Biscoff Cookie Butter Cookies- Soulfully Made

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Calling all cookie butter lovers! These Cookie Butter Cookies with Biscoff Frosting take everything you adore about that dreamy spread and turn it into something truly special. Soft, perfectly chewy cookies topped with a silky-smooth cookie butter frosting and a sprinkle of crushed Biscoff cookies—these beauties are pure magic in every bite!

Stack of biscoff cookies with frosting and cookie crumbs sprinkled on top.

I can’t be the only one out there who is obsessed with cookie butter, right?! These cookie butter cookies with Biscoff frosting have taken my obsession to a whole new level with not one but two layers of cookie butter flavor, found both in the cookie dough and the frosting!

This recipe is perfect for holiday cookie exchanges, special occasions, or anytime you want to really wow your guests. The generous size of each cookie makes them a show-stopping addition to dessert tables, and their unique flavor profile sets them apart from traditional sugar or chocolate chip cookies! They’re especially wonderful during fall and winter when their warm, spiced notes feel particularly appropriate, though truthfully, they’re delicious year-round.

Nikki’s Recipe Rundown

Taste: Rich, warmly spiced, and full of that irresistible cookie butter flavor in both the cookie and frosting. Just the right amount of sweetness to keep you coming back for more.
Texture: Soft and chewy in the center with lightly crisp edges, all topped with silky-smooth frosting and a little crunch from those Biscoff cookie crumbs. Pure perfection!
Ease: While the steps are simple, these cookies do require a bit of attention to detail—especially with timing—so they bake up just right.
Pros: They have that wow factor with their unique flavor and bakery-style presentation. Plus, they’re a perfect make-ahead treat for special occasions!
Considerations: You’ll need cookie butter and cream of tartar, which may not already be in your pantry. But once you try these, you’ll always keep them on hand.
Recipe Repeatability: They’ll quickly become a go-to. They are easy to make, look stunning, and deliver every single time—so don’t be surprised if they’re requested on repeat!

For the Cookies

Butter: Make sure it is softened to room temperature!
Cookie Butter: You can use your favorite brand of cookie butter here. Biscoff cookie butter would be a good option since we are incorporating some as garnish!
Oil: For moisture!
Granulated Sugar & Powdered Sugar: To add sweetness! I like to add powdered sugar here since it creates super soft cookies.
Cream of Tartar: For just a slightly tangy flavor.
Baking Soda: Baking soda will help the cookies rise a bit in the oven.
Salt: Just to balance out all the flavors!
Sour Cream: Sour cream adds moisture and an additional layer of tangy flavor.
Eggs: Eggs help to add structure to these cookies!
Vanilla: Vanilla extract is important for added flavor.
Flour: All-purpose flour works great here.
Biscoff Cookies: I like to take 2 Biscoff cookies and crumble them up to use as garnish on these cookies! It makes them look extra pretty.

For the Frosting

Butter: Softened to room temperature!
Cookie Butter: We add an extra layer of cookie butter flavor to the frosting, too!
Sour Cream: For just a hint of tang.
Vanilla: For an added depth of flavor!
Powdered Sugar: Powdered sugar will sweeten and thicken the frosting.
Cream: Add a bit of heavy cream to make the frosting nice and fluffy!

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Make the Dough

Preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and cookie butter and beat till light and creamy. Add the oil, both sugars and cream of tartar. Beat again till creamy.

Butter, cookie butter and sugars being combined in a stand mixer bowl.

Add the baking soda, salt, sour cream, eggs, and vanilla extract and mix till combined.

Adding the eggs, sour cream, and vanilla to the cookie dough.

Add the flour in and slowly mix till just combined.

Side by side photos of adding flour to the cookie dough in a stand mixer bowl.

Step 2 | Shape the Cookies

Roll balls of dough in 3 tablespoon-sized balls (about 60 g per dough ball) and place at least 3 inches apart from each other on the tray. These make big cookies so don’t overcrowd your tray or they will run together.

