Biscoff Sandwich Cookies
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These Biscoff Sandwich Cookies are the batch I bake when there’s a tray to fill or a box to give, and they rarely last the afternoon. Soft, spiced cookies with a pipeable Biscoff cream filling go first on any plate.
The flavor comes from two places: cookie butter in the dough and crushed Lotus Biscoff folded through, so it reads clearly, not faint. One small step at the end decides whether the filling sets or slides, and I’ll come to it.
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Why You’ll Love This Recipe
- The Biscoff flavor stays strong through the whole cookie, dough and filling both, instead of fading to a hint by the time you bite in.
- The cookies bake up soft and buttery, and the Biscoff cream is thick enough to pipe and hold its edge between two halves.
- They travel and give well, so they end up on cookie trays and in gift boxes next to things like my Christmas Sugar Cookies.
- You can bake the cookies ahead or freeze them unfilled, so the work spreads across a couple of days when you need it to.
- Nothing here needs special equipment beyond a cookie scoop and a hand mixer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Biscoff cookie butter (smooth). This does most of the flavor work in the dough and the filling. Use smooth for an even dough and a filling that pipes cleanly; crunchy works if you want flecks through the cream. The spread is sold as vegan, so on a vegetarian site like this one, the only things to rethink for a fully plant-based batch are the butter and eggs.
- Lotus Biscoff cookies, finely crushed. Crushed cookies go into both the dough and the filling for a deeper, spiced flavor and a little texture. Run them through a food processor; the finer the crumb, the smoother everything mixes.
- Unsalted butter, slightly cold. Cold butter is deliberate here. It helps the cookies hold their shape and bake soft in the middle rather than spreading thin, and soft or warm butter is the main reason these can go flat.
- All-purpose flour. Spoon it into the cup and level it rather than scooping. Packed flour turns the dough dry and the baked cookie crumbly, and it’s the most common way cookies like these go wrong.
- Granulated and powdered sugar. Granulated sugar sweetens the dough; powdered sugar thickens the filling without making it grainy. They aren’t interchangeable here.
How to Make Biscoff Sandwich Cookies
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Mix the dough
Whisk the flour, baking powder, baking soda, and salt first, then in a separate bowl, cream the slightly cold butter, cookie butter, and sugar until light.
Beat in the eggs one at a time so the mixture stays smooth, add the vanilla, then fold in the dry ingredients and the crushed Biscoff just until combined. Stop there, since overworked dough bakes tough.
If you’ve made a soft spiced cookie before, like my Pumpkin Spice Roll Cookies, the method will feel familiar.
Scoop and bake
Scoop golf-ball portions onto a parchment-lined sheet, leaving room to spread. Use a second tray if needed. Bake at 350°F (180°C) for 13 to 14 minutes, until the edges are just golden.
Pull them while the centers still look soft, since they set as they cool. Let them rest on the tray for five minutes, then move to a rack to cool completely.
Make the Biscoff cream
Beat butter and cookie butter until creamy, then work in the powdered sugar and crushed cookies until it’s thick enough to spread or pipe. If it feels stiff, a teaspoon of milk loosens it; if it’s loose, a little more powdered sugar firms it up.
Fill and chill
Match the cookies in pairs by size. Spread or pipe filling onto the flat side of one and press its partner on gently. Fill only fully cooled cookies, since warm ones melt the cream and it slides out. Chill the filled cookies about 20 minutes so the filling sets for clean bites.
You can get ahead on these. Bake the cookies up to a day before and keep them airtight, then fill close to serving. The baked cookies also freeze well unfilled (see the storage section below), so you can get the baking done early and assemble later.
Recipe Notes and Expert Tips
- Keep the butter cold. Slightly cold butter holds the dough together and keeps the cookies from spreading thin. If your kitchen is warm, chill the scooped dough for 15 minutes before baking.
- Measure flour by spooning and leveling. Scooping packs in too much and gives you dry, crumbly cookies. If you have a scale, weigh it; this is the single biggest fix for texture.
- Crush the Biscoff fine. The finer the crumb in the dough and filling, the smoother both turn out, and coarse crumbs leave a bitty texture if you want.
- A pinch of cinnamon lifts the spice. It brings out the nutmeg and ginger already in Biscoff, the same warm note I build into my Soft Gingerbread Cookies. Add it to the flour mixture.
- Cool before you fill, chill before you serve. Filling warm cookies melts the cream, and skipping the short chill after filling means messier bites.
Recipe Variations
- For a chocolate finish, dip half of each sandwich in melted chocolate or drizzle it over the filled cookies; it works because you’re only coating a fully baked cookie, so it sets as it cools and adds nothing to the bake.
- Swapping smooth cookie butter for crunchy is untested here, but it puts fine flecks of cookie through the filling, more a texture change than a flavor one, and it spreads a little less smoothly.
- To push the Biscoff flavor louder, beat a spoonful of melted cookie butter into the cream; it is backed by bakers who find the spread alone can read faint, and it does not change how the cookies set.
How to Store Leftovers
Store the assembled cookies airtight at room temperature for up to 3 days, or refrigerate up to a week; freeze the unfilled baked cookies up to 3 months.
The filling is a butter-and-powdered-sugar cream with no milk or eggs, so a few days at room temperature is fine, though the fridge keeps them firmer. Freeze the bare cookies flat and fill after thawing; freezing them already filled is the one thing I’d skip, since the cream loses its texture.
If you’re carrying them to a potluck or gift exchange, pack them in a single layer in a hard-sided container so they don’t crush, and keep them cool on the way if they’re chilled.
What to Serve With Biscoff Sandwich Cookies
These go with the warm drinks you’d expect: coffee, tea, or hot chocolate, and the spice in the cookie sits well against all three. For something closer to a dessert, set them beside a scoop of Biscoff ice cream and let the two flavors double up.
They also crumble nicely over a simple vanilla sundae, and a light dusting of extra crushed Biscoff on top gives them a finished look on the plate.
FAQs
Warm or soft butter is almost always the cause. Keep the butter cold going in, and chill the dough briefly before baking if your kitchen runs warm.
Too much flour is the usual reason, from scooping straight out of the bag and packing the cup. Weighing it, or spooning and leveling, keeps the dough soft rather than dusty.
Yes, and they take well to it. The baked cookies keep a day airtight unfilled, and they freeze unfilled for up to 3 months; filling and chilling on the day you serve keeps the cream at its best.
Beat a spoonful of melted cookie butter into the filling, or add an extra tablespoon of finely crushed Biscoff to the dough. Either one strengthens the flavor without changing the bake.
More Cookie Recipes to Bake and Share
If you’re already filling one tray, here are a few more cookies I keep in the rotation for sharing:
- White Chocolate Macadamia Nut Cookies. The soft, chewy ones I make when I want a change from a spiced cookie.
- Butter Pecan Cookies. They taste nutty and a little caramel from browned butter, which sits nicely beside anything Biscoff.
- Chocolate Crinkle Cookies. They crack through their powdered-sugar coating as they bake, so they look the part on a holiday plate.
- Peanut Butter Cookies. These are the plain, dependable pick for anyone who’d rather have peanut butter than spice.
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
Nutrition
