Biscoff Cookie Recipe makes cookies that are chewy, luxe and lightly cinnamon scented thanks to cookie butter melted with butter and stuffed with a cookie butter ribbon.
If you like, you can make this dough into Biscoff Bars instead of cookies.
You'll pour the dough into a 9x13 pan and bake immediately. Skip the chilling step.
These cookies were inspired by son’s love of Speculoos cookie butter and adapted from a recipe for Cinnamon Sugar Speculoos Squares in a new cookie book—Cookies, The New Classics by Jesse Szewczyk.
To Jesse's recipe I added a half cup of cookie butter ribbon chunks, the inspiration for which comes from cookie queen Mindy Segal, who wrote one of my favorite cookie cookbooks ever, Cookie Love. Mindy—girl it’s been like 7 years now, where’s the sequel?
- Cookie butter (Biscoff or store brand)
- Brown sugar
- Baking powder
- Baking soda
- Sea salt
- Cookie Butter Ribbon Chunks (optional)
- Ground cinnamon
- Sanding sugar
See recipe card for quantities.
How to Make Biscoff Cookies
- Melt butter and cookie butter together.
- Add eggs and vanilla extract.
- Next add dry ingredients and stir until just combined.
- If using cookie butter ribbon (recipe below) add chunks of the ribbon.
- Chill dough for at least two hours. Before chilling, the dough will be soft, a bit like brownie batter.
- Portion dough into one-inch balls using a teaspoon or a #40 cookie scoop. Roll into cinnamon and sanding sugar then bake at 350F for about 12 minutes.
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour a few cups of flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
Recipe for Cookie Butter Ribbon Chunks:
Cookie Butter Ribbon
Inspired by Mindy Segal’s Peanut Butter Ribbon recipe in Cookie Love
- 1 cup cookie butter, either Biscoff or store brand, (smooth preferred but crunchy will work)
- 1 cup confectioner’s sugar, which has been sifted
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Add ingredients to a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes.
You’ll spread the mixture on a parchment lined half-sheet pan or large baking sheet. Spread the butter using an offset spatula. You should have an oblong about 13x18.
Freeze for 90 minutes or until the mixture feels like play dough.
Keep cookie butter ribbon frozen until ready to use.
Hint: Use this formula to make any kind of ribbon you like, including peanut butter or Nutella.
- Butter - you can substitute margarine
- Brown Sugar - use granulated sugar if you like but you should add a tablespoon of molasses to give it a bit more richness similar to brown sugar.
- Crunch - Crush or grind Biscoff cookies to add to the dough with the dry ingredients if you like. I would start with a quarter-cup.
- Cinnamon Chips - add cinnamon chips or white chocolate chips, perhaps half a cup.
- Bars - instead of making cookies, pour the dough into a parchment-lined 9x13 pan and bake following the notes in the recipe card.
- Cookie Butter Drizzle - whisk ¾ cup confectioner's sugar and one Tablespoon of milk or cream in a small bowl. Add 1 Tablespoon of cookie butter and a quarter teaspoon of ground cinnamon. Glaze should be thick but pourable. You may need to add extra milk to get the right pourable consistency. Drizzle over in cookies or bars using a teaspoon or a plastic bag with one corner snipped off.
- Cookie Dough Spatula
- Hand Mixer
- Measuring spoons
- Large Mixing Bowl(I have one similar that I love) Get a matching lid.
Store in an airtight container for up to a week.
Freeze for longer storage, up to 3 months. Wrap cookies in plastic or wax paper and tuck them into a freezer-safe container.
The competition was to create a product using Speculoos cookies. Lotus, which produces Biscoff cookies, bought her invention.
Biscoff Cookies Recipe
- ½ cup cookie butter (100 grams)
- 2 sticks of butter unsalted
- 2 cups brown sugar, light or brown
- 2-½ cups all purpose flour
- 2 large eggs, room temperature
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- ½ teaspoon cinnamon
- To finish:
- 1 teaspoon ground cinnamon
- ¼ cup sanding sugar
- Optional inclusion: cookie butter ribbon chunks. See recipe but you'll need cookie butter, powdered sugar, vanilla extract and sea salt.
Melt the cookie butter and butter in a large, microwave safe bowl in 30 second increments stirring well after each. This should take no more than 90 seconds.
Add brown sugar and whisk until incorporated with the butters or pull out your hand mixer and beat for two minutes at medium speed.
Add eggs and vanilla extract stirring until smooth or if using an electric mixer, beat for another minute.
Add dry ingredients: salt, baking soda, baking powder and flour.
Stir by hand with a spatula or whisk until no white streaks remain.
Scrape the bottom of the bowl to make sure all the ingredients have been incorporated.
The mixture should be thick but soft similar to brownie batter.
If you’re adding the cookie butter ribbon chunk, add those now.
Put dough in a large resealable bag or container and chill for 2 to 3 hours—unless you’re making bars instead. Then don’t chill the dough.
Follow these instructions for cookie butter bars.
Pour dough into a parchment-lined 13x9 pan.
Sprinkle the cinnamon sugar over the top of the dough.
Bake at 325 for 30 to 35 minutes.
The edge will be set and the top lightly browned. If unsure, stick a toothpick in the middle of the pan. If it comes out clean, the bars are done.
Optional inclusion: cookie butter ribbon chunks. See recipe but you'll need cookie butter, powdered sugar, vanilla extract and sea salt.
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USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 ¼ x12 ¼ x1
Katbite 200Pcs 12x16 In Unbleached Parchment Paper for Baking, Precut Parchment Paper Sheets, Heavy Duty Flat Baking Paper, Half Sheet Baking Sheets for Baking Cookies, Cooking, Air Fryer, Oven
KitchenAid 5 Speed Ultra Power Hand Mixer - KHM512
Nutrition InformationYield 36 Serving Size 1
Amount Per Serving Calories 162Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 96mgCarbohydrates 23gFiber 0gSugar 16gProtein 1g
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