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

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★★★★★

4.7 from 137 reviews

Indulge in these Soft Biscoff Cookies topped with luscious Biscoff Buttercream Icing. Made with crushed Biscoff cookies in the dough and a creamy, caramel-flavored buttercream on top, these cookies offer a perfect balance of soft, chewy texture and rich, spiced-sweet flavor. Ideal for sharing or as a delightful treat, these cookies are easy to make and guaranteed to impress any Biscoff lover.

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

Ingredients

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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 the Biscoff cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. In a large bowl, combine the crushed cookies with the plain flour, cornflour, bicarbonate of soda, baking powder, and salt. Whisk thoroughly until well mixed. The cornflour helps create a soft cookie texture, while the leavening agents ensure proper rising.
2. Prepare the Wet Ingredients: In a separate bowl, cream together the softened butter, granulated sugar, and icing sugar using an electric whisk or stand mixer. Whisk until the mixture becomes pale and fluffy. Then add the egg and continue to whisk until fully incorporated and smooth.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing slowly to prevent overworking the dough. Mix just until combined to maintain a soft and tender cookie dough that is easy to handle.
4. Shape the Cookies: Scoop the dough into 15 evenly sized balls and place them on a parchment-lined baking sheet. For a neater finish, use a cookie cutter to shape the cookies into perfect rounds once they are placed on the tray.
5. Bake and Cool: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are golden but the centers remain soft and slightly underbaked. Remove from the oven and let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
6. Make the Biscoff Buttercream Icing: In a medium bowl, whisk together the softened butter and Biscoff spread until smooth and even. Gradually add the icing sugar, whisking in batches to avoid lumps. Add milk a tablespoon at a time if the icing is too thick, until it reaches a smooth, pipeable consistency.
7. Assemble the Cookies: Once the cookies are completely cooled, fill a piping bag fitted with a round or star nozzle and pipe generous amounts of Biscoff buttercream icing onto each cookie.
8. Add a Finishing Touch: Sprinkle crushed Biscoff cookie crumbs on top of the icing for extra texture and to highlight the caramelized Biscoff flavor.

Notes

• Do not overbake the cookies; they should be soft with slightly underbaked centers when removed from the oven.
• Use room temperature butter and egg to ensure even mixing and ideal dough consistency.
• Adjust the buttercream icing consistency with milk or icing sugar to get the perfect smooth, pipeable texture.
• For variation, add white or semi-sweet chocolate chips to the dough before baking.
• Cookies can be turned into sandwich cookies by spreading buttercream between two cookies.
• A sprinkle of sea salt on top of the icing creates a delightful sweet-salty flavor balance.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• Both dough and baked cookies can be frozen: shape dough into balls and freeze before baking; baked cookies freeze well up to 3 months.

Keywords: Biscoff cookies, soft cookies, buttercream icing, dessert, baking, chewy cookies, caramel cookies, cookie recipe