Biscoff Cookie Recipe: Homemade Cookies with Lotus Spread

Can’t get enough of that iconic Biscoff taste? This homemade Biscoff cookie recipe captures the caramelized, spicy-sweet flavor you love, with fresh ingredients, cookie butter in the batter, and a warm cookie-butter drizzle to finish.

Biscoff cookie recipe

If you’ve ever wished for a fresh Biscoff cookie straight from the oven, this recipe delivers. These cookies combine the buttery shortbread-like texture with a deep caramel and cinnamon warmth, then get an extra boost from cookie butter folded into the dough and drizzled on top when warm.

They bake up crisp at the edges and tender in the middle — especially delightful paired with coffee for dunking. This version uses crushed Biscoff cookies in the batter for extra crunch and flavor. Once you try them fresh, store-bought will feel like a distant memory.

Ingredients needed

These measured ingredients build the cookie’s classic caramelized Biscoff flavor. Measure carefully for best results.

• Butter: ½ cup softened butter for a shortbread-like base.
• White sugar: ½ cup for sweetness and structure.
• Brown sugar: ¾ cup to add moisture and that caramel note.
• Eggs: 2 large eggs to bind the dough.
• Cookie butter: ¾ cup in the batter, plus extra to warm and drizzle over finished cookies.
• Vanilla extract: 1 teaspoon; pure vanilla gives the best aroma.
• All-purpose flour: 2½ cups (use a gluten-free 1:1 blend if needed).
• Baking soda: ½ teaspoon.
• Baking powder: ½ teaspoon.
• Salt: ¼ teaspoon to balance the sweetness.
• Biscoff cookies: About 18 cookies, roughly crushed to fold into the batter and scatter on top.
• Extra: Additional cookie butter for drizzling after baking.

Kitchen tools required

A few basic tools make this easy to prepare:

• 2 mixing bowls (one for wet, one for dry)
• Hand mixer or stand mixer
• Spatula
• Whisk
• Measuring cups and spoons (1 cup, ½ cup, ¼ cup, 1 tsp, ½ tsp, ¼ tsp)

How to make Biscoff cookies

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with the white and brown sugars until light and creamy. Add the eggs, cookie butter, and vanilla; continue beating until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the roughly crushed Biscoff cookies so you have little crunchy pockets throughout the dough.
5. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Press each ball down slightly with your palm or the bottom of a glass. Top each cookie with a few larger pieces of broken Biscoff for texture.
6. Bake for 13–15 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
7. Warm a little extra cookie butter (microwave briefly or in a small pan) and drizzle over the cooled cookies just before serving.

Recipe tips

A few answers and tips to help you get perfect cookies every time.

Why is it called “Biscoff”?

“Biscoff” combines the words biscuit and coffee. The cookies were designed to be enjoyed with coffee; their caramelized, lightly spiced flavor is a natural companion to a hot cup.

Are Biscoff and gingerbread the same?

No. Biscoff cookies are lightly spiced—mainly cinnamon—with a caramelized shortbread-like profile. Gingerbread is more intensely spiced with ginger, cloves, and nutmeg, producing a bolder, different flavor.

Can I add extra toppings or mix-ins?

Yes. Chopped walnuts, chocolate chips, or sliced almonds work well in the dough. You can also drizzle melted milk or dark chocolate over the finished cookies for extra decadence.

How do I make these gluten-free?

Swap the all-purpose flour for a reliable gluten-free 1:1 flour blend. Use gluten-free cookies and a gluten-free cookie butter if you can find them. Note that gluten-free cookies can be more delicate—allow them to cool completely before transferring.

Are Biscoff cookies vegan?

Traditional Lotus Biscoff cookies and many cookie butter spreads are vegan. This particular homemade recipe uses butter and eggs, but you can make it vegan by substituting dairy-free butter and replacing the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Some commercial cookie butters are already vegan, making the swap easier.

Storing leftovers

Allow cookies to cool completely, then store them in an airtight container at room temperature for up to two weeks. Refrigeration will extend their life a bit longer.

Can I freeze these cookies?

Yes. Place cooled cookies in a freezer-safe bag or container for up to three months. Thaw at room temperature for about 15–30 minutes before serving; textures may soften slightly after freezing.

If you liked this recipe, try these

More cookie inspiration to bake next:

• Jelly Thumbprint Cookies
• Healthy Biscotti
• Salted Caramel Cookies
• Healthy Cookie Dough Balls
• Cinnamon Roll Skillet Cookie

Recipe by Erin Antoniak. Photos by Bake and Bacon.