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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 1/2 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 tsp 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 tsp each of baking powder and baking soda to leaven the cookies.
- Salt: ¼ tsp 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 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
Biscoff Cookies Recipe
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!).
Ingredients
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup cookie butter
- 1 tsp vanilla
- 2.5 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp 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 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.
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