These are the best cookie butter cookies! They're super easy to make, with chewy centers, lots of Biscoff cookie butter flavor, crispy edges and the perfect "bite". If you love Lotus biscoff cookies, you will love these!
If you're looking for other cookie recipes, check out my chewy peanut butter cookies, double chocolate cookies, best chewy chocolate chip cookies, brownie cookies or white chocolate macadamia nut cookies!
Why You'll Love These Biscoff Butter Cookies
They're packed full of biscoff flavor. We're using lots of biscoff cookie butter for the best flavor and chewy texture.
They've got chewy centers. Mostly brown sugar is used which keeps these cookies extra chewy with crisp edges.
They’re super buttery cookies. Regular butter and the cookie butter give these cookies the most delicious buttery flavor.
They're incredibly easy to make. They require only a few simple ingredients, and you can make them in under 30 minutes!
The Key Ingredients
- Unsalted Butter- make sure it's softened
- Brown Sugar- mostly brown sugar is used to make these cookies chewy
- Granulated White Sugar- used alongside the brown sugar to sweeten these cookies
- Two Egg Yolk- make sure they're room temperature
- Vanilla- I always recommend vanilla bean paste for the best flavor, but vanilla extract works just as well
- Cookie Butter- Biscoff spread gives these cookies their iconic flavor
- Flour- all purpose flour gives these cookies the best chew
- Cinnamon- accentuates the already delicious Lotus Biscoff flavor
- Baking Soda & Baking Powder
- Salt- helps bring out all the flavors
Step by Step Instructions
Please see recipe card below for complete measurements.
STEP ONE: In a small bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
STEP THREE: Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.
STEP FOUR: Next add in the cookie butter and mix on medium-low speed until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
STEP SIX: Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the prepared baking sheets.
STEP SEVEN: Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet. Transfer the baked cookies to a wire rack to finish cooling.
FAQS
Can the dough be made ahead of time? Sure! You can make the dough and then chill it until you're ready to bake the cookies. Just make sure to bring it to room temperature before baking. The dough will stay fresh in fridge for up to three days or in the freezer for about two weeks. Make sure to wrap it tightly with plastic wrap for maximum freshness!
Can I add mix-ins to these cookies? I haven't tried it but I don't see why not! I would stick with about ½ cup of mix-ins like chocolate chips or white chocolate chips.
Do I have to use Biscoff cookie butter? I’ve only tested this recipe using Biscoff cookie butter spread, but other creamy cookie butter brands, like Trader Joe’s cookie butter, should work similarly.
How do I store the cookies? Store the leftover cookies at room temperature in an airtight container for up to three days. Or freeze them in a Ziploc bag for up to two weeks.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a digital kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, go around them with an extra-large circular cookie cutter. This will help give the cookies a perfect circular shape!
If you make these Biscoff butter cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
White Chocolate Salted Caramel Cheesecake
📖 Recipe
Biscoff Butter Cookies
Ingredients
- 1 cup (125 g) all-purpose flour, spooned and leveled
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla bean paste or extract
- ½ cup (120 g) Biscoff cookie butter
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a small bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Then set aside the flour mixture.1 cup (125 g) all-purpose flour, spooned and leveled, ½ teaspoon cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)½ cup (112 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.2 egg yolks, at room temperature, 2 teaspoon vanilla bean paste or extract
- Next add in the cookie butter and mix on medium-low speed until combined.½ cup (120 g) Biscoff cookie butter
- Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
- Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the lined baking sheet.
- Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet.*Optional Step* When the cookies are straight out of the oven, use an extra-large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
- Transfer the baked cookies to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
- Store leftovers in an airtight container for up to three days or freeze for up to two weeks.
Thanks for the recipe. I could not believe how good it is.
I made them smaller - I like them chunky.
Hi Liz! So glad you liked them!