Biscoff Butter Cookie Recipe
Create bakery quality Biscoff butter cookies quickly. Buttery cookies with gingerbread spice flavors, Biscoff spread topping, and sea salt!
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Servings: 30 cookies
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
Serving: 1 | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 54mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.3mg
