Biscoff butter cookies are a great tasting cookie that’s perfect to enjoy everyday or for those special occasions like Christmas, Easter, or even Valentine’s day.
These biscoff butter cookies will have you wanting more. They’re crispy, crunchy, and to die for!
You could even argue that they are even better than just ordinary lotus biscoff cookies.
These lotus biscoff butter cookies are simple to make, take chocolate chip cookies to a whole new level, and are perfect to store in your cookie jar.
These cookies taste better with age – the longer they stay out the firmer, crunchier, and tastier they get.
You can bake these cookies all at once, or if you don’t want to bake all the cookies at once, shape them and then freeze the remaining dough.
When you want to bake the remaining cookies, remove from freeze and bake from frozen (it will take a bit longer to bake) or allow the cookies to come to room temperature and then bake in oven.
Lotus biscoff butter cookies are also known as cookie butter cookies.
What is biscoff spread?
Biscoff spread is also known as cookie butter or speculoos butter.
It is similar in texture to peanut butter and comes in two types; smooth and crunchy.
Why You'll Love This Recipe
- Make these delicious biscuits in advance.
- Easy to make.
- These biscoff butter cookies are great to give as a gift! They’re perfect for Mother’s day, Christmas, or as thank you gifts for your friends, teachers or co-workers!
- You can freeze the dough for the cookies and bake them later.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter: Unsalted butter, softened. If you use salted butter, we recommend you don’t use the sea salt. However, the amount of salt contained in each brand of salted butter can vary so the flavor of the cookies may vary.
- Brown Sugar: You can use light or dark.
- White sugar
- Biscoff Spread: Smooth or crunchy can be used.
- Egg: Medium sized. Make sure it is as room temperature first.
- All purpose flour (plain flour)
- Baking Soda
- Sea Salt: Or you could use coarse salt.
- Ground Cinnamon
- Ground ginger
- Ground nutmeg
- Dark Chocolate Chips: You could also use milk or white chocolate chips. If you don’t want to use chocolate chips at all, you don’t have to use them.
This recipe for biscoff butter cookies makes 24 cookies. The ingredient quantities can easily be adjusted to suit how many you need to make.
Making the Dough
Step One: In a large mixing bowl or stand mixer, place the softened butter, brown sugar, and white sugar.
Mix for 1 to 2 minutes or until just combined using a electric mixer.
Step Two: Melt Biscoff spread until fluid. You can use a microwave to do this.
Place melted Biscoff spread and egg into the sugar and butter mixture. Mix through.
Step Three: Sift flour, baking soda, salt, and spices (cinnamon, ginger, and nutmeg) into the mixing bowl.
Mix the ingredients on low speed until just combined.
Step Four: Add the chocolate chips, and fold gently into the mixture. You could keep some of the chocolate chips aside so that you can add some on top of each cookie when shaping the cookies.
Place cookie dough in the fridge for at least 30 minutes or until the dough has become firm.
Baking the Cookies
Step One: Preheat oven to 180°C (350°F). Line a baking tray with a baking mat or baking paper.
Step Two: Divide the cookie dough into 24 even sized balls, weighing about 30 grams (1.06 ounces) each ball.
Place the balls on the lined baking tray, leaving plenty of space between each cookie. The cookies will spread when they bake.
Leave at least 3 to 4 cm (1.18 – 1.17 inches) between each cookie. Flatten the tops of the balls slightly.
Step Three: Place in oven and bake for 10 to 12 minutes, or until the edges of the cookies become slightly darker and the tops are lightly golden brown.
Step Four: Remove from oven and allow the cookies to cool completely on the tray. The cookies will keep cooking when they rest on the tray.
Tips for Success
- It’s best to use a scale to weigh out your ingredients for these cookies instead of cups or spoon measurements if necessary. This is because by using weights it is more accurate than cups. If you use cups and use too much or too little of a certain ingredient it can impact on the final result of your cookie.
- Do not overmix your butter and sugar mixture.
- When mixing the dry ingredients into the wet ingredients, mix until just incorporated. You do not want to overmix.
Cost To Make
Estimated cost = $3.45 for 24 cookies (or $0.14 a cookie)
Substitutions / Variations
You could use white chocolate chips or milk chocolate chips instead of dark chocolate. Or, you could even use crushed biscoff biscuits.
These biscoff butter cookies go great with a cup of tea or coffee for morning tea or afternoon tea.
They are also great to serve at special occasions like bridal showers, Valentine’s day, birthday parties, high teas, or even Christmas.
Store these cookies in an airtight container or cookie jar for up to 1 week.
You can also freeze baked biscoff cookies for up to 3 months.
Or, you could freeze the uncooked dough and bake the cookies later.
If you freeze the dough, first shape into a log and cut into even sized pieces. Or, you could weigh out the dough into balls, slightly flatten the balls and then freeze.
You can bake these unbaked cookies from frozen, but you will need to lengthen the baking time slightly.
Yes, you can! You don’t have to use chocolate chips. If you are looking for an alternative add in, you could use crushed biscoff biscuits.
Yes, the cookie dough can be made ahead of time.
Make the dough and then place it covered in the fridge until you are ready to use it. You could chill it in a ball, or shape the cookies and place them on a prepared baking tray and then chill.
You could even freeze the cookie dough shaped into flattened balls and then bake from frozen. If you do this, you will need to add a bit more time to your baking time.
Yes, you can do this. Chop up the biscoff cookies into small pieces and mix through the cookie dough.
If you are using biscoff cookies and chocolate chips, you may need to use a bit less chocolate chips.
Alternatively, you could place pieces of biscoff cookies on top of the cookies.
You can store these cookies in an air tight container or cookie jar at room temperature for up to 1 week.
You can also freeze baked cookies for up to 3 months.
The name Speculoos is the name of the traditional Belgian cookies.
Biscoff or Lotus Biscoff is a brand name which was created by the Belgian company, Lotus.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
Biscoff Butter Cookies
- 120 grams (4.23 ounces, ½ cup) butter softened
- 100 grams (3.53 ounces, ½ cup) brown sugar light or dark
- 60 grams (2.12 ounces, ¼ cup) white sugar
- 150 grams (5.29 ounces, ½ cup +2 tablespoons) biscoff spread smooth or crunchy
- 1 egg at room temperature
- 225 grams (7.94 ounces, 1 ½ cups) all purpose flour (plain flour)
- ½ teaspoon baking soda
- ⅓ teaspoon sea salt or coarse salt
- Pinch of ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- 75 grams (2.50 ounces, ½ cup) dark chocolate chips
Making the Dough
- In a large mixing bowl or stand mixer, place the softened butter, brown sugar, and white sugar. Mix for 1 to 2 minutes or until just combined using a electric mixer.
- Melt Biscoff spread until fluid. (see note 1). Place melted Biscoff spread and egg into the sugar and butter mixture. Mix through.
- Sift flour, baking soda, salt, and spices (cinnamon, ginger, and nutmeg) into the mixing bowl. Mix the ingredients on low speed until just combined.
- Add the chocolate chips, and fold gently into the mixture. (see note 2). Place cookie dough in the fridge for at least 30 minutes or until the dough has become firm.
Baking the Cookies
- Preheat oven to 180 °C (350°F). Line a baking tray with a baking mat or parchment paper.
- Divide the cookie dough into 24 even sized balls, weighing about 30 grams (1.06 ounces) each ball. Place the balls on the lined baking tray, leaving plenty of space between each cookie. (see note 3). Flatten the tops of the balls slightly.
- Place in oven and bake for 10 to 12 minutes, or until the edges of the cookies become slightly darker and the tops are lightly golden brown.
- Remove from oven and allow the cookies to cool completely on the tray. (see note 4).
- You can use a microwave to do this.
- You could keep some of the chocolate chips aside so that you can add some on top of each cookie when shaping the cookies.
- The cookies will spread when they bake. Leave at least 3 to 4 cm (1.18 - 1.58 inches) between each cookie.
- The cookies will keep cooking when they rest on the tray.
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