There’s something magical about the scent of warm spices drifting from the oven, and that’s exactly what happens every time I make these Biscoff Butter Cookies. These cookies are soft in the middle with a delightful crisp around the edges, and they’re packed with that rich caramelized flavor you can only get from Biscoff spread and cookies. I still remember the first time I tested this recipe—it was gone in less than a day!

I wanted a cookie that celebrates the deep, spiced notes of Lotus Biscoff without being overly sweet. After a few tweaks, I landed on the perfect balance of chew, crunch, and flavor. Whether you’re a longtime Biscoff fan or just discovering its magic, this recipe brings out the best in this iconic cookie spread.

Why You’ll Love This Biscoff Butter Cookies Recipe

Rich in flavor – Caramel, cinnamon, and brown sugar tones in every bite.
Soft and chewy center – With perfectly crisp edges.
Quick and easy – No chilling required; ready in under 30 minutes.
Crowd-pleaser – These cookies always disappear fast at parties or potlucks.
Unique twist – A fresh take on traditional butter cookies, elevated with Biscoff.

What Kind of Biscoff Should I Use?

For this recipe, I use both Biscoff cookie butter spread and crushed Lotus Biscoff cookies to intensify the flavor. The spread is smooth, creamy, and melts beautifully into the dough, giving it a rich, spiced backbone. The crushed cookies add texture and deepen the caramelized flavor profile. You can find both in most grocery stores—usually near the peanut butter or in the international foods aisle.

If you only have one or the other, you can still make this recipe work. Just keep in mind the final taste and texture may vary slightly. The spread is essential, but the cookies are a great bonus for crunch and depth.

Options for Substitutions

If you want to customize or accommodate dietary needs, here are some reliable swaps:

Butter: Use vegan butter sticks for a dairy-free option—just make sure they’re firm and not too oily.
Biscoff spread: Substitute with another cookie butter brand like Trader Joe’s Speculoos, but note the flavor might change a bit.
All-purpose flour: You can use a 1:1 gluten-free baking flour mix if you want to make them gluten-free.
Brown sugar: Light brown sugar gives a classic chewy texture, but dark brown sugar will make them even richer.
Crushed Biscoff cookies: Graham crackers or gingersnaps can stand in if you’re in a pinch, though they won’t deliver quite the same flavor hit.

Ingredients for This Biscoff Butter Cookies Recipe

Each ingredient in this cookie recipe plays a specific role in building flavor, texture, and that irresistible aroma. Here’s what makes it all work:

Unsalted Butter: Brings richness and helps create a soft, tender center with crispy edges. Let it soften at room temperature for smooth mixing.
Biscoff Cookie Butter Spread: The star of the show—this adds deep caramel, cinnamon, and spiced notes while also helping bind the dough.
Brown Sugar: Enhances the cookie’s chewiness and adds a molasses-like warmth that complements the Biscoff perfectly.
Granulated Sugar: Helps the edges crisp up and balances the brown sugar’s moisture.
Egg: Acts as a binder and provides structure and moisture for the perfect cookie texture.
Vanilla Extract: Rounds out the sweetness with a warm, mellow note that deepens flavor.
All-Purpose Flour: Gives structure and shape to the cookie. It’s important to measure it correctly to avoid dry or cakey results.
Baking Soda: Helps the cookies spread just enough and gives them that signature crackled surface.
Salt: Enhances every flavor and balances the sweetness.
Crushed Biscoff Cookies (optional): Adds extra crunch and an intense caramelized spice flavor in every bite.

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step builds the cookie’s base structure and helps with spread and texture.

Step 2: Add Biscoff Spread and Vanilla

Mix in the creamy Biscoff cookie butter and vanilla extract. Blend until fully incorporated, creating a smooth, rich mixture that smells like spiced caramel heaven.

Step 3: Add the Egg

Crack in the egg and beat until just combined. Don’t overmix—this step is crucial to ensure the cookies stay soft in the center without becoming cakey.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, mixing just until no streaks of flour remain.

Step 5: Fold in Crushed Biscoff Cookies (Optional but Recommended)

Gently fold in crushed Biscoff cookies for a bit of crunch and a boost of caramelized flavor. This also adds beautiful flecks of cookie throughout the dough.

Step 6: Scoop and Shape

Using a cookie scoop or spoon, portion out the dough onto a parchment-lined baking sheet, spacing them 2–3 inches apart to allow for spreading.

Step 7: Bake

Pop the tray into a preheated oven at 350°F (175°C) and bake for 9–11 minutes. The edges should be golden while the centers look slightly underbaked—that’s the secret to a soft, chewy middle.

Step 8: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up and develop the perfect texture.

How Long to Cook the Biscoff Butter Cookies

Baking these cookies is all about precision. You’ll want to bake them at 350°F (175°C) for 9 to 11 minutes. Keep an eye on them during the last couple of minutes—you’re aiming for lightly golden edges and slightly underbaked centers. That underbaked center will set as the cookies cool, giving you that irresistible chewy texture.

If you prefer a crispier cookie, let them go the full 11 minutes or even up to 12, but don’t overbake or they’ll lose their soft, gooey charm.

