Name: Biscoff Butter Cookies Recipe
Ingredients: 170 g unsalted butter, softened (¾ cup / 1 ½ stick / 6oz): Butter is the foundation of these cookies, providing richness, flavor, and that melt-in-your-mouth texture we all crave. It’s crucial to use unsalted butter to control the overall saltiness of the cookies. Softened butter is equally important; it creams properly with the sugars, creating air pockets that lead to a light and tender cookie. If your butter is too cold, it won’t cream well, and if it’s melted, the cookies might spread too thin. Room temperature butter, soft enough to easily press with your finger but still holding its shape, is ideal. For the best flavor, opt for high-quality butter.; ¾ cup biscoff spread (200g / 7oz): The heart and soul of these cookies! Biscoff spread, also known as Lotus Biscoff spread or cookie butter, is made from ground Biscoff cookies, vegetable oils, and sugar. It lends a unique caramelized, spiced flavor that is simply irresistible. You can find Biscoff spread in most major supermarkets, usually in the peanut butter or jam aisle. There are different varieties available, like smooth or crunchy. For this recipe, smooth Biscoff spread works best to ensure a consistent texture in the cookie dough. The amount of Biscoff spread is carefully measured to provide a prominent yet balanced flavor without overpowering the other ingredients.; 150 g light brown sugar (¾ cup / 5.3oz): Brown sugar contributes to the cookies’ chewiness, moisture, and a subtle molasses flavor that complements the Biscoff spice. Light brown sugar is preferred over dark brown sugar as it has a milder molasses flavor, allowing the Biscoff to shine through. The molasses in brown sugar also helps to keep the cookies soft and prevents them from becoming dry. When measuring brown sugar, make sure to pack it lightly into your measuring cup for accurate results.; 66 g white granulated sugar (⅓ cup / 2.3oz): Granulated sugar adds sweetness and crispness to the edges of the cookies. It also contributes to the overall structure and texture. The combination of granulated and brown sugar creates a balanced sweetness and a delightful textural contrast in the finished cookies. Using both types of sugar is key to achieving the perfect cookie texture – chewy inside and slightly crispy edges.; 1 large egg: Eggs act as a binder in cookie dough, holding the ingredients together and adding richness and moisture. A large egg is specified in this recipe; using a smaller egg might result in a slightly drier cookie, while a larger egg could make the dough too wet. It’s best to use room temperature eggs as they emulsify more easily into the dough, creating a smoother batter.; 2 teaspoons vanilla extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a touch of warmth and depth. It complements the Biscoff spice and other ingredients beautifully. Pure vanilla extract is recommended for the best flavor, but you can also use vanilla bean paste for an even more intense vanilla flavor. Avoid imitation vanilla extract as it can have an artificial taste.; 260 g plain flour (all-purpose flour) (2 cups / 9.2oz): Plain flour, also known as all-purpose flour, provides structure to the cookies. It’s important to measure flour correctly; too much flour can result in dry, crumbly cookies, while too little flour can cause the cookies to spread too thin. The best way to measure flour is using a kitchen scale for accuracy. If measuring with cups, spoon the flour into the measuring cup and level it off with a knife, avoiding scooping directly from the bag, which can pack the flour and lead to using too much.; 1 teaspoon baking powder: Baking powder is a chemical leavening agent that helps the cookies rise and become light and airy. It’s a combination of baking soda and an acid, which react when moistened and heated to produce carbon dioxide, creating air bubbles in the dough. Using fresh baking powder is important for optimal leavening.; ½ teaspoon baking soda: Baking soda, another chemical leavening agent, reacts with the acidity in the brown sugar and Biscoff spread to help the cookies rise and spread slightly. It also contributes to a chewier texture and a slightly browned bottom. Like baking powder, ensure your baking soda is fresh for the best results.; 1 teaspoon cinnamon: Cinnamon enhances the warm, spiced flavor of the Biscoff cookies. It complements the caramelized notes of the Biscoff spread perfectly. Ground cinnamon is used in this recipe, but you can also add a pinch of freshly grated nutmeg or cloves for an even more complex spice profile.; ½ teaspoon salt: Salt balances the sweetness of the cookies and enhances the flavors of all the other ingredients. It prevents the cookies from tasting flat and brings out the nuances of the Biscoff, butter, and spices. Table salt or fine sea salt can be used.; ¼ teaspoon ground ginger: Ground ginger adds a subtle warmth and spice that complements the cinnamon and Biscoff flavor. It provides a gentle background note that enhances the overall complexity of the cookie. A little goes a long way with ginger, so ¼ teaspoon is just the right amount to add a hint of spice without being overpowering.; 3 Biscoff cookies, crumbled into crumbs: Crumbled Biscoff cookies are used to coat the tops of the cookies before baking, adding extra flavor, texture, and visual appeal. They provide a delightful crunch and reinforce the Biscoff theme. You can easily crumble the cookies by placing them in a zip-top bag and gently crushing them with a rolling pin or your hands. Make sure to crumble them finely enough to adhere to the cookie dough.

