These chewy cookie butter cookies are the ultimate baked good for all you Biscoff cookie butter lovers out there! This easy recipe makes a small batch of Biscoff butter cookies, lightly spiced and super soft.
To make this easy cookie butter cookie recipe, you'll need:
- Butter - unsalted butter, softened at room temperature.
- Cookie butter - I like to make these cookies with Biscoff cookie butter spread, but you can also use Trader Joe's speculoos cookie butter or other similar products.
- Light brown sugar - also referred to as muscovado. Firmly packed.
- Vanilla extract
- Flour - either all-purpose flour or plain flour will work in this recipe.
- Baking soda
- Ground cinnamon
- Crushed Lotus Biscoff Biscuits - speculoos cookies crushed into a fine crumble.
What is Cookie Butter?
So the star of the show here is cookie butter, but you might be wondering what cookie butter actually is?
Cookie butter refers to a spreadable paste made from cookies (most commonly speculoos flavoured). The cookies are ground into a crumb and combined with added fat, such as oil or butter, sugar and sometimes flour, until a spreadable paste is formed.
This cookie butter, more often referred to as Biscoff in the UK (referring to the popular Lotus Biscoff brand), is amazing in desserts or even just spread on bread.
How to Make Cookie Butter Cookies
These chewy soft Biscoff butter cookies couldn't be easier to whip up!
First, simply cream together the butter, cookie butter and brown sugar. This should be beaten until light and fluffy - about 2 minutes. Then add in the egg and vanilla, beating to combine.
Sift the flour, baking soda, salt and cinnamon into the sugar mixture. Stir this together with a spatula until just combined. Finally, add into the crushed Lotus Biscoff biscuits (or other cookie crumbs) and stir to incorporate.
Dollop out balls of cookie dough onto a piece of parchment paper or plastic wrap. I like to use my OXO Good Grips scoop, but the batter is soft enough that you could easily use a spoon. Place these in the refrigerator to chill.
When ready, bake in a pre-heating oven until starting to go golden.
Key Tips and Tricks
- Be sure the dough is well chilled. Chilling cookie dough helps to let this rest and the flavours combine. It also prevents excessive spreading and thus helps to create chewier cookies!
- Let the cookies cool on the baking sheet for 5 minutes before removing to a cooling rack. When batch baking this may seem unnecessary or annoying, but it is super important to help the cookies stabilise while retaining a soft and chewy texture.
Yes, absolutely! This recipe will help you make soft and chewy speculoos cookie butter cookies.
These cookies are best fresh, but they do keep well at room temperature for about 4 days, stored in a cookie jar or other airtight container.
The best trick for making these cookies in advance is to follow the recipe, up to the point of refrigerating the dough balls. Instead of refrigerating, freeze these until solid and transfer to a ziploc bag. The Biscoff cookie dough can be kept in the freezer for about 3 months, and then individual cookies baked from frozen. Do note, when baking from frozen, you will need to increase the baking time by about 5-10 minutes (depending on the temperature settings of your freezer and your oven).
Looking for more recipes with Cookie Butter? Try one of these:
Cookie Butter Cookies
- ½ cup unsalted butter softened at room temperature
- ½ cup cookie butter such as Biscoff spread
- ¾ cup light brown sugar (muscovado)
- 1 egg
- 2 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup Lotus Biscoff cookies crushed, or graham cracker crumbs
- Begin by placing the softened butter, cookie butter and brown sugar in a large mixing bowl. Cream together using a handheld electric beater until light and fluffy (about 2 minutes).
- Add the egg and vanilla, beating to incorporate.
- Then sift the flour, cinnamon, baking soda and salt into the batter. Stir together with a spatula until just combined.
- Finally add the crushed Lotus Biscoff biscuits and stir to incorporate.
- Spoon out balls of dough onto a parchment lined plate or baking sheet. These can be placed close together as they will now be put in the refrigerator to chill for about 2 hours.
- When ready to bake, preheat your oven to 325°F (165C/145C Fan) and line a baking sheet with parchment paper or a silicone baking mat.
- Place the balls of cookie dough well spaced on the sheet (at least 2 inches apart as they will spread) and bake in the preheated oven for about 12-15 minutes until well risen and beginning to darken at the edges. (see note)
- Remove from the oven and allow to cool on the baking mat for 5 minutes before transferring to a wire rack to cool completely.