Biscoff Butter Cookies Recipe

Introduction

These Biscoff Butter Cookies are buttery, soft, and packed with the rich flavor of Biscoff cookie butter. Perfect for any occasion, they offer a delightful twist on classic cookies with a hint of cinnamon and vanilla.

Ingredients

• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla bean paste or extract
• 1/2 cup (120 g) Biscoff cookie butter

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, use an electric hand mixer on high speed to cream the butter, brown sugar, and white sugar together until fluffy, about 3 minutes.
4. Step 4: Add the egg yolks and vanilla bean paste or extract to the creamed mixture. Mix on high speed for 1-2 minutes until pale and fluffy.
5. Step 5: Mix in the Biscoff cookie butter on medium-low speed until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low then medium-low speed just until combined. Avoid overmixing.
7. Step 7: Scoop dough into 2-tablespoon balls using a cookie scoop. Arrange 6 cookies per baking sheet, spacing them 2 inches apart.
8. Step 8: Bake cookies for 10-11 minutes. Remove from oven and let them cool on the baking sheet for 5 minutes.
9. Step 9 (Optional): While still warm, use a large circular cookie cutter to gently swirl around each cookie. This shapes them into perfect circles and helps the dough settle.
10. Step 10: Transfer cookies to a wire rack and cool for 10-15 minutes, or until cool enough to handle.

Tips & Variations

• For extra crisp edges, chill the dough for 30 minutes before baking.
• Swap cinnamon for pumpkin pie spice for a seasonal twist.
• Use crunchy Biscoff cookie butter for added texture.
• Add a sprinkle of sea salt on top before baking to enhance the sweet and salty contrast.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in an airtight container or freezer bag for up to two weeks. To reheat, warm cookies in a preheated oven at 300°F (150°C) for 5 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

Yes, peanut butter can be substituted, but it will change the flavor profile. Biscoff cookie butter offers a unique caramelized spice taste that is hard to replicate.

Why do I need to use only egg yolks in this recipe?

Using just egg yolks adds richness and tenderness to the cookies, resulting in a soft, chewy texture without making them cakey or dry.

Biscoff Butter Cookies Recipe

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★★★★★

4.9 from 75 reviews

• Author: Charlotte
• Total Time: 26 minutes
• Yield: Approximately 24 cookies 1x
• Diet: Vegetarian

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Description

Deliciously soft and flavorful Biscoff Butter Cookies made with creamy Biscoff cookie butter, a blend of warm spices, and a perfect balance of brown and white sugars. These cookies are easy to make and baked until just golden, offering a perfect treat with a subtle caramel and cinnamon aroma.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup (112 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla bean paste or extract
• 1/2 cup (120 g) Biscoff cookie butter

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside for baking.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spice.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is fluffy and light, about 3 minutes. If using a stand mixer, use the paddle attachment.
4. Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste (or extract) to the creamed mixture. Mix on high speed until the batter turns pale and fluffy, about 1-2 minutes.
5. Incorporate Biscoff Cookie Butter: Add the Biscoff cookie butter and mix on medium-low speed until fully combined into the wet ingredients.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients a little at a time. Mix on low to medium-low speed just until everything is combined, avoiding overmixing.
7. Scoop Dough Onto Baking Sheets: Using a 2-tablespoon capacity cookie scoop, portion the dough into balls. Place 6 dough balls per baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-11 minutes until the edges are lightly golden and centers are set.
9. Optional Shaping: When cookies come out of the oven, use an extra-large circular cookie cutter to swirl gently around each cookie to form perfect circles by pushing the dough together.
10. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 10-15 minutes, until they are cool enough to handle.
11. Storage: Store leftover cookies in an airtight container for up to three days at room temperature or freeze in an airtight container for up to two weeks.

Notes

• Use room temperature egg yolks for better incorporation into the dough.
• Do not overmix once the dry ingredients are added to avoid tough cookies.
• For uniform cookie shapes, use the optional cookie cutter step immediately after baking.
• Store cookies properly to maintain freshness and texture.
• You can substitute vanilla bean paste with pure vanilla extract if unavailable.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cookies, Biscoff butter cookies, soft cookies, cinnamon cookies, easy cookie recipe, dessert cookies