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Soft Biscoff Cookies with Biscoff Buttercream Icing Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/soft-biscoff-cookies-with-biscoff-buttercream-icing-recipe/