delivers
- Unique Flavor Profile: Offers the distinct, caramelized spice notes of Biscoff in a chewy cookie form.
- Perfectly Chewy Texture: Baked to perfection with slightly crisp edges and soft, tender centers.
- Quick and Easy: Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Crowd-Pleaser: A universally loved flavor that's perfect for parties, gifts, or a cozy treat.
- Customizable: Easily enhance with white chocolate or extra crushed Biscoff for added texture and flavor.
Ingredients
- Dry Ingredients:
- 180 grams (1 ½ cups) all-purpose flour
- 2.5 milliliters (½ tsp) baking soda
- 2.5 milliliters (½ tsp) salt
- 2.5 milliliters (½ tsp) ground cinnamon
- Wet Ingredients:
- 113 grams (½ cup) unsalted butter, softened to room temperature
- 120 grams (½ cup) Biscoff spread (speculoos cookie butter)
- 150 grams (¾ cup) light brown sugar, packed
- 50 grams (¼ cup) granulated sugar
- 1 large egg
- 5 milliliters (1 tsp) vanilla extract
- Optional Add-Ins:
- 90 grams (½ cup) white chocolate chips
- 60 grams (½ cup) crushed Biscoff cookies
Instructions
- In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. This ensures even distribution of the leavening agents and spices throughout the dough. Set this mixture aside.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, Biscoff spread, light brown sugar, and granulated sugar. Beat on medium speed for about 1 to 2 minutes, or until the mixture is light, visibly creamy, and fluffy.
- Add the large egg to the creamed mixture and mix on low speed until it is fully incorporated and no streaks of egg remain. Then, add the vanilla extract and mix again briefly to combine.
- Gradually add the dry ingredient mixture into the wet mixture, a third at a time. Mix on low speed only until just combined, being careful not to overmix the dough. Overmixing can lead to tougher cookies. If using, gently fold in the white chocolate chips or crushed Biscoff cookies until evenly distributed.
- Scoop the cookie dough into uniform balls, each approximately 1 to 2 tablespoons (15-30 ml) in size. Place the scooped dough balls onto a baking sheet lined with parchment paper. Transfer the baking sheet to the refrigerator and chill the dough for 20 to 30 minutes. This chilling process helps prevent the cookies from spreading too much during baking.
- While the dough is chilling, preheat your oven to 175°C (350°F). Line another baking sheet with parchment paper.
- Arrange the chilled cookie dough balls on the prepared baking sheet, leaving adequate space between each cookie for spreading. Bake for 9 to 11 minutes, or until the edges of the cookies are lightly golden and set, but the centers still appear slightly soft and underbaked. This ensures a wonderfully chewy texture.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This crucial step allows the cookies to set up properly without breaking. After 5 minutes, carefully transfer the cooled cookies to a wire rack to cool completely.
Tools You’ll Need
- Medium mixing bowl
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Whisk
- Rubber spatula
- Cookie scoop (1-2 tablespoon size)
- Parchment paper
- Baking sheets
- Wire cooling rack
Essential Success Tips
- Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smooth, homogenous dough that creams properly.
- Do Not Overmix: Once the flour is added, mix only until just combined. Overmixing develops gluten, which can lead to tougher cookies.
- Chill the Dough: The 20-30 minute chill time is essential. It solidifies the butter, preventing excessive spreading and ensuring thicker, chewier cookies.
- Underbake Slightly: For that perfect chewy center, pull the cookies from the oven when the edges are set but the centers still look a little soft. They will continue to set as they cool.
- Cool on the Baking Sheet First: Allow cookies to rest on the hot baking sheet for 5 minutes after baking. This helps them firm up and prevents them from breaking when transferred to a wire rack.
Professional Cooking Secrets
- Toast Your Flour (Optional): For an even deeper, nuttier flavor, lightly toast your all-purpose flour in a dry pan over medium-low heat for 5-7 minutes, stirring constantly, until lightly golden and fragrant. Let it cool completely before using.
- Brown the Butter: For an extra layer of caramel notes, brown your unsalted butter before chilling it and adding it to the recipe. Just be sure to let it cool and solidify again before creaming with the sugars and Biscoff spread.
- Experiment with Sugars: For a slightly different texture, you can adjust the ratio of brown sugar to granulated sugar. More brown sugar yields a chewier cookie, while more granulated sugar makes them crisper.
Notes
- Storage: Store Biscoff Butter Cookies in an airtight container at room temperature for up to 5-7 days. They also freeze well for up to 3 months.
- Make Ahead: The cookie dough can be made ahead of time and refrigerated for up to 3 days, or frozen for up to 3 months. If freezing, scoop into balls first, then freeze on a tray before transferring to an airtight bag.
- Variations: Try adding a pinch of ground ginger or nutmeg to the dry ingredients for an even spicier profile. Drizzle with melted white chocolate or a cream cheese glaze after cooling for extra indulgence.
Frequently Asked Questions
What is Biscoff spread?
Biscoff spread, also known as speculoos cookie butter, is a sweet spread made from crushed Biscoff cookies. It has a distinctive caramelized flavor with hints of cinnamon and other spices, similar to gingerbread.
Can I use cold butter directly from the fridge?
No, it's crucial to use softened, room temperature butter. Cold butter won't cream properly with the sugars and Biscoff spread, leading to a lumpy dough and potentially affecting the cookie's texture.
Why do my cookies spread too much?
Cookies often spread excessively if the butter is too warm, the dough isn't chilled sufficiently, or if there's too much leavening agent. Ensure your butter is just softened, not melted, and always chill the dough as instructed.
Nutrition Facts (Per Serving)
Calories: approximately 180-220 per cookie (depending on add-ins), Fat: 10-14g, Carbohydrates: 20-25g, Protein: 2-3g.
Allergy Information
Contains wheat, dairy (butter), and eggs. Biscoff spread also contains wheat and soy, and may contain traces of nuts. For a dairy-free version, use a plant-based butter alternative. A gluten-free version can be made with a 1:1 gluten-free all-purpose flour blend.
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