These easy biscoff butter cookies are soft, chewy and packed full of caramelized cookie butter flavor. Ready in just 20 minutes, this recipe requires no chill time, can easily be doubled, the dough can be baked from frozen, and the recipe can be amped up with extra biscoff spread or crushed biscoff cookies!
If you love our biscoff desserts like these biscoff truffles, speculoos cheesecake, and biscoff fudge, you're going to love these cookies. They're the cookie version of my cookie butter bars and while they're simple to make, it has a complex biscoff flavor with notes of buttery caramelized brown sugar and cinnamon.
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Why You'll Love This Recipe
No chill - similar to these coconut pecan cookies and graham cracker cookies, this dough comes together in five minutes and you can scoop and bake the dough right away!
Chewy cookies - thanks to the creamy cookie butter, these cookies stay ultra-chewy for days (just like in these brown butter snickerdoodles).
Biscoff cookie flavor - is there anything better than the caramelized cinnamon flavor of Biscoff cookies? These cookies take that cozy flavor and turn them into some of my favorite cookies. I'd consider them to be the ultimate Christmas cookie thanks to the warm spices.
What is Cookie Butter?
Biscoff spread, also called cookie butter is made out of crispy spiced shortbread cookies, ground and pulverized until the cookies break down, fats are released, and a spreadable consistency forms.
Traditionally a Belgian cookie, they're called Biscoff cookies in the U.S. and Speculoos cookies in Europe and the rest of the world. They are typically served with coffee, and you'll oftentimes get them handed to you on airplane flights.
Cookie butter is the texture and consistency of creamy peanut butter. But, it has the flavor of biscoff, which is a warm-spiced, cinnamon, caramelized flavor. It is simply one of the best things you'll ever eat!
Ingredients
- Ground cinnamon. This is the main spice in biscoff spread, so the extra cinnamon enhances that flavor profile.
- Unsalted butter. Room temperature! This is super important for this recipe since we're not chilling the dough. When pressing a finger into the butter, it will have some give and should not press right through the butter.
- Biscoff spread. This may also be under the name of speculoos spread or cookie butter. You'll only need one jar for this recipe!
- Dark brown sugar. I suggest using dark instead of light brown sugar - it makes a big difference in the flavor and color of the cookies.
- Egg. Be sure this is at room temperature. To get it there quickly, add the entire egg (in the shell) in a cup of hot water for 5 minutes before using.
See recipe card for full ingredients list and quantities.
Where Can I Buy Biscoff Spread?
Almost all major grocery stores sell this flavorful spread (next to the peanut butter). You'll often find Lotus brand biscoff spread, but many companies are coming out with store brand butters (i.e. Great Value Speculoos Spread). Trader Joes has their own brand which is called Cookie Butter, and there are often both creamy and crunchy versions.
Substitutions and Variations
- Use light brown or dark brown sugar. Light brown sugar cookies will also be lighter in color and lose a slight depth of flavor.
- Add ½ cup of either semi-sweet chocolate chips or white chocolate chips.
- Roll the dough balls in between your hands for perfectly smooth cookies, if desired.
- Make the cookies bigger or smaller and adjust the bake time by 1-2 minutes.
Want to Add More Cookie Butter Flavor?
- Add a 1 teaspoon dollop of cookie butter on top of the cookie dough all before baking for a crackling effect.
- Drizzle melted cookie butter on top of the cookies after baking.
- To make biscoff filled cookies flatten the dough, add 1 teaspoon of frozen spread to the center, then close the dough around the filling (like in these flutternutter cookies).
- Fold ¼ cup melted speculoos spread into dough right before scooping to make ribbons throughout.
- Add ⅓ cup of biscoff cookie crumbs to dough for extra texture and flavor.
How to Make This Recipe
One: Cream together the butter and biscoff spread until smooth.
Two: Add the brown sugar, egg and vanilla and beat until combined.
Three: Mix in the dry ingredients until all of the flour is absorbed (but don't over mix)!
Four: Use a 3-tablespoon cookie scoop to scoop out flush balls of dough.
Hot tip! The dough should feel soft and pliable, but not sticky. If your butter was too soft, it may feel sticky. Pop the dough into the fridge for 10-15 minutes before scooping.
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Five: Drop the dough balls onto two prepared baking sheets.
Six: Bake six cookies on a pan. If baking two pans at a time, switch the racks at half. Cool for 5 minutes then transfer to a wire rack.
Expert Tips
- Use a digital scale to measure the flour, or the fluff, scoop, and level method. Cookies with too much flour won't spread.
- Be sure to use room-temperature butter and eggs for best results.
