Biscoff Sandwich Cookies

Biscoff Sandwich Cookies are the kind of treat that never lasts long, because they’re soft, buttery, and filled with cozy spiced flavor that everyone loves. They come together easily, yet feel special enough for everything from Thanksgiving and fall potlucks to holiday dessert tables or a simple afternoon treat. You can bake the cookies ahead or even freeze them before filling, which makes prep a breeze when things get busy. Whether you’re sharing them or sneaking a few for yourself, they always disappear fast.

Prep Time15

Cook Time15

Total Time30

Servings

Calories687

Author: Mandy Applegate

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

Metric - US Customary

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

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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