Lotus Biscoff Butter Cookies (Easy Cookie Butter Cookies)

5 from 25 votes

This Lotus Biscoff butter cookies recipe makes easy homemade cookies with Biscoff cookie butter. Another easy cookie butter recipe idea.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 68.1kcal

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.

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.