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–+ servings
Stack of frosted cookie butter cookies with a sprinkle of biscoff cookie crumbs on top.
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Cookie Butter Cookies with Biscoff Frosting

Calling all cookie butter enthusiasts! These Cookie Butter Cookies with Biscoff Frosting take that beloved spread and transform it into a soft, perfectly chewy cookie crowned with a silky cookie butter frosting and a sprinkle of crushed Biscoff cookies. These are a treat that's nothing short of spectacular!
Author: Nikki Lee
Servings: 22 cookies
Prep Time 35 minutes
Cook Time 11 minutes
Total Time 46 minutes

Ingredients

  • 1 cup (227 g) salted butter softened
  • 1 cup (254 g) cookie butter
  • ¼ cup canola oil
  • 1 ¼ cup (260 g) granulated sugar
  • ¾ cup (85 g) powdered sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ tablespoons sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 ¼ cups (750 g) flour use spoon and level method * see notes
  • ⅓ cup granulated sugar for flattening cookies

For the Frosting

  • ⅓ cup (76 g) salted butter softened
  • ¼ cup (64 g) cookie butter
  • 1 tablespoon sour cream
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (283 g) powdered sugar
  • 4 tablespoons heavy cream

For the Crumble

  • 2 Biscoff cookies broken into small pieces or crumbs for garnish

Instructions

For the Cookies

  • 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.
    1 cup (227 g) salted butter, 1 cup (254 g) cookie butter
  • Add the oil, both sugars and cream of tartar. Beat again till creamy.
    1/4 cup canola oil, 1 1/4 cup (260 g) granulated sugar, 3/4 cup (85 g) powdered sugar, 1/2 teaspoon cream of tartar
  • Add the baking soda, salt, sour cream, eggs, and vanilla extract and mix till combined. 
    1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 1/2 tablespoons sour cream, 2 large eggs, 1 tablespoon vanilla extract
  • Add the flour in and slowly mix till just combined. 
    6 1/4 cups (750 g) flour
  • 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.
    1/3 cup granulated sugar
  • 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. 

For the Frosting

  • 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.
    1/3 cup (76 g) salted butter, 1/4 cup (64 g) cookie butter, 1 tablespoon sour cream
  • Add the vanilla extract, powdered sugar, and heavy cream and mix for at least 3 minutes till light and creamy. 
    1 1/2 teaspoons vanilla extract, 2 1/2 cups (283 g) powdered sugar, 4 tablespoons heavy cream
  • Frost each cookie and top with Biscoff cookie crumbs, if desired. 
    2 Biscoff cookies

Notes

Measure Flour Correctly (Spoon and Level Method):  To get the most accurate amount of flour, use the spoon and level method.
  • First, take a spoon and fluff the flour in the container or package.
  • Then, spoon the fluffed flour into a dry measuring scoop.
  • Next, level it off with a knife or the flat end of the spoon.
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 flour. This will make your cookies dry. 
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.

Nutrition

Calories: 653kcal | Carbohydrates: 113g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 293mg | Potassium: 100mg | Fiber: 2g | Sugar: 57g | Vitamin A: 433IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 3mg

Find it online:

www.soulfullymade.com/cookie-butter-cookies-with-biscoff-frosting/