Biscoff Butter Cookies with Creamy Biscoff Frosting Recipe
These Biscoff Butter Cookies combine the rich, spiced flavors of Biscoff cookie butter with the creamy sweetness of white chocolate chips, resulting in soft, flavorful cookies topped with a luscious Biscoff buttercream frosting. Perfect for holiday gatherings or an indulgent treat any time of year.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 5 hours 32 minutes
- Yield: Approximately 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies
- 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
For the Buttercream
- 1 cup butter, softened (226 grams)
- 3 cups powdered sugar (confectioners sugar)
- ⅔ cup Biscoff cookie butter (264 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 to 4 tablespoons heavy cream
Instructions
- Prepare the cookie dough: In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Mix on high speed until the mixture becomes light and fluffy. Add the Biscoff cookie butter and mix to combine thoroughly.
- Add eggs and vanilla: Beat in the egg and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
- Sift and combine dry ingredients: Using a sifter, sift the all-purpose flour, salt, ground cinnamon, baking powder, baking soda, and cornstarch over the wet ingredients. Stir the dry ingredients into the batter until just combined.
- Add mix-ins: Fold in the crushed Biscoff cookies and white chocolate chips evenly throughout the dough.
- Chill the dough: Using a large ice cream scoop, form giant dough balls and place them on a plate or baking sheet. Refrigerate the dough balls for 4 to 6 hours to firm up.
- Preheat oven: When ready to bake, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Arrange dough for baking: Place the chilled cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 9 to 12 minutes, or until the edges turn golden brown. Remove from oven and let the cookies rest on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.
- Make the buttercream: In a mixing bowl, beat the softened butter on medium speed until smooth and creamy. Add the powdered sugar gradually while mixing on low speed, then increase to medium-high speed to combine well.
- Flavor the buttercream: Add the Biscoff cookie butter, vanilla extract, ground cinnamon, and salt to the buttercream. Mix until fully incorporated.
- Adjust consistency: If the buttercream feels too stiff, add heavy cream one tablespoon at a time, mixing thoroughly after each addition until the desired spreadable texture is achieved.
- Assemble the cookies: Spread a generous layer of the Biscoff buttercream on top of each cooled cookie. Optionally, decorate with extra crushed Biscoff cookies for added texture and flavor.
Notes
- For smaller cookies, use a smaller scoop and adjust the baking time accordingly, reducing it by a few minutes.
- Chilling the dough is essential to keep the cookies thick and prevent excessive spreading during baking.
- Use parchment paper to ensure even baking and easy cookie removal.
- You can store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Buttercream can be piped using a piping bag for a decorative finish if preferred.
Keywords: Biscoff butter cookies, white chocolate chip cookies, Biscoff buttercream, soft cookies, holiday cookies, spiced cookies
