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    Home ยป Cookie recipes

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    Biscoff Cookie Recipe

    Jump to Recipe

    Chewy yet crisp, packed with caramelised, perfectly cinnamon-spiced flavour and truly, impossibly moreish, you'll love this Biscoff cookie recipe.

    It's really easy to make these biscoff cookies. You'll start by beating Biscoff smooth spread together with butter, golden syrup and dark brown sugar, then fold in flour and a little baking powder to give a gorgeously aromatic dough.

    No egg in these cookies, in case you're wondering comma. I tested recipe with and without egg and found that they're better without! The Biscoff spread gives enough moisture and binds everything together well on its own, giving them the perfect texture and flavour.

    With your dough prepared, you'll simply scoop it up, roll it into balls and bake! They can be ready from start to finish in about 30 minutes!

    I have made this Biscoff cookie recipe time and time again because it's always such a huge hit with everyone. They're a bake sale winner and great to take with you on road trips.

    Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

    Makes 12

    Ingredients

    • 130 g (1 stick + 4 tsp) salted butter softened
    • 150 g (โ…” cup) Lotus biscoff spread smooth
    • 1 tbsp golden syrup
    • 1 tsp vanilla extract
    • 160 g (1 cup) soft dark brown sugar
    • 235 g (1โ…” cup) plain white flour (all purpose flour)
    • 1 tsp baking powder

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Large ice cream scoop
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack
    • Large tumbler

    Instructions

    Preheat the oven to 180C (160C fan-assisted).

    Measure the butter, Biscoff spread, golden syrup, vanilla and sugar into a large bowl,

    Beat together until fluffy.

    Add the flour and the baking powder.

    Mix well โ€“ you should now have a sticky, light dough.

    Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 12 equally sized cookies.

    Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they donโ€™t stick together when they spread.

    Bake for 12-14 minutes until golden at the edges. Get them out of the oven before theyโ€™re fully browned so that they stay chewy when cool.

    While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.

    Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

    Enjoy!

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this Biscoff Cookie Recipe

    Print Recipe
    5 from 9 votes

    Biscoff Cookie Recipe

    Chewy yet crisp, packed with caramelised, perfectly cinnamon-spiced flavour and truly, impossibly moreish, you'll love this Biscoff cookie recipe.
    Prep Time15 minutes mins
    Cook Time12 minutes mins
    Total Time27 minutes mins
    Course: Cookies, Dessert, Snacks
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 cookies
    Author: Emily Leary

    Ingredients

    • 130 g (1 stick + 4 tsp) salted butter softened
    • 150 g (โ…” cup) Lotus biscoff spread smooth
    • 1 tbsp golden syrup
    • 1 tsp vanilla extract
    • 160 g (1 cup) soft dark brown sugar
    • 235 g (1โ…” cup) plain white flour (all purpose flour)
    • 1 tsp baking powder

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Large ice cream scoop
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack
    • Large tumbler

    Instructions

    • Preheat the oven to 180C/350F (160C/320F fan-assisted).
    • In a large bowl, beat together the butter, Biscoff spread, golden syrup, vanilla and sugar until fluffy.
    • Add the flour and the baking powder and mix well โ€“ you should now have a sticky, light dough.
    • Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 12 equally sized cookies.
    • Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they donโ€™t stick together when they spread.
    • Bake for 12-14 minutes until golden at the edges. Get them out of the oven before theyโ€™re fully browned so that they stay chewy when cool.
    • While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
    • Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

    Nutrition

    Calories: 280kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 271IU | Calcium: 31mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    More Biscoff recipes to try

    Biscoff Brownies Recipe
    These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.
    Get the recipe
    Biscoff Cheesecake Recipe
    From the base to the toppings, the distinctive flavour of Lotus Biscoff caramelised biscuits appears in every element of this stunning baked biscoff cheesecake.
    Get the recipe
    Biscoff Brownies Recipe
    These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.
    Get the recipe

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    Comments

      5 from 9 votes (8 ratings without comment)

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    1. Christina says

      February 05, 2025 at 10:42 pm

      5 stars
      So easy to make so my grandson didn't get bored half way through! Simply the tastiest biscoff cookies ever.
      Just making my 2nd lot to take into work tomorrow!!

      Reply

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