Biscoff Butter Cookies
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Finely ground Biscoff cookies are added to the Biscoff Butter Cookies dough, making these cookies wonderfully light, crispy, crunchy, spiced, and so addictive.
Whether you know them as speculoos, speculaas, or Biscoff, there seems to be something irresistible about these delicious buttery cinnamony cookies. They have a unique flavor that is hard to describe — spiced, crisp, gingersnap-like cookies.
Biscoff Butter Cookies I bring you today are made with the addition of finely ground Biscoff cookies in the batter and as the topping. They taste like toned-down Biscoff flavor. They have a rich buttery flavor and a satisfying crisp texture. More importantly, these cookies are not too sweet that will have you coming back for more.
What is the Flavor of a Biscoff Cookie?
Biscoff cookies are delicate shortbread cookies with a whole lot of spice and deep caramel flavor. Here are the ingredients listed on Lotus Biscoff
packaging: wheat flour, sugar, vegetable oils, candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, and cinnamon.
Best Piping Tips to Use
The cookie dough is thick, so make sure to use a large piping tip with about a 1/2-inch opening. The smaller the size, the harder it will be to pipe. For this photo, I used a French star piping tip which produces fine, deeply grooved patterns.
Pro Tips for Making Biscoff Butter Cookies
- Use room temperature butter. It refers to soft and pliable butter, but still cool to touch. There should be an indent when you press with your finger.
- Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. To best and easiest way to measure flour is by using a scale. If you still insist on using volume measurement, make sure to fluff your flour and spoon it into your measuring cup. Then, use a knife to level it off.
- Add more milk if your dough is too hard. Finding the right consistency of cookie dough is very crucial for butter cookies since you need it to be creamy enough to pipe. I find the recipe ratio is perfect for me, but if your dough is too hard to pipe, try to add a teaspoon of milk to the dough.
- Use finely ground Biscoff cookies. Make sure to finely ground the Biscoff cookies because you want the dough to be smooth and creamy enough to pipe. You don’t want the crushed Biscoff cookies to clog the piping tip.
- Use a cookie press to shape the cookies. if you are not confident about your piping skill, you can alternatively use a cookie press to shape these cookies.
More Cookie Recipes
While you are here, check out also these cookie recipes!
- Famous Amos Style Mini Chocolate Chip Cookies
- Strawberry Snowball Cookies
- Pandan Gula Melaka Butter Cookies
- Puff Pastry Palmier Cookies
- Zebra-Striped Shortbread Cookies
- Soft and Chewy Oatmeal Cranberry Cookies
Ingredients
- 6 (48 gr) Biscoff cookies
- 2/3 cup (150 gr) unsalted butter, room temperature
- 1/4 cup (35 gr) confectioners’ sugar
- 4 tsp (20 gr) milk
- 1/2 tsp vanilla extract
- 1 cup (120 gr) cake flour
- 5 tbsp (40 gr) cornstarch
- 1/2 tsp salt
- 2 (16 gr) Biscoff cookies, for topping
Instructions
- Preheat oven to 340F/170°C and line a baking sheet with parchment paper or silicone baking mat.
- Blend 6 Biscoff cookies in a food processor until finely ground. Set aside.
- Using a mixer or spatula, cream together butter and confectioners sugar until well incorporated. Add milk and vanilla extract. Mix until well combined.
- Sift in flour, cornstarch, and salt to the butter mixture. Add finely ground Biscoff cookies and mix with a spatula until well incorporated.
- Add a French star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try piping a swirl or line on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough in swirls or lines, leaving 2-inch apart on the baking sheet. (*see video for a visual guide)
- Blend 2 Biscoff cookies in a food processor until finely ground. Sprinkle the top of each cookie with ground Biscoff cookies.
- Bake for 15-17 minutes or until the edges are light brown.
- Remove from the oven and immediately transfer them to a wire rack to cool completely.
Olá, td bem?
Percebi que no vídeo vc colocou mais ingredientes além da farinha, do amido e do sal,totalizando 5 e não 3,poderia me informar o que vai? Obrigada
Hi, the recipes on website and the video are the same, but I halved the ingredients for the video. In the video, I needed to add 2 1/2 tbsp cornstarch. I didn’t add it all at once, but per tablespoon. So, I think you got confused why I added 3 tablespoons of ingredients when they were actually the same cornstarch.
I just made these cookies but mine are darker before baking than yours. In your video you show 3 cookies crumbled for the recipe but the printed recipe calls for 6. I am wondering if that is the difference. They are pretty dry & crumble easily. Not sure if I like or not. Wondering about the number of cookies in it.
The recipes for the printed recipe and video are the same, but I halved the amount of ingredients in the video.
hi Jacinta! love your recipe! however can i know what’s the purpose of the cornstarch here in your recipe ? and is it ok to skip it? 😉
Hi Qisya. The cornstarch in these cookies makes them crispier and lighter in texture. You can substitute the cornstarch with cake flour.