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) slightly salted butter softened
- 150 g (⅔ cup) Lotus biscoff spread smooth
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- 160 g (1 cup) soft dark brown sugar
- 235 g (1⅔ cup) plain white flour (all purpose flour)
- 1 tsp baking powder
Equipment
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 – 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 don’t stick together when they spread.
Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’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!
And once you've given the 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
Biscoff Cookie Recipe
Ingredients
- 130 g (1 stick + 4 tsp) slightly salted butter softened
- 150 g (⅔ cup) Lotus biscoff spread smooth
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- 160 g (1 cup) soft dark brown sugar
- 235 g (1⅔ cup) plain white flour (all purpose flour)
- 1 tsp baking powder
Equipment
- Large ice cream scoop
- 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 – 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 don’t stick together when they spread.
- Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’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
More Biscoff recipes to try
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