Biscoff butter cookies are quick to prepare and taste delicious! Nothing beats the wonderful aroma in the kitchen when you're baking cookies except the crunch and flavor of these while you bite into one still warm from the oven.
Jump to:
Biscoff cookie butter is the main ingredient in this cookie recipe and ensures a wonderful flavor. You will also need sugar, flour, and some other pantry staples. Making the cookies is a breeze. If you can mix ingredients together, you'll find this recipe a snap.
Cookie butter spread is versatile. Not only is it amazing on toast, but it makes the most mouthwatering cookies. So if you love the unique flavor of Biscoff then you're going to fall in love with this cookie recipe.
You might also fall in love with these delicious strawberry cake cookies or my popular raspberry cheesecake cookies. Check them out!
Main Ingredients
There are no hard-to-find ingredients in this recipe. If you already have cookie butter spread I bet you already have the rest of what you need. Here are some of the key ingredients:
- Biscoff cookie butter: The main ingredient. This sweet, buttery spread gives the cookies their unique spiced flavor. This Belgian spread is made from crushed Biscoff cookies, so if you love those you will love the cookie butter. If you substitute peanut butter or another cookie butter they will look similar and have the same texture, but they will taste completely different.
- Shortening: For texture. Shortening melts at a higher temperature than butter and also gets the cookie to rise up more, giving them a lighter, softer taste and texture. Butter would work here too, but the cookies will spread out more during cooking and not be as light.
- Brown sugar: Adds the perfect amount of sweetness. Brown sugar works better than white in this recipe because it suits the warm, earthy spice flavor in the cookie butter.
- Milk: To help with texture. You only need a little milk to make the dough soft. Use any milk you want; whole, oat, soy, or any other type.
- Baking soda: To make the cookies rise. Baking soda releases carbon dioxide to lift the dough and result in light, soft cookies.
Instructions Overview
I told you this recipe was easy, but let's find out just how easy these Biscoff butter cookies are to make!
First of all, you can mix the cookie butter with the shortening and sugar. Combine the flour, baking soda, and salt, then add half to the cookie butter mixture. Once it's well combined, you can mix in the other half.
Divide the dough into 18 balls then arrange them on parchment paper-lined baking sheets. Press them down with a fork then bake for about 14 minutes or until done.
Common Questions
These cookies are flavored with cinnamon, nutmeg, cloves, ginger, and allspice, along with caramel. They have a unique and special flavor.
Since Biscoff butter is made primarily with crushed cookies, it tastes like those little cookies we all know and love. Expect a warm spicy taste and more than a hint of caramel.
They are similar and interchangeable in this recipe. The cookie butter from Trader Joe's tastes a lot like the Biscoff spread so you can use either one for Biscoff butter cookies.
No, it's fine kept at room temperature. If your household is like mine, it won't last more than a couple of days anyway because it's so good!
Chopnotch Tips
- Got some leftover cookie butter? Try it as a dip for apple slices, mix a spoonful into your favorite muffin recipe, or add it to a milkshake or smoothie.
- Add a few drops of vanilla or a pinch of cinnamon to the cookie dough for a bolder flavor if you want.
- You can keep them in an airtight container at room temperature for a few days. Alternatively, keep them refrigerated for up to a week or freeze them for up to three months. Yet another idea is to freeze the unbaked dough balls for up to three months and bake them straight from the freezer.
- Enjoy them with a cup of coffee or use them to top a cake or cheesecake.
Biscoff butter cookies offer a warm, earthy, spiced flavor. These cookies are light, fluffy, sweet, and will literally melt in the mouth.
Related Recipes
Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Biscoff Butter Cookies
Ingredients
- ¾ cup Biscoff cookie butter
- ½ cup shortening
- 1 cup brown sugar, packed
- 3 tablespoons milk
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine the Biscoff cookie butter, shortening, and brown sugar in a large bowl and beat until fluffy, and then add the milk and egg and mix until well combined.
- Mix the flour, baking soda, and salt together in a small bowl. Pour half of this dry mixture into the Biscoff mixture and mix until just combined, and then add the remaining dry mixture and mix again until just combined.
- Roll the dough into balls using 2 tablespoons of dough per ball. Place each ball approximately 6 inches apart on the prepared baking sheets, and then press each one of them with a fork in a criss-cross pattern.
- Bake for 14 minutes or until golden brown around the edges and then cool for 5 minutes. Transfer the cookies to a cooling rack to cool for at least another 5 minutes until set. Serve and enjoy!
Notes
- Got some leftover cookie butter? Try it as a dip for apple slices, mix a spoonful into your favorite muffin recipe, or add it to a milkshake or smoothie.
- Add a few drops of vanilla or a pinch of cinnamon to the cookie dough for a bolder flavor if you want.
- You can keep them in an airtight container at room temperature for a few days. Alternatively, keep them refrigerated for up to a week or freeze them for up to three months. Yet another idea is to freeze the unbaked dough balls for up to three months and bake them straight from the freezer.
- Enjoy them with a cup of coffee or use them to top a cake or cheesecake.
Can I use butter instead of shortening?
Hi Skylar! Yes, a one-for-one swap works fine in this recipe if you'd like to use butter instead of shortening. Please note when using butter, the cookies may spread out a bit more and they might not be as light, but they will still be delicious!
Do you use creamy or crunchy biscott butter?
Hi Michèle, I like creamy the best and that's what I used, but you can totally use crunchy if you want to!