Forget everything you know about cookies, these Biscoff cookies are rewriting the rules. Imagine the cozy crunch of caramelized cinnamon whispers wrapped in a chewy, buttery hug that melts in your mouth like a secret only your oven knows.
This Biscoff cookie recipe isn’t just a dessert; it’s a delicious rebellion against boring snacks. If you’re an expert baker or a kitchen newbie, these cookies bring big flavor with zero fuss.
The Best Reasons to Bake Biscoff Cookies
They age like fine cookies. Yep, these get even better the next day. The flavors deepen, the chewiness intensifies, and you’ll find yourself sneaking bites long after the bake.
Cookie butter frosting that doubles as a dip. Not just a topping, this frosting is so good, you’ll want to scoop it up with everything else in your kitchen (maybe even a spoon!).
Perfect for any occasion, or no occasion at all. Because sometimes, you just deserve a little treat.
Impress your friends and family with minimal effort. These cookies look and taste like you spent hours in the kitchen, but they come together fast.
A crowd-pleaser for both kids and adults. The flavors are cozy but not overpowering, everyone will ask for seconds.
Ingredients and Why They Matter
- Salted butter: I like using this because it adds a nice buttery richness with just the right hint of salt to balance the sweetness.
Light brown sugar: You can count on this to give the cookies that chewy texture and a warm, molasses flavor. - Large egg & egg yolk: These are what hold everything together and keep the cookies soft and tender.
- Vanilla extract: I recommend a good splash here because it really lifts all the flavors.
- All-purpose flour: It’s best if you use this as the base, it gives the cookies structure without making them tough.
- Cornstarch: Maybe this little ingredient is the secret weapon, it helps make the cookies extra soft and melt-in-your-mouth.
- Baking soda: I like to use this to get that perfect rise and a light texture.
- Biscoff spread: This is the star! I suggest using plenty for that rich, caramelized cookie flavor in the frosting.
- Powdered sugar: You can’t go wrong with this for smooth, creamy frosting that isn’t too heavy.
- Heavy cream: Just enough to make the frosting silky and easy to spread.
- Crushed Biscoff cookies: For a little crunch and to double down on that amazing Biscoff taste.
How I Make My Biscoff Cookies (And How You Can Too)
1. Warm up your kitchen (and your oven!)
I always start by cranking the oven to 350°F (175°C). Meanwhile, grab two baking sheets and line them with parchment paper, trust me, your cookies will thank you for this later.
2. Get your butter and sugar to know each other
Throw that softened salted butter and all your brown sugar into a big bowl. I like to mix them until it’s creamy and just a little fluffy, takes about 2-3 minutes. This is where the magic starts, promise!
3. Bring in the eggs and vanilla for flavor and moisture
Next, crack in your whole egg plus the extra yolk. Splash in the vanilla extract, I don’t hold back here because vanilla is basically cookie gold. Mix it all until it’s smooth and smells like heaven.
4. Fold in the dry stuff gently
Using a clean bowl, thoroughly blend your flour, baking soda, and cornstarch with a whisk until smooth and uniform. Gradually incorporate this into your wet ingredients, stirring as you go.
5. Shape your little dough balls
I like to scoop out dough balls about the size of a golf ball or a little bit bigger. Place them on your sheets with some space to breathe because these babies will spread. Press each one lightly with your hand.
6. The secret weapon: chill time
Pop those trays into the fridge for about 20 minutes. It’s not just to keep you busy, it helps the cookies hold their shape and keeps the centers nice and chewy. Patience here is a game-changer.
7. Bake and watch the magic happen
Slide your trays into the oven and bake for 10 minutes. You want crispy golden edges and a soft center. This part takes some self-control, don’t overbake, or you’ll lose that melt-in-your-mouth texture.
8. Time to whip up that dreamy frosting
While your cookies cool, beat the softened salted butter until it’s light and fluffy. Add the Biscoff spread and keep beating, watch it turn silky smooth.
9. Sweeten and smooth it out
Add your powdered sugar and mix well. Then slowly drizzle in the heavy cream, a little at a time, until you get a frosting that’s spreadable but still thick enough to hold on those cookies.
10. Frost like a pro
Spread a generous dollop on each cookie. Then sprinkle crushed Biscoff cookies over the top for that extra crunch and double the flavor punch.
Simple Mistakes to Avoid for Perfect Biscoff Cookies
Skipping the chill time
I get it, it’s tempting to bake right away, but don’t skip that 20-minute chill in the fridge. It’s the secret to keeping your cookies thick and chewy instead of flat and crispy. Trust me, taking your time is totally worth it!
Overmixing the dough
As soon as you add the dry mix, blend gently until fully combined. Overmixing can make your cookies tough and dense, and we want soft, melt-in-your-mouth bites, right? So keep it gentle and easy.
Using cold butter
Cold butter doesn’t cream properly with sugar, which means your dough won’t develop that lovely, airy texture. Make sure your salted butter is softened to room temp, it makes a huge difference in the final cookie.
Not measuring flour correctly
Flour is sneaky! Too much and your cookies get dry. To measure flour accurately, fill your cup by spooning it in and then level it with a knife rather than scooping from the bag. It helps keep your dough perfectly balanced.
Overbaking
Those last couple of minutes in the oven can make or break your cookies. Pull them out right when the edges have browned but the middle still feels soft. They’ll firm up as they cool.
Mini Biscoff Cookie Hacks
Keep your frosting chill
I like to pop the frosting in the fridge for a few minutes if it’s feeling too soft or runny. It firms up just enough to spread nicely without sliding off the cookies.
Use an ice cream scoop for even cookies
Scooping your dough with a small ice cream scoop. Means your cookies bake evenly and look super uniform, plus, it saves time and mess.
Add a pinch of cinnamon
If you want to sneak in a tiny twist, I recommend adding just a pinch of cinnamon to your dough. It plays so nicely with the Biscoff’s spiced flavor without stealing the spotlight.
Perfect Pairings for Your Biscoff Cookies
- Golden honey drizzle: A tiny drizzle brings out the warm, toasty flavors without overpowering the cookie’s charm.
- Chilled almond milk: Its nutty, mild flavor refreshes your palate and keeps things light and smooth.
- Creamy salted caramel dip: Because, why not? Dunk your cookies for a little extra indulgence.
- Black coffee: Strong and simple, it balances the cookie’s sweetness nicely.
Storing Biscoff Cookies
Always store frosted cookies flat
Keep them in a single layer or use parchment paper between layers to protect the frosting.
Keep frosted cookies cool
If your kitchen’s warm, refrigerate them to keep the frosting from melting, but always bring them to room temp before eating for that perfect soft texture and rich flavor.
Freezing the Dough
I like to scoop the dough into balls and freeze them on a tray until hard. Then, I put them in a sealed bag and keep them in the freezer for up to 3 months. I bake frozen cookie dough when I want a treat, just add a bit more time in the oven.
Frequently Asked Questions
How can I keep the frosting from getting gritty?
Powdered sugar is tricky sometimes! Make sure you sift it before mixing, that little extra step stops lumps and keeps your frosting silky smooth. Also, beat your butter really well before adding sugar; it helps create that light, fluffy texture everyone loves.
Is it okay if I don’t have cornstarch?
No worries! Cornstarch helps make cookies extra tender and soft, but if you don’t have it, you can skip it. Your cookies might be a bit firmer, but still delicious.
Can I add nuts or chocolate chips?
For sure! Chopped toasted pecans or walnuts add a lovely crunch and complement the Biscoff spices beautifully. Dark or semi-sweet work best to balance the sweetness without overpowering the cookie.
More Frosted Cookies to Try
How to Make Perfect Biscoff Cookies at Home
Ingredients
For the Cookie Base:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ cup salted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 ½ tablespoons vanilla extract
For the Biscoff Frosting:
- 1 cup Biscoff spread
- ½ cup salted butter softened
- 1 â…“ cups powdered sugar sifted
- 5 crushed Biscoff cookies
- 2–3 tablespoons heavy cream adjusted to your desired texture.
Instructions
- Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper so your cookies bake evenly and don’t stick.
- In a large bowl, mix the softened salted butter with the brown sugar until smooth and creamy, this sets the stage for that rich, chewy texture.
- Add the egg, extra yolk, and vanilla extract, then mix until everything comes together nicely and the mixture smells sweet and buttery.
- Whisk the flour, baking soda, and cornstarch in another bowl, then slowly incorporate the dry ingredients into the wet mixture until you get a soft dough.
- Scoop the dough into balls, about the size of a golf ball, and place them on your baking sheets, giving them a bit of space.
- Gently press each one down, then chill the trays in the fridge for 20 minutes, this helps the cookies bake up thick and chewy.
- Bake for around 10 minutes, just until the edges turn golden and the centers look slightly soft. Allow them to rest on the tray for a few minutes to cool.
- While they cool, beat the salted butter until fluffy, then mix in the Biscoff spread until smooth.
- Add powdered sugar and a little cream at a time until the frosting is thick but spreadable. Once the cookies are cool, frost generously and top with crushed Biscoff cookies for a perfect finish.
Notes
- Make sure the Biscoff spread is at room temp for smooth, creamy frosting.
- Keep your dough balls the same size so they bake evenly every time.
- Store extra frosting in the fridge, it makes a dreamy spread for toast or pancakes the next day
