The best and easiest homemade Cookie Butter Cookies you'll ever make! These gooey, warm-spiced cookies made with creamy cookie butter will be on your table ready to eat in 20 minutes. Easily freeze the balls of dough and bake straight from frozen when the craving hits!
Why You'll Love This Recipe
No chill - this cookie butter dessert requires no chill time (unlike many other cookie recipes), so this is a great option when you need a super quick dessert.
Quick and easy cookie - this cookie butter cookie dough comes together in 10 minutes, and bakes up in another 10 minutes.
Stay soft for days - they're extra chewy, comforting, warm-spiced and SO soft. The best part is that the stay soft for days thanks to the cookie butter. They won't last that long, though, because they're too hard to resist!
Biscoff flavor - this unique Biscoff butter cookie has a flavor that can't be matched. Cookie butter is so good it's almost indescribable, and will have you longing for one more bite.
If you're searching for more cookie butter desserts, try my Biscoff Blondies, Mini Speculoos Cheesecakes, and Biscoff Truffles!
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What is Cookie Butter?
Cookie butter is made out of crispy spiced shortbread cookies, ground and pulverized until the cookies break down, fats release, 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!
I typically buy the Trader Joes cookie butter, as it is a bit more wallet friendly than Lotus brand, but use whatever you can find! You can also order cookie butter online if you can't find any in stores.
Ingredients
- All-purpose flour.
- Ground cinnamon.
- Baking soda.
- Unsalted butter. Room temperature! This is super important for this recipe since we're not chilling the dough. When pressing a finger into the dough, it will have some give and should not press right through the butter.
- Cookie butter or Biscoff spread. You can find Lotus brand Biscoff spread in most grocery stores. Trader Joe's carries a brand specifically called Cookie Butter and is available in both creamy and crunchy.
- Dark brown sugar. I really suggest using dark - it makes a big difference in the flavor and color of the cookies.
- Large 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.
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Substitutions and Variations
- Add ½ cup of either semi-sweet chocolate chips or white chocolate chips for a chocolate chip cookie butter cookie version.
- Add 1 teaspoon of cookie butter to the top of each cookie dough ball prior to baking for extra cookie butter flavor. It will melt right onto the tops.
- Add ½ cup crushed Lotus Biscoff cookies to the dough for crunch factor.
- Roll the dough balls in between your hands for perfectly smooth cookies.
How to Make This Recipe
Before beginning, preheat the oven to 350℉/180℃ and line two large sheet pans with parchment paper.
One: Cream together the butter and Biscoff spread until smooth, creamy, and lighter in texture.
Two: Add the brown sugar, egg, and vanilla and beat until combined.
Three: Add the flour, cinnamon, salt and baking soda and mix until it just comes together. Use a rubber spatula to scrape and fold in any excess flour.
Four: Use a 2 tablespoon cookie scoop to scoop the cookie dough onto the baking sheets, spread at least 3 inches apart. Bake until set on the edges, but gooey in the center.
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.
Expert Tips
- 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.
Recipe FAQs
This is likely because the flour was not measured correctly. It's very important to use a digital scale for accuracy, especially with cookies.
You can find Biscoff spread (typically Lotus brand) at most grocery stores. Alternatively, you can find it under the Cookie Butter name at Trader Joe's in both creamy and crunchy varieties.
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 Cookie Butter Cookies from Frozen
I like to write the following on my bag as a reminder of how to bake the cookies from frozen:
Date
Cookie Butter Cookies
Bake 325℉ from frozen for 10-12 minutes
More Cookie Recipes You'll Love
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📖Recipe
Cookie Butter Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 tablespoon cookie scoop (#40, 1oz)
- Baking sheets
Ingredients
- 1¼ cup all-purpose flour 150g
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter room temperature (57g)
- ¾ cup cookie butter or Biscoff spread 240g
- ¾ cup dark brown sugar 150g
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
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.1¼ 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 or Biscoff spread
- 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 paste or extract
- With the mixer on low speed, spoon in the flour and mix until it's just combined.
- Using a 2 tablespoon cookie scoop (or weigh out ~40g balls), scoop and press the dough into the scoop so it's slightly mounded, but almost level.
- Place on the cookie sheet and space the dough evenly. I bake 7-8 cookies on a full-sized baking sheet. They should be spaced at least 2 inches apart.
- Bake the cookies for 8-9 minutes, remove from the oven, bang the pan on the counter a couple times, then cool for 5 minutes on the pan.
- Remove the cookies with a spatula to a wire rack to cool.
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
Dollie
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
Ahh wonderful news! Thanks for trying them!
Nancy Jordan
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
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
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
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
This is all true!! Thanks Stef!