These biscoff butter cookies are incredibly soft, chewy, and filled with flavors of warm cinnamon and gooey brown sugar. Cinnamon baking chips and a drizzle of melted cookie butter on top makes them even more irresistible!
If you thought biscoff cookie butter was delicious, wait until you try these biscoff cookie butter cookies! The cookies are crunchy on the edges with soft, gooey centers that melt in your mouth. They are also quick and easy to make with no chilling the dough needed!
These are great for making ahead of time. The dough can be frozen for months and bakes perfectly straight from frozen. So make a big batch and you'll have fresh-baked cookies ready to go whenever a craving strikes!
WHAT IS COOKIE BUTTER
Cookie butter is a spread that has a texture similar to peanut butter, but instead of peanuts it's made from ground cookies! Technically it can be made with any ground cookie, but the kind sold in stores is made with biscoff (or speculoos) cookies, which are brown sugar and cinnamon spiced Belgium cookies.
INGREDIENTS FOR BISCOFF BUTTER COOKIES
- All-purpose flour: For the best results I always recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Baking powder: Leavener that makes the cookies soft and helps the cookies rise up and spread evenly.
- Ground cinnamon (optional)
- Butter: Unsalted and softened to room temperature. The butter should be firm enough to hold its shape but soft enough to easily press in. To speed up softening you can cut the butter into smaller pieces.
- Biscoff cookie butter: Creamy or crunchy, whichever you prefer!
- Brown sugar: Warm brown sugar compliments the flavor of the cookie butter and the molasses makes these cookies extra gooey!
- Egg + extra egg yolk: An extra yolk in the dough adds richness and makes the cookies more soft and chewy.
- Cinnamon baking chips (optional): I love the flavor and texture these add to the cookies!
- Granulated or sparkling sugar (optional): For rolling the cookie dough balls. Rolling the dough in sugar adds a sparkly and crunchy exterior to the cookies, it also prevents the cookies from spreading too much in the oven.
HOW TO MAKE BISCOFF BUTTER COOKIES
Preheat your oven to 325°F. Line 2 large baking sheets with parchment paper.
Note: If you only have one baking sheet make sure you let it cool completely before reusing. I usually just set mine in the freezer for a couple of minutes to quickly cool down.
Whisk the flour, baking powder, salt, and ground cinnamon (if using) in a medium bowl and set aside.
In a large bowl, use an electric mixer to beat the softened butter and cookie butter until well combined with no lumps of butter.
Mix in the brown sugar, then add the egg and extra egg yolk and mix to combine. Wipe down the sides of the bowl with a rubber spatula as needed.
In 2-3 additions, add the dry ingredients and mix until the dough comes together. Fold in the cinnamon baking chips if using.
HOW TO STORE AND FREEZE BISCOFF BUTTER COOKIES AND COOKIE DOUGH
Store the cookies in an airtight container and keep at room temperature for 4-5 days. If you refrigerate them make sure they are in a completely sealed container since the cold air will turn them hard faster.
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months. To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes.
To freeze cookie dough: Roll the dough into balls, coat in sugar, and arrange them in a single layer on a baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart. Bake straight from frozen (don't thaw) in a 325°F oven, a few minutes longer than the normal bake time.
MORE COOKIE RECIPES
- Sprinkle Sugar Cookies
- Lemon Curd Cookies
- Almond Flour Peanut Butter Cookies
- Matcha White Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies
Biscoff Butter Cookies
- 2 Baking sheets
- Electric mixer
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ½ cup unsalted butter, softened to room temperature
- 1 cup biscoff cookie butter, creamy or crunchy
- ¾ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- ½ cup cinnamon baking chips, optional
- granulated or sparkling sugar, optional, for rolling the cookie dough
- melted cookie butter, as needed, for drizzling on top of the cookies
- Preheat your oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, baking powder, salt, and ground cinnamon, if using.
- In a large bowl, use an electric mixer to beat the softened butter and cookie butter until combined with no lumps of butter. Add the brown sugar and mix until well combined. Add the egg and extra egg yolk and mix until combined.
- In 2-3 additions, add the dry ingredients and mix until just combined after each. Then mix until the cookie dough comes together. Fold in the cinnamon baking chips, if using.
- Take 1 and ½ - 2 tablespoons of dough and roll it into a ball with the palms of your hand. Toss the dough in a bowl of granulated sugar or sparkling sugar to coat (optional). Repeat with the rest of the cookie dough and arrange the balls on your prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven, one baking sheet at a time, for 12 minutes.
- Take the cookies out of the oven and use a spoon or piping bag to drizzle the tops with melted cookie butter. Let the cookies cool completely on the baking sheet before removing.