Pour the 1/3 cup sugar into a small bowl. Using the bottom of a large flat-bottomed glass, press the bottom into the bowl of cookie dough to get it greasy. Stick the now greasy-bottomed glass into the bowl of the sugar to coat the bottom of the glass. Press down firmly on each cookie dough ball to flatten it. The edges will break open slightly. Press till the cookie is about 1/3 inch tall. Dip the bottom of the glass back into the sugar and continue pressing each cookie.

Using a class to smash the cookie dough balls in a side by side photo.

Step 3 | Bake

Bake for about 11-12 minutes. You want to take the cookies out of the oven before they look done, right before the edges would get slightly golden.

Let the cookies cool on the cookie sheet for about 7 minutes before removing them to finish cooling on a cooling rack.

Cookie butter cookies on a baking sheet after being baked.

Step 4 | Make the Frosting & Enjoy

In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl using a hand mixer, whip together the butter, cookie butter, and sour cream till light and creamy.

Side by side photos fo combining the butter, cookie butter and powdered sugar in a stand mixer bowl.

Add the powdered sugar, vanilla extract, powdered sugar, and heavy cream and mix for at least 3 minutes till light and creamy.

Overhead shot of the cookie butter frosting in the mixing bowl of a stand mixer.

Frost each cookie and top with Biscoff cookie crumbs, if desired.

Overhead shot of cookie butter cookies on a sheet pan with frosting on top.

Recipe Tips

Make sure your butter, cookie butter, eggs, and sour cream are at room temperature before beginning. This allows them to cream together smoothly and creates a more uniform dough.
When flattening the cookies, make sure to re-grease and re-sugar the bottom of your glass between each cookie. This prevents sticking and creates that signature crackled edge pattern. Don’t press too thin – aim for about 1/3 inch thickness!
Remove them from the oven just before they look completely done when the edges are set, but the centers still appear slightly underbaked. They’ll continue cooking on the hot baking sheet as they cool.

Measure Flour Correctly (Spoon and Level Method)

To get an accurate amount of flour, use the spoon and level method to measure the flour.

First, take a spoon and fluff the flour in the container or package of flour.
Then, spoon the fluffed flour into a dry measuring scoop.
Next, level it off with a knife or the flat end of the spoon.

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If you have a kitchen scale, that’s the gold standard for accuracy, but let’s be honest—I’m a southern baker, and I rarely fuss with one. Just avoid scooping the measuring cup straight into the flour, which packs it down and can leave you with too much. This gives you dry cookies! Take a little care, and you’ll be just fine!

Plate of frosted cookie butter cookies with one missing a bite next to a ramekin of cookie butter.

Variations and Substitutions

Gluten-Free: To make gluten-free Biscoff cookies, you can use a gluten-free all-purpose flour that has a 1:1 cup ratio to regular flour! Make sure your cookie butter is gluten-free, too!
Cookie Butter: Experiment with different cookie butter brands – each one brings its own unique flavor profile! You can go with the classic Biscoff cookie butter or try the Trader Joe’s brand (Speculoos) if you prefer.
Add Chocolate: Try adding mini white chocolate chips to the cookie dough for extra sweetness and texture.

Recipe FAQs

What is cookie butter?

Think peanut butter. It is basically peanut butter without the peanuts! And it tastes just like cookies!

My cookies are dry. What did I do wrong?

You probably added too much flour. If you can, weigh your ingredients for this recipe. If you don’t have a kitchen scale, fluff your flour and use a spoon and scoop method to measure your flour to ensure you don’t add too much!

Hand holding a frosted cookie butter cookie with more in the background.

Storage

Storage: These cookies stay fresh in an airtight container in the fridge for up to 5 days. If you house is running cold, you can leave them at room temperature, but I prefer them cold from the fridge!

Freeze: For longer storage, you can freeze the unfrosted cookies for up to 3 months. You can make the frosting fresh and frost the cookies after thawing!

These cookie butter cookies are perfectly delicious on their own, but you can serve them along with a warm Biscoff cookie butter latte or a scoop of Biscoff ice cream for an extra indulgent treat!

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Cookie Butter Cookies with Biscoff Frosting

Nikki’s Recipe Rundown