These homemade Biscoff cookies are soft, thick cookies made with a jar of Biscoff spread, butter and brown sugar. One batch makes 18 cookies and takes about 20 minutes, start to finish. The trick is to take them out while the middles still look underdone. They finish on the hot tray and stay chewy for days.
The spread does most of the work. It brings the caramel and cinnamon flavor, and because it is part fat, it also makes the dough softer than a regular sugar cookie dough.
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- Makes: 18 cookies, about 2 tablespoons of dough each
- Time: 10 minutes to mix, 9 to 11 minutes in the oven
- Oven: 350°F (175°C), two baking sheets lined with parchment
- The ratio: ¾ cup (180 g) Biscoff spread and ½ cup (113 g) butter to 1 ½ cups (190 g) flour and 1 cup (200 g) packed brown sugar
- Texture: soft, chewy centers with lightly crisp edges and crackled tops
Cookie Butter Cookies vs the Crunchy Lotus Biscuit
When people say Biscoff cookies, they sometimes mean the thin, crunchy Lotus biscuits themselves. This is not a copy of those. Those biscuits are snappy all the way through, with a deep caramelized sugar flavor and no egg. These are soft, thick drop cookies that use the spread made from the biscuits, so you get the same caramel and spice flavor in a chewy cookie.
If you have a jar of biscuits but no spread, you can grind them into homemade Biscoff cookie butter first and use ¾ cup of it here.
What the Spread Does to the Dough
Biscoff spread is finely ground spiced biscuits blended with oil and sugar. In this dough it plays three parts at once: flavor, sweetness and fat. The oil keeps the cookies tender, and the ground biscuit gives the crumb a little body, so the cookies are soft but not cakey.
Brown sugar keeps the moisture in and adds a faint molasses note that sits well with the spice. Pack it firmly when you measure. White sugar would make a crisper, flatter cookie with less depth. The ¼ teaspoon of cinnamon is optional; the spread already has some, and the extra pinch only makes the spice a touch clearer.
Creamy or Crunchy, and Why to Stir the Jar
The card calls for creamy spread, which gives the smoothest dough. Crunchy works with the same amount and leaves small crisp bits of biscuit in each bite.
Either way, stir the jar well before you measure. Oil rises to the top of an opened jar, and if you scoop from the top you add extra oil to the dough. A jar kept next to the stove is often runny too. Both give greasy dough and cookies that spread into thin puddles. Measure the ¾ cup level, scraping it out with a spatula, because the spread clings to the cup.
Creaming, Then a Light Hand With the Flour
Heat the oven to 350°F and line two baking sheets with parchment. Beat the softened butter, Biscoff spread and brown sugar on medium speed for about 2 minutes, until smooth, fluffy and a shade lighter. Room temperature butter matters here: cold butter will not blend with the spread and leaves small lumps.
Beat in the egg and vanilla until the mixture looks creamy. Scrape the bowl once or twice, since the spread sticks to the sides.
Whisk the flour, baking soda, salt and cinnamon in a separate bowl so the soda is spread evenly. A pocket of soda bakes into a bitter, soapy spot in one unlucky cookie.
Add the dry mix with the mixer on low and stop as soon as no flour shows. The dough should be soft and thick, a little like peanut butter. Finish the last streaks with a spatula. Mixing past this point makes the cookies dense.
Scoop about 2 tablespoons of dough per cookie and set them 2 inches apart; 18 cookies need both trays. If the dough looks shiny or feels sticky, chill it for 10 to 15 minutes before scooping. It holds its shape better and the cookies stay thick.
Pull Them While the Middles Look Underdone
Bake for 9 to 11 minutes. They are ready when the edges are set and just starting to turn golden, while the centers still look puffy, soft and slightly wet. The oil in the spread slows browning, so do not wait for the whole cookie to color.
Leave them on the hot sheet for 5 minutes. In that time the centers settle and crackle on top, and the residual heat finishes the middle. Then move them to a rack. Two extra minutes in the oven is the difference between soft cookies and crisp ones.
Flat, Cakey or Pale Cookies
- Flat and greasy: the butter was too soft, the spread was runny or unstirred, or the trays were warm from the last batch. Chill the dough 10 to 15 minutes and always scoop onto a cool sheet.
- Dense or cakey: the flour was overmixed or measured heavy. Spoon flour into the cup and level it, or weigh 190 g.
- Pale after 11 minutes: the oven may run cool. Give them one more minute and look at the edges, not the centers.
- Hard the next day: they stayed in the oven too long. Next time, pull them while the middles still look underdone.
White Chocolate, Crumb Topped and Sandwich Versions
Fold ½ cup of white chocolate chips into the dough for extra sweetness. Press a few pieces of crushed Biscoff biscuits on top before baking for a bakery look; they turn crisp in the oven. Rolling the dough balls in cinnamon sugar gives you something close to a snickerdoodle with a caramel note.
For Biscoff cream cookies, sandwich two cooled cookies with cookie butter frosting or a plain vanilla buttercream. Broken pieces are good over ice cream or layered into Biscoff pudding. And if you still have spread left in the jar, Biscoff fudge uses it up in a few minutes.
Keeping Them Soft, Freezing the Dough
Store the cooled cookies in an airtight container at room temperature for up to 3 days. A slice of bread in the container keeps them soft a little longer. They keep for a week in the fridge; warm a chilled cookie for a few seconds before eating. Baked cookies freeze well for up to 2 months in a sealed container.
To bake a few at a time, freeze scooped dough balls on a tray, then move them to a freezer bag. Bake straight from frozen and add 1 to 2 minutes. If you like comparing cookie styles, my brown butter chocolate chip cookies use the same pull-them-early rule.
Buttery Biscoff Cookies Recipe
These homemade Biscoff cookies are soft, thick cookie butter cookies made with creamy Biscoff spread, butter, brown sugar, an egg, and flour. The recipe makes 18 cookies in about 20 minutes, with chewy centers, lightly crisp edges, and the caramel and cinnamon flavor of Lotus Biscoff in every bite. The spread works as both flavor and fat, and taking the cookies out while the centers still look underdone keeps them soft for days. Bake them for lunchboxes, cookie trays, or coffee breaks, sandwich them with cookie butter frosting for Biscoff cream cookies, or crumble them over ice cream. Add white chocolate chips if you like. They keep 3 days airtight and freeze for 2 months.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (180g) creamy Biscoff spread (cookie butter)
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional, for extra warmth)
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even browning.
- CREAM THE WET INGREDIENTS: In a large mixing bowl, beat the softened butter, Biscoff spread, and brown sugar using a hand or stand mixer on medium speed until the mixture is smooth, fluffy, and lightened in color, about 2 minutes.
- ADD EGG AND VANILLA: Mix in the egg and vanilla extract until fully incorporated and the batter looks creamy and cohesive.
- WHISK THE DRY INGREDIENTS: In a separate bowl, combine the all-purpose flour, baking soda, salt, and optional cinnamon. Whisk until evenly blended.
- COMBINE DRY WITH WET: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until a soft, even dough forms, being careful not to overmix.
- PORTION THE DOUGH: Use a cookie scoop or spoon to portion about 2 tablespoons of dough per cookie. Place each scoop onto the prepared baking sheets, spacing them 2 inches apart.
- BAKE THE COOKIES: Bake for 9 to 11 minutes, or until the edges are set and just beginning to brown while the centers remain slightly underdone. This ensures a soft, chewy texture.
- COOL THE COOKIES: Let the cookies rest on the baking sheet for 5 minutes to finish baking from residual heat, then transfer them to a wire rack to cool completely.
Notes
Stir the jar of Biscoff spread well before measuring; separated oil or a runny, warm spread makes greasy dough and flat cookies. If the dough looks shiny or sticky, chill it for 10 to 15 minutes before scooping. Take the cookies out when the edges are set and the centers still look underdone, and let them rest 5 minutes on the baking sheet. Crunchy spread works in the same amount. For a bakery look, press crushed Biscoff biscuits or a few chips on top before baking. Store airtight at room temperature for up to 3 days or freeze baked cookies for 2 months. Freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes.
