Golden, chewy, and richly spiced, these Biscoff Butter Cookies bring together the iconic caramelized flavor of Lotus Biscoff spread with the warm crunch of a classic cookie. If you’re a fan of that uniquely spiced, almost gingerbread-like profile of Biscoff biscuits, this recipe will easily become one of your go-to sweet fixes. The exterior has that picture-perfect crackled look while the inside stays soft, buttery, and melt-in-your-mouth delicious.

What makes these cookies especially addictive is the Biscoff cookie butter used in the dough—it infuses each bite with deep notes of cinnamon, nutmeg, and brown sugar. These cookies are ideal for cozying up on the couch, impressing guests at a party, or packing into gift boxes during the holidays. They’re easy to prepare and hard to resist.

Why You’ll Love This Biscoff Butter Cookies Recipe

Unforgettable flavor: A rich, caramel-spiced taste thanks to both Biscoff spread and crushed Biscoff cookies.
Crave-worthy texture: Crispy edges with soft, chewy centers.
Simple ingredients: Everything you need is likely already in your pantry.
No chill time: Fast to prep and bake—perfect for last-minute cravings.
Aromatic heaven: The smell alone is enough to make you fall in love.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why You Need Them)

Creating the perfect Biscoff Butter Cookies requires just a few reliable tools that make all the difference in texture and consistency:

Stand Mixer or Hand Mixer: Creaming the butter and sugar to the right fluffy texture is key for a chewy cookie. A stand mixer makes this effortless, but a hand mixer works well too.
Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet mix.
Rubber Spatula: Ideal for scraping down the bowl and folding ingredients evenly without overmixing.
Measuring Cups and Spoons: Precise measurements ensure your cookies bake evenly and taste balanced.
Cookie Scoop or Ice Cream Scoop: Helps to portion cookies uniformly so they bake at the same rate.
Baking Sheet: A heavy-duty sheet ensures even heat distribution.
Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes even browning.

Having the right tools makes the entire baking experience smoother and improves your final result significantly.

Preparation Tips

Use Room Temperature Ingredients: Butter and egg should be room temp to ensure smooth creaming and emulsification.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
Crush Biscoff Cookies Finely: A food processor or sealed bag and rolling pin will do—fine crumbs distribute flavor better.
Preheat Your Oven Fully: Ensure your oven is properly preheated to 350°F (175°C) before baking. Under-heating leads to flat cookies.
Space Them Out: These cookies spread, so leave enough space on the sheet.
Slightly Underbake: Cookies continue to bake slightly after being removed from the oven. Take them out when the edges are golden, but centers look soft.

Ingredients for This Biscoff Butter Cookies Recipe

To create these rich, chewy, and spiced cookies, you’ll need a combination of pantry staples and the magical ingredient—Biscoff spread. Here’s everything you’ll need:

Dry Ingredients:

1 ¼ cups (160g) all-purpose flour – Forms the structure of the cookies.
½ teaspoon baking soda – Helps the cookies rise slightly and spread.
¼ teaspoon salt – Balances the sweetness and enhances flavors.
½ teaspoon ground cinnamon (optional) – Adds warmth and depth to complement the Biscoff flavor.

Wet Ingredients:

½ cup (115g) unsalted butter, softened – Creates a tender, rich texture.
½ cup (120g) creamy Biscoff spread (cookie butter) – The star ingredient for flavor and moisture.
½ cup (100g) granulated sugar – Sweetens and helps with crisp edges.
¼ cup (50g) brown sugar, packed – Adds moisture and a slight molasses flavor.
1 large egg – Binds the ingredients and contributes to the chewy texture.
1 teaspoon vanilla extract – Enhances the overall flavor profile.

Optional Add-Ins:

½ cup crushed Biscoff cookies – For extra crunch and intensified flavor.
White chocolate chips or chunks (optional, about ½ cup) – A creamy complement to the spiced cookie base.

These ingredients work harmoniously to create a cookie that’s perfectly balanced between chewy, crispy, sweet, and warmly spiced.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure even baking and prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)

Set this dry mixture aside.

Step 3: Cream the Butter and Sugars

In a large bowl (or using a stand mixer with the paddle attachment), beat:

½ cup unsalted butter (softened)
½ cup creamy Biscoff spread
½ cup granulated sugar
¼ cup packed brown sugar

Mix on medium speed for about 2–3 minutes, until the mixture is light and fluffy.

Step 4: Add the Egg and Vanilla

Add:

1 large egg
1 teaspoon vanilla extract

Beat until just combined. Scrape down the sides of the bowl to ensure everything is well incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed or fold with a spatula until no dry streaks remain. Do not overmix.

If using, fold in:

½ cup crushed Biscoff cookies
(Optional) ½ cup white chocolate chips or chunks

Step 6: Portion and Place the Dough

Using a cookie scoop or tablespoon, scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets. Leave at least 2–3 inches of space between each cookie as they will spread.

Step 7: Bake

Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown and the centers still look slightly soft.

Step 8: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly without overbaking.

