This Biscoff butter cookies recipe makes absolutely rich and buttery homemade butter cookies. The cookies are soft and light and have a crumbly melt in your mouth texture, almost like shortbread but with a delicious cookie butter flavor.
These Biscoff butter cookies are not overly sweet and make perfect treats for tea time, with a hot cup of tea or coffee. They also make great festive cookies for Christmas. Piped and baked into pretty rosettes, these delicious cookies are perfect for gifting too.
These cookie butter flavored buttery cookies are fairly easy to make. The cookie dough for this butter cookie recipe is very soft that it is not suitable for rolling and cutting. The best option for shaping this Biscoff butter cookies is with a piping bag and piping tip.
I choose a large star tip (1M) to pipe these easy butter cookies. One main issue with piped cookies is them spreading and losing their shape when baking. For this reason, I refrigerate the cookies right after piping (before baking). This helps the dough to firm up and when put in the pre heated oven, the outer layer of the cookies gets baked fairly quickly and does not leave much time for the cookies to melt and spread.
Having said that, the cookies do spread during baking, but they retain their rosette shape fairly well after baking. Other than that, since there are no leavening agents in the recipe such as baking powder or sodium bicarbonate, the cookies do not increase in size after baking.
These Biscoff butter cookies last well, and are best kept in an air tight container to retain their crisp and crumbly texture.
Table of contents
- How to Make
- What is cookie butter?
- Is it necessary to add the cornstarch and all purpose flour separately into the Biscoff cookie dough?
- Can the cookies be made with granulated sugar or coarse white sugar instead of icing sugar?
- How to increase the cookie butter flavor in the recipe?
- How to ensure the cookies are of consistent size?
- Cookie variations
- Like these easy cookie butter cookies recipe? Here are my other posts you might want to check out
- Recipe (Printable)
How to Make
- Biscoff cookie butter
- All purpose flour
- Icing sugar
- Vanilla Extract / Essence
Preparing the piping bag
I used 2 piping bags for this recipe because my piping bags are rather thin, but if yours are thicker, you can even use a single layer of piping bag. If you are using 2 layers, here's what you need to do.
- Drop the piping tip into the first piping bag. Push the tip right to the end of the pointed end of the bag.
- Mark a line right halfway on the piping tip.
- Push the piping tip up and snip the piping bag where you marked earlier.
- Place the piping bag on the second bag and snip the exact same length off the second piping bag too.
- Push the tip back to its position and then insert the piping bag into the second bag. Set aside until the dough is ready.
Mixing the cookie dough
- Add butter, salt and the cookie butter into a medium sized mixing bowl.
- Sift in the icing sugar. Sifting is important as icing sugar tends to be lumpy and this tiny lumps often do not break even when beaten with a mixer.
- Cream the ingredients until they appear creamy. This should take about 1-2 minutes.
- Add the egg and beat again until all traces of the egg are no longer visible. Next, add the vanilla essence and mix again briefly.
- Sift in the cornstarch into the wet ingredients and mix well. Similar to icing sugar, sifting helps to break any lumps in the cornstarch.
- Finally, add in the flour into the cookie base. Mix in with a spatula or an electric hand mixer. You need not beat it for too long. Suffice is the flour is well incorporated into the cookie dough. At this stage, the cookie butter cookie dough will be very soft.
Piping the cookies
For easy handling, pipe the Biscoff butter cookies onto prepared baking sheet in batches. It also helps to make sure you clear some space in your fridge so that you have sufficient space to place the piped cookies for chilling.
- Transfer about one third of the Biscoff butter cookie dough into the prepared piping bag. Push the dough towards the piping tip to draw out any air in the piping bag.
- Twist the top of the piping bag and clip it if necessary to avoid the dough from coming out of the top of the bag as you pipe the cookies. Pipe small rosettes, about 2 inches in diameter onto parchment lined baking trays. Remember to space out the cookies as they will spread during baking. Press in any ends of the rosettes that are sticking out.
- Place the piped cookies (along with the baking tray for easy handling) into the refrigerator to chill. Leave them for approximately 30 minutes. In the meantime, pre heat the oven to 170 degrees Celsius. Remove the cookies from the fridge and bake them for about 14 to 15 minutes until the sides start to turn brown. Baking time will vary depending on the size of your cookies.
- Remove the cookies from the oven and let them rest in the tray for a few minutes before transferring them onto a wire rack to cool completely to room temperature.
Store the Biscoff cookies in an airtight container to maintain their light and crisp texture.
What is cookie butter?
- Cookie butter is a thick spread that is made out of cookies as the main ingredient. It has gained much popularity in recent years and one of the well known brands of cookie butter spread is Lotus Biscoff. Lotus Biscoff cookie butter is made using Belgian spice cookies which are also known as speculoos cookies.
- Speculoos cookie butter has the consistency of peanut butter. In the case of Biscoff cookie butter, it has a deep caramel flavor with a light hint of gingerbread cookie taste. You can find Biscoff cookie butter in 2 variants, the smooth one as well as the chunky one. The smooth one is smooth, just like the name suggests. The chunky one has tiny bits of Biscoff cookie crumbs in it. Both types will work well for this Lotus Biscoff cookies recipe.
Is it necessary to add the cornstarch and all purpose flour separately into the Biscoff cookie dough?
- No, it is not. You can combine both the dry ingredients in a bowl before adding it to the creamed mixture in the recipe.
- Cornstarch tend to be lumpy at times, and is best sifted into the dough mixture, so if you are combining both flours before adding into the creamed mixture, it is advisable to sift both.
Can the cookies be made with granulated sugar or coarse white sugar instead of icing sugar?
- You can substitute icing sugar with granulated sugar but not coarse white sugar. Coarse sugar is often not used in baking and when used in cookie recipes, it takes a longer time to dissolve and you will often see specks of sugar crystals in your baked cookies.
How to increase the cookie butter flavor in the recipe?
- This Biscoff butter cookies recipe yields butter cookies that have a beautiful caramel color with a mild Biscoff flavor. If you prefer your homemade Biscoff cookies to have a more prominent Biscoff flavour, you can sandwich the baked cookies with Biscoff spread.
How to ensure the cookies are of consistent size?
- If you are not used to piping, there is a tendency for your cookies to not be in a consistent size. To avoid this, and to guide you in piping the cookies with a consistent diameter, you can draw circles (with the help of a 2 inches round cookie cutter) on your parchment paper lining.
- Turn the baking sheet over and pipe your Biscoff butter cookies onto the parchment paper, guided by the round outlines on the other side of the paper. Turning the paper over will avoid the pencil markings from being transferred to the Biscoff cookie butter cookies as you pipe the cookies on the markings.
- Biscoff sandwich cookies - spread some creamy cookie butter to the back of the cookies and sandwich them together. This makes very pretty looking Biscoff sandwich cookies.
- Chocolate dipped Biscoff butter cookies - melt some chocolate (dark, milk or white chocolate chips or bars) and dip each cookie halfway into the chocolate. Place them on a parchment paper until the chocolate sets.
- Chocolate drizzled Biscoff butter cookies - same steps as above, but instead of dipping each cookie into the melted chocolate, you fill the chocolate into a piping bag and drizzle the chocolate on top of the cookies. Let the chocolate set completely on the cookies.
- Biscoff peanut butter cookies - similar to the sandwich cookies above, but this time, sandwich the cookies with some peanut butter instead of Biscoff spread.
Like these easy cookie butter cookies recipe? Here are my other posts you might want to check out
- Easy Lotus Biscoff Ice Cream - A Homemade Recipe
- No Spread Sugar Cookies - Perfect Recipe for Cut Out Cookies
- Lemon Chocolate Chips Cookies
- Daisy Cookies - Pretty Flower Cookies with Royal Icing
- Simple Peanut Butter Cookies with Sprinkles
- Pandan Cookies with Coconut and Gula Melaka - An Easy Recipe
Here is the full printable version of my easy Biscoff butter cookies recipe:
Biscoff Butter Cookies - Homemade Cookie Butter Cookies
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
- 125 g butter
- 125 g Biscoff spread
- 225 g all purpose flour
- 1 egg
- 75 g icing sugar (sifted)
- 25 g cornstarch
- 1 teaspoon vanilla essence
- ⅛ teaspoon salt
- Line baking trays with parchment paper. Make sure there is enough space in your refrigerator to place the cookies before baking.
- Prepare the piping bags by inserting a large star tip (tip 1M) into a disposable plastic bag. Snip the pointed end. Separately, snip the end of the second piping bag and insert the one with the star tip into it. Set aside.
- Add butter, Biscoff cookie butter and salt into a medium sized bowl. Sift in the icing sugar to break any lumps in the sugar.
- Beat all the ingredients until creamy. Scrape the sides of the bowl.
- Add the egg. Beat again until well incorporated.
- Add vanilla essence and beat again.
- Sift in the cornstarch. Mix well.
- Sift in the all purpose flour.
- Mix with a spatula or a cake mixer until the flour is well combined. The dough should be very soft at this stage.
- Transfer one third of the dough into the prepared piping bag.
- Pipe small rosettes onto the prepared baking trays. The cookies will spread during baking so make sure to space them out on the tray.
- Place the piped cookies along with the baking tray into the fridge for 30 minutes. Meanwhile, pre heat the oven to 170°C.
- Place the chilled cookies into the preheated oven and bake for about 14 to 15 minutes.
- Remove the cookies from the oven and let them rest in the tray for a few minutes before transferring them onto a wire rack to cool completely.
- Store the cookies in an airtight container.
And that's my easy caramel flavored homemade Lotus Biscoff butter cookies recipe.
Happy baking 🙂
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