Few cookies can match the rich, caramelized warmth and deep spiced flavor of Biscoff Butter Cookies. These chewy yet crisp-edged delights are infused with the distinct taste of Biscoff spread — a creamy version of the beloved Lotus biscuits. If you’re already a fan of the iconic cookie, just wait until you experience it in melt-in-your-mouth form with a soft center and that trademark crackled top.

Perfect for cozy evenings, gift-giving, or just a moment of sweet indulgence, these cookies come together effortlessly. Whether you’re baking a batch for holiday trays or just need something special for a quick dessert, Biscoff Butter Cookies will deliver on both flavor and comfort. Their spiced notes pair beautifully with coffee or tea, making them a favorite for anytime snacking.

Ingredients for this Biscoff Butter Cookies Recipe

1/2 cup (113g) unsalted butter, room temperature
1/2 cup (120g) creamy Biscoff cookie butter
1 cup (200g) light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Optional: extra sugar for rolling

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter and Biscoff cookie butter together until smooth and creamy — about 2 minutes on medium speed. Add in the brown sugar and continue beating until the mixture is light and fluffy. This step builds the base flavor and texture of the cookies.

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is well combined. The mixture should appear silky and slightly thickened at this stage.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet mixture. Beat on low speed until just combined — don’t overmix, as this can lead to tougher cookies.

Step 4: Chill the Dough

Cover the dough and refrigerate for 30–45 minutes. Chilling helps the dough firm up, making it easier to scoop and enhancing the cookie texture when baked.

Step 5: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1 1/2 tablespoon-sized balls, and roll them in granulated sugar if desired. Place each dough ball 2 inches apart on the prepared baking sheet.

Step 6: Bake to Perfection

Bake the cookies for 9–11 minutes, or until the edges are set and the tops have a crackled appearance. The centers should look slightly soft — they’ll firm up as they cool.

Step 7: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for gooey centers or let cool completely for that chewy-spiced finish.

Estimated Nutrition

(Per 1 cookie, based on a batch of 18)

Calories: ~180
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 23g
Sugar: 15g
Protein: 2g
Fiber: <1g
Sodium: 90mg

Note: Nutritional values may vary based on exact ingredients and portion sizes.

Frequently Asked Questions

What is Biscoff cookie butter made of?

Biscoff cookie butter is a creamy spread made from ground Lotus Biscoff cookies, oil, and sugar. It has a caramelized, spiced flavor similar to graham crackers with cinnamon.

Can I use crunchy Biscoff butter instead of creamy?

Yes! Crunchy Biscoff butter will give the cookies a little added texture with bits of cookie in each bite.

Do I have to chill the dough?

Chilling is recommended. It helps prevent spreading and improves the chewy texture. If you’re in a rush, bake a few immediately, but chill the rest for best results.

Can I double this recipe?

Absolutely. Just make sure to chill the dough longer (up to an hour) and use large mixing bowls to handle the increased volume.

Why did my cookies spread too much?

Possible reasons include not chilling the dough, using melted butter, or having too little flour. Measuring ingredients accurately helps avoid this.

Can I make these gluten-free?

Yes, by using a 1:1 gluten-free baking flour blend. Note that texture may vary slightly.

Do these cookies taste like gingerbread?

Not exactly. While they have warm spices like cinnamon, Biscoff cookies are more caramelized and milder than gingerbread.

Can I add white chocolate or nuts?

Definitely! White chocolate chips, pecans, or crushed Biscoff cookies make great mix-ins to elevate the flavor and crunch.

Biscoff Butter Cookies Recipe

Author: Nora Sinclair
Total Time: 7 minute
Yield: 18 cookies

Print Recipe

Description

Imagine biting into a cookie that’s rich, chewy, and melts in your mouth with notes of caramel and cinnamon spice — that’s what you get with these Biscoff Butter Cookies. Perfect for anyone who loves those iconic Lotus Biscoff biscuits, this easy recipe turns the beloved spread into a bakery-style treat you can whip up at home. Whether you’re craving a quick breakfast idea, a cozy dessert, or something for your snack stash, these cookies are sweet, comforting, and crowd-pleasing. This is one of those food ideas that checks every box: flavor-packed, simple, and irresistibly good.

Instructions

In a large bowl, cream butter and Biscoff cookie butter until smooth and fluffy.
Add brown sugar and continue beating until light and creamy.
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into wet ingredients until just combined.
Cover the dough and chill for 30–45 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop dough into balls, roll in sugar if desired, and space them 2 inches apart.
Bake 9–11 minutes until edges are set and tops are crackly.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Prep Time: 15 minutes
Chill Time: 30–45 minutes
Cook Time: 10 minutes
Category: Dessert