Notes

No Chill Time Required: These cookies are quick to prepare and bake right away, making them perfect for instant cravings.
Optional Chilling for Thicker Cookies: If you prefer thicker cookies with less spread, chill the dough for 30 minutes before baking.
Customize Texture: For extra chewiness, add a tablespoon of honey or molasses. For more crunch, add extra crushed Biscoff cookies.
Flavor Boost: Don’t skip the cinnamon if you love warm, bakery-style spice notes—it enhances the Biscoff flavor beautifully.
Serving Tip: These cookies are fantastic slightly warm with a glass of cold milk or a scoop of vanilla ice cream.

Watch Out for These Mistakes While Cooking

Using Cold Butter: Make sure your butter is at room temperature. Cold butter won’t cream properly with the sugars, leading to a dense dough.
Overmixing the Dough: Once the flour goes in, mix just until combined. Overmixing activates gluten and can make the cookies tough.
Crowding the Pan: Biscoff cookies spread! Give them enough space or they’ll fuse together into one giant (still tasty) cookie blob.
Baking Too Long: Pull them out when the edges are golden and the centers are puffy but soft. They’ll finish baking on the tray.
Skipping the Cooling Phase: Let the cookies rest before transferring; moving them too early can make them break apart or collapse.
Using Expired Baking Soda: Fresh leavening agents are essential for the right rise and texture. Check your baking soda’s date before starting.
Wrong Biscoff Spread Type: Use the creamy version of Biscoff spread, not the crunchy one, for best texture in the dough.
Neglecting to Weigh Ingredients: Especially for flour, too much can dry out the dough. Use a kitchen scale for best accuracy.

What to Serve With Biscoff Butter Cookies?

These cookies are delicious all on their own, but pairing them with the right drinks or side treats can turn them into a cozy dessert moment or a fun party offering.

8 Recommendations:

Hot Coffee or Espresso
The deep caramelized notes of Biscoff are a natural match for coffee. Try pairing with a strong espresso or cappuccino.
Chai Latte or Spiced Tea
The warming spices in chai echo the cinnamon and nutmeg tones in the cookies. A perfect afternoon treat.
Vanilla Ice Cream
Sandwich a scoop of vanilla bean ice cream between two cookies for a divine frozen dessert.
Milk (Cold or Warm)
A nostalgic classic—there’s no better partner for cookies than a tall glass of milk.
Greek Yogurt with Honey and Crushed Cookie
A semi-healthy breakfast twist. Crumble a cookie into vanilla yogurt and drizzle with honey.
Caramel or Butterscotch Pudding
The creamy textures and rich flavors complement the spiced cookie beautifully.
Cream Cheese Dip or Frosting
Add a light smear of sweetened cream cheese for a tangy counterpoint to the cookie’s sweetness.
Dark Chocolate Ganache
Dip half the cookie in ganache and chill for a fancier finish—ideal for dessert tables or gifting.

Storage Instructions

Keeping your Biscoff Butter Cookies fresh and flavorful is easy with the right storage method:

Room Temperature: Store cooled cookies in an airtight container at room temp for up to 5–6 days. Place a piece of parchment paper between layers to prevent sticking.
Freezing (Baked Cookies): Freeze in a zip-top freezer bag for up to 3 months. To enjoy later, thaw at room temperature or reheat briefly in the microwave for that fresh-baked warmth.
Freezing the Dough: You can also freeze unbaked dough balls on a tray until firm, then transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.

Pro Tip: If you love freshly baked cookies on demand, freezing the dough is a game changer.

Estimated Nutrition

(Per cookie, based on a batch of 18 cookies and standard ingredients)

Calories: 165
Total Fat: 9g
- Saturated Fat: 4.5g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrates: 20g
- Sugars: 12g
Protein: 2g
Fiber: 0.5g

Nutrition values can vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

1. Can I use crunchy Biscoff spread instead of creamy?

Yes, but it will change the texture. Crunchy spread adds little bits of biscuit, making the cookies less smooth and slightly more textured.

2. Do I need to chill the dough before baking?

Not required! This recipe works beautifully without chilling. However, if you prefer thicker cookies, chill for 30–60 minutes.

3. Can I make these cookies gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for structure.

4. What if I don’t have Biscoff spread?

You can use other cookie butters like Trader Joe’s Speculoos. Peanut butter or almond butter will work, but the flavor will be completely different.

5. Why did my cookies turn out flat?

This could be due to overly warm butter or not enough flour. Be sure to measure accurately and check your baking soda freshness.

6. Can I double the recipe?

Absolutely! Double all the ingredients, and either bake in batches or freeze half the dough for later.

7. How do I make them crispier?

Bake for 1–2 minutes longer or flatten the dough slightly before baking. Also, use a wire rack to cool completely.

8. Are these good for gifting?

Yes! They hold up well, don’t crumble easily, and the flavor stays rich for several days. Just be sure to store them in an airtight tin or bag.

Conclusion

These Biscoff Butter Cookies are the ultimate comfort cookie—soft, chewy, rich in caramelized flavor, and easy to make in under 30 minutes. Whether you’re baking for a special occasion or just indulging in some cozy kitchen therapy, this recipe delivers on all fronts. With just a handful of pantry staples and a jar of Biscoff spread, you can whip up a batch of irresistible treats that will have everyone asking for more.

From afternoon pick-me-ups to festive cookie trays, this recipe is bound to become a favorite in your collection.