Biscoff Cookies

Biscoff cookie butter cookies with biscoff frosting.

Biscoff cookies are made with a soft brown sugar cookie base then topped with sweet cookie butter buttercream frosting and Lotus cookie crumbs. Better than Crumbl cookies!

Prep Time: 15

Cook Time: 8

Refrigerate: 15

Total Time: 38

Servings:

Ingredients

Cookies

¾ cup (163 grams) unsalted butter , softened
¾ cup (145 grams) light brown sugar , packed
¼ cup (50 grams) granulated sugar
1 large egg
1 egg yolk
1 Tablespoon vanilla extract
2 ¼ cups (312 grams) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
¾ teaspoon fine sea salt

Frosting

½ cup unsalted butter , softened
¾ cup Biscoff (cookie butter)
1 ½ cups powdered sugar
1-2 Tablespoons heavy cream , or more if needed
½ teaspoon salt
4 biscoff cookies , crushed

Instructions

Cookies

Prep: Preheat the oven to 350°F. Line two baking sheets with parchment.
Beat: In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg, egg yolk and 1 Tablespoon vanilla and mix to combine.
Mix in 2 1/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined.
Scoop: Use a large cookie scoop, scoop the dough into 2-inch balls and place on prepared baking sheets. Gently press the center with the palm of your hand. Refrigerate dough balls for 10 minutes.
Bake 10-12 minutes, or until golden around the edges.
Cool: Remove from oven and let cool a few minutes on the baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.

Frosting

Beat: In a large mixing bowl, or in the bowl of a stand mixer fitted with a paddle attachment, beat the 1/2 cup butter for 2 minutes until light and fluffy. Add the 3/4 cup Biscoff spread and beat on medium speed for an additional minute until light and fluffy.
Add: Add the 101/2 cups powdered sugar and 1/2 teaspoon salt, mixing to combine. Scrape down the sides of the bowl with a rubber spatula as needed. Add the heavy cream, a tablespoon at a time until the frosting reaches a smooth and spreadable consistency.
Frost: Spread frosting on top of cookies and sprinkle with crushed Biscoff cookies.

Notes

Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.

Storage: Store in an airtight container in the refrigerator for 3 days.

Nutrition