Description
Master the art of homemade Biscoff cookies with this step-by-step guide. Crispy, chewy, and packed with caramel-cinnamon flavor, these bakery-style cookies are perfect for any occasion.
Ingredients
Scale
- ½ cup butter, softened to room temperature
- ½ cup granulated white sugar
- ¾ cup packed brown sugar
- 2 large eggs
- ¾ cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 18 Biscoff cookies, roughly crushed
- Extra cookie butter for drizzling (warmed)
- Additional whole or broken Biscoff cookie pieces for topping
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in Biscoff cookie butter and vanilla extract until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry mixture to wet mixture, mixing just until combined.
- Fold in crushed Biscoff cookies with a spatula.
- Shape dough into 1½-inch balls, place 2 inches apart on baking sheets, and top with broken Biscoff pieces.
- Bake 13–15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to rack for 25 minutes.
- Drizzle cooled cookies with warmed cookie butter for a perfect finish.
Notes
For best results, use room-temperature ingredients and avoid overmixing the dough. Slightly underbake for soft, chewy centers. Perfectly paired with coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 105mg
- Fat: 9.5g
- Saturated Fat: 5.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 30mg
Keywords: biscoff cookie recipe, homemade biscoff, cookie butter, speculoos, bakery cookies