These cookies are incredibly flavorful, easy to make, and have the perfect soft and chewy texture. They’re made with Biscoff spread (cookie butter), which infuses each bite with a deep, spiced sweetness. Whether you’re a longtime fan of cookie butter or trying it for the first time, this recipe will quickly become a favorite. No chilling required, and they bake up beautifully every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional, for extra warmth)
Unsalted butter, softened
Creamy Biscoff spread (cookie butter)
Brown sugar
Granulated sugar
Large eggs
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Scoop the dough into balls (about 1 ½ tablespoons each) and place them on the prepared baking sheets, spaced about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–28 cookies. Prep time is 15 minutes, bake time is 10 minutes per batch, and cooling time is around 10 minutes.
Variations
Biscoff chunks: Fold in chopped Biscoff cookies for added crunch.
Stuffed version: Add a frozen dollop of cookie butter inside each dough ball for a gooey center.
White chocolate chips: Mix in white chocolate chips for a sweet contrast to the spiced flavor.
Biscoff drizzle: Melt extra Biscoff spread and drizzle over cooled cookies for a bakery-style finish.
Sandwich cookies: Use two cookies with Biscoff spread in between for a decadent treat.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well—store in a freezer-safe container for up to 3 months. To enjoy warm, microwave a cookie for 10–15 seconds.
FAQs
What is Biscoff spread?
Biscoff spread (also called cookie butter) is a creamy spread made from crushed Biscoff cookies. It has a spiced, caramel flavor similar to gingerbread.
Can I use crunchy Biscoff spread?
Yes, but the cookies will have a slightly different texture. Creamy Biscoff creates a smoother dough.
Do I need to chill the dough?
No chilling is required for this recipe, but chilling for 20–30 minutes can help make thicker cookies if desired.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour substitute. Just be sure to check that your Biscoff spread and other ingredients are gluten-free.
Can I double the recipe?
Absolutely. This recipe scales up easily if you need more cookies for a crowd or event.
Why are my cookies flat?
Too-warm butter or overmixing the dough can cause cookies to spread too much. Make sure the butter is softened, not melted.
Can I freeze the dough?
Yes, scoop the dough into balls and freeze on a tray. Once frozen, transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.
Are these cookies soft or crunchy?
They are soft and chewy with slightly crisp edges—the perfect texture for a cookie butter-based treat.
Can I add mix-ins?
Yes! Try adding chopped nuts, chocolate chips, or even raisins for added flavor and texture.
What’s the best way to serve them?
These cookies are delicious on their own, but also pair perfectly with coffee, milk, or even ice cream.
Conclusion
Biscoff Cookies are a warm, spiced, and sweet twist on classic cookie favorites. With their rich flavor and irresistible chewy texture, they’re sure to become a staple in your baking rotation. Whether you keep them simple or add creative mix-ins, these cookies are perfect for any occasion—or no occasion at all.
Biscoff Cookies are soft, chewy cookies infused with the spiced, caramel flavor of Biscoff cookie butter. These easy-to-make treats deliver everything you love about the classic Belgian cookie in a warm, bakery-style cookie form.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
1/2 cup unsalted butter, softened
3/4 cup creamy Biscoff spread (cookie butter)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop dough into balls (about 1 1/2 tablespoons each) and place on prepared baking sheets, spaced 2 inches apart.
Bake for 9–11 minutes, or until edges are set and centers look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
No chilling required, but chilling for 30 minutes can help produce thicker cookies.For extra flavor, fold in chopped Biscoff cookies or white chocolate chips.Store at room temperature for up to 5 days or freeze for up to 3 months.Microwave for 10–15 seconds for a warm, soft texture.Pair with coffee or ice cream for an extra treat.
