4 INGREDIENTS BISCOFF BUTTER COOKIES.

These 4 Ingredients Biscoff butter cookies (without eggs) are rich, buttery, and melt-in-your-mouth, with the unique flavor of creamy cookie butter. They will become a household favorite, perfect for holiday gatherings, afternoon tea, or a sweet treat any day of the week.

You will love my oatmeal raisin chocolate chip cookies next!

Cookie butter cookies for you 🍪💛

Jump to:

• ❤️ WHY THIS RECIPE WORKS
• 🍰 SOME RECIPE TO TRY NEXT TIME
• IS BISCOFF JUST COOKIE BUTTER?
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• 🍫 OPTIONAL ADD-INS
• 👩🏼‍🍳 HOW TO MAKE BISCOFF COOKIES
• 📝 TIPS AND TRICKS
• ❓ FAQS
• MAKE-AHEAD, STORAGE AND FREEZING

❤️ WHY THIS RECIPE WORKS

• Perfect Balance of Sweetness: They are sweet enough to satisfy your sugar cravings but not overly so.

• Buttery and Melt-in-Your-Mouth Texture: These cookies have the perfect balance of butter = a melt-in-your-mouth butter cookie.

• Easy to Bake + Kids love to make them: Whether you're a seasoned baker or a novice in the kitchen, these are easy to make.

• Absolutely delicious - bite after bite!

🍰 SOME RECIPE TO TRY NEXT TIME

PB cookies,

Chocolate Marshmallows,

Goo Balls,

Biscoff Milkshake,

Biscoff Overnight Oats,

Biscoff Brownies (without eggs)

Chocolate Chip and Pistachio Nuts

IS BISCOFF JUST COOKIE BUTTER?

Yes, Biscoff is a brand of cookie butter. The product associated with the Biscoff brand is often called "Lotus Biscoff spread" or "Biscoff cookie butter."

There are lots of recipes using biscoff spread. I've used it to make a moist Lotus Cake... you should try the recipe next time. It's so good!

Biscoff is made from Biscoff cookies, which are a type of spiced shortcrust biscuit originating from Belgium.

These cookies have a distinctive flavor, often described as a cinnamon and brown sugar blend.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

BUTTER: You can either use salted or unsalted butter.

ICING SUGAR: also known as confectioners' sugar or powdered sugar.

ALL-PURPOSE FLOUR:

BISCOFF SPREAD: You can swap this for your favorite Speculoos Cookie Butter Spread.

🍫 OPTIONAL ADD-INS

CHOCOLATE CHIPS: Optional - but making these the ultimate chocolate chip cookies.

STORE-BOUGHT BISCOFF COOKIES: Optional to add store-bought crushed biscoff biscuits on top of the cookies before baking for an extra crunch. Or once removed from the oven, you can swirl biscoff spread on top of the cooled cookies. 💛

👩🏼‍🍳 HOW TO MAKE BISCOFF COOKIES

• Get the butter out of the refrigerator for at least an hour before baking. It should be soft to the touch but not melted.

Preheat the Oven:

• Set your oven to 300°F/ 150°C (148°C fan), line a flat baking tray with baking paper, and set aside. 

Cream the Butter and Sugar:

• Cream the butter and sugar with a handheld mixer, stand mixer, or a whisk for 5 minutes.

Incorporate Biscoff Spread:

• Then, add the Biscoff spread and cream for a further 2 minutes. The creamed butter and sugar should be light in color and fluffy in texture.

Combine Dry Ingredients:

• Use a spatula to scrape the butter off the side of the bowl. Sift the flour, ⅓ cup ( 40g at a time, folding it gently into the creamed butter mixture until you have used all the flour. Gently fold in the chocolate chips if using.

Form Cookie Dough Balls:

•  Using a cookie scoop (which is roughly two tablespoons), place the cookies onto your prepared baking tray. You can also roll the cookie dough balls by hand if you prefer. Place the cookies 2-3 inches apart on the baking tray.

• Optional to sprinkle crushed store-bought Biscoff cookies over the cookie dough before baking if preferred or to leave plain.

Bake:

• Bake in a preheated oven for 15 minutes or until the edges begin to turn a golden color.

Cool and Enjoy:

• Remove from the oven and let the cookies cool on the trays for 10 minutes before transferring to a wire rack to cool completely. You can add a teaspoon of Biscoff spread onto each cookie if you like.

📝 TIPS AND TRICKS

• Ensure Butter is Softened: Softened butter is crucial for achieving the desired texture. Allow the butter to come to room temperature before starting the recipe to ensure it creams well with the sugars, resulting in a light and fluffy consistency.

• Avoid Overmixing the Dough: Overmixing the dough can lead to dense cookies. Once the dry ingredients are added, mix only until combined. Overmixing can activate too much gluten in the flour, affecting the texture of the cookies.

• Allow for Cooling Time: Patience is key when baking the perfect Biscoff Butter Cookies. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set and maintain their texture.

❓ FAQS

MAKE-AHEAD, STORAGE AND FREEZING

MAKE-AHEAD: You can make cookie dough ahead of time and store it in the refrigerator or freezer. This can be a convenient option for busy schedules. If you plan to bake the cookies within a day or two, you can refrigerate the cookie dough. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Chilled cookie dough can also develop more decadent flavors.

STORAGE: Once baked, lotus biscoff butter cookies can be stored in an airtight container at room temperature for several days.

FREEZING: Place baked and cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag, separating layers with parchment paper. This prevents the cookies from sticking together. Frozen cookies can be thawed at room temperature.

You can freeze cookie dough. Form the dough into balls or log shapes, wrap it tightly, and store it in an airtight container or freezer bag.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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