- Don't bake the cookies for longer than 10 minutes. They will continue to cook on the pan as they cool. Overbaking these cookies will result in crunchy rather than chewy cookies.
- If the centers of the cookies are still a bit puffy when they come out of the oven, give them a smack on the counter a few times to help them fall.
Recipe FAQs
Yes! Use the same amount of crunchy biscoff spread as is listed in the recipe.
This is because too much flour was added to the cookie dough. It's very important to add the correct amount of flour. I always suggest using a digital scale, or following the fluff, scoop and level method if using cups.
Almost all major grocery stores carry biscoff spread. Lotus brand is very popular, but you can also find the spread under the name of Speculoos spread or cookie butter. Look next to the peanut butter!
Storage
Store the cookies in a sealed container for three days.
Freezing the Cookie Dough
This cookie dough freezes super nicely. Follow the same instructions the whole way through the scooping & placing on the parchment-lined baking sheet.
Instead of baking, place the tray into the freezer for 30 minutes, then transfer the frozen dough into a Ziptop bag for up to 3 months
Baking the Cookies from Frozen
Add the cookies to a parchment lined baking sheet and bake in a preheated 325F oven for 10-12 minutes.
I like to write the following on my bag as a reminder of how to bake the cookies from frozen:
Date
Biscoff Butter Cookies
Bake 325℉ (frozen) 10-12m
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
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📖Recipe
Biscoff Butter Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 3-tablespoon cookie scoop
- large baking sheets
Ingredients
- 1⅓ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
- ¾ cup cookie butter*
- ¾ cup dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉/180℃ and line two large baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon and salt.1⅓ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ⅛ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachemnt, cream together the butter and cookie butter until smooth.¼ cup unsalted butter, ¾ cup cookie butter*
- Add the dark brown sugar and mix on medium speed for two minutes.¾ cup dark brown sugar
- Scrape down the sides, then add the egg and vanilla and mix on medium speed for one more minute.1 large egg, 1 teaspoon vanilla
- With the mixer on low speed, spoon in the flour and mix until it's just combined.
- Using a 3 tablespoon cookie scoop, scoop the dough and scrape it along the side of the bowl so it's flush in the scoop.
- Place 6 balls of dough on each cookie sheet at least 2 inches apart.
- Bake the cookies on pan at a time for 9-10 minutes, remove from the oven, scoot the cookies (optional) bang the pan on the counter a couple times, then cool for 5 minutes on the pan.
- Remove the cookies from the pan and transfer to a wire rack to cool completely.
Video
Notes
- Use a scale to measure the flour, or the fluff, scoop, and level method.
- Be sure to use room temperature ingredients for best results.
- Don't bake for longer than 10 minutes. They will continue to cook on the pan as they cool.
- If the centers of the cookies are still a bit puffy when they come out of the oven, give them a smack on the counter a few times to help them fall.
Scoop the cookie dough balls onto a sheet pan and flash freeze for 30 minutes. Transfer to a zip top bag, remove all air, and freeze for up to 3 months. Bake at 325℉ from frozen for 10-12 minutes
Meredith Kadjeski says
This is the first recipe I've made from The Cozy Plum! It was so helpful to have the ingredient measurements included in the instructions so that I didn't have to scroll up and down. The cookies were very easy to make and had a lot of flavor!
Dollie says
These are addictive! I did cut the cinnamon by half, because as written would have been too much for me. But other than that these are perfection! Going into the rotation for sure.
Callan Wenner says
Ahh wonderful news! Thanks for trying them!
Nancy Jordan says
I have been reading your recipes from Food Talk and WOW! I can't wait to try some of them. I have a couple of friends that are gluten-free and also my grand daughter. I have figured out a couple of recipes but was wondering if you have tried any versions of your recipes gluten- free? Can I use gluten-free flour other than almond, etc. I have tried Bob's Red Mill and I know gluten is necessary for some baking but I have not tried for making pastry dough. I love reading recipes and can't wait to try a couple of yours. Thanks so much!
The Cozy Plum says
Hi Nancy, thanks so much for this note! I have tried a few of my recipes using Bob's 1-1 gluten-free baking flour in place of all-purpose flour and have found success! I haven't tried it with anything more than 1.5 cup substitution, though. My inkling is that it would work for these cookie butter cookies, so please report back if you give it a shot!
Aubrey says
I’m about to make my 4th batch of these since you posted them. They’re phenomenal, soft, and so quick to throw together. A must bake!
Stef says
these cookies are a must make! perfect for anytime of year, but I’m extra excited to make them around the holidays! a quick and easy recipe that everyone needs to try ASAP!
The Cozy Plum says
This is all true!! Thanks Stef!