Biscoff Butter Cookies
The Biscoff butter cookies are buttery with the irresistible flavors of cinnamon, caramel, and a hint of sea salt. Light and chewy, it’s the Biscoff drizzle that makes them over the top!
What makes these cookies so special is the texture. They’re crispy on the outside and chewy on the inside. And the gingerbread and caramel flavors are unique and super yummy!
The dough comes together in minutes and the cookie butter drizzle on top takes them to another level. Who knew you can make cookies even better by adding more cookies to them?
Make a few batches for the holidays and round out your cookie exchange with these no bake butterscotch cookies, snickerdoodles, butter pecan cookies, and turtle cookies.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter – Because the recipe uses cookie butter and flaky salt at the end, I recommend using unsalted butter. You can also substitute coconut oil.
- Cookie butter – I find my Biscoff cookie butter at Trader Joe’s (Speculoos spread) but you can use your favorite. Or make your own from scratch!
- Flour – I use all purpose flour for this cookie recipe. I haven’t tested it with any flour alternatives but if you do, let me know how they turn out!
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How To Make Biscoff Butter Cookies
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, cream the butter, sugar, brown sugar, and have the cookie butter. Scrape down the sides and add the egg. Beat just until mixed.
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt. In batches, add to the creamed mixture, just until combined. Don’t over mix!
- Using a spoon or ice cream scoop, add balls of dough to the prepared baking sheet 1-2 inches apart. Bake for 12-15 minutes, or until edges are a golden brown. Remove from the oven and let cool slightly.
- Melt the remaining cookie butter in a small bowl, in the microwave in short intervals, until smooth.
- Once the cookies cool a little, drizzle on the melted cookie butter and sprinkle with sea salt. Let cool, dry, and serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
The cookies will keep at room temperature, in an air tight container for up to 1 week. Mine never last that long though 🙂
Seal them in freezer safe bags, or a container and freeze for up to 3 months. Thaw before eating.
Make Ahead
Prep the dough up to 3 days in advance if you want to get ahead! Refrigerate, tightly sealed, until ready to bake.
Bring the dough close to room temperature for 10-15 minutes. Shape and then bake.
Frequently Asked Questions
It’s very similar to gingerbread with slight flavors caramel and warm spices.
It’s a mixture of Biscoff spice cookies, sugar, milk, and extra flavors. You make homemade cookie butter by adding cookies and the extras in a food processor and blending until smooth.
If you are not a fan of Speculoos cookies, you can substitute Nutella, peanut butter, almond butter, or your favorite cookie butter.
Favorite Cookies Recipes
- Chocolate mint cookies
- Sugar cookie bars
- Whipped shortbread cookies
- Lemon drop cookies
- Italian pistachio cookies
Recipe Tips & Tricks
- Mix easy – Start with room temperature butter for smoother mixing. Use stand mixer or electric hand mixer for easier prep.
- Cookie butter swap – Trader Joe’s cookie butter is nearly identical to Biscoff and is a perfect substitute.
- Shape shift – Cookies retain their shape, so leave in a scoop or flatten for thinner cookies. Don’t over mix dough it causes dense cookies.
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These Biscoff butter cookie recipe is the perfect combination of sweet and salty. You won’t be able to resist their chewy texture and that little bit of flaky salt on top.
Biscoff Butter Cookie Recipe
Ingredients
- ½ cup butter softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cups Biscoff cookie butter divided
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Sea salt for topping
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, sugar, brown sugar, and ½ cup Biscoff cookie butter until light and fluffy.
- Add the egg and beat well. Mix in vanilla.In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Melt the remaining ¼ cup of cookie butter for 30 seconds in a microwave. Drizzle over warm cookies and sprinkle with sea salt.
- Let cool and dry. Serve.
Notes
- Mix easy – Start with room temperature butter for smoother mixing. Use stand mixer or electric hand mixer for easier prep.
- Cookie butter swap – Trader Joe’s cookie butter is nearly identical to Biscoff and is a perfect substitute.
- Shape shift – Cookies retain their shape, so leave in a scoop or flatten for thinner cookies. Don’t over mix dough it causes dense cookies.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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