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featured image biscoff butter cookies

Biscoff Butter Cookies

Swirly, soft and shortbread-like Biscoff Butter Cookies sandwiched together with a generous layer of Biscoff spread. Biscoff heaven!
5 from 1 vote
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Course: Snack
Cuisine: American
Keyword: Biscoff biscuits, Biscoff cookies, Biscoff shortbread, Biscoff spread
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling time: 30 minutes
Total Time: 1 hour 12 minutes
Servings: 20 cookies
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TOGGLE TO ALTER SERVINGS (metric only) 20 cookies

Here's what you'll need...

Ingredients you'll need...

Biscoff Butter Cookies

  • 200 g Unsalted butter softened (16 tablespoons)
  • 100 g Golden caster sugar (½ Cup)
  • 2 tablespoon Biscoff spread
  • 1 Large egg
  • 2 teaspoon Vanilla extract
  • 280 g Plain (all-purpose) flour (2 Cups)
  • ¼ teaspoon Fine salt
  • 1-2 tablespoon Milk

Biscoff Spread Filling

  • 200 g Biscoff spread (½ a jar of Biscoff spread)
  • 2 teaspoon Icing (confectioners') sugar

Here's what we do...

  • Line your baking sheet with greaseproof (parchment) paper.
  • With the paddle attachment fitted (or beaters if using a hand mixer), beat your butter a few times to ensure soft enough, it will stick to the outside of the bowl rather than clumping around the paddle when ready.
  • Add your caster sugar and Biscoff spread and beat together until soft, paste-like and airy, this can take up to a couple of minutes to achieve.
  • Add your egg and vanilla extract and beat in on a low setting until incorporated. Wipe down your bowl with your spatula in-between, to ensure that all of the mixture from the sides and base of the bowl is incorporated.
  • Still on a low setting, tip in your flour and salt together and beat until fully mixed in.
  • Beat in a tablespoon of your milk, again wipe down with a spatula and then give the mixture a whizz on medium-high for up to 10 seconds to ensure fully incorporated.
  • Fit your large piping bag with your large star piping nozzle and fill with about 3 tablespoons of cookie dough, so that you can test the consistency for piping.
  • Pipe a swirl of cookie dough onto your lined baking sheet, if it pipes easily then add the rest of your cookie dough and continue to pipe until you have 40 swirls. To pipe, hold the bag vertically above the tray and squeeze a star of dough onto the tray, without breaking the stream of dough continue to squeeze steadily and you move the bag around the star to form a swirl pattern.
  • If the dough is too stiff to pipe simply return it all to your bowl, beat in another tablespoon of milk and try again.
  • Refrigerate your cookies for 30 minutes before baking.
  • Heat your oven to 160°C Fan/180°C/350°F/Gas mark 4.
  • Bake in the centre of your oven for 10-15 minutes until just starting to turn golden around the edges.
  • Leave to cool on the tray for 5 minutes, then remove to a cooling rack to finish cooling.

Biscoff Topping

  • Once cool spread a teaspoonful of Biscoff spread onto the base of one cookie, place another on top and squeeze gently to secure.
  • Using your tea strainer or fine sieve, sift over a little icing sugar to decorate.
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