Soft and Chewy Glazed Biscoff Cookies

Soft and chewy Biscoff cookies start with cookie butter mixed right into the dough. A thin glaze finishes them without hiding the caramelized Biscoff flavor.

They are super easy to make, and I bet no one else is bringing this to the office potluck or holiday parties. The finished cookie tastes a lot like speculoos cookies with a lot less work, and it’s easier on your teeth too!

Ingredients and Substitutions

Biscoff Cookie Butter Spread – Lotus Biscoff is my preferred brand. Any brand of cookie butter can be used. It’s really just made with speculoos cookies, Biscoff just comes with a brand name attached. Great Value even carries a Speculoos spread. You can even use homemade cookie butter. Don’t ask me how to do that; I pick and choose my kitchen challenges. Using peanut butter or any other nut butter also works; obviously the flavor will be vastly different!

Butter – I always use softened salted butter at room temperature. You can use unsalted butter or shortening as a substitute. When using either of the substitutes, make sure to add ¼ teaspoon of salt to the flour and baking soda mixture.

Brown sugar – I use light brown sugar. Dark brown sugar can be substituted, but the flavor will have a heavier molasses flavor.

White sugar – This is regular granulated table sugar, not powdered sugar.

Egg – I use large eggs exclusively for baking. Eggs of other sizes, or duck eggs, will change the texture of the cookies.

Vanilla Extract – My favorite vanilla for baking is anything by Nielsen-Massey. I tend to use it so much that I buy it in 32 oz. bottles from Amazon or King Arthur Flour.

Flour – This recipe uses all-purpose flour, bleached or unbleached. I prefer unbleached it just isn’t always available these days.

Baking soda – Any brand will do; just make sure it hasn’t expired or been opened for more than 6 months*.

• If you’re in doubt, mix 1 teaspoon of vinegar or lemon juice with ¼ to ½ teaspoon of baking soda. You need some new baking soda if it doesn’t immediately bubble up.

Directions

1. Preheat your oven to 375°F and prepare to make some yummy cookies! Get your baking sheets ready by covering them with parchment paper, or you can use baking spray.
2. In a large mixing bowl, use an electric hand mixer or a stand mixer to cream together the cookie spread, softened butter, brown sugar, and white sugar until light and fluffy.
3. Then add in one egg and a splash of vanilla extract, beating until the ingredients are thoroughly combined – remember to scrape down the sides of the bowl every so often.
4. Whisk together 1 3/4 cups of all-purpose flour in another small bowl with a teaspoon of baking soda.
5. Slowly add the dry ingredients to the wet ingredients until everything is just barely combined – don’t overmix!
6. Portion the dough onto parchment-lined baking sheets about 2 inches apart using a cookie scoop or tablespoon.
7. Pop those in the preheated oven and bake for 10-12 minutes or until lightly brown on top. Watch your baking time closely; you don’t want to overbake them.
8. Once the baked cookies are out of the oven, let the cookies cool on the baking sheet for a minute or two before gently transferring them onto a wire rack.
9. Let them cool completely before stacking or storing them– that way, they’ll stay nice and soft! 

Optional Cookie Butter Drizzle

I used a cookie butter glaze. It is totally optional, but it gives an awesome flavor boost to the cookies.

• To make the glaze add 2 tablespoons of cookie butter, 1 tablespoon of corn syrup, and 1 tablespoon of milk or cream to microwave safe bowl and heat in the microwave for 15 to 30 seconds or just until the cookie butter melts. Stir together and add 3 tablespoons of sifted powdered (confectioners sugar). Continue stirring until it is smooth.
• Use a fork to scoop up some of the glaze and drizzle it over the cookies.
• Allow the glaze to be completely set before stacking or storing the cookies.
• Feel free to add some Biscoff cookie crumbs to the top of the cookies before the glaze sets. It’ll add some crunch.

Pro Tips

• To get cookies the same size, use a #40 cookie scoop. This will give you equal cookie dough balls of 2 tablespoons. 
• If you overmix your cookie dough after adding the flour, it will make your cookies tough. This is true for most cookies.
• These cookies will puff slightly and spread, be sure to leave at least 2 inches between cookies.
• I use parchment paper for all of my cookies and highly recommend it. It makes clean-up so much quicker.
• Up to 1/2 cup of baking chips can be added to the cookie dough. I kind of like cinnamon chips.

Storing Cookie Butter Cookies

Once the cookies have finished cooling, they can be placed into an airtight container and stored at room temperature for up to 7 days. They will start to lose their freshness after about 4 days.

For longer storage, freeze the cookies separately, then place them into an airtight freezer baggie and freeze them for up to 3 months. Thaw the cookies at room temperature before eating.

MORE COOKIE RECIPES

• Red Velvet Cake Mix Cookies
• Italian Ricotta Cookies
• Soft Honey Cookies
• Neiman Marcus Chocolate Chip Cookies
• Easy Peanut Butter Cookie Recipe