Introduction

These Soft Biscoff Cookies with Biscoff Buttercream Icing offer a delightful twist on classic cookies, featuring a tender, chewy texture and rich caramelized flavor. Perfect for sharing or enjoying with a cup of tea, these treats blend crushed Biscoff cookies in the dough with a luscious buttercream topping.

The image shows six round cookies with a thick base layer of brown cookie dough, topped with a thick layer of light beige creamy frosting swirled on top, sprinkled with crushed cookie crumbs in a darker brown color. One cookie in the front has a bite taken out of it, revealing the soft texture of the cookie base. The cookies are placed on a light wooden surface, with a red jar of Lotus Biscoff spread visible in the background. Cookie crumbs are scattered around the cookies on the surface. photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup softened unsalted butter (for cookies)
1/3 cup granulated sugar
1/3 cup icing sugar
1 egg
1/2 cup softened unsalted butter (for icing)
1/3 cup Biscoff spread
1 1/2 cups icing sugar (for icing)
2 tablespoons milk (adjust for consistency)

Instructions

Step 1: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. In a large bowl, whisk together the crumbs, plain flour, cornflour, bicarbonate of soda, baking powder, and salt until fully combined.
Step 2: In a separate bowl, cream the softened butter, granulated sugar, and icing sugar with an electric whisk or stand mixer until pale and fluffy. Add the egg and mix until fully incorporated.
Step 3: Gradually fold the dry ingredients into the wet mixture, stirring slowly to avoid overworking the dough. The dough should be soft but manageable.
Step 4: Divide the dough into 15 even balls and place on a baking sheet lined with parchment paper. Optionally, use a cookie cutter to shape into rounds.
Step 5: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until edges are golden but centers remain soft. Let cool on the tray briefly, then transfer to a wire rack to cool completely.
Step 6: For the buttercream, whisk the softened butter and Biscoff spread together until smooth. Gradually add icing sugar in batches, whisking thoroughly. Add milk one tablespoon at a time if needed to reach a creamy consistency.
Step 7: Once cookies are cooled, pipe the Biscoff buttercream icing generously on each cookie using a piping bag. Sprinkle crushed Biscoff crumbs on top for added texture and flