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Indulge in the ultimate cookie experience with these Biscoff Cookie Butter Cookies, topped with a drizzle of more cookie butter and a hint of sea salt for that perfect sweet and salty balance!
If you’re anything like me and find it impossible to resist the allure of cookies, then you’re in for a treat. In this recipe, Biscoff cookie butter meets classic cookie goodness.
These cookies are packed with the delicious spiced sweetness of Lotus Biscoff cookies, but are soft and chewy instead of crispy. They are right up there with this Easy Biscoff Cake recipe!
Ingredients needed for Cookie Butter Cookies
- granulated sugar
- brown sugar
- Biscoff cookie butter-Lotus brand cookie butter is made from their Biscoff cookies. It can also be found at Trader Joe’s where it’s called Speculoos Cookie Butter.
- vanilla extract
- baking powder
- sea salt for topping
Instructions for this Biscoff Butter Cookie recipe
Start by creaming together the butters and sugars. Add the egg and the vanilla.
In a separate bowl, whisk together the dry ingredients and then add them to the wet and mix.
Using a small cookie scoop or spoon, place dough 1-2″ apart on a parchment lined baking sheet. They don’t spread much, so 15 cookies should fit on one sheet. Bake until golden brown and crisped around the edges.
Melt the remaining cookie butter in the microwave and drizzle over the tops of the warm cookies. Add sea salt and let cool.
Biscoff Butter Cookies FAQ’s
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to a month by wrapping them tightly in plastic wrap and then storing them in a freezer-safe container.
Can I substitute Biscoff cookie spread with another type of cookie spread?
Yes, you can use another type of cookie spread if you don’t have Biscoff cookie spread. Nutella or peanut butter are good options.
Can I make the dough in advance?
Yes, you can make the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake the cookies, let the dough sit at room temperature for 10-15 minutes to soften slightly before scooping and baking.
Cookie Butter Cookies
- ½ cup butter softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cups Biscoff cookie butter divided
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Sea salt for topping
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- ½ cup butter, ¼ cup granulated sugar, ¼ cup brown sugar, ¾ cups Biscoff cookie butterIn a large mixing bowl, cream together the softened butter, sugar, brown sugar, and ½ cup Biscoff cookie butter until light and fluffy.
- 1 large egg, ½ teaspoon vanilla extractAdd the egg and beat well. Mix in vanilla.
- 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon saltIn a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart. The cookies hardly spread while baking, so 15 cookies can fit on 1 sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- ¾ cups Biscoff cookie butter, Sea salt for toppingMelt the remaining ¼ cup of cookie butter for 30 seconds in a microwave. Drizzle over warm cookies and sprinkle with sea salt.
- Let cool and serve!