Biscoff Butter Cookies
These Biscoff butter cookies are soft, chewy, and bursting with caramelized cookie butter flavor. They’re ready in just 20 minutes, with no need to chill the dough. You can easily double the recipe, bake the dough straight from the freezer, and even enhance the flavor with extra Biscoff spread or crushed Biscoff cookies!
Servings: 12 cookies
Calories: 235kcal
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
*Cookie Butter may also be under the name of Biscoff Spread or Speculoos Spread
Store the cookies in a sealed container for 3 days.
Tips:
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
- 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
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
