There is something utterly irresistible about these Biscoff Butter Cookies Recipe that just wraps comfort and delight into every single bite. Imagine rich, creamy Biscoff spread blending perfectly with soft butter and a hint of vanilla, creating a cookie that’s golden, slightly chewy, and studded with melty chocolate pieces. Whether you’re a longtime fan of the famous Lotus Biscoff flavor or new to this cookie butter magic, these cookies bring a homey, nostalgic feeling with a uniquely spiced twist. They’re quick to whip up, wonderfully fragrant, and a guaranteed crowd-pleaser for sharing or savoring all by yourself.
Ingredients You’ll Need
The ingredients for this Biscoff Butter Cookies Recipe are simple yet thoughtfully chosen to build flavor and the perfect cookie texture. Each element plays its unique role, from the softness of butter to the aromatic warmth of vanilla and spiced delight of Biscoff spread, making every cookie truly special.
- Butter (½ cup, softened): Brings richness and tenderness to the cookie, and can easily be swapped for a dairy-free option.
- Lotus Biscoff Spread (½ cup): The star ingredient that infuses each bite with that signature spiced caramel flavor you love.
- Granulated sugar (½ cup): Adds sweetness and helps create that irresistible cookie crunch on the edges.
- Light brown sugar (¼ cup): Enhances the moistness and adds a slight molasses depth to the cookies.
- Egg (1): Binds all ingredients together and adds a tender touch to the dough.
- Vanilla extract (1½ tsp): Rounds out the flavors with a gentle aromatic lift.
- Baking soda (¾ tsp): Gives a little rise for soft, chewy cookies without spreading too much.
- Salt (¾ tsp): Balances the sweetness and accentuates all other flavors beautifully.
- All-purpose flour (1½ cup): Provides structure and a classic cookie base for the dough.
- Semisweet chocolate, chopped (â…“ cup): Adds melty pockets of chocolate goodness, but you can use chocolate chips or dairy-free options as desired.
How to Make Biscoff Butter Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and release easily without sticking. In a medium bowl, whisk together the flour, baking soda, and salt. Setting these dry ingredients aside is crucial to streamline your mixing process later and guarantees even distribution in your dough.
Step 2: Cream Butter and Biscoff Spread
Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter and Biscoff spread together until completely smooth. This step blends the rich creaminess of butter with the luscious cookie butter, giving your dough a velvety base packed with flavor and moisture. Once smooth, add the granulated and brown sugar and beat until light and fluffy, about one to two minutes — this aerates the mixture for that amazing cookie texture.
Step 3: Add Egg, Vanilla, and Dry Ingredients
Now, mix in the egg and vanilla extract until the dough becomes smooth and combined. Slowly incorporate the reserved flour mixture, mixing just until combined—be mindful not to overwork the dough, or you risk developing too much gluten and ending up with tougher cookies. Finally, gently fold in the chopped semisweet chocolate to evenly distribute those delightful chunks throughout the dough.
Step 4: Shape and Bake
Scoop or roll generous 1.5 tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about three to four inches apart to allow room for spreading. For extra chocolatey indulgence, press a few chocolate pieces on top of each dough ball. Bake one sheet at a time for 8 to 10 minutes. You’ll want to pull the cookies out when the edges turn a light golden brown but the tops still look slightly underbaked—this subtle underbake ensures they stay wonderfully soft.
Step 5: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 to 10 minutes to firm up slightly, then carefully transfer them to a wire rack to cool completely. This resting time helps preserve their tender texture and lets flavors fully mingle. Once cooled, these Biscoff Butter Cookies are ready to be enjoyed with a glass of milk, your favorite tea, or simply on their own as a sweet treat.
How to Serve Biscoff Butter Cookies Recipe
Garnishes
These cookies shine just as they are, but adding a sprinkle of sea salt crystals on top before baking can heighten the Biscoff’s caramel spiced notes beautifully. Alternatively, drizzle a bit of melted white chocolate for a stunning contrast or garnish with crushed Biscoff cookies for extra crunch and visual appeal.
Side Dishes
Pair your Biscoff Butter Cookies with creamy vanilla or cinnamon ice cream for a luxurious dessert experience. They also complement a cup of coffee or chai tea perfectly, enhancing both the drink and cookie flavors with their warm spices.