Ingredients

Scale

170 g unsalted butter, softened (¾ cup / 1 ½ stick / 6oz): Butter is the foundation of these cookies, providing richness, flavor, and that melt-in-your-mouth texture we all crave. It’s crucial to use unsalted butter to control the overall saltiness of the cookies. Softened butter is equally important; it creams properly with the sugars, creating air pockets that lead to a light and tender cookie. If your butter is too cold, it won’t cream well, and if it’s melted, the cookies might spread too thin. Room temperature butter, soft enough to easily press with your finger but still holding its shape, is ideal. For the best flavor, opt for high-quality butter.

¾ cup biscoff spread (200g / 7oz): The heart and soul of these cookies! Biscoff spread, also known as Lotus Biscoff spread or cookie butter, is made from ground Biscoff cookies, vegetable oils, and sugar. It lends a unique caramelized, spiced flavor that is simply irresistible. You can find Biscoff spread in most major supermarkets, usually in the peanut butter or jam aisle. There are different varieties available, like smooth or crunchy. For this recipe, smooth Biscoff spread works best to ensure a consistent texture in the cookie dough. The amount of Biscoff spread is carefully measured to provide a prominent yet balanced flavor without overpowering the other ingredients.

150 g light brown sugar (¾ cup / 5.3oz): Brown sugar contributes to the cookies’ chewiness, moisture, and a subtle molasses flavor that complements the Biscoff spice. Light brown sugar is preferred over dark brown sugar as it has a milder molasses flavor, allowing the Biscoff to shine through. The molasses in brown sugar also helps to keep the cookies soft and prevents them from becoming dry. When measuring brown sugar, make sure to pack it lightly into your measuring cup for accurate results.

66 g white granulated sugar (⅓ cup / 2.3oz): Granulated sugar adds sweetness and crispness to the edges of the cookies. It also contributes to the overall structure and texture. The combination of granulated and brown sugar creates a balanced sweetness and a delightful textural contrast in the finished cookies. Using both types of sugar is key to achieving the perfect cookie texture – chewy inside and slightly crispy edges.

1 large egg: Eggs act as a binder in cookie dough, holding the ingredients together and adding richness and moisture. A large egg is specified in this recipe; using a smaller egg might result in a slightly drier cookie, while a larger egg could make the dough too wet. It’s best to use room temperature eggs as they emulsify more easily into the dough, creating a smoother batter.

2 teaspoons vanilla extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a touch of warmth and depth. It complements the Biscoff spice and other ingredients beautifully. Pure vanilla extract is recommended for the best flavor, but you can also use vanilla bean paste for an even more intense vanilla flavor. Avoid imitation vanilla extract as it can have an artificial taste.

260 g plain flour (all-purpose flour) (2 cups / 9.2oz): Plain flour, also known as all-purpose flour, provides structure to the cookies. It’s important to measure flour correctly; too much flour can result in dry, crumbly cookies, while too little flour can cause the cookies to spread too thin. The best way to measure flour is using a kitchen scale for accuracy. If measuring with cups, spoon the flour into the measuring cup and level it off with a knife, avoiding scooping directly from the bag, which can pack the flour and lead to using too much.

1 teaspoon baking powder: Baking powder is a chemical leavening agent that helps the cookies rise and become light and airy. It’s a combination of baking soda and an acid, which react when moistened and heated to produce carbon dioxide, creating air bubbles in the dough. Using fresh baking powder is important for optimal leavening.

½ teaspoon baking soda: Baking soda, another chemical leavening agent, reacts with the acidity in the brown sugar and Biscoff spread to help the cookies rise and spread slightly. It also contributes to a chewier texture and a slightly browned bottom. Like baking powder, ensure your baking soda is fresh for the best results.

1 teaspoon cinnamon: Cinnamon enhances the warm, spiced flavor of the Biscoff cookies. It complements the caramelized notes of the Biscoff spread perfectly. Ground cinnamon is used in this recipe, but you can also add a pinch of freshly grated nutmeg or cloves for an even more complex spice profile.

½ teaspoon salt: Salt balances the sweetness of the cookies and enhances the flavors of all the other ingredients. It prevents the cookies from tasting flat and brings out the nuances of the Biscoff, butter, and spices. Table salt or fine sea salt can be used.

¼ teaspoon ground ginger: Ground ginger adds a subtle warmth and spice that complements the cinnamon and Biscoff flavor. It provides a gentle background note that enhances the overall complexity of the cookie. A little goes a long way with ginger, so ¼ teaspoon is just the right amount to add a hint of spice without being overpowering.

3 Biscoff cookies, crumbled into crumbs: Crumbled Biscoff cookies are used to coat the tops of the cookies before baking, adding extra flavor, texture, and visual appeal. They provide a delightful crunch and reinforce the Biscoff theme. You can easily crumble the cookies by placing them in a zip-top bag and gently crushing them with a rolling pin or your hands. Make sure to crumble them finely enough to adhere to the cookie dough.

