Every time I bake these biscoff spread cookies, the smell takes me right back to my grandmother’s kitchen. She always had a jar of cookie butter hidden away for special occasions. Now, as a mom of three, I love turning that nostalgic treat into something my own kids can help me make.
These biscoff spread cookies are our favorite rainy-day project. They come together quickly, and the rich, spiced flavor fills the whole house. Honestly, you won’t believe how easy these biscoff spread cookies are to whip up on a busy weeknight.
WHY YOU’LL LOVE THIS RECIPE FOR BISCOFF SPREAD COOKIES
You will adore these biscoff spread cookies for so many reasons. First, they use simple pantry staples. Second, the dough needs no chilling.
Third, they bake in under ten minutes. These biscoff spread cookies stay soft and chewy for days. Plus, they taste like pure comfort food.
Every bite delivers that warm, caramelized biscoff flavor your whole family will crave. These biscoff spread cookies are truly foolproof.
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biscoff spread cookies
- Total Time: 20 mins
- Yield: 24 cookies (approx.) 1x
- Diet: Vegetarian
Description
These biscoff spread cookies are a nostalgic, easy-to-make treat that fills your home with a warm, spiced aroma. Made with simple pantry staples and no dough chilling, they bake in under 10 minutes and stay soft and chewy for days. Perfect for rainy-day projects or quick weeknight desserts.
Ingredients
1/2 cup Unsalted butter, softened
1/2 cup Biscoff spread
1/2 cup Granulated sugar
1/4 cup Brown sugar, packed
1 large Egg
1 teaspoon Vanilla extract
1 1/2 cups All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper
- Cream the butter and sugars together in a large bowl until light and fluffy
- Mix in the biscoff spread, egg, and vanilla extract until well combined
- Whisk the flour, baking soda, and salt in a separate bowl
- Slowly add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix
- Scoop tablespoons of dough onto the prepared baking sheets. Space them about two inches apart
- Bake for 8-10 minutes, or until the edges are golden brown. The centers will look soft
- Let the cookies cool on the baking sheet for five minutes. Then transfer them to a wire rack
Notes
Use room temperature butter for even creaming.
Do not overbake; cookies continue cooking on the hot sheet.
Use a cookie scoop for uniform sizing.
If dough feels too sticky, chill it for fifteen minutes.
Measure biscoff spread accurately to prevent spreading.
For extra flavor, press a small piece of biscoff cookie onto each warm cookie.
Store in an airtight container at room temperature for up to five days.
Freeze baked cookies for up to three months; reheat in microwave for 10 seconds.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: biscoff spread cookies, cookie butter cookies, easy cookies, no chill cookies
INGREDIENTS YOU’LL NEED
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Biscoff spread | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar, packed | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
SUBSTITUTIONS & VARIATIONS
You can easily adapt these biscoff spread cookies. Try using crunchy biscoff spread for extra texture. Swap the all-purpose flour for a gluten-free blend to make these biscoff spread cookies gluten-free.
Add one cup of white chocolate chips for a sweeter twist. You can also fold in chopped pecans or walnuts. For spicier biscoff spread cookies, add a pinch of cinnamon or nutmeg.
You can easily adapt these biscoff spread cookies by adding mix-ins like white chocolate chips or nuts. For a show-stopping dessert variation, try our Apple Pie Baklava to satisfy your sweet tooth.
STEP-BY-STEP INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Mix in the biscoff spread, egg, and vanilla extract until well combined.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Slowly add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
- Scoop tablespoons of dough onto the prepared baking sheets. Space them about two inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown. The centers will look soft.
- Let the cookies cool on the baking sheet for five minutes. Then transfer them to a wire rack.
These biscoff spread cookies are perfectly soft when they come out. Let them cool completely before serving for the best texture.
PRO TIPS FOR SUCCESS
Use room temperature butter for even creaming. Do not overbake these biscoff spread cookies. They continue cooking on the hot sheet.
Use a cookie scoop for uniform sizing. If your dough feels too sticky, chill it for fifteen minutes. Always measure your biscoff spread accurately.
Too much makes the cookies spread too thin. For extra flavor, press a small piece of biscoff cookie onto each warm cookie.
Using room-temperature butter and accurate biscoff spread measurements ensures perfect texture every time. If you enjoy creamy desserts, you’ll love our No Bake Mini Cheesecakes for an effortless treat.
STORAGE & REHEATING TIPS
Store your biscoff spread cookies in an airtight container at room temperature. They stay fresh for up to five days. You can also freeze the baked biscoff spread cookies for up to three months.
Simply layer them with parchment paper in a freezer bag. To reheat, pop one in the microwave for ten seconds. The biscoff spread cookies taste amazing warm.
WHAT TO SERVE WITH THIS RECIPE
Pair these biscoff spread cookies with a tall glass of cold milk. They also go beautifully with coffee or hot chocolate. Serve them alongside vanilla ice cream for an extra treat.
For a fun dessert platter, add fresh berries or sliced bananas. These biscoff spread cookies are versatile enough for parties or simple family snacks.
These biscoff spread cookies pair wonderfully with milk, coffee, or ice cream for a delightful dessert. For a frozen twist, try our Banana Pudding Ice Cream Sandwich as the ultimate creamy dream.
FAQS
Can I use natural peanut butter instead of biscoff spread?
No, natural peanut butter has a different texture and oil content. It will change the result of your biscoff spread cookies.
Why did my biscoff spread cookies spread too much?
Your butter or biscoff spread may have been too warm. Chill the dough for 20 minutes before baking for thicker biscoff spread cookies.
Can I make these biscoff spread cookies vegan?
Yes, use a flax egg and vegan butter. Make sure your biscoff spread is vegan-friendly.
How do I make these cookies more chewy?
Use an extra tablespoon of brown sugar and slightly underbake them. This keeps the biscoff spread cookies wonderfully chewy.
Biscoff spread is a caramelized biscuit spread made from crushed Speculoos cookies, similar to cookie butter. This versatile spread is often used in baking, much like Speculoos, to add a warm, spiced sweetness to cookies and desserts.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Carbohydrates | 18g |
| Protein | 2g |