Creative Ways to Present
For gifting or entertaining, arrange these cookies in pretty tins layered with parchment paper and tied with a rustic ribbon. You can also sandwich them with a smear of Biscoff spread or chocolate ganache in between to create indulgent cookie sandwiches that will impress anyone lucky enough to have one.
Make Ahead and Storage
Storing Leftovers
Keep your baked Biscoff Butter Cookies fresh by storing them in an airtight container at room temperature for up to five days. This keeps them soft and chewy while maintaining all those irresistible flavors that make this recipe so special.
Freezing
If you want to prepare ahead or save some for later, you can freeze the unbaked dough balls wrapped tightly in plastic wrap or placed in an airtight container for up to three months. When ready, bake them directly from frozen—just add a minute or two to the baking time.
Reheating
To enjoy leftovers as if freshly baked, warm your cookies gently in a microwave for about 10 seconds or pop them in a preheated oven at 300°F for 3 to 5 minutes. This revives their softness and melts the chocolate beautifully.
FAQs
Can I substitute the Biscoff spread with another spread?
While Biscoff spread is essential for that distinct flavor, you can experiment with other cookie butter or speculoos-style spreads. Just be aware the taste will shift slightly, but the cookies will remain deliciously soft and flavorful.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend suitable for baking. Be sure your blend contains xanthan gum or add a little to help maintain the structure of the cookies.
Can I use dairy-free butter and chocolate?
Absolutely. This recipe is flexible for dairy-free diets—use your favorite plant-based butter and dairy-free chocolate chips, and you’ll still achieve those soft, indulgent cookies full of Biscoff goodness.
Why should the cookies be slightly underbaked?
Pulling the cookies out when they look a touch underbaked keeps them soft and chewy rather than crisp or dry. They firm up as they cool, so this step is key to that perfect cookie texture.
How long do these cookies last if stored properly?
Stored in an airtight container at room temperature, these Biscoff Butter Cookies maintain their freshness for about 4 to 5 days. You can extend their life by freezing the dough or baked cookies as well.
Final Thoughts
I can’t recommend this Biscoff Butter Cookies Recipe enough—each batch feels like a little hug you can eat. Whether you’re baking to impress friends, gift to loved ones, or just treating yourself, these cookies bring warmth and joy in every bite. So grab your mixing bowl, get that Biscoff spread ready, and dive into making some of the most comforting cookies you’ll ever taste.
Print
Biscoff Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Biscoff Butter Cookies, combining the unique caramelized flavor of Lotus Biscoff Spread with rich chocolate chunks. Perfectly balanced sweetness and a tender crumb make these cookies ideal for any occasion.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- ½ cup butter, softened (regular or dairy free)
- ½ cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1½ tsp vanilla extract
Add-ins
- â…“ cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined; set this aside.
- Cream Butter and Biscoff Spread: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened butter and Biscoff spread together until the mixture is smooth and creamy. Add the granulated sugar and light brown sugar, then continue mixing for 1-2 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing just until combined. Avoid over-beating at this stage to maintain the mixture’s light texture.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just incorporated—do not over-mix to keep the cookies tender. Gently fold in the chopped semisweet chocolate or chocolate chips evenly throughout the dough.
- Shape Cookies and Bake: Using a cookie scoop or your hands, shape the dough into 1.5 tablespoon-sized balls. Place them on the prepared baking sheets spaced 3-4 inches apart to allow for spreading. Optionally, top with a few extra chocolate pieces. Bake one sheet at a time for 8-10 minutes until the edges turn light golden brown and the tops are slightly under-baked, ensuring a soft texture.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5-10 minutes after removing from the oven, then transfer to a wire rack to cool completely before serving.
Notes
- For soft and chewy cookies, slightly under-baking is key as it prevents them from drying out.
- Feel free to substitute dairy-free butter and chocolate to make this recipe vegan-friendly.
- Spacing dough balls 3-4 inches apart helps prevent cookies from sticking together during baking.
- Using chilled dough can help the cookies maintain their shape better if you have time to refrigerate before baking.