Tips for Perfect Biscoff Butter Cookies

Room Temp Ingredients: Make sure your butter and egg are at room temperature for smooth mixing and even baking.
Measure Flour Accurately: Spoon flour into your measuring cup and level it off with a knife. Too much flour will lead to dry cookies.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cookies soft.
Use Parchment Paper: This prevents sticking and promotes even baking.
Cool on the Sheet: Let the cookies cool for a few minutes on the baking sheet after removing from the oven so they firm up without drying out.
Use a Cookie Scoop: For even-sized cookies that bake uniformly.
Freeze Dough Balls: You can freeze raw cookie dough balls and bake them straight from the freezer. Just add an extra 1–2 minutes to the bake time.
Sprinkle with Sea Salt: A tiny pinch of flaky salt before baking enhances the Biscoff’s deep caramel flavor beautifully.

Watch Out for These Mistakes While Cooking

Even with a simple cookie recipe like this one, a few missteps can make a big difference. Here’s what to watch for:

Overbaking: Biscoff Butter Cookies can go from soft to dry very quickly. Always pull them when the centers look a little underbaked.
Packing Flour: Scooping directly from the bag can lead to too much flour, making your cookies dry. Always spoon and level.
Melting Butter: Using melted butter instead of softened butter can cause the cookies to spread too much and turn greasy.
Skipping Cooling Time: Don’t rush them off the baking sheet. Cooling there firms up the structure gently.
Too Much Mixing: Overworking the dough after adding flour activates gluten, resulting in tough cookies.
Wrong Oven Temperature: Always preheat your oven. A cooler oven will cause the cookies to spread oddly.
Ignoring Ingredient Temperatures: Cold eggs or butter can prevent the dough from coming together properly.
Wrong Cookie Size: Inconsistent dough portions bake unevenly, so using a scoop is worth it.

What to Serve With Biscoff Butter Cookies?

Cookies are fantastic on their own, but pairing them with the right companion takes them over the top. Here are some delicious ideas:

Hot Coffee

A steaming mug of coffee pairs beautifully with the caramel and spice notes.

Chai Tea

The warm spices in chai echo the flavors in the cookies perfectly.

Vanilla Ice Cream

Sandwich a scoop between two cookies for a decadent dessert.

Fresh Berries

Serve alongside raspberries or strawberries to brighten up the rich flavors.

Whipped Cream

A dollop of lightly sweetened whipped cream makes an elegant and easy plating option.

Caramel Sauce

Drizzle a little warm caramel over a plate of cookies for a luxurious finish.

Milk

The classic pairing—a cold glass of milk turns these cookies into pure comfort.

Spiced Hot Chocolate

The spices in the hot chocolate will sing when matched with these Biscoff treats.

Storage Instructions

Keeping your Biscoff Butter Cookies fresh is super easy. Here’s how to store them properly:

Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain moisture—the bread will dry out instead of the cookies!
Refrigerator: You can refrigerate the cookies if you prefer them slightly firmer. Just keep them in a tightly sealed container. They’ll last up to 1 week this way.
Freezer (Baked Cookies): Place fully cooled cookies in a freezer-safe bag or container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature before enjoying.
Freezer (Cookie Dough): Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen—just add 1–2 extra minutes to the baking time.

Estimated Nutrition

Here’s a rough idea of the nutrition information for one Biscoff Butter Cookie (assuming you make about 24 cookies from this batch):

Calories: 180 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 100 mg
Sugar: 13 g
Fiber: 0.5 g

Please note: These numbers are estimates and can vary based on specific ingredient brands and portion sizes.

Frequently Asked Questions

How do I make my cookies extra chewy?

Use more brown sugar than white sugar and pull them out of the oven when the centers are still slightly soft. Letting them cool on the baking sheet helps them finish cooking gently.

Can I use crunchy Biscoff spread instead of creamy?

Absolutely! Crunchy Biscoff spread adds even more texture with little bits of cookie throughout, giving a delightful crunch in every bite.

Do I need to chill the dough before baking?

Nope! This dough is ready to scoop and bake immediately. However, if you want thicker cookies, you can chill the dough for about 30 minutes.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just check the consistency; you might need a tablespoon or two extra if the dough feels too sticky.

Why did my cookies spread too much?

Too much butter, warm dough, or an oven that’s not fully preheated can cause overspreading. Always measure carefully and bake at a fully heated 350°F (175°C).

How can I make the cookies look prettier?

Before baking, press a few extra crushed Biscoff cookie bits on top of each dough ball. They’ll stay visible after baking and give the cookies a bakery-style look.

Can I double this recipe?

Definitely! Just be sure to mix the dough thoroughly and bake in batches to avoid overcrowding your baking sheet.

Are these cookies freezer-friendly?

Yes, both the dough and the baked cookies freeze beautifully. Just follow the storage tips mentioned earlier for best results.

Conclusion

Biscoff Butter Cookies are everything you could want in a cookie—rich, chewy, warmly spiced, and totally addictive. Whether you’re baking for a special occasion or just treating yourself to a cozy afternoon snack, this recipe will make you feel like a baking rockstar. With their irresistible caramelized flavor and melt-in-your-mouth texture, don’t be surprised if these become a new favorite in your home. Get ready to fill your kitchen with the sweet aroma of cookie magic!