Crumbl Biscoff Butter Cookies
These Biscoff Butter Cookies are made with a soft and sweet brown sugar cookie base topped with a smooth and Biscoff-packed Biscoff Buttercream frosting with Biscoff cookie crumbs on top!
You are going to love this Crumbl Cookie Butter Cookies recipe! It is so much better than the one I had at Crumbl and I know you will love it too! Looking for more delicious copycat recipes to make at home? You’ve come to the right place. My Crumbl Biscoff Cookies with White Chocolate Chips, Crumbl Pink Velvet Cookies, and Crumbl Chocolate Cake ft. Heath Cookies are some of my favorites!
Why This Recipe Works
- Cookie butter frosting brings delicious Biscoff flavor. I know you’re wondering why there isn’t any Biscoff butter in the cookie base. Hear me out: The brown sugar cookie actually pairs perfectly with the frosting because you have two flavors that complement each other. A cookie packed with Biscoff and a frosting packed with Biscoff just all blend together. With the frosting, you get that yummy Biscoff spread that can sing on top of the brown sugar cookie base!
- Soft and sweet. These cookie butter cookies are soft and sweet thanks to a few important ingredients! The molasses and the cornstarch. These two ingredients help to bring a delicious sweet flavor (thank you molasses) and a soft and thick texture (thank you cornstarch)!
Ingredient Notes
- Unsalted Butter: If using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe.
- Light Brown Sugar: This is a brown sugar cookie base, so of course we need brown sugar! I used light brown sugar because I wanted a more mellow flavor to not super compete with the Biscoff buttercream (since we’re also adding some molasses). Dark brown sugar has extra molasses in it, so the dark + added molasses would be much more molasses.
- Molasses: Adding molasses to cookies aids in making a cookie soft and chewy, all while adding a bit of color and sweetness!
- Cornstarch: The cornstarch helps make the cookies thick and chewy, while making sure they are moist!
- Cookie Butter Frosting: You’ll need to make 1 batch of my Biscoff Buttercream for this recipe. For that, you’ll need butter, Biscoff butter (also known as Biscoff spread, Speculoos cookie butter or lotus Biscoff cookie butter), powdered sugar, salt and heavy cream.
Step-by-Step Instructions
- Cream the wet ingredients. Beat the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes or until smooth and light. Add the eggs and vanilla extract and mix until combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients. Add the all purpose flour, cornstarch, baking powder, baking soda, and salt. Mix until the dough just comes together. Do not over mix.
- Portion into dough balls. Using a 1/4 cup, portion into dough balls. Place 6 on a baking sheet lined with parchment paper. Using the palm of your hands, gently press down on each ball to form a thick disk.
- Bake. Bake the cookies at 350°F for 11-13 minutes or until the edges are set and the centers are no longer shiny. Do not over bake. Remove and let cool for 5 minutes then transfer to a wire rack to cool completely.
- Make the Biscoff Buttercream Frosting. Follow the instructions in my post for Biscoff Buttercream.
- Decorate the Biscoff cookie butter cookies. Once the cookies have cooled, frost each cookie with the cookie butter frosting. Sprinkle with Biscoff cookie crumbs!
Recipe Tips
These copycat Crumbl Cookie Butter Cookies are typically served chilled if you buy them at Crumbl. I didn’t like them chilled. I thought they were much tastier when served at room temperature.
Crumbl sprinkled the crumbs around the perimeter of the cookies if you want to do that to make them look just like the Crumbl cookie butter cookies.
When you add the dry ingredients to the wet ingredients, do not over mix the cookie dough. If you do, the Biscoff butter cookies will be tough. You want a delicate and soft cookie so treat the dough as such!
Use the creamy cookie butter to make the cookie butter buttercream.
Make Ahead, Storing, and Freezing
To make ahead of time, make the cookie dough and store in an airtight container in the fridge for 1-2 days. Then remove and let come to room temperature before baking.
You can store the frosting in an airtight container in the fridge for up to 7 days or in the freezer for 2-3 months.
Store the frosted cookies in an airtight container in the fridge for 4-5 days or at room temperature for 1-2 days (room temperature if unfrosted. Frosting much be refrigerated due to the heavy cream).
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies.
Recipe FAQs
Crumbl serves their cookie butter cookies chilled. But I wasn’t a big fan of them chilled! I thought these were much better when served at room temperature.
These Biscoff butter cookies are so named because of the delicious Biscoff frosting on top of the cookies, making them Biscoff butter cookies! I considered putting Biscoff spread in the cookies but I’ll tell you why I didn’t: The flavor just all blends together with the frosting. Having the cookie base be a brown sugar cookie actually complements the Biscoff flavor in the frosting instead of just blending together. Make these and you’ll see what I mean!
Like every food, there is a best by or expiration date so be sure to look at that.
Nope! Just like peanut butter, you can store cookie butter at room temperature.
More Biscoff Recipes
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Biscoff Butter Cookies
Ingredients
Cookies
- 1 cup unsalted butter - softened to room temperature
- 1 3/4 cups light brown sugar - packed
- 1 teaspoon molasses
- 2 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Cookie Butter Frosting
- 1 cup unsalted butter - close to room temperature but slightly chilled
- 1 cup Biscoff cookie butter - or speculoos
- 2 cups powdered sugar
- 1/8 cup heavy cream
- 1/4 teaspoon salt
- Biscoff cookies - crushed, for topping (optional)
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed for 2 minutes. Add the molasses, eggs and vanilla extract and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
- Add the flour, cornstarch, baking soda, baking powder, and salt and mix until just combined and the dough has come together.
- Portion the dough into ¼ cup sized balls. Place 6 dough balls on the prepared baking sheet. Use the palm of your hand to press down on each ball of dough just slightly to create a very thick disk. Bake for 11-13 minutes or until the edges are set and the centers no longer appear overly shiny or doughy.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookie Butter Frosting
- Make the frosting: In a large mixing bowl, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 2 minutes until light and fluffy. Add the Biscoff spread and mix on medium speed for 1 minute until light and fluffy.
- Add the powdered sugar and salt, mixing to combine. Scrape down the sides of the bowl with a rubber spatula. Add the heavy cream, a tablespoon at a time until the frosting reaches a smooth and spreadable consistency. Feel free to add more heavy cream, or more powdered sugar to reach your desired consistency.
Assembly
- Frost the cooled cookies with the cookie butter frosting. Sprinkle the crushed Biscoff cookie crumbs overtop of the frosting. (Crumbl sprinkled the crumbs around the perimeter of the frosted cookies).
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10 Comments on “Crumbl Biscoff Butter Cookies”
I’ve found that in order to get my cookies to rise, I need to put in about 5 cups of flour, bake them at 325, make them smaller (only one scoop), and remove them immediately from the pan upon taking them out of the oven. Other than that, the recipe is great. I also found that my frosting does not need heavy cream- it is already spreadable without it and often the cream separates and I dislike that they need to be kept in the refrigerator with the heavy cream. But with those minor tweaks, these cookies are amazing and everyone says they are store worthy!
I also cook them for about a minute less since they are smaller – but man these are soo soo good. I’ve made them three times in the past two weeks because they are everyone’s favorite
These were PERFECT! I tried another baker’s recipe for these cookies, and they were thin and completely flat. These were so perfect! Thank you!! You saved me; I was not serving thin, flat cookies.
Yeah thin, flat cookies are not my thing! So glad you found my recipe. Thanks for the great review!
Umm they were Amazing. Tastes exactly like crumbl for me. Printing the recipe to make again later! 😉
Warning they may be addicting!!
Thanks for the 5-star rating and review, Larisa! So happy you loved them.
These were a hit! Not sure if it was the high altitude, but my cookies did not stay thick, they ended up spreading really thin, but were still soft and chewy. This made the frosting spread thin too. But still So yummy! Everyone loved them.
Am I missing where to add the molasses? I don’t see it in the recipe…
So sorry! Updated the recipe so that the molasses is included in the directions. Thanks for the heads up!
These are seriously amazing! The frosting is to-die for. These taste better than Crumbl’s version!