Bakery-Style Biscoff Cookie Butter Cookies
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Bakery-Style Biscoff Cookie Butter Cookies
These Bakery-Style Biscoff Cookie Butter Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea or as a slam dunk in your favorite glass of milk. They're the ultimate crowd-pleaser, loved by kids and adults alike, thanks to their rich Biscoff, caramelized goodness and the delightful crunch + gooey combo. This is hands down the best cookie within a cookie recipe--better than at the bakery! No chill time required! Gluten-free option.
Literally, these cookies are hands down my favorite cookies that I've made in a while. Biscoff flavor is rather popular and while I've liked it in general, I've never really fell in love with the flavor until now. These Bakery-Style Biscoff Cookie Butter Cookies got me hooked and when I tell you the glorious bite of eating a "cookie within a cookie"---I promise that it's everything good that you could ever think of! Plus, there's nothing like a perfect dunk of soft, chewy cookies in your favorite glass of milk----hello, Almond milk or Oat milk [my two faves].
It's probably no surprise, but I have a soft spot for cookie recipes, and let's be honest, who can resist the classic charm of soft, chewy cookies, right? Whelp, if you're a major ooey, gooey cookie fan, then you need to try these Soft + Chewy Butterscotch Cookies, Loaded Lucky Charms Cornflakes Sugar Cookies, Oversized Crinkled Chocolate Chip Butterscotch Cookies, Chewy Brown Butter Pecan Cookies, and Big Bakery-Style Oatmeal Chocolate Chip Cookies next! They're family-favorite cook recipes.
These Biscoff Cookies will be your go-to for any occasion -- just the right amount of sweetness, chunkiness, softness, gooeyness, and includes cookie butter + Biscoff cookie flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – They're like a baking secret for beginners, fool-proof and incredibly delicious.
Jump to:
- What Are Biscoff Lotus Cookies?
- How to Make Bakery-Style Biscoff Cookie Butter Cookies
- The ingredients
- The Secret + Tips to Chewy + Crisp Cookies
- What is the Banging Process?
- Why You'll LOVE These Biscoff Cookies
- What Flavor Are Biscoff Lotus Cookies?
- How to Best Soften Biscoff Cookie Butter?
- To Chill Or Not To Chill Cookie Dough?
- Tips for Making the Best Bakery-Style Cookies
- How to Serve Bakery-Style Biscoff Cookies
- Common Q + A's for these Bakery-Style Biscoff Cookie Butter Cookies
- More Delicious Family-Friendly Dessert Recipes
- MADE OUR RECIPE(S)?
- Bakery-Style Biscoff Cookie Butter Cookies
What Are Biscoff Lotus Cookies?
In case you haven't tried these Biscoff cookies before, I wanted to go a bit more into what they are. Basically, they are the original caramelized biscuits that are crunchy and pairs perfectly with tea, coffee, and/or milk. They are made using Belgian brown sugar which gives them that "caramel-like" taste and includes a mix of spices like cinnamon, nutmeg, ginger, allspice, and cloves.
How to Make Bakery-Style Biscoff Cookie Butter Cookies
These Biscoff cookies take just about 25 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! You’ll need a few important ingredients to achieve the thick, chewy texture perfectly, with NO CHILL time required, then bake them to perfection!
The ingredients
Before we dive into these Bakery-Style Biscoff Cookie Butter Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:
- Biscoff cookies. These cookies add such a nice crunch and bite in these cookies. Definitely a touch of brown sugar flavor that marries together well. For a GF option, Speculoos or Spekulatius biscuits (a German cookie that's similar) are great.
- Biscoff Cookie Butter. The best highlight in these cookies for bold flavor.
- Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
- Brown sugar. Choose organic sugar to ensure it’s healthier.
- Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
- Vanilla. To balance the rich caramel flavor.
- Egg. This is the binder for your cookies.
- Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Baking soda + baking powder. To help your cookies rise in the oven.
- Cornstarch. The secret ingredient to the most incredible cookies! Contributes to the chewiness factor and it helps to give them their soft centers, prevents them from spreading, and makes them a bit thick.
The Secret + Tips to Chewy + Crisp Cookies
Short answer: The banging process.
The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of cookie butter and Biscoff cookies is like "Heaven on Earth" with each bite.
What is the Banging Process?
The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
WHO CREATED THIS BANGING METHOD, EXACTLY?
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
Why You'll LOVE These Biscoff Cookies
- TEXTURE - I'm not exaggerating when I say these are SOOO soft, chewy, + crispy all at once. Traditionally, cookies are always soft + chewy so I had to keep things traditional, even in the presence of their chunky structure thanks to the chopped Biscoff cookies. The perfect amount of chewiness.
- MAKE AHEAD - You can prep the cookie dough or bake the cookies in advance and even freeze the dough for quick Boscoff cookies in a pinch.
- FESTIVE & FUN - I love getting my family involved in decorating these cookies with pieces of Biscoff cookeis, plus the kids LOVE it and it gets everyone in the mood for childhood nostalgia.
- TASTE - Sweet, caramel, rich, and warm spices like cinnamon, nutmeg, + ginger from the Biscoff cookies and cookie butter------YUM.
- EASE - This cookie recipe is foolproof, and gets you ready for the Spring, Summer, Fall, or Winters seasons without any hassle!
What Flavor Are Biscoff Lotus Cookies?
Basically, Biscoff cookies give you more of a caramel flavor, which is a great addition to this recipe.
How to Best Soften Biscoff Cookie Butter?
For this cookie recipe, it's always best to soften your Biscoff cookie butter (if it's hardened) to ensure that it's smooth enough to be beaten with the other ingredients, although not softening it doesn't make this recipe any less good. Haha. To best soften or melt the cookie butter, spoon the needed amount in a microwave-safe bowl and microwave on low for 20-30 seconds until you're able to pour or drizzle it in.
NOTE: You'll want to make the softened cookie butter cool enough before adding it in with the remaining ingredients.
To Chill Or Not To Chill Cookie Dough?
OK, so I know this Biscoff cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
BETTER TEXTURE
- The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!
MORE FLAVOR
- Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).
Tips for Making the Best Bakery-Style Cookies
Baking the best biscoff cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:
TIP 1: SOFTEN YOUR BUTTER.
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
TIP 2: CREAM THE BUTTER.
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
TIP 3: ALWAYS, ALWAYS USE PARCHMENT PAPER!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.
TIP 4: ADD IN THE FLOUR IN BATCHES.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
TIP 5: FOLD IN ADDITIONAL INGREDIENTS.
Never use a mixer when adding in the additional ingredients like the chopped Biscoff cookies, chopped chocolate, chocolate chips, etc. For one----you risk breaking the ingredients up into small pieces while mixing and two----again, you end up making the chocolate melt (if using in a cookie) or get a little moist, which affects the batter. Simply fold in any added ingredients by hand a few times and you're done!
How to Serve Bakery-Style Biscoff Cookies
I personally think fresh + warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Butter Pecan Ice Cream for a hit of pecan goodness or No-Churn Vanilla Ice Cream for my vanilla lovers! These cookies are also perfect for topping atop delicious lattes like this Iced Vanilla Latte or Caramel Biscoff Cookie Butter Iced Latte for the ultimate indulgence!
Common Q + A's for these Bakery-Style Biscoff Cookie Butter Cookies
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
Yes! To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, you would need to use an alternative cookie butter since Biscoff does contain gluten. For a cookie alternative, most people substitute with Speculoos or Spekulatius biscuits (a German cookie that's similar).
No, it's not required! However, cornstarch is the secret ingredient to the most incredible cookies! Contributes to the chewiness factor and it helps to give them their soft centers, prevents them from spreading, and makes them a bit thick. You can also sub with arrowroot starch.
According to the Lotus website, Biscoff contains the following ingredients: Wheat flour, Sugar, Vegetable oils (contains one or more of soybean oil, sunflower oil, canola oil, palm oil), Brown sugar syrup, Sodium bicarbonate (leavening), Soy flour, Salt, Cinnamon. Does not contain nuts.
Not at all! While Biscoff spread is similar to a peanut butter-like spread, it's actually made entirely from the actual Biscoff cookie.
Not at all! You should store your cookie butter spread at room temperature in a cool place.
You can melt Lotus Biscoff Cookie Spread in a saucepan on the stovetop over low heat, or in a bowl set over a pot of simmering water. Either way, the spread will become smooth and melted enough that's perfect for drizzling, dipping, or spreading. NOTE: Just be sure to stir frequently so that the spread doesn't burn or stick to the pan when melting. And remember, that once it cools, it'll return to it's original consistency.
You can freeze chocolate chip cookies for up to six months (if they last that long!). You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Yes! To make more cookies, simply double or triple the amount of ingredients!
More Delicious Family-Friendly Dessert Recipes
Now that you've fallen in love with the Biscoff cookies in this recipe, put your baking skills to good use with these other amazing dessert recipes:
- Pumpkin Cheesecake with Biscoff Cookies
- Vegan Apple Cinnamon Pull-Apart Bread
- Salted Caramel Apple Crisp
- Biscoff Banana Pudding with Caramel
- Southern-Style Carrot Cake Cinnamon Rolls
- Iced Lemon Loaf Pound Cake
- Olive Oil Cake
- Jamaican Pineapple Upside Down Cake
- Best Vegan Chocolate Cake
- Apple Cinnamon Olive Oil Cake
- Apple Hand Pies
- Southern Salted Caramel Cake
MADE OUR RECIPE(S)?
If you tried this Bakery-Style Biscoff Cookie Butter Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Bakery-Style Biscoff Cookie Butter Cookies
Ingredients
COOKIES:
- 2 ½ cups organic all-purpose flour
- ¾ cup organic brown sugar
- ¼ cup organic cane sugar
- 2 tsps baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened at room temp.
- 1 large egg, at room temp.
- 3 Tbsps milk
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter, softened
- 1 ½ cups crushed Biscoff cookies (Feel free to add more if desired; chunks are OK!)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
BEAT TOGETHER THE BUTTER, SUGAR, + COOKIE BUTTER:
- In a large bowl, add in the softened butter, Biscoff cookie butter, and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg, milk, and vanilla, and continue to mix until combined.
- In a separate bowl, add together the flour, cornstarch, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped Biscoff cookies.
PREP + BAKE THE COOKIES:
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Add in extra chopped Biscoff cookies, pressing them in each cookie slightly----for extra sweet cookie flavor.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. NOTE: At the halfway point, I like to slightly "bang" the pan with cookies a few times to help them flatten + create beautiful ridges. Totally not required. See Notes for more details!
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk (dairy-free or regular), cup of coffee or tea.
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: See FAQ section for more details.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- GLUTEN-FREE OPTION: See FAQ section for more details.
Nutrition
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"medium-size scoop" "about 3 Tbsps or so" Different countries have different sized cookie scoops and different sized tablespoons. How many grams of dough is in "about 3 tbsps"?
Hi Finn! I apologize for any confusion! 3 Tbsps is about 42.6 grams. I hope that this helps! 🙂