Biscoff Butter Cookies
These Biscoff Butter Cookies are soft, chewy, and loaded with that signature caramelized cookie flavor in every bite.
Biscoff Butter Cookies are the kind of cookie that absolutely deserve a spot in your cookie lineup – especially during the holiday season.
Whether you’ll be attending a Christmas Cookie Exchange or if you’re just making Christmas cookies for your family to enjoy, these Biscoff Butter Cookies will not disappoint!
If you’ve never heard of Biscoff cookies, then you’re in for a treat! These buttery cookies have a rich caramel and warm gingerbread flavor that pairs beautifully with so many delicious desserts. Here in the U.S., they’re sold under the Lotus Biscoff brand, while in Europe and other regions, you’ll find them labeled as Speculoos cookies.
Known for their buttery, caramelized, and spiced flavor with that signature Biscoff warmth that everyone loves, these cookies taste just like they came from a bakery, except they can be whipped up in the comfort of your own kitchen!
Y’all know that I love a recipe that looks impressive, but comes together with simple ingredients, but sometimes the extra ingredients are necessary, especially for these yummy cookies. While it doesn’t qualify as one of my 5 ingredients or less recipes, it’s well worth the time and extra ingredients to whip up these delicious cookies!
If you’re a fan of easy, delicious dessert recipes like this one, be sure to try these Cranberry Cinnamon Sugar Cookies or these M&M Cake Mix Christmas Cookies.
Here’s what you need to make these delicious Biscoff Butter Cookies
Preparing the Biscoff Cookie Dough:
Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
Crush the Biscoff cookies into fine crumbs using a food processor. If you don’t have a food processor, you can also seal them in a zip-lock bag and roll with a rolling pin until the cookies are finely ground. You could also grab this bag of pre-crumbled cookies here!
In a medium mixing bowl, whisk together all of the dry ingredients, including the flour, baking powder, salt, and the Biscoff crumbs. Set this dry mixture aside.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat the butter and Biscoff butter on medium-high for about 1 minute, until smooth and blended.
Add both the granulated and brown sugars and continue mixing for 3–5 minutes, or until the mixture is light and creamy. Mix in the sour cream for another minute, scraping down the sides of the bowl as needed.
Add the dry ingredients all at once and mix on low just until the flour disappears. Fold in the mini white chocolate chips with a spatula, scraping the bottom and sides until everything is evenly combined.
Using a 1 ½ tablespoon (#40) cookie scoop, scoop the dough onto your prepared baking sheet, spacing about 12 cookies per pan.
Since these are “swig-style” cookies, to get that signature rough, ruffled edge, lightly mist the bottom of a small, flat glass with cooking spray, then dip it in sugar. Gently press each dough ball until it’s about ½ inch thick, leaving the edges slightly rough. Re-dip the glass in sugar before flattening each cookie.
Bake the cookies at 350°F for 11 minutes, or until the centers have puffed slightly and the tops are just set. Let the cookies cool completely on the baking sheet since they’ll finish setting as they cool.
PRO-TIP
Avoid overbaking these Biscoff butter cookies! Instead, remove them from the oven when the centers look slightly puffed and set, but not browned. They’ll continue to cook a bit on the sheet as they cool, keeping that soft, melt-in-your-mouth texture
Preparing the White Chocolate Frosting:
In a medium bowl, or in the bowl of a stand mixer, whip the butter until it’s pale and fluffy, about 3 minutes.
While it’s whipping, place the white chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, then microwave another 30 seconds. Continue heating in 15-second bursts, stirring between each, until the white chocolate chips are melted and smooth.
Next, add the powdered sugar to the whipped butter and mix on low for 1–2 minutes or just until it begins to blend. Gradually pour in the melted white chocolate while mixing on low speed. Add the milk and salt, then mix until incorporated. Scrape the bowl, then increase the speed to medium-high and beat until the frosting is fluffy and creamy.
Be sure to keep the frosting covered until you’re ready to use.
Decorating the Cookies:
Once the cookies are fully cooled, spread about 3 teaspoons of the White Chocolate Frosting over each cookie, leaving a rustic edge without frosting.
Warm the Biscoff butter in a disposable piping bag for about 15 seconds, or until melted. Snip a small opening in the tip and drizzle it across the frosted cookies.
While the drizzle is still soft, sprinkle with Biscoff cookie crumbs and mini white chocolate chips to finish.
These Biscoff Butter Cookies are the kind of cookie that feels both nostalgic and a little indulgent all at once! With their soft, buttery centers and warm spiced flavor, they’re perfect for cozy afternoons, holiday cookie trays, or a simple sweet moment with coffee after the kids are in bed.
Easy to make and impossible to resist, this is one of those recipes that you’ll find yourself coming back to again and again, because sometimes the simplest cookies bring the most joy!
F.A.Q & Storage Instructions:
Biscoff Butter Cookies
These Biscoff Butter Cookies are soft, chewy, and loaded with that signature caramelized cookie flavor in every bite.
Ingredients
Biscoff Cookies:
- 20 cookies (158g) Biscoff cookies
- 3 ¾ cups (450g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (180g) Biscoff butter
- ¾ cup (149g) granulated sugar
- ¾ cup (165g) brown sugar
- 1 cup (227g) sour cream, room temperature
- ½ cup (85g) mini white chocolate chips
- 2 Tablespoons granulated sugar, for pressing cookies
White Chocolate Frosting:
- ½ cup (113g) unsalted butter
- 1 ½ cups (169.5g) powdered sugar
- 3 ounces (85g) quality white chocolate
- 2 Tablespoons milk
- ¼ teaspoon kosher salt
For Decorating:
- ½ cup (120g) Biscoff butter, melted
- 10 Biscoff cookies, crumbled
- ½ cup mini white chocolate chips, optional
Instructions
Biscoff Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
- Crush the Biscoff cookies into fine crumbs using a food processor, or seal them in a zip-top bag and roll with a rolling pin until finely ground.
- In a medium mixing bowl, whisk together flour, baking powder, salt, and the Biscoff crumbs. Set this dry mixture aside.
- In the bowl of a stand mixer, beat the butter and Biscoff butter on medium-high for about 1 minute, until smooth and blended.
- Add both sugars and continue mixing for 3–5 minutes, until light and creamy. Mix in the sour cream for another minute, scraping down the sides of the bowl as needed.
- Add the dry ingredients all at once and mix on low just until the flour disappears. Fold in the mini white chocolate chips with a spatula, scraping the bottom and sides until everything is evenly combined.
- Using a 1 ½ tablespoon (#40) cookie scoop, portion the dough onto the prepared baking sheet, spacing about 12 cookies per pan.
- Lightly mist the bottom of a small, flat glass with cooking spray, then dip it in sugar. Gently press each dough ball until it’s about ½ inch thick, leaving the edges slightly rough. Re-dip the glass in sugar before flattening each cookie.
- Bake at 350°F for 11 minutes, or until the centers have puffed slightly and the tops are just set. Avoid overbaking! Let the cookies cool completely on the baking sheet — they’ll finish setting as they cool. Frost only once fully cooled.
White Chocolate Frosting:
- In the bowl of a stand mixer, whip the butter until it’s pale and fluffy, about 3 minutes.
- Meanwhile, place the white chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, then microwave another 30 seconds. Continue heating in 15-second bursts, stirring between each, until melted and smooth.
- Add the powdered sugar to the whipped butter and mix on low for 1–2 minutes, just until it begins to blend. Gradually pour in the melted white chocolate while mixing on low speed. Add the milk and salt, then mix until incorporated. Scrape the bowl, then increase the speed to medium-high and beat until the frosting is fluffy and creamy.
- Keep the frosting covered until ready to use. Stir it gently with a spatula before spreading.
Decorate the Cookies:
- Once the cookies are fully cooled, spread about 3 teaspoons of White Chocolate Frosting over each cookie, leaving a rustic edge without frosting.
- Warm the Biscoff butter in a disposable piping bag for about 15 seconds, or until melted. Snip a small opening in the tip and drizzle it across the frosted cookies. While the drizzle is still soft, sprinkle with Biscoff cookie crumbs and mini white chocolate chips to finish.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 19mgSodium: 217mgCarbohydrates: 49gFiber: 1gSugar: 30gProtein: 4g
The writers and publishers of themillennialsahm.com are not nutritionists, registered dietitians, or medical professionals. You can learn more about our Nutritional Disclosure & Calculated Nutritional Disclaimer at https://www.themillennialsahm.com/disclosure-privacy-policy/
