Description
These Biscoff Butter Cookies are soft, chewy, and packed with the rich flavor of Biscoff cookie butter. Perfectly sized and easy to make, these cookies combine all-purpose flour, butter, and the beloved spiced cookie spread for a treat that’s irresistible. Whether enjoyed plain or topped with crushed Biscoff cookies, they make a delicious snack or dessert that stays soft and fresh for days.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
Wet Ingredients
- 1 cup (2 sticks) salted butter, room temperature
- 3/4 cup Biscoff cookie butter (or Trader Joe’s Speculoos Cookie Butter)
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
Sugars
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
Optional Topping
- Lotus Biscoff Cookies, crushed (optional)
Instructions
- Set Ingredients to Room Temperature: Place the 2 sticks of butter and 2 eggs on the kitchen counter to come to room temperature. The butter should dent slightly when pressed with your finger indicating it is ready for use.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, a silicone Silpat mat, or lightly grease with nonstick cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, Biscoff cookie butter, both granulated and brown sugars, eggs, and vanilla extract. Using a hand mixer on medium speed, beat the mixture for 2 minutes until it becomes fluffy and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cornstarch.
- Incorporate Dry Ingredients: Add half of the dry ingredients to the wet mixture and mix for 1 minute with the hand mixer. Scrape down the sides, then add the remaining flour mixture and mix again. The dough will be thick; press any dry crumbs into the dough using a spatula until it comes together completely.
- Form Cookie Balls: Without chilling, roll the dough into large balls about 2.5 tablespoons each (using a large cookie scoop helps). Place them spaced apart on the prepared baking sheet.
- Flatten and Add Toppings: Gently flatten each cookie ball with a flat spatula or the palm of your hand. If using crushed Biscoff cookie pieces, sprinkle them on top now and gently press them into the dough so they adhere while baking.
- Bake Cookies: Place the baking sheet in the oven rack positioned in the middle. Bake at 350°F for 9-12 minutes until the bottoms are just golden and centers appear slightly undercooked which ensures a soft texture.
- Cool Cookies: Remove from the oven and let cookies cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely.
- Add Finishing Touches: Once cool, optionally drizzle melted cookie butter or spread some on top and add cookie crumbs for decoration.
- Store or Freeze: Store cookies in an airtight container at room temperature for up to 5 days. You can freeze the raw dough for up to 3 months or freeze baked cookies for up to 30 days.
Notes
- No chilling of dough is necessary, but you may refrigerate to bake later if desired.
- Use a large cookie scoop for uniform, larger cookies approximately 2.5 tablespoons each.
- Baking until the center is just slightly undercooked ensures a soft, chewy texture after cooling.
- Optional toppings like crushed Lotus Biscoff cookies or a drizzle of melted cookie butter add extra flavor and texture.
- Store baked cookies at room temperature in an airtight container to maintain freshness and softness.
- You can freeze unbaked dough balls or fully baked cookies for convenient future use.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
