Soft Biscoff Cookies with Biscoff Buttercream Icing Recipe

Introduction

These Soft Biscoff Cookies with Biscoff Buttercream Icing combine a tender, chewy texture with the rich, caramelized flavor of Biscoff. Perfect for sharing or enjoying as a sweet treat, they elevate traditional cookies with a decadent buttercream topping.

Ingredients

• 1 cup plain flour
• 2 tablespoons cornflour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Biscoff cookies, crushed into crumbs
• 1/2 cup softened unsalted butter (for cookies)
• 1/3 cup granulated sugar
• 1/3 cup icing sugar (for cookies)
• 1 egg
• 1/2 cup softened unsalted butter (for buttercream)
• 1/3 cup Biscoff spread
• 1 1/2 cups icing sugar (for buttercream)
• 2 tablespoons milk (adjust for consistency)

Instructions

1. Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. In a large bowl, whisk together the cookie crumbs, plain flour, cornflour, bicarbonate of soda, baking powder, and salt until fully combined.
2. Step 2: In a separate bowl, cream the softened butter with granulated and icing sugars using an electric whisk or stand mixer until the mixture is pale and fluffy. Add the egg and continue to whisk until fully incorporated.
3. Step 3: Gradually add the dry ingredients into the wet mixture, folding carefully to avoid overmixing. The dough should be soft but easy to handle.
4. Step 4: Scoop the dough into 15 evenly sized balls and place them on a parchment-lined baking sheet. Optionally, use a cookie cutter to shape the cookies into neat rounds.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are golden but the centers remain soft. Let cool on the tray briefly before transferring to a wire rack to cool completely.
6. Step 6: For the buttercream, whisk together the softened butter and Biscoff spread until smooth. Gradually add the icing sugar in batches, mixing well to avoid lumps. If the mixture is too thick, add milk one tablespoon at a time until smooth and pipeable.
7. Step 7: Once cookies are cooled, pipe the Biscoff buttercream onto each cookie generously. Sprinkle crushed Biscoff crumbs on top for added texture and flavor.

Tips & Variations

• Do not overbake the cookies; remove them when edges are golden and centers still look slightly underbaked for a soft texture.
• Use room temperature butter and egg to ensure even mixing and a tender dough.
• If the buttercream is too thick, thin it with a splash of milk; if too thin, add more icing sugar for a perfect consistency.
• Add white or semi-sweet chocolate chips to the dough for an extra indulgent twist.
• Turn the cookies into sandwiches by piping buttercream between two cookies instead of on top.
• Sprinkle a pinch of sea salt on the icing to create a sweet-salty flavor contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated but allow to come to room temperature before serving to maintain softness. Both dough and baked cookies can be frozen: shape dough balls and freeze on a tray before transferring to a container, thaw overnight in the fridge before baking. Baked cookies freeze well up to 3 months; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Biscoff?

While Biscoff cookies give a signature caramelized flavor, you can experiment with other spiced or speculoos-style cookies, though the flavor will vary.

How can I tell when the cookies are done without overbaking?

Look for golden edges with a slightly soft, underbaked center. The cookies will firm up as they cool, keeping their soft texture.

Soft Biscoff Cookies with Biscoff Buttercream Icing Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

These Soft Biscoff Cookies with Biscoff Buttercream Icing are irresistibly soft and chewy, infused with the caramelized flavor of Biscoff cookies. Enhanced with a rich and creamy Biscoff buttercream icing, they make the perfect sweet treat for sharing or special occasions.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 15 cookies 1x
• Category: Dessert, Snack, Cookie
• Method: Baking
• Cuisine: Western, American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup plain flour
• 2 tablespoons cornflour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Biscoff cookies, crushed into crumbs

Wet Ingredients

• 1/2 cup softened unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup icing sugar
• 1 egg

Biscoff Buttercream Icing

• 1/2 cup softened unsalted butter
• 1/3 cup Biscoff spread
• 1 1/2 cups icing sugar
• 2 tablespoons milk (adjust to desired consistency)

Instructions

1. Prepare the Dry Ingredients: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin within a plastic bag. Combine these crumbs with plain flour, cornflour, bicarbonate of soda, baking powder, and salt in a large mixing bowl and whisk thoroughly to mix all dry ingredients evenly. The cornflour ensures softness while the leavening agents help the cookies rise properly.
2. Prepare the Wet Ingredients: In a separate bowl, cream together softened unsalted butter, granulated sugar, and icing sugar using an electric whisk until pale and fluffy. Then, add the egg and whisk again until fully incorporated and smooth.
3. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, mixing slowly to avoid overworking the dough which could toughen the cookies. The dough should form a soft but manageable consistency.
4. Shape the Cookies: Divide the dough into 15 evenly sized balls and place on a parchment-lined baking sheet. Optionally, use a cookie cutter to shape into perfect rounds for a professional look.
5. Bake and Cool: Preheat the oven to 350°F (175°C). Bake cookies for 10 to 12 minutes until edges turn golden but centers remain soft. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
6. Make the Biscoff Buttercream Icing: Whisk softened butter and Biscoff spread in a medium bowl until smooth. Gradually incorporate icing sugar in batches, mixing well to avoid lumps. Add milk one tablespoon at a time if the icing becomes too thick, until a pipeable consistency is achieved.
7. Assemble the Cookies: Once cookies are fully cooled, pipe the Biscoff buttercream icing generously onto each cookie using a piping bag fitted with a star or round nozzle. For extra texture and flavor, sprinkle crushed Biscoff cookie crumbs on top of the icing.

Notes

• Do not overbake; cookies should be soft in the center when removed from oven to achieve a chewy texture.
• Use room temperature butter and egg for best mixing and texture.
• Adjust buttercream icing consistency with milk or icing sugar to ensure smooth piping.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• Cookie dough can be frozen in shaped balls, thawed overnight in the refrigerator before baking.
• Baked cookies freeze well up to 3 months; thaw at room temperature before serving.
• Optional variations include adding chocolate chips to the dough or making cookie sandwiches with the buttercream.
• Sprinkle sea salt on top of the icing for a sweet-salty flavor contrast.

Keywords: Biscoff cookies, Soft cookies, Buttercream icing, Dessert, Sweet snack, Chewy cookies, Biscoff buttercream, Baking recipe, Cookie recipe