The Best Biscoff Butter Cookies Recipe
The Best Biscoff Butter Cookies Recipe is simple, cozy, and easy to make at home. If you love lotus cookie butter, these cookies are worth your time.
Servings: cookies
Equipment
- 1 Electric mixer
- 2 cookie sheets
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup Biscoff cookie butter divided in 1/2 cup and 1/4 cup
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 2/3 cups all-purpose flour scoop and level
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 2/3 cups Biscoff Cookies in medium and large chunks divided in 1/3 cup and 1/3 cup
Instructions
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1/2 cup Biscoff cookie butter, granulated sugar, and brown sugar on medium-high speed for 1 1/2 minutes until pale and fluffy.1/2 cup Biscoff cookie butter, 2/3 cup granulated sugar, 1/4 cup light brown sugar, 1/2 cup unsalted butter
- Add vanilla extract and egg and mix until fully combined.1 teaspoon pure vanilla extract, 1 large egg
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.1 2/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add dry ingredients to the wet mixture and mix on low until just combined.
- Fold in white chocolate chips and 1/3 cup of the Biscoff cookie chunks, reserving the rest for topping.1/2 cup white chocolate chips, 2/3 cups Biscoff Cookies in medium and large chunks
- Chill the dough 20 minutes. If you’d like thicker cookies, or if your dough is too soft, add 20-30 more minutes to chilling
- Pre-heat your oven to 350℉
- Scoop the dough with a 3-tablespoon cookie scoop onto the baking sheets. Keep the shapes loose and don't roll the cookies.
- Press reserved Biscoff cookie chunks into the tops of each dough mound.
- Place cookies 2 1/2 inches apart and bake for 9–12 minutes, until edges are set and centers still look soft.
- Let the baked cookies cool completely on the pan. Microwave the 1/4 cup remaining cookie butter for a few seconds until smooth and pourable, then use a spoon to drizzle it over the cookies.
Notes
Expert Tips
- Chill the dough before baking so the cookies don’t spread too fast
- Use a 3-tablespoon cookie scoop so all cookies bake evenly
- Shape the dough loosely to encourage natural cracks
- Chop Biscoff cookies into medium chunks, so they stay visible on top
- Press the topping pieces in firmly so they don’t fall off
- Pull cookies out when centers look soft for the best texture. Remember that the cookies keep baking slightly while cooling in the pan.
- For perfectly round cookies, place a round cookie cutter or glass slightly larger than the cookie over it immediately after baking and gently swirl in a circle to reshape while the cookies are still warm and soft.
Frequently Asked Questions
Why did my cookies spread too much?
This usually happens if the butter was too soft or the dough wasn’t chilled. If your kitchen is warm, chill the dough for 15–30 minutes before baking.Why didn’t my cookies spread?
Too much flour or over-chilling the dough can prevent spreading. Make sure to measure flour correctly using the spoon-and-level method.Why are my cookies dry?
Overbaking or adding too much flour can cause dryness. Bake just until the edges are set.Can I use crunchy Biscoff instead of smooth?
Yes, but the texture will be slightly chunkier and less smooth.Do I have to chill the dough?
Not always. If your dough feels soft or sticky, chilling helps control spreading and improves texture.How do I know when the cookies are done?
The edges should look set and lightly golden, while the centers still look slightly soft. They will continue setting as they cool.How should I store these Biscoff butter cookies?
Store in an airtight container at room temperature for up to 3 days.Can I double the recipe?
Yes, this recipe doubles well. Just avoid overcrowding the baking sheet.Can I make the cookie dough ahead of time?
Yes. Chill the dough up to 24 hours before baking.Can I freeze this cookie dough?
Yes. Scoop first, freeze solid, then store for up to 2 months.Can I freeze baked cookies?
Yes. Let them cool completely, then freeze up to 2 months in an airtight container.