Introduction

These Biscoff Butter Cookies combine the warm, spiced flavors of Biscoff cookie butter with a rich white chocolate and cinnamon-infused dough. Topped with a smooth Biscoff buttercream, they make the perfect indulgent treat for any occasion.

This image shows several thick cookies topped with a swirl of light brown creamy frosting that has visible specks in it. Each cookie has two layers: the bottom layer is a soft, chunky cookie with a golden-brown, slightly crumbly texture, and the top layer is a smooth, soft frosting swirled in a spiral shape. On top of each cookie, there is a small rectangular cookie piece that is light brown, adding a textured decoration. One cookie at the front has a bite taken out of it, revealing the dense inside with small white chunks. The cookies sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup brown sugar (150 grams)
½ cup granulated sugar (100 grams)
8 tablespoons butter, softened
⅔ cup Biscoff cookie butter (200 grams)
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 ⅓ cups all purpose flour (280 grams)
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup white chocolate chips
1 cup crushed Biscoff cookies
1 cup butter, softened (226 grams) – for buttercream
3 cups powdered sugar (confectioners sugar)
⅔ cup Biscoff cookie butter (264 grams) – for buttercream
1 teaspoon vanilla extract (for buttercream)
½ teaspoon ground cinnamon (for buttercream)
½ teaspoon salt (for buttercream)
1 to 4 tablespoons heavy cream

Instructions

Step 1: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on high speed until light and fluffy. Mix in the Biscoff cookie butter until fully incorporated.
Step 2: Add the egg and then the egg yolk, beating well after each addition. Stir in the vanilla extract.
Step 3: Sift the flour, salt, cinnamon, baking powder, baking soda, and cornstarch over the batter. Gently fold the dry ingredients into the wet mixture until well combined.
Step 4: Stir in the crushed Biscoff cookies and white chocolate chips evenly throughout the dough.
Step 5: Using a large ice cream scoop, form big balls of cookie dough. Place them on a plate or baking sheet and chill in the fridge for 4 to 6 hours.
Step 6: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 7: Arrange the chilled dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
Step 8: Bake for 9 to 12 minutes until the edges turn golden brown. Let the cookies rest on the baking sheets for 10 minutes before transferring them to a cooling rack.
Step 9: For the buttercream, beat the softened butter on medium speed until creamy and smooth.
Step 10: Gradually add the powdered sugar, starting on low speed and increasing to medium-high, mixing until fully combined.
Step 11: Mix in the Biscoff cookie butter, vanilla extract, cinnamon, and salt until smooth.
Step 12: If the frosting is too stiff, add heavy cream one tablespoon at a time, mixing well after each addition until reaching the desired consistency.
Step 13: Spread the buttercream generously over cooled cookies. Decorate with extra crushed Biscoff cookies if desired.

Tips & Variations

For smaller cookies, use a medium ice cream scoop and reduce baking time by a few minutes.
Swap white chocolate chips for milk or dark chocolate for a different flavor profile.
Make the cookie dough a day ahead and freeze the dough balls for up to 2 months, baking them straight from frozen.
To enhance the cinnamon flavor, sprinkle a little cinnamon sugar on top of the cookies before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If the cookies have buttercream, refrigerate them for up to 3 days and bring to room temperature before serving. Leftover buttercream can be kept covered in the fridge for up to a week; rewhip before use. You can also freeze the cookies (without buttercream) for up to 2 months.

How to Serve

This image shows several round cookies with two layers each on a white marbled surface. The bottom layer is a rough, golden-brown cookie base with a slightly uneven edge. On top of this is a thick spiral of light beige cream frosting, which looks smooth with small specks throughout. Each cookie is decorated with a small, half cookie piece inserted into the frosting near the edge. In the upper right corner, there is a jar of Lotus Biscoff crunchy cookie butter partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

Regular peanut butter will change the flavor and texture significantly. Biscoff cookie butter has a unique spiced caramel taste and smooth texture, which is key to this recipe’s signature flavor.

Do I have to chill the dough before baking?

Yes, chilling the dough for 4 to 6 hours helps the cookies maintain their shape and enhances the flavor. It also prevents them from spreading too much while baking.