Biscoff Butter Cookies

A Crumbl Cookie Butter Cookie topped with frosting and crushed Biscoff cookie crumbs on a black cooling rack.

These Biscoff Butter Cookies are seriously addicting! They feature a soft and sweet brown sugar cookie topped with a cookie butter frosting and crushed Biscoff cookie crumbs. This is a Crumbl copycat recipe that you're sure to love!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 633kcal

Author Whitney Wright

Equipment

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).

Notes

*note, crumbl serves these cookies chilled, but I did NOT like them chilled. I think they need to be enjoyed at room temperature.

Nutrition