If you’re a fan of the rich, spiced goodness of Biscoff, these cookies are about to become your new obsession. Whether you’ve loved my Biscoff cake or indulged in the decadent cookie butter brownies, this cookie recipe takes that beloved flavor to a whole new level. Made with simple, accessible ingredients, these cookies are surprisingly quick to prepare, making them an ideal treat for any occasion.

What sets these Biscoff butter cookies apart is their intense cookie butter presence. While many cookie butter recipes often incorporate chocolate chips, much like my popular Biscoff rolls, these cookies feature a generous dollop of creamy Speculoos spread placed directly on top before baking. This thoughtful addition melts beautifully, creating a crackled, rich layer that ensures an explosion of authentic cookie butter flavor in every single bite. The result is a cookie that’s truly unforgettable – soft, chewy, and deeply satisfying.

Why You’ll Love This Biscoff Cookie Recipe

• Incredibly Flavorful: Packed with the distinct, caramelized, and spiced taste of Biscoff cookie butter from base to topping.
• No Chill Time Required: Perfect for last-minute baking, you can whip up a batch and have warm cookies ready in under 20 minutes.
• Simple, One-Bowl Method: Minimal cleanup means more time to enjoy your delicious creations.
• Perfect Texture: Achieves that desirable balance of a soft, chewy center with slightly crisp edges.
• Versatile Treat: Ideal for dessert, snack time, or to share with friends and family.

Prepare to fall in love with these easy, delicious, and utterly addictive Biscoff butter cookies. Let’s get baking!

Biscoff spread: This is the star of our cookies! You can use either the original Biscoff Cookie Butter or Trader Joe’s Speculoos Spread. Both brands offer that distinct, irresistible cinnamon and caramel flavor profile that makes these cookies so special. I’ve personally tested this recipe with both and achieved equally delicious results. Look for these spreads in the peanut butter and jam aisle of your local grocery store, or conveniently order them online.

Unsalted butter: For optimal results and precise flavor control, American unsalted butter is highly recommended. European butter typically has a higher fat content, which can sometimes cause cookies to spread more than desired during baking, leading to a thinner, crispier texture. If salted butter is all you have on hand, simply reduce the amount of added salt in the recipe by 1/4 teaspoon to maintain the flavor balance.

Brown sugar: This ingredient is key for both sweetness and contributing to the cookies’ wonderfully soft and chewy texture. The molasses present in brown sugar not only adds moisture but also beautifully enhances the deep, complex caramel notes of the cookie butter. For an even more intense caramel flavor, feel free to substitute light brown sugar with dark brown sugar.

Large egg: The egg acts as a binder, helping to hold the cookie dough together, and also adds moisture and richness. Ensure your egg is at room temperature before adding it to the mixture, as this helps it emulsify more effectively with the butter and sugar, resulting in a smoother, more uniform dough.

Vanilla extract: A touch of vanilla extract always elevates the overall flavor profile of baked goods. It complements the warm spices of the Biscoff spread, adding a subtle depth and aroma that makes these cookies even more irresistible.

All-purpose flour: Flour provides the structure for our cookies. It’s crucial to measure flour correctly to avoid dry, crumbly cookies that don’t spread properly. The “spoon and level” method (fluffing the flour, then spooning it into the measuring cup and leveling off) is recommended. For the most accurate results, a kitchen scale is always the best option. Avoid overmixing the flour into the wet ingredients, as this can develop too much gluten and lead to tough cookies.

Baking soda & salt: Baking soda is our leavening agent, helping the cookies to rise slightly and achieve a desirable texture. Salt, while often overlooked, is vital for balancing the sweetness and enhancing all the other flavors in the cookie. It truly makes the caramel and cinnamon notes pop!

You’ll find the full, precise ingredient measurements and detailed instructions in the comprehensive recipe card below.

Storage: To keep your baked Biscoff butter cookies fresh and soft, store them in an airtight container at room temperature. They will retain their delightful texture and flavor for 2-3 days. For best results, place a slice of bread in the container to help keep them moist. If you leave them on the baking tray, make sure to wrap the entire tray tightly in plastic wrap to prevent them from drying out.

Freezing Baked Cookies: If you’ve already baked your cookies and want to save some for later, let them cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or bag. They will keep for up to 2-3 months. To enjoy, simply thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.

Freezing Cookie Dough for Later: This recipe is fantastic for making ahead! Once you’ve scooped the cookie dough balls (and optionally topped them with the extra Biscoff spread as instructed), arrange them on a baking tray lined with parchment paper. Freeze them solid for at least 30 minutes, or until firm. Once frozen, transfer the individual cookie dough balls to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, there’s no need to thaw! Simply place the frozen dough balls on a baking sheet and add an additional 2-3 minutes to the regular baking time. This way, you can enjoy warm, fresh Biscoff butter cookies anytime you desire!