These Cookie Butter Cookies are flavor-packed, featuring the irresistible Biscoff cookie butter spread. Each bite is a heavenly experience, offering a crispy edge and a soft, chewy center with hints of cinnamon and caramel. This cookie recipe is not only a personal favorite but also a crowd-pleaser and perfect for any party or gathering – your family and friends are sure to love them!
Looking for other recipes to make for a party or gathering? Try some of my appetizers like the 4 ingredient guacamole or Parmesan truffle fries!!
What is Cookie Butter Spread?
Cookie butter is a delicious spread made from Belgian speculoos cookies, especially enjoyed in the fall and winter. It's similar in texture to peanut butter and has a rich, spiced flavor with hints of cinnamon, nutmeg, and cloves. This makes it a pretty versatile ingredient that adds warmth and depth to your sweet treats and recipes.
Table of Contents🤍
Jump to:
- What is Cookie Butter Spread?
- Table of Contents🤍
- What you'll love about this recipe
- Recipe Ingredients
- Ingredient Notes:
- How to make Cookie Butter Cookies: Step by Step
- Expert Recipe Tips and Tricks
- Make Ahead Tip
- Storage & Reheating
- Additions & Substitutions
- Your Questions Answered
- Try These Next...
- Ultimate Cookie Butter Cookies
What you'll love about this recipe
🤍 SIMPLE INGREDIENTS - All you need is a handful of ingredients to pull these decadent cookies together.
🤍 PERFECT COOKIES FOR YOUR NEXT GATHERING – They hold up beautifully when made ahead of time, coupled with the unique flavor of the Biscoff spread, they become a perfect crowd-pleaser!!
🤍 CREAMY COOKIE BUTTER FLAVOR - This perfect balance of cinnamon and caramel makes every bite a delicious blend of sweetness and warmth!
Recipe Ingredients
You’ll need the following ingredients to make these delicious Lotus Biscoff Butter Cookies:
Ingredient Notes:
- Butter - Room temperature butter is essential as it enables optimal creaming, ensuring even mixing and proper leavening for a consistent and delicious texture in the cookies.
- Eggs - Room temperature eggs are important as they blend more easily with other ingredients, promoting better emulsification and contributing to a smoother and more uniform cookie batter.
- Cookie Butter - You really can choose any brand of cookie butter for this recipe; I used Biscoff, which is my favorite and known for its distinct flavor. Trader Joe's Speculoos Cookie Butter is also a quality option.
How to make Cookie Butter Cookies: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Cream together the butter, granulated sugar, brown sugar, and Biscoff cookie spread
Light and fluffy batter creamed together
Add the eggs one at a time
Gradually add the dry ingredients
Completed cookie dough
Scoop out tbsp-sized portions of dough and roll them into balls
Bake 7-8 minutes in baking sheet
Drizzle with cookie spread and sprinkle with Biscoff cookie crumbles
Expert Recipe Tips and Tricks
- Creaming butters and sugars: It's extremely important, when creaming together butter, sugars, and cookie butter, to beat them to a light, fluffy, and pale color. This process takes about 4-5 minutes. It incorporates air into the mixture, creating a soft and tender texture while enhancing the overall flavor of the cookies.
- Avoid overmixing the cookie dough. When adding the dry ingredients to the wet mixture, mix on low until there are no more white flour streaks. Overmixing the batter can cause the cookies to become too dense.
- Do not over bake: The key to a perfect cookie is to pull them out of the oven right before you think they are done. They will continue to cook on the baking sheet. The top of the cookie should be slightly wet-looking.
Make Ahead Tip
Make the butter cookies a day or two ahead of when you plan to use it. The flavors tend to meld and intensify over time, resulting in a richer taste. Plus, allowing the cookie butter to chill in the refrigerator helps it achieve a firmer consistency.
Storage & Reheating
- Storage - Allow the cookies to cool completely before storing. Place them in an airtight container to maintain freshness. Store at room temperature for up to a week.
- Freezing - Freeze the cookies in a sealed container or freezer bag for up to 3 months.
- Reheating - Thaw at room temperature for a few hours or microwave briefly for a warm treat.
Additions & Substitutions
ADDITIONS:
- Chocolate Chips: Mix in a cup of chocolate chips for a delightful chocolatey twist. Dark or white chocolate chips work well.
- Nuts: Add chopped nuts like almonds, pecans, or walnuts for a crunchy texture and nutty flavor.
- Flaky Sea Salt: Sprinkle a pinch of flaky sea salt on top before baking to balance the sweetness and enhance the overall flavor profile.
SUBSTITUTIONS:
- Cookie Spread: If Biscoff spread is not available, you can try other cookie spreads or even Nutella for a different flavor profile.
Your Questions Answered
It's better to use unsalted butter to control the salt content in the recipe. If using salted butter, reduce the added salt to ½ tsp.
You can use all granulated sugar, but brown sugar adds moisture and a hint of caramel flavor. It's recommended for the best texture.
Refrigerating helps with easier handling and flavor development, but if you're short on time, you can proceed without refrigeration. The cookies might spread a bit more.
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I hope you love these Ultimate Cookie Butter Cookies!! If you make them be sure to leave a comment and a rating. I would love to hear from you! Bon Appétit, xoxo!
Ultimate Cookie Butter Cookies
Ingredients
- 1 cup (225g) unsalted butter softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar packed
- 1 cup (250g) cookie butter spread
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Optional Toppings
- cookie spread for drizzling warmed
- chopped Biscoff cookie crumbles
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and cookie spread until light, fluffy, and pale in color—about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the 3 cups (375g) of all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. The dough should be soft and slightly sticky.
- If desired, refrigerate the dough for about 30 minutes. This step is optional but can make the dough easier to handle and enhance the flavors.
- Scoop out tablespoon-sized portions of cookie dough and roll them into balls.
- Bake in the preheated oven for 7-8 minutes or until the edges are golden brown.
- Warm up a small amount of cookie butter spread in the microwave (10-15 seconds) and drizzle it onto each cookie.
- Sprinkle chopped Biscoff cookie crumbles on top for added texture and flavor.
- Enjoy your delicious Cookie Butter Cookies!!
Notes
- Creaming butters and sugars: It's extremely important, when creaming together butter, sugars, and cookie butter, to beat them to a light, fluffy, and pale color. This process takes about 4-5 minutes. It incorporates air into the mixture, creating a soft and tender texture while enhancing the overall flavor of the cookies.
- Avoid overmixing the cookie dough. When adding the dry ingredients to the wet mixture, mix on low until there are no more white flour streaks. Overmixing the batter can cause the cookies to become too dense.
- Do not over bake: The key to a perfect cookie is to pull them out of the oven right before you think they are done. They will continue to cook on the baking sheet. The top of the cookie should be slightly wet-looking.
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