How many of you love Biscoff flavour? I personally love it, and I’m amazed at its growing popularity worldwide.
Today I have a special recipe for you all. It’s Biscoff Cookie Butter Cookies! They are irresistibly soft, chewy and gooey! So delicious, you won’t stop at one!
So, what’s a cookie butter now?
Cookie butter is a spread-like paste made from speculoos biscuits, fat, flour and sugar. The ingredients are cooked until a spreadable paste is formed. It has become a common replacement for any nut butter or chocolate spread in countries like Belgium, Netherlands and France.
Naturally, when the name is biscoff cookie butter, the biscuits used to make the butter is lotus biscoff. The taste has a hint of cinnamon powder.
Cookies made from cookie butter are a new concept that has become popular among bakers in the last few years. I cannot wait for you all to try this one out.
Why You’ll Love This Recipe?
Made in less than an hour, these finger-licking cookies are special in many more ways.
- It’s Latest and Trending: I’m sure you all want to go with the trends and learn new recipes and techniques. This is one such recipe, especially for cookies which is not very common as it is still very new.
- It’s Delicious: Lotus biscoff is such a delicious new flavour that every baker loves to incorporate in every type of dessert. Be it cheesecakes, celebration Cakes, Brownies, Jar cakes and Cookies, biscoff has been on everyone’s list now.
- It’s Texture: The cookies have an utterly soft and chewy texture. The gooeyness that comes with cookie butter is fantastic. You will love it.
Important Ingredients Used In The Recipe
- Biscoff cookie butter: The biscoff spread is one of the important ingredients as that is the main flavour component of the cookie. It provides the spicy cinnamon flavour and the gooey texture of the cookie.
- Egg: Besides providing moisture in the cookies, eggs also provide aeration. It helps the cookie rise. This is the reason you would need very little or sometimes no rising agent in the cookies.
- Sugar: both castor and brown sugar have been used to keep a balance of soft and crisp texture. The quantity used for both sugars is less than usual, as most of the sweetness comes from cookie butter spread. But we need sugar to incorporate air during the creaming process.
How To Make Cookie Butter Cookies
- Preparation: Always start any recipe by collecting all ingredients in one place. This makes the whole baking process quite neat. Also, preheat the oven to 189C (OTG mode: upper rod + lower rod + fan) and line a baking tray with butter paper or silicon mat.
- Creaming: As usual, following the creaming method, take salted butter and biscoff cookie butter in a bowl and start beating. Mix the two and add castor and brown sugar. Continue beating until you get a pale and fluffy mixture.
- Wet Ingredients: Take the egg and vanilla essence and add them to the creamed butter-sugar mixture. Mix them well.
- Dry Ingredients: Sieve All-purpose flour and baking powder directly into the mixture and fold them in. Combine everything well so that a smooth dough is formed.
- Shaping: Once the dough is ready, measure 40g of dough and shape it into a ball. Make balls for the rest of the dough and place them on a lined baking tray.
- Freezing: Flatten the balls a little and place the tray in the freezer for 10 minutes.
- Baking: It’s time to bake these scrumptious cookies, so put the tray into the oven and bake at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Garnish: Cool down the cookies after baking and drizzle some cookie butter spread on top as garnish.
Chef’s Tips For The Recipe
Do not overmix
The cookie dough can get too sticky if you overmix it. Once the dry ingredients get thoroughly mixed in the batter, you should stop mixing the dough. If the dough gets too sticky, the cookie may spread out more than required.
Experiment With Flavor
You can pair the biscoff flavour with chocolate and add some chocolate chips in the dough or on top as garnish. They make a fabulous pair.
How To Store Cookie Butter Cookies
Once the cookies have cooled down completely, place them in an airtight box and keep the box in a cool, dry place at room temperature.
If you have leftover cookie dough, you can cling-wrap it and put the dough in the freezer. This dough can be thawed in the fridge and used for two months.
More Easy Recipes
Check out more such amazing cookie recipes:
Frequently Asked Questions
The biscoff cookie butter taste is caramel-y with a hint of cinnamon and brown sugar.
You can incorporate cookie butter in many different ways. Add it to your toast during breakfast, or use it as a dip (in melted form) for churros; add it to your desserts like cheesecakes, cakes, muffins, pies or edible cookie dough.
Similar to peanut butter, cookie butter does not require refrigeration and can be stored at room temperature.
Cookie Butter Cookies Recipe
Cookie butter cookies are perfectly soft, gooey and chewy cookies. Try this amazing recipe now!
- Total Time: 32 to 35 minutes
- Yield: 7 portions 1x
- 50g Butter
- 65g Biscoff cookie butter
- 35g Egg
- 10g Brown sugar
- 15g Castor sugar
- 100g All-purpose flour
- 1/8 tsp Baking powder
- ½ tsp Vanilla essence
- Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- Mix butter and biscoff cookie butter in a bowl until it’s smooth.
- Now, add castor and brown sugar and beat until it’s pale and fluffy.
- Add egg and vanilla essence to the creamed mixture. Give it a good mix.
- Finally, add all-purpose flour and baking powder by sieving it directly over the mixture and combine it properly to make a smooth dough.
- Make balls of 40g from the dough to shape the cookies and place them on a lined baking tray.
- Flatten them out a bit and keep them in the freezer for 10 minutes.
- After cooling, bake the cookies at 180c (OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Once the cookies cool down, drizzle some melted biscoff cookie butter over them.
And just like that, your biscoff cookie butter cookies are ready to be served!
- Prep Time: 10 minutes
- Freezing Time: 10 minutes
- Cook Time: 12 to 15 minutes