Can’t get enough of the iconic Biscoff flavor? You’re going to love my homemade Biscoff cookie recipe. Fresh ingredients and cookie butter topping make this caramelized cookie even more delicious (if that’s possible!).
Biscoff cookie recipe
Have you ever wished that you could enjoy a fresh Biscoff cookie, hot from the oven? Well, your prayers have been answered!
My Biscoff cookie recipe tastes just like the cookies you know and love, amplified with a cookie butter drizzle and crunchy Biscoff topping – I have no words.
If you’ve never tried a Biscoff cookie before, you’re in for a real treat.
They’re buttery like shortbread, with a rich caramel flavor and a slight cinnamon spice. Perfectly crispy, these cookies get nice and soft when dunked in a cup of coffee (as they should be).
The only downside? Once you try my homemade version, you can never go back to the store-bought kind. My bad!
Ingredients needed
This Biscoff cookie recipe is filled with tasty goodness to perfect its deep, caramel flavor. Here’s a little bit on everything I use.
- Butter: Biscoff cookies have a slight shortbread texture, making butter an integral ingredient. I use ½ cup of softened butter in this recipe.
- White sugar: ½ of white sugar adds a lovely sweetness.
- Brown sugar: Biscoff cookies get their classic caramel flavor from added brown sugar. This recipe calls for ¾ cup.
- Eggs: 2 eggs help bind this recipe, keeping the cookies from crumbling.
- Cookie butter: The secret ingredient in these Biscoff cookies is cookie butter! I use ¾ cup in the batter, along with a little extra to drizzle on top.
- Vanilla extract: 1 teaspoon vanilla extract gives these cookies a sweet warmth – a baking necessity! For the best flavor possible, opt for pure vanilla extract. The small switch can make a big difference.
- Flour: The base of this recipe is 2 ½ cups of white flour. Swap for a gluten-free blend if you wish.
- Baking soda & powder: I also use ½ teaspoon each of baking powder and baking soda to leaven the cookies.
- Salt: ¼ teaspoon salt acts as a flavor enhancer, making these cookies all the more delicious.
- Biscoff cookies: Finally, I revert to the classics. AKA, 18 traditional Biscoff cookies for the batter and topping.
Kitchen tools required
You’ll need a few kitchen essentials to bake this Biscoff cookie recipe.
- 2 mixing bowls
- Hand or stand mixer
- Spatula
- Whisk
Also, gather a few measuring cups for easy baking, including 1 cup, ½ cup, ¼ cup, 1 tsp, ½ tsp, and ¼ tsp.
How to make Biscoff cookies
First up for this Biscoff cookie recipe – preheat your oven to 350 F and line a baking sheet with a bit of parchment paper.
Next, add butter and sugars to a large mixing bowl and beat together using a hand mixer or a stand mixer. Add eggs, vanilla extract and cookie butter and continue beating until creamy.
For your dry mixture, add flour, baking soda, baking powder, and salt to a separate mixing bowl. Whisk until combined.
Then, slowly add your dry mixture to the wet mixture, beating just until combined. Gently stir in your crushed Biscoff cookies to complete the batter.
Roll your cookie dough into balls and place them on your prepared baking sheet, flattening them slightly with your palm as you go. Add a few larger pieces of Biscoff cookies on top of each.
Pop your tray in the oven and bake for 13-15 minutes; your finished cookies should be slightly golden. Allow them to cool completely before drizzling warmed cookie butter over top.
Recipe tips
Below are some common Biscoff cookie questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Why is it called “Biscoff?”
The name Biscoff is a combination of the words “biscuit” and “coffee.” But this isn’t because they’re coffee flavored, but rather, they’re meant to be enjoyed with a hot cup of joe!
Biscoff cookies have a lovely, caramelized flavor that pairs perfectly with coffee.
Are Biscoff and gingerbread the same thing?
No way!
While they share some ingredients, Biscoff and gingerbread both have distinct flavor profiles.
Biscoff cookies are lightly spiced with cinnamon, tasting more like a caramelized shortbread. Gingerbread is heavily spiced with ginger, cinnamon, nutmeg, and cloves; its flavor is far more intense.
Can I add extra toppings to this Biscoff cookie recipe?
Sure thing. This recipe would be super tasty with chopped walnuts, chocolate chips, or almond slices mixed into the batter.
You could also add drizzle milk chocolate over your completed cookies.
How do I make a gluten-free Biscoff cookie recipe?
To make this recipe gluten-free, substitute the wheat flour for a gluten-free flour blend.
You’ll also need to swap for gluten-free cookies and gluten-free cookie butter.
Note that this may change the texture of your cookies and make them more prone to crumble. Take care when removing them from your pan, letting them cool completely before serving.
Are Biscoff cookies vegan?
Traditional Biscoff cookies are vegan-friendly. My homemade version, however, is not.
Never fear! You can make these cookies vegan with a couple of easy swaps. Swap your butter for a dairy-free alternative and eggs for two flax eggs (ground flaxseed mixed with water).
Surprisingly, Lotus Biscoff Cookie Butter is already vegan!
These swaps can all be easily found online or in most major grocery stores.
Storing leftovers
To store any leftover Biscoff cookies, simply let them cool completely before adding them to an airtight container.
Your cookies will keep for up to a couple of weeks on the counter – though I doubt they’ll last that long! You can also refrigerate them for longer storage.
Can I freeze this Biscoff cookie recipe?
You can definitely freeze your Biscoff cookies for long-term storage. They’ll last up to 3 months when added to a freezer-safe bag or container. The texture may change after this.
To enjoy your cookies, remove them from the freezer and let them thaw on the countertop. This should only take about 15 minutes.
If you liked this recipe, you’ll want to try these!
I have plenty of scrumptious cookie recipes just waiting for you to try.
- Jelly Thumbprint Cookies Recipe
- Healthy Biscotti Recipe
- Salted Caramel Cookie Recipe
- Healthy Cookie Dough Balls
- Cinnamon Roll Skillet Cookie
Recipe by Erin Antoniak and Photos by Bake and Bacon
Ingredients
- ½ cup butter softened
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- ¾ cup cookie butter
- 1 teaspoon vanilla
- 2.5 cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 18 Biscoff cookies roughly crushed.
- extra cookie butter for drizzle
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a large bowl with a hand mixer or stand mixer, beat together butter and sugars. Add in eggs and cookie butter and vanilla and beat until creamy.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients to wet and beat until all combined. Stir in crushed Biscoff cookies.
- Roll into balls and place on baking sheet, pressing down slightly on cookies. Add extra or bigger pieces of broken Biscoff on top of cookies. Bake for 13-15 minutes or until slightly golden.
- Let cool completely and drizzle with extra warmed cookie butter.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This Recipe
Kat says
Made these for my husband’s Marines at work. They said the cookies were amazing and were gone in less than 10 mins!! Saved a couple for myself, and I can attest to them being amazing ☺️
Erin says
Hi Kat, so happy they all loved them!!
Deborah says
What size cookie scoop or scale measurements did you use to get all 40 cookies
Erin says
Hi Deborah, my scoop is 3 tbsp!
bob says
It was yummy 🙂
Erin says
Hi Bob, so glad you liked them! 🙂
Melissa Goss says
I’m excited to make these for my husband for Father’s Day this weekend. He loves Biscoff cookies so I’m certain these will be a hit.
I was just going to mention to you that your walkthrough of the recipe is missing the eggs. Eggs are in the actual recipe that can be printed but it’s missing from the top part of the page. Thank you for sharing your recipe! I look forward to making these. 🤤
Erin says
Hi Melissa, let me know how your cookies come out and thanks for letting me know!!
Erin says
Hi Melissa, thanks for letting me know and hope you love them!
Brenda C. says
Hi Erin,
These cookies are the bomb. I have made them so many times and share with members from my church. They love the flavor and stated these are the type of cookies you have with coffee. I added white chocolate chips to the batter and they are to die for. I am making some today for the Seniors citizens at church for Mother's Day, along with several other treats. Thank you for such an awesome recipe.
Erin says
Hi Brenda, so happy you loved them and made them your own!!
Cherie says
Try with Butterscotch chips! That's my congregations favorite version! Makes a great cookie ice cream sandwich with Butter Pecan ice cream.
Tracy says
I have a question, are these cookies chewy or cake?
Vinh says
Is it okay if I dont use the cookie butter?
Erin says
Hi Vinh, you can omit it, but it will change the whole recipe and the cookies.
Kiera says
Hi, is it correct that this recipe makes 40 cookies?
Erin says
Hi Kiera, yes, I got 40! 🙂
Mariah says
How big are the cookies? I typically aim for 3.5-4” cookies which sometimes requires flattening cookies.
Shanthi says
I started eagerly, attracted by the way the recipe started. But was disappointed to realise that crushed biscoffs is an ingredient to make the biscoff cookies. Am I missing something ?
Erin says
Hi Shanthi, I have crushed Biscoff cookies in the cookie dough, but you can omit if you don't have them. 🙂
Yolanda Rosario says
I wish you made a video on this. But I love this recipe
Erin says
Hi Yolanda, thanks for the feedback and happy you love the cookies!!
Mercy says
Absolutely AMAZING!!! My family enjoyed every bite! This recipe will be in our monthly treat rotations.
Erin says
Hi Mercy, so happy you all loved them! 🙂
Sariah says
Do you use salted or unsalted butter?
Erin says
Hi Sariah, I always bake with unsalted butter! 🙂
Sarah R says
LOVE THESE COOKIES! This is my second year in a row making them. I'm making a double batch because they're always a hit, and people love them. Such an easy recipe for a delicious, upscale cookie!
Erin says
Hi Sarah, so happy you loved them so much!!
Christina says
Another amazing cookie recipe! Easy to make, and my husband said they have the perfect blend of chewy and crunch for a cookie 🙂
Erin says
Hi Christina, so happy they were a hit!! 🙂
Jaci Firpi says
Will the cookie butter drizzle set on the cookies? Packing some of these for friends and neighbors and I want to make sure it doesn't stay wet.
Anita Morales says
How much chocolate chips can you add to this recipe?
Erin says
Hi Anita, the limit does not exist haha! Add as many or as little as you'd like! 🙂
Kelly says
Lol love the Mean Girls reference. At least I think it was. The limit does not exist! Kady wins woo hoo. Ok I'm done, time to make some cookies. I'll let you know how it goes.
Erin says
Hi Kelly, yes! How did yours come out?
Kelly says
Ok edit, Cady, my phone keeps changing the spelling lol. Got it now ☆♡
Liz says
When do you add the cookie pieces to the dough?
Zara says
Step 4
Erin says
Hi Liz, add them in step 4! Let me know how your cookies come out!!