Biscoff Butter Cookies

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, 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. I highly recommend an open star piping tip. For this photo, I use French star piping tip which cuts 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 Biscoff Recipes

If you are a fan of Biscoff, try also these Biscoff recipes!

• Biscoff Layer Cake
• Biscoff Stuffed Cookies

More Cookie Recipes

While you are here, check out also these cookies recipes!

• Pandan Gula Melaka Butter Cookies
• Puff Pastry Palmier Cookies
• Zebra-Striped Shortbread Cookies
• Soft and Chewy Oatmeal Cranberry Cookies

Yield: 24 cookies

Biscoff Butter Cookies

Print

Finely ground Biscoff cookies are added to the Biscoff Butter Cookies dough, making these cookies wonderfully light, crispy, crunchy, spiced, and so addictive.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 6 Biscoff cookies (48 gr)
• 2/3 cup unsalted butter (150 gr), room temperature
• 1/4 cup confectioners' sugar (35 gr)
• 1 tbsp + 1 tsp milk (20 gr)
• 1/2 tsp vanilla extract
• 1 cup cake flour (120 gr) 
• 1/4 cup + 1 tbsp cornstarch (40 gr) 
• 1/2 tsp salt
• 2 Biscoff cookies (16 gr), for topping

Instructions

1. Preheat oven to 340°F/170°C and line a baking sheet with parchment paper or silicone baking mat.
2. Blend 6 Biscoff cookies in a food processor until finely ground. Set aside.
3. Using a mixer or spatula, cream together butter and confectioners sugar until well incorporated. Add milk and vanilla extract. Mix until well combined.
4. Sift in flour, cornstarch, and salt to the butter mixture. Add finely ground Biscoff cookies and mix with a spatula until well incorporated.
5. Add your large 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)
6. Blend 2 Biscoff cookies in a food processor until finely ground. Sprinkle the top of each cookie with ground Biscoff cookies.
7. Bake for 15-17 minutes or until the edges are light brown.
8. Remove from the oven and immediately transfer them to a wire rack to cool completely.

Notes

This recipe will make crisp and tender cookies with a snap. If you prefer chewier cookies, substitute the milk with 1 egg yolk and substitute cake flour and cornstarch with the same amount of all-purpose flour.

Make sure to measure the flour correctly if using volume measurement. The cookies will end up too hard to pipe if you are adding too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.

If you don't have a large piping tip, you can alternatively use a cookie press to shape the cookies. If you don't have a cookie press or large piping tips, snip 1/2-inch corner off the end of a plastic bag and pipe lines/flat swirls.

Did you make this recipe?

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