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Instructions

Preheat the oven to 180C (160C fan) / 350F. Line 2 large baking sheets with baking paper: Preheating the oven to the correct temperature is crucial for even baking. An oven thermometer can be helpful to ensure accuracy, as oven temperatures can vary. Lining baking sheets with baking paper (parchment paper) prevents the cookies from sticking and makes cleanup a breeze. Baking paper also helps to ensure even browning on the bottom of the cookies.

Set up a large mixing bowl with a handheld mixer or the stand mixer with paddle attachment: Using a mixer, whether handheld or stand mixer, makes creaming the butter and sugars much easier and faster. A large mixing bowl provides ample space for mixing without ingredients spilling over. If using a stand mixer, the paddle attachment is ideal for creaming butter and mixing cookie dough.

Combine the butter, Biscoff spread, and both sugars. Beat until lightened and creamy. Scrape down the sides of the bowl: This is the creaming stage, where you incorporate air into the butter and sugar mixture. Beat the butter, Biscoff spread, and both sugars together until the mixture becomes light in color, fluffy in texture, and creamy. This process usually takes 2-3 minutes. Scraping down the sides of the bowl with a silicone spatula ensures that all ingredients are evenly incorporated and no butter or sugar remains stuck to the sides. Proper creaming is essential for achieving a tender and chewy cookie texture.

Add the egg and vanilla and beat again, until combined. Scrape the sides of the bowl again: Adding the egg and vanilla after creaming ensures they are fully incorporated into the butter and sugar mixture. Beat until the egg is just combined; overmixing at this stage can develop gluten and make the cookies tough. Scraping down the sides of the bowl again ensures everything is evenly mixed and no egg or vanilla remains unincorporated.

In a separate medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and ginger and use a whisk to mix them well: Whisking together the dry ingredients – flour, baking powder, baking soda, cinnamon, salt, and ginger – ensures they are evenly distributed. This is important for consistent leavening and flavor throughout the cookies. Whisking also helps to aerate the flour, preventing lumps and making it easier to incorporate into the wet ingredients.

Add the flour mixture to the Biscoff mixture and mix on low until it just comes together. Don’t overmix: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. It’s crucial not to overmix the dough at this stage. Overmixing develops gluten in the flour, which can result in tough, dense cookies. Mix just until the flour is incorporated and no streaks of flour remain. The dough will be soft and slightly sticky, which is normal.

Use a cookie scoop (roughly 2 tablespoons in volume) to place scoops of cookie dough onto the baking trays, 2-3 inches apart. The spacing is important. You can also roll them by hand but if you use a cookie scoop there is no need to roll them: A cookie scoop ensures consistent cookie sizes, which leads to even baking. A 2-tablespoon cookie scoop is a good size for these cookies. Alternatively, you can use a spoon or your hands to portion the dough. Spacing the cookies 2-3 inches apart on the baking sheets is important because they will spread during baking. Adequate spacing prevents the cookies from merging together. Using a cookie scoop also eliminates the need to roll the dough into balls, saving time and effort.

Place the Biscoff cookie crumbs into a small bowl, then roll the tops of each cookie dough ball in the crumbs and place them back on the tray: Rolling the cookie dough balls in Biscoff crumbs adds extra flavor and texture to the tops of the cookies. It also creates a visually appealing finish. Gently press the tops of the cookie dough balls into the crumbs to ensure they adhere well.

Bake for 11 minutes. When you remove the trays from the oven, bang the pans on the benchtop 3 times. If any are misshapen, place a larger cookie cutter over the cookie and swirl it around while the cookies are still hot to reshape them: Bake the cookies for 11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The baking time may vary slightly depending on your oven, so keep an eye on the cookies. Banging the baking trays on the benchtop immediately after removing them from the oven helps to deflate the cookies slightly and create a chewier texture. If any cookies are misshapen, you can use a round cookie cutter slightly larger than the cookies to gently reshape them while they are still hot and pliable. Simply place the cookie cutter over the cookie and swirl it around gently to round out the edges.

Let them cool for 5-10 minutes then transfer to a wire rack to cool completely: Allowing the cookies to cool on the baking sheets for 5-10 minutes after baking allows them to firm up slightly, making them easier to transfer to a wire rack without breaking. Transferring them to a wire rack to cool completely is important to prevent condensation from forming underneath, which can make the cookies soggy. Cooling them on a wire rack ensures they cool evenly and retain their crisp edges and chewy centers.

Nutrition

Serving Size: One Normal Portion
Calories: 155-175
Sugar: 10-12g
Sodium: 70-80mg
Fat: 8-10g
Saturated Fat: 5-6g
Carbohydrates: 18-20g
Protein: 1-2g
Cholesterol: 20-25mg