This Lotus 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.
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❤️Why you will love this recipe
- These cookie butter flavored buttery cookies are fairly easy to make.
- The 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.
Like this cookie recipe? Here are my other Biscoff recipes you might want to check out too:
📋Ingredients
- Butter - I use salted butter. If using unsalted butter, add a tiny pinch of extra salt in the recipe.
- Biscoff cookie butter - use the smooth variant for easy piping.
- All purpose flour - best sifted before using to break any lumps, similar to cornstarch and powdered sugar.
- Powdered sugar (icing sugar) - sift first to break any lumps.
- Cornstarch - gives the cookies a light texture. Best sifted to break any lumps.
- Egg - use large eggs.
- Vanilla Extract / Essence - adds a lovely aroma and flavor to the cookies.
- Salt - use fine salt. Salt enhances the taste of the cookies.
*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*
🧾Substitution and Variations
You can use this recipe to make the following variations:
- 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.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🍳How to Make
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 large bowl of an electric mixer.
- 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 (with a paddle attachment) 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 extract 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 from the top of the bag as you pipe the cookies. Pipe small rosettes, about 2 inches in diameter onto parchment lined baking sheet or cookie sheet. 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.
🍽️Serving & storage
- These Biscoff butter cookies last well for a good 2 weeks. They are best kept in an air tight container to retain their crisp and crumbly texture.
💡Expert Tips
- The cookie dough for this butter cookie recipe is very soft, hence 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.
- If you are not used to piping cookies, 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.
- 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.
💭FAQs
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. For easy piping, use the smooth variant for this Lotus Biscoff cookies recipe.
No, it is not. You can combine both the dry ingredients in a bowl before adding it to the creamed mixture in the recipe.
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.
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 flavor, you can sandwich the baked cookies with Biscoff spread.
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📖Recipe
Lotus Biscoff Butter Cookies (Easy Cookie Butter Cookies)
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 125 g butter
- 125 g Biscoff spread
- 225 g all purpose flour
- 1 egg
- 75 g powdered sugar (sifted)
- 25 g cornstarch
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 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 powdered 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 extract 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.
Notes
- The cookie dough for this butter cookie recipe is very soft, hence it is not suitable for rolling and cutting. The best option for shaping these Biscoff butter cookies is with a piping bag and piping tip.
- If you are not used to piping cookies, 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 cookies as you pipe the dough on the markings.
- 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.
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