Biscoff cookies are buttery, caramel-spiced cookies flavored with Lotus Biscoff spread (or cookie butter) for a deep, toasty sweetness that’s oddly comforting. I’ve made these dozens of times for bake sales and midweek snacks; they’re forgiving, fast to mix, and pair beautifully with coffee or a cold glass of milk. For a Biscoff-forward dessert twist, I sometimes turn the cookies into a layered dessert inspired by Biscoff tiramisu when I want something fancier without extra fuss.
Why Make This Recipe
- The flavor is uniquely spiced and caramelized thanks to the Biscoff spread, which makes plain cookies taste gourmet.
- These cookies are versatile — they work as simple drop cookies or as a base for sandwich cookies and bars.
- They’re convenient: the dough mixes in one bowl and bakes in about 10–12 minutes.
- Great for gifting, coffee breaks, or holiday trays since they stay flavorful for several days.
- Personal insight: I love this recipe because the Biscoff spread gives dependable flavor depth even if you’re short on specialty pantry items.
If you need an even quicker sweet, the no-bake option makes a great companion for last-minute hosting.
Recipe Overview
Prep time: 15 minutes.
Cook time: 10–12 minutes per batch at 350°F (175°C).
Total time: about 30–40 minutes including cooling.
Servings: about 24 standard cookies.
Difficulty: Easy.
Method: Creaming and folding a single-bowl cookie dough, then scooping and baking on a lined sheet until set at the edges.
For texture comparison, these are slightly chewier than a traditional shortbread and can resemble the chew of a dense cookie like a banana chocolate chip cookie when you add a mix-in like chocolate chips.
My Experience Making This Recipe
I tested this version across several ovens and adjusted the flour slightly to prevent excessive spreading. I learned that chilling the dough 15–30 minutes helps keep a tidy round shape while retaining a tender bite. Using a scale for flour produced the most consistent results batch to batch.
How to Make Biscoff Cookies
Start by creaming room-temperature butter, brown sugar, and Biscoff spread until smooth, then add eggs and vanilla. Whisk dry ingredients separately (all-purpose flour, baking powder, and salt), fold them into the wet mix just until combined to avoid gluten overdevelopment, then chill briefly if you want thicker cookies. Scoop 1.5 tablespoon portions onto a lined sheet and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked; they firm while cooling.
Key techniques: proper creaming for lift, minimal handling of the dough to keep cookies tender, and short resting to control spread.
Expert Tips for Success
- Weigh your flour or spoon and level 1 1/2 cups (180 g) all-purpose flour into the cup to avoid dense cookies from too much flour.
- Cream at medium speed for 2–3 minutes so sugar dissolves into the butter and Biscoff—this gives a smoother texture.
- Chill the dough 15–30 minutes if your butter is very soft or your kitchen is warm; chilled dough bakes into thicker, chewier cookies.
- Use a silicone baking mat or parchment paper and rotate the pan halfway through for even browning.
- If you want a cookie with mix-ins, fold in 1/2 cup chopped cookies or chocolate chips at the end to preserve their shape and distribution, a trick I picked up testing variations similar to an all-in-one “kitchen sink” cookie.
Recommended equipment: digital scale, medium mixing bowl, hand mixer or stand mixer, cookie scoop, and an oven thermometer.
How to Serve Biscoff Cookies
- Serve warm with coffee or tea; a quick 8–10 second microwave blast or 5-minute 300°F (150°C) oven refresh brings them back to that just-baked softness.
- Make sandwich cookies with a dollop of extra Biscoff spread or whipped mascarpone for an elevated dessert.
- Plate them on a holiday cookie tray with a sprinkle of crushed Biscoff biscuits for visual texture.
- These cookies work well crumbled over vanilla ice cream for a crunchy, spiced topping.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep the texture balanced. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. To reheat frozen or refrigerated cookies, warm in a 300°F (150°C) oven for 5–7 minutes or microwave 8–12 seconds for one cookie—avoid overheating to prevent dryness.
You can also freeze raw dough balls on a tray, then bag them; bake from frozen adding 1–2 minutes to the bake time.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/8–1/4 teaspoon xanthan gum if your blend lacks it; monitor texture as GF flours absorb differently.
- Dairy-free: swap in 1/2 cup (113 g) vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water) for each egg to keep flavor and structure.
- Biscoff-studded: fold in 1/2 cup chopped Biscoff cookies for extra crunch and caramel notes.
- Swirl-topped cookies: after baking, warm 1/3 cup Biscoff spread and gently swirl on the cookie tops; see a creative pairing idea in this blueberry cheesecake swirl cookies technique for inspiration on swirl finishes.
Nutritional Highlights
Biscoff cookies are an indulgent treat that deliver carbohydrate-based energy and a satisfying amount of fat for satiety. Typical allergens include wheat (gluten), dairy, eggs, and soy (Biscoff often contains soy lecithin); check your Biscoff product label for nut cross-contact warnings. Portion guidance: enjoy one or two cookies (approx. 150–220 calories each depending on size) as a reasonable single-serving indulgence.
Troubleshooting Common Issues
- Cookies spread too much: chill the dough 20–30 minutes, reduce oven temperature by 10°F (5–10°C), or check that your measuring of flour wasn’t short.
- Cookies are dry or crumbly: don’t overbake; remove when edges are set but centers still look slightly soft, and ensure you haven’t substituted too much flour.
- Centers are underbaked while edges brown: use an oven thermometer to confirm accurate temperature and rotate pans; consider baking on a lower rack.
Frequently Asked Questions
Q1: Can I use store-bought Biscoff spread and expect the same results?
A1: Yes—commercial Biscoff spread works reliably. It provides consistent sweetness and spice; if you use a homemade cookie butter, check moisture content and possibly reduce added butter by a tablespoon if it’s wetter.
Q2: Can I make the dough ahead of time?
A2: Absolutely. Refrigerate dough for up to 48 hours in an airtight container or freeze portions for up to 3 months. Bring refrigerated dough to room temperature 10–15 minutes before scooping for easier portioning.
Q3: How do I make these thicker without chilling?
A3: Use slightly more flour (add 1–2 tablespoons) or scoop larger balls and press them shallowly—not flattening—before baking to preserve height. Cooler baking sheets also help reduce immediate spreading when dough hits the pan.
Q4: Can I substitute all brown sugar for granulated sugar?
A4: You can, but brown sugar adds moisture and a caramel note that complements Biscoff. If you use all granulated sugar, expect a slightly crisper, less tender cookie and consider adding 1–2 tablespoons molasses to mimic brown sugar depth.
Enjoy baking these Biscoff cookies—trust the simple technique and your oven will reward you with rich, spiced cookies that make great gifts and reliable treats for everyday snacking. Print
Biscoff Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, caramel-spiced cookies flavored with Lotus Biscoff spread for a comforting treat that’s perfect for any occasion.
Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 g) Biscoff spread
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream together butter, brown sugar, and Biscoff spread until smooth.
- Add egg and vanilla extract, mixing well.
- In a separate bowl, whisk flour, baking powder, and salt together.
- Fold dry ingredients into wet mix just until combined.
- Chill the dough for 15-30 minutes if desired.
- Scoop 1.5 tablespoon portions onto a lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are set.
- Let cookies cool before serving.
Notes
Chilling the dough helps maintain shape. Opt for mix-ins like chocolate chips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg