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Biscoff Butter Cookies Recipe

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4.3 from 11 reviews

These Biscoff Butter Cookies combine the rich, spiced flavor of Biscoff cookie butter with a tender, buttery base. With a hint of cinnamon and a perfect balance of sweetness, these cookies are soft, chewy, and ideal for any cookie lover. The recipe uses common ingredients and simple steps to produce bakery-quality cookies at home in just about 25 minutes.

Ingredients

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

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and set them aside.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed for a uniform dough.
  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 white sugar until the mixture is fluffy and light, about 3 minutes. If using a stand mixer, the paddle attachment works best.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract on high speed until the batter becomes pale and fluffy, roughly 1 to 2 minutes. This step adds moisture and enriches flavor.
  5. Incorporate Biscoff Cookie Butter: Add the Biscoff cookie butter into the wet mixture and mix on medium-low speed until well combined, infusing the dough with the signature Biscoff flavor.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low then medium-low speed just until the dough comes together. Avoid overmixing to keep cookies tender.
  7. Portion the Dough: Using a 2-tablespoon cookie scoop, scoop the dough into balls. Place six dough balls per baking sheet, spacing them about 2 inches apart to allow room for spreading.
  8. Bake the Cookies: Bake for 10 to 11 minutes until the edges are set but the centers remain soft. Optional: Immediately after taking out of the oven, use an extra-large circular cookie cutter to gently swirl around each cookie, perfecting their round shape by pushing the dough together.
  9. Cool the Cookies: Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool another 10 to 15 minutes, or until completely cool and easy to handle.
  10. Store Properly: Store any leftover cookies in an airtight container for up to three days or freeze them for up to two weeks, maintaining their freshness and flavor.

Notes

  • Softened butter is important for creaming properly; take it out of the fridge about 30 minutes before starting.
  • Using vanilla bean paste adds a deeper vanilla flavor but extract works perfectly well.
  • Don’t overmix after adding flour to keep cookies tender, not dense.
  • Optional shaping with a cookie cutter right out of the oven ensures even, aesthetically pleasing cookies.
  • Room temperature egg yolks blend better into the batter for smoother texture.

Find it online: https://lauracooks.com/biscoff-butter-cookies-recipe/