Biscoff Butter Cookies
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".
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.
Tried this recipe?Let us know how it was!