Biscoff cookies are made with a soft brown sugar cookie base then topped with sweet cookie butter frosting and Lotus cookie crumbs. Better than Crumbl cookies!
Why I Love This Recipe
- Distinct Biscoff flavor: These lotus Biscoff cookies combine a brown sugar cookie base with a cookie butter frosting loaded with Biscoff flavor. It’s the perfect pair!
- Easy to make: Crumbl-inspired cookie butter cookies come together easily with only a short chill time. They are soft, chewy plus so big they rival any cookie shop!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Unsalted butter: Remember to soften butter to room temperature. If using salted butter, reduce added salt to 1/4 teaspoon.
- Brown sugar: I prefer light brown sugar, but if you love more a molasses flavor use dark brown sugar.
- Cornstarch: Adding cornstarch gives the cookies a thick and chewy texture.
- Eggs: One large egg plus one egg yolk add moisture and softness to the cookies.
- Cookie butter frosting: Biscoff buttercream ingredients include butter, Biscoff spread (or cookie butter), powdered sugar, heavy cream and salt.
- Garnish: Four Lotus Biscoff cookies crushed to sprinkle on top of the cookie.
How to Make Biscoff Cookies
Cream wet ingredients in the bowl of a stand mixer by beating the butter, brown sugar and white sugar together then adding the egg, egg yolk and vanilla.
Add dry ingredients including flour, baking soda, cornstarch and salt. Only stir until ingredients are combined.
Using a large cookie scoop, scoop dough into 2-inch cookie dough balls and place on prepared parchment paper lined baking sheets. Gently press the center with the palm of your hand. Refrigerate dough balls for 10 minutes then bake at 350°F for 10-12 minutes.
Remove from the oven and cool completely on a wire rack before frosting.
In a stand mixer fitted with a paddle attachment beat butter for 2 minutes then add Biscoff cookie butter spread and beat until light and fluffy. Add powdered sugar and salt then add heavy cream a Tablespoon at a time until the frosting reaches a smooth and spreadable consistency.
Spread on cooled cookies and garnish with crushed Lotus Biscoff cookie crumbs.
Tips and Variations
- White chocolate chips: Add up to 1 1/2 cups of white chocolate chip into the cookie dough for even sweeter taste.
- Avoid over mixing the dough: For soft and chewy cookies only mix the Biscoff butter cookies until the wet and dry ingredients are combined.
- Garnish. Crush Biscoff cookies and sprinkle on top or around the perimeter for a Crumbl Biscoff copycat. You can also press half a Biscoff cookie on top of the frosting of each cookie.
- Serve chilled. If you want a truly copycat Crumbl cookie butter cookie, serve the cookies chilled. I prefer them at room temperature, but either way they are delicious.
Make Ahead and Storage
- Make Ahead: Assemble cookie dough 24 hours in advance and store in the refrigerator in an airtight container. Bring chilled dough slightly to room temperature before baking.
- Store: Store frosted homemade Biscoff cookies in the refrigerator in an airtight container for 3-5 days. Unfrosted cookies can be stored at room temperature up to 2 days. Leftover frosting can be stored up to 7 days in the refrigerator.
- Freeze: I prefer to freeze cookie dough and bake from frozen. Frosting can be frozen separately up to 3 months. Bring to room temp before spreading on cookies.
More cookie recipes to try include ginger molasses cookies, white chocolate chip cookies and Twix cookies.
More Cookie Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Biscoff Cookies
Video
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
These Biscoff butter cookies to do not contain any spread in the cookie dough and get their name from the Biscoff frosting on top of the cookies.
I find this actually the best way to make the cookies as instead of the Biscoff flavors competing in both the dough and frosting you get the best of both – a soft brown sugar cookie topped with delicious cookie butter frosting!
I would not recommended adding cookie butter spread to the cookie dough as that has not been tested, but you could stuff the cookies with some chilled spread before baking.
While they are all in the same category, they are different! Biscoff is actually the brand, speculoos is the biscuit originally made in Belgium and cookie butter is the spread. Speculoos paste is made from crushed speculoos cookies (biscuits) and marketed as cookie butter or Biscoff spread.
Cookie butter is easy to find at just about any grocery store located near the peanut butter. You might see it labeled cookie butter, Lotus brand Biscoff spread or at Trader Joe’s speculoos cookie butter.
Categorized as: American, Christmas, Cookies, Frosted Cookies, Holiday Cookies, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yes! These were so easy and so good. I’m glad the cookie doesn’t have any biscoff in it, because that would make it too much. I really like the cookie base and how it cooked… soft but not too gooey. The frosting is light and delicious, and the crushed cookies on top give it a good crunch.
So glad you enjoyed the Biscoff cookies Becky!
Super yummy! Tastes like a biscoff cookie with frosting but better!
I agree! The frosting makes them so much better!