Dive into indulgence with Biscoff Butter Cookies topped with a buttery Biscoff Icing. Irresistible bliss in every bite- it may even beat the chocolate classics!
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Why You’ll LOVE This Recipe!
If you are looking for Biscoff flavor you’ll be overjoyed with the double dose of Biscoff bliss!
These cookies come together in about 10 minutes as there is no need to refrigerate! This way you’re only minutes away from a delicious dessert once the craving hits.
The icing, made from the same luscious Biscoff spread, adds an extra layer of sweetness and smoothness that perfectly complements the cookie’s texture.
When To Make Biscoff Butter Cookies
Whether you’re sharing them at a gathering or enjoying them with a cup of coffee, these Biscoff butter cookies promise a delectable experience that will leave you and your guests craving more.
It is also a greta time to whip up a batch just as the leaves begin to fall. The weather is starting to get chill and pumpkin spice is everywhere. Biscoff cookies make for a great transition into the standard fall flavors.
Ingredients
Most ingredients are typical suspects for making cookies, but there are a few I want to be sure you are aware of:
Biscoff– This is actually easier to find than you’d expect! Look down the peanut butter aisle in most large grocery stores.
Cream Cheese– Although the frosting just uses two ounces, it adds a delicious creamy flavor! With the remaining cream cheese top off a batch of homemade Cherry White Chocolate Bagels.
Powdered Sugar– Now, this is a staple for many kitchens but if not in yours, you’ll want it to have it on-hand for the icing.
Now this one is optional but if you’d like to add pieces of Biscoff cookies you’d need those, too!
In addition, you will also need some kitchen staples: all-purpose flour, brown and white sugar, butter, an egg, vanilla extract, salt, cinnamon, and baking soda!
How to Make Biscoff Butter Cookies
It’s going to be difficult to make these cookies… because you can’t eat all the Biscoff spread while you make the cookies!
In a large bowl cream together the butter and sugars.
Then, microwave the Biscoff until it is runny. Add it to the bowl along with the egg and vanilla extract and mix once again.
In a separate bowl combine: all-purpose flour, baking soda, cinnamon, and salt.
Finally, fold in the mixture from the second bowl into the first bowl.
Simply take your cookie scoop and add equal portions of the dough to a cookie sheet and bake!
Once done, place them on a cooling rack as soon as you can. Once cooled, add the icing and enjoy!
How to Make Biscoff Icing
Making the Biscoff icing is simple enough to get done while you have a batch of cookies in the oven.
In a medium bowl cream together the butter and cream cheese.
Pop your cookie butter in the microwave until it is liquified. Add this to the bowl with creamed butter and cream cheese and mix.
Lastly, slowly add in your powdered sugar while continuing to beat.
See! It’s only been a few minutes and now you’ve got a delicious icing for your freshly baked cookies!
Additions and Substitutions
Sometimes a recipe doesn’t fit your exact needs. Here are some additions and substitutions that may make this recipe even better for you.
- As noted above, you can add Biscoff pieces if you’d like. This adds additional texture to the cookies!
- In the icing, you can reduce the amount of butter but you will in turn need to increase the amount of cream cheese.
- You may choose to add Biscoff cookie crumbs to the top of the iced cookies.
Do you have any other substitutions or additions you tried out? Let me know in the comments below!
Expert Tips and Tricks
The best advice I can ever give when making cookies is to get out your eggs, butter, and cream cheese (if applicable) AS SOON as you decide to make them! There is nothing worse then wanting to make cookies but having to wait an hour for the ingredients to come to temperature!
If you come up with any other tips and tricks be sure to leave them in the comments below. I’d love to give it a taste!
Frequently Asked Questions
If you have a question that I haven’t answered above you may find it here! If you still have a question leave it in the comments below and I will respond as I am able!
How long will these cookies last?
It depends how many mouths you have around!
Jokes aside, these cookies will last 4-5 days if stored properly (and they aren’t gobbled up before!).
How should I store these Biscoff Butter Cookies?
If you add the icing to your cookies, store them in an airtight container in the refrigerator. If you did not add the icing you can store the cookies in an airtight container on the counter.
Is cookie butter better than Nutella?
That’s a personal preference! I don’t think I have a preference. I would happily enjoy both spreads.
Can you melt cookie butter?
You can melt cookie butter! You can easily melt in the microwave by heating in 30-second increments, mixing in between.
Craving More?
If you give this Biscoff Butter Cookies with Biscoff Icing recipe a taste, be sure to leave a 5-Star rating and comment down below! This really supports me and entices others to also give the recipe a go!
You can also share a photo of your creation by tagging me on Instagram! I’d love to see how it turned out!
If you love these you may also want to try my:
- Peanut Butter Stuffed Chocolate Chip Cookies
- Brown Sugar Thumbprint Cookies
- Easy Cake Mix Cookies
- Peanut Butter Chocolate Protein Blondies
Biscoff Butter Cookies with Biscoff Icing Recipe
Biscoff Butter Cookies with Biscoff Icing
Equipment
Ingredients
Biscoff Cookies
- 1 Stick Butter Unsalted
- ¼ Cup Sugar
- ½ Cup Brown Sugar Packed
- ¼ Cup Biscoff Spread
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2 Cups Flour All-Purpose
- ⅛ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 5 Biscoff Cookies Crushed; Optional
Biscoff Icing
- ½ Stick Butter Unsalted
- ½ Cup Powdered Sugar
- 1 Tablespoon Biscoff
- 2 Ounces Cream Cheese
Instructions
- Start out by grabbing out your egg, butter, and cream cheese to allow them to come to room temperature. Preheat your oven to 350 degrees Fahrenheit.
Biscoff Cookies
- In a medium bowl (bowl 1) cream together your softened stick of butter, sugar, and brown sugar.
- Add the ¼ cup of Biscoff into a microwave safe bowl and heat in the microwave until runny. Add this to the bowl.
- Crack in your egg and add the vanilla extract. Mix.
- In a separate bowl (bowl 2) thoroughly combine: flour, salt, baking soda, and cinnamon.
- Use a large spoon to gently mix the bowl with flour into the bowl with sugars (bowl 2 into bowl 1).
- If you would like to add the crushed Biscoff cookies, fold them in now.
- Grab some dough with a standard cookie scoop. Add to a cookie sheet. Do not flatten. Do not over crowd the pan.
- Bake for 14-16 minutes. Once done, remove from the cookie sheet immediately and place on a cooling rack.
Biscoff Icing
- In a bowl add your butter and cream cheese. Use a hand mixer to cream together.
- Add 1 tablespoon of Biscoff to a microwave-safe container and heat until runny. This will be about 30 seconds or less. Add this to the butter and cream cheese mixture.
- Slowly add the powdered sugar while continuing to mix.
Add the Icing to the Cookies
- Once the cookies have cooled ice your cookies. Enjoy!
Notes
- Nutrition facts are calculated based on USDA’s Food Data Central database where possible. These are merely estimates.
Nutrition
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