Biscoff Cookies

I’m kicking off my Christmas baking season with these irresistible Biscoff Cookies, and I couldn’t be more excited! These delicate cut-out cookies are sandwiched together with luscious Biscoff spread, creating little pockets of caramelized heaven. Crisp on the edges, delightfully tender in the middle, and packed with that signature speculoos spice from the crushed cookies mixed into the dough, they’re everything a Christmas cookie should be.

INGREDIENTS NEEDED:

• Butter, softened
• Brown sugar
• 1 egg yolk
• Biscoff spread
• Plain flour
• Baking powder
• Pinch of salt
• Biscoff cookies, crushed

HOW TO MAKE BISCOFF COOKIES:

1.In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.

2.Beat in the egg yolk until fully incorporated, then add the Biscoff spread. Mix until everything is smoothly combined and the spread has marbled throughout the dough.

3.In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout.

4.Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Don’t overmix – stop as soon as you can’t see any dry flour. Gently fold in the crushed Biscoff cookies.

5.Wrap the dough in cling film and refrigerate for at least 30 minutes. This makes the dough easier to roll out and helps the cookies hold their shape during baking.

6.Preheat your oven to 180°C (160°C fan/350°F). Line two baking trays with parchment paper. On a lightly floured surface, roll out the chilled dough to about 3-4mm thickness. Use your favorite Christmas cookie cutters to cut out shapes – stars, trees, hearts, whatever brings you joy! Place the cut cookies on the prepared trays, leaving about 3cm between each one.

Bake for 10-12 minutes, until the edges are lightly golden. They should still look slightly soft in the centers as they’ll continue to firm up while cooling.

7.Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. This is important – the cookies must be completely cool before filling or the Biscoff spread will melt!

Once cooled, gently warm the 150g of Biscoff spread in the microwave for about 10-15 seconds until it’s spreadable but not runny. Spread a generous layer on the flat side of one cookie, then sandwich with another cookie. Repeat with the remaining cookies. The slight warmth of the spread will help it stick, but it will firm up nicely as it cools.

TIPS FOR PERFECT BISCOFF COOKIES:

• Decorating Ideas: Take these cookies to the next level! Drizzle melted white chocolate over the tops in a zigzag pattern, or dip half of each sandwich cookie into melted dark or milk chocolate. Let the chocolate set on parchment paper before storing. You can even sprinkle some extra crushed Biscoff cookies over the wet chocolate for added texture!
• Storage: These cookies keep well in an airtight container for up to a week – if they last that long!
• Gift Idea: Layer them in a decorative tin with parchment paper between layers for a homemade Christmas gift.
• Make Ahead: The dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to 3 months.

Tena

Biscoff Cookies

These delicate cut-out cookies are sandwiched together with luscious Biscoff spread, creating little pockets of caramelized heaven. Crisp on the edges, delightfully tender in the middle, and packed with that signature speculoos spice from the crushed cookies mixed into the dough, they're everything a Christmas cookie should be.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill time 30 minutes mins

Course: Dessert

Ingredients Method

Ingredients

  

• 120 g (1 Stick) Butter, softened
• 80 g (⅓ cup) Brown sugar
• 1 Egg yolk
• 2 tbsp Biscoff spread
• 180 g ( 1 ½ cup) Plain flour
• 1 tsp Baking Powder
• Pinch of Salt
• 50 g (½ cup) Biscoff cookies, crushed
• 150 g (½ cup) Biscoff spread for the filling

Method

 

1. In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
2. Beat in the egg yolk until fully incorporated, then add the Biscoff spread. Mix until everything is smoothly combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Don't overmix – stop as soon as you can't see any dry flour. Gently fold in the crushed Biscoff cookies.
5. Wrap the dough in cling film and refrigerate for at least 30 minutes.
6. Preheat your oven to 180°C (160°C fan/350°F). Line two baking trays with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to about 3-4mm thickness. Use your favorite Christmas cookie cutters to cut out shapes. Place the cut cookies on the prepared trays, leaving about 3cm between each one.

   Bake for 10-12 minutes, until the edges are lightly golden.
8. Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, gently warm the 150g of Biscoff spread in the microwave for about 10-15 seconds until it's spreadable but not runny. Spread a generous layer on the flat side of one cookie, then sandwich with another cookie. Repeat with the remaining cookies.