If you’re a fan of the rich, caramelized flavor of Biscoff, this recipe for Soft Biscoff Cookies with Biscoff Buttercream Icing will soon become one of your favorites. These cookies are a soft, indulgent twist on the traditional Biscoff flavor, with the added decadence of a Biscoff-infused buttercream icing on top. Perfect for parties, as a sweet snack, or simply when you want a delicious homemade treat, this recipe is straightforward yet utterly irresistible.
Soft Biscoff Cookies with Biscoff Buttercream Icing
Ingredients for Soft Biscoff Cookies
Dry Ingredients
- 1 cup plain flour
- 2 tablespoons cornflour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Biscoff cookies, crushed into crumbs
Wet Ingredients
- 1/2 cup softened butter (unsalted)
- 1/3 cup granulated sugar
- 1/3 cup icing sugar
- 1 egg
For the Biscoff Buttercream Icing
- 1/2 cup softened butter (unsalted)
- 1/3 cup Biscoff spread
- 1 1/2 cups icing sugar
- 2 tablespoons milk (adjust to desired consistency)
Instructions: How to Make Soft Biscoff Cookies
Step 1: Prepare the Dry Ingredients
To begin, crush your Biscoff cookies into fine crumbs. You can either use a food processor to do this quickly, or place the cookies in a plastic bag and crush them using a rolling pin. Once you have your crumbs, pour them into a large mixing bowl.
Next, add in your plain flour, cornflour, bicarbonate of soda, baking powder, and salt. Whisk all the dry ingredients together until fully combined. The addition of cornflour will help give your cookies an incredibly soft texture, while the baking powder and bicarbonate of soda ensure that your cookies rise properly.
Step 2: Prepare the Wet Ingredients
In a separate bowl, cream together the softened butter, granulated sugar, and icing sugar. Use an electric whisk or stand mixer for best results, as you want to create a light and fluffy texture. Once the mixture is pale and creamy, add in one egg and continue whisking until everything is fully incorporated.
Step 3: Combine Wet and Dry Ingredients
Now, gradually mix the dry ingredients into the wet mixture. It’s important to do this slowly to avoid overworking the dough, which could make your cookies dense. Once the dough comes together, it should be soft but easy to handle.
Step 4: Shape the Cookies
Scoop the dough into 15 evenly sized balls and place them on a baking sheet lined with parchment paper. For a professional look, use a cookie cutter to shape the cookies into perfect rounds once they’re on the tray.
Step 5: Bake and Cool
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until the edges are golden but the center remains soft. Be careful not to overbake them—these cookies are meant to be soft and chewy. Once they’re done, allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Making the Biscoff Buttercream Icing
Step 1: Whisk the Butter and Biscoff Spread
In a medium bowl, whisk together softened butter and Biscoff spread until smooth. This step ensures that the flavor of the Biscoff is infused evenly throughout the icing. Make sure your butter is at room temperature for easy mixing.
Step 2: Gradually Add the Icing Sugar
Now, gradually whisk in the icing sugar. Do this slowly, in batches, to avoid lumps and ensure a smooth texture. If you find the icing getting too thick, add in a little milk, one tablespoon at a time, until you reach your desired consistency. You’re aiming for a smooth, creamy buttercream that’s perfect for piping.
Assembling the Soft Biscoff Cookies
Step 1: Pipe the Buttercream Icing
Once your cookies are completely cooled, it’s time to add the finishing touch. Using a piping bag fitted with a round or star nozzle, pipe the Biscoff buttercream icing onto each cookie. Be generous—this icing is what takes these cookies to the next level!
Step 2: Add a Finishing Touch
For an extra pop of flavor and texture, sprinkle crushed Biscoff crumbs on top of the icing. This adds a delightful crunch and emphasizes the caramelized flavor of the Biscoff.
Tips for the Best Soft Biscoff Cookies
- Don’t Overbake: The key to soft cookies is to bake them just until the edges are golden. The centers should still appear slightly underbaked when you take them out of the oven—they’ll continue to firm up as they cool.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the best results. Cold ingredients can prevent the dough from mixing evenly.
- Adjust Icing Consistency: If your buttercream is too thick, add a splash of milk. If it’s too thin, mix in more icing sugar. The goal is a smooth, pipeable icing that holds its shape.
Why You’ll Love These Soft Biscoff Cookies
- Soft and Chewy Texture: The addition of cornflour makes these cookies incredibly soft, while the balance of butter and sugar gives them a chewy bite that melts in your mouth.
- Biscoff Flavor in Every Bite: From the crushed Biscoff cookies in the dough to the Biscoff buttercream icing on top, these cookies are packed with that rich, caramelized Biscoff flavor that we all love.
- Perfect for Sharing: Whether you’re baking for a special occasion or simply to satisfy your sweet tooth, these cookies are perfect for sharing with friends and family. They’re sure to be a crowd-pleaser.
Variations to Try
- Add Chocolate Chips: For an extra indulgent touch, fold in some white chocolate chips or semi-sweet chocolate chips into the dough before baking.
- Turn Them Into Cookie Sandwiches: Instead of piping the icing on top, use it to sandwich two cookies together for a decadent Biscoff cookie sandwich.
- Sprinkle with Sea Salt: A light sprinkle of sea salt on top of the icing can create an irresistible sweet-salty flavor combination.
Storing and Freezing
Storing
Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be stored in the refrigerator, though they are best enjoyed at room temperature for that perfect soft texture.
Freezing
Both the cookie dough and the finished cookies can be frozen. If freezing the dough, shape it into balls and freeze on a baking sheet before transferring to a freezer-safe container. When ready to bake, simply thaw the dough in the fridge overnight and bake as directed. Baked cookies can also be frozen for up to 3 months—just thaw them at room temperature before serving.
These Soft Biscoff Cookies with Biscoff Buttercream Icing are a must-try for any Biscoff lover. With their soft, chewy texture and decadent icing, they’re a step up from your average cookie recipe. Whether you’re making them for a special event or just to indulge in some sweet treats at home, they’re sure to impress. Give this recipe a try, and you’ll understand why it’s one of the best desserts ever made!
