Biscoff Sandwich Cookies
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When I make Biscoff Sandwich Cookies, I can already tell they’re going to disappear fast; the smell alone is enough to pull you into the kitchen. They bake up soft and buttery with that cozy hint of spice you can’t resist, and there’s a small step that makes them turn out perfect every time. Once you take a bite, you’ll see just how addicting they are, in the best way!
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These cookies always feel right at home whenever I’m craving a spiced, sweet treat that wins people over. They’re easy to share, travel well for parties, and make a great addition to any dessert spread, especially for Thanksgiving, Christmas, and fall potlucks. You can also make them ahead or even freeze them before filling to enjoy them with loved ones (or by yourself) later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Biscoff Sandwich Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find that making these delicious cookies at home is easier than it looks once you follow my simple instructions.
Prepare the Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. This gives the cookies structure while keeping them light and perfectly balanced. A balloon whisk is perfect for evenly distributing the ingredients and breaking up any clumps of flour.
Cream the Butter and Sugar
In a large mixing bowl, cream together the butter and Biscoff cookie butter until smooth and well blended. After that, mix in sugar until light and fluffy. This is the step that creates that soft, melt-in-your-mouth texture that makes these Biscoff cookies so irresistible.
I like using a hand mixer here to make it easier to get the right creamy consistency without tiring out my arms. A large and deep mixing bowl like this one gives plenty of room for creaming the butter and sugar without splashing or the bowl moving around.
Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. If you add all the eggs at once, the fat and liquid won’t blend evenly, and the mixture can curdle or separate. Stir in the vanilla extract for a little extra warmth and sweetness.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Combine and Add Crushed Cookies
Gently fold (don’t overmix) the dry ingredients into the wet mixture until just combined to keep the cookies tender rather than tough, then stir in the finely crushed Biscoff cookies.
The crushed cookies add a subtle crunch and intensify the unique taste of Lotus Biscoff in every bite. I run them through a food processor to get them super fine, because the finer the texture, the better.
Scoop and Bake
Scoop the dough into golf-ball-sized portions, then place them on a parchment-lined baking sheet. A cookie scoop makes the portioning easy and keeps the size of the cookies uniform. Leave a little space between each ball since the cookies will spread slightly as they bake.
My rimmed baking sheet right here helps with even baking, giving me perfectly baked treats every time. Instead of rolled ones, I also prefer using precut parchment sheets that not only prevent sticking and make cleanup easier but also lie flat nicely without curling.
Bake in a preheated oven at 350°F (180°C) for about 13–14 minutes, just until the edges are golden. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before filling. This cooling rack helps the cookies cool evenly without getting soggy.
Make the Biscoff Cream Filling
In another bowl, beat together the butter and Biscoff cookie butter until creamy and smooth. Gradually add the powdered sugar and crushed cookies, mixing until the filling becomes thick, fluffy, and easy to spread or pipe. Scrape the sides of the bowl with a silicone spatula.
Assemble the Sandwich Cookies
Once the cookies are completely cooled, spread or pipe the filling onto the flat side of one cookie and gently top with another, then press slightly to sandwich them together.
A butter spreader or an offset spatula works great for spreading the filling evenly. If you’re piping the filling, you can a reusable silicone piping bag that comes with many different piping tips to keep things neat and consistent.
Repeat with the remaining cookies and admire how perfect they look once stacked up on a plate. You can take a bite from one right away or chill them first for the best result.
Serve and Enjoy
When you’re ready, serve your homemade Biscoff Sandwich Cookies and enjoy!
I like setting them out beautifully on a 3-tier serving tray like this so they’re easy to grab. They also make a nice gift for your friends; they’d look presentable in this sturdy gift box that keeps their soft texture and creamy filling intact.
If you’re bringing these cookies to a holiday gathering or potluck, use a hard-sided container to protect and prevent them from getting crushed or squeezed. Then, tuck the container carefully into an insulated casserole carrier so they stay cool if you’ve chilled them.
Equipment
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter slightly cold
- ½ cup smooth Biscoff cookie butter
- 1 cup sugar
- 2 cold eggs
- 1 teaspoon vanilla extract
- ¼ cup Biscoff cookies finely crushed
For the Filling:
- ¾ cup unsalted butter slightly cold
- ¾ cup smooth Biscoff cookie butter
- 2 cups powdered sugar
- ¼ cup Biscoff cookies finely crushed
Video
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream the butter, Biscoff cookie butter, and sugar until light and fluffy.¾ cup unsalted butter, ½ cup smooth Biscoff cookie butter, 1 cup sugar
- Beat in the eggs, one at a time, then add vanilla. Mix in the dry ingredients until just combined. Stir in crushed Biscoff cookies.2 cold eggs, 1 teaspoon vanilla extract, ¼ cup Biscoff cookies
- Scoop dough into golf ball-sized portions using an ice cream scoop. Place dough balls on the sheet and bake for 13–14 minutes. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat butter and Biscoff cookie butter until creamy. Add powdered sugar and crushed cookies, mixing until smooth and fluffy.¾ cup unsalted butter, ¾ cup smooth Biscoff cookie butter, 2 cups powdered sugar, ¼ cup Biscoff cookies
- Spread or pipe filling onto the flat side of one cookie. Top with another cookie to make a sandwich. Repeat with remaining cookies.
Notes
- Balance the Fats and Texture: Start with slightly cold butter to help the cookies hold their shape and stay soft in the center. If you decide to swap butter for vegetable oils like palm oil, canola oil, sunflower oil, or soybean oil, know that it will make the cookies even softer.
- Boost the Warm Flavors: Add a pinch of cinnamon or brown sugar syrup to bring out the signature Biscoff spices, like nutmeg and ginger, for a deeper, more aromatic taste.
- Watch Your Leavening: Stick to the recommended amounts of baking soda and baking powder to keep the cookies light without spreading too much.
- Measure Flour Correctly: When measuring flour or crushed cookies, spoon them into your measuring cup instead of scooping directly to avoid dense dough. This stainless steel measuring cup makes it easy to get an accurate amount without packing it in.
- Crush the Biscoff Cookies Finely: The finer the crumbs, the smoother your dough and filling will be, giving a perfect bite without uneven texture.
- Bake Until Lightly Golden: Pull the cookies out right as the edges begin to turn golden; they’ll continue to cook a bit as they rest on the tray.
- Cool Completely Before Filling: Filling warm cookies can cause the buttercream to melt, so let them cool fully before assembling.
- Chill Before Serving: Refrigerate the finished cookies for about 20 minutes to help the filling set and make clean, even bites.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve picked up a few tricks that make these Biscoff Sandwich Cookies turn out bakery-worthy every single time.
- Balance the Fats and Texture: Start with slightly cold butter to help the cookies hold their shape and stay soft in the center. If you decide to swap butter for vegetable oils like palm oil, canola oil, sunflower oil, or soybean oil, know that it will make the cookies even softer.
- Boost the Warm Flavors: Add a pinch of cinnamon or brown sugar syrup to bring out the signature Biscoff spices, like nutmeg and ginger, for a deeper, more aromatic taste.
- Watch Your Leavening: Stick to the recommended amounts of baking soda and baking powder to keep the cookies light without spreading too much.
- Measure Flour Correctly: When measuring flour or crushed cookies, spoon them into your measuring cup instead of scooping directly to avoid dense dough. This stainless steel measuring cup makes it easy to get an accurate amount without packing it in.
- Crush the Biscoff Cookies Finely: The finer the crumbs, the smoother your dough and filling will be, giving a perfect bite without uneven texture.
- Bake Until Lightly Golden: Pull the cookies out right as the edges begin to turn golden; they’ll continue to cook a bit as they rest on the tray.
- Cool Completely Before Filling: Filling warm cookies can cause the buttercream to melt, so let them cool fully before assembling.
- Chill Before Serving: Refrigerate the finished cookies for about 20 minutes to help the filling set and make clean, even bites.
How to Store Leftovers
Keep your Biscoff Sandwich Cookies in an airtight container at room temperature for up to 3–4 days, or in the refrigerator for 5–7 days. They stay soft and flavorful, especially if you layer parchment paper between them.
These stackable glass containers keep help maintain their freshness and prevent them from drying out. You can freeze the baked cookies (without the filling) for up to 3 months, then thaw and fill them later when you’re ready to serve.
To freeze, wrap them tightly in BPA-free plastic wrap to prevent them from sticking together, then place them in freezer-safe containers to protect them from freezer burn. Avoid freezing fully assembled cookies, as the creamy filling can lose its smooth texture once thawed.
What to Serve With Biscoff Sandwich Cookies
These cookies are made for cozy moments. Serve them with a warm cup of coffee, hot chocolate, or tea for a quick afternoon treat. They’re also perfect with a scoop of vanilla or Biscoff ice cream.
For something extra fun, crumble them over milkshakes or sundaes. You can also dust the tops with a sprinkle of crushed Biscoff cookies for added texture, or dip half of each sandwich into smooth chocolate or drizzle the top with it for a bakery-style finish.
More Easy Recipes for You to Try at Home
I’ve got plenty more fall dessert favorites that bring warmth and the same cozy, spiced sweetness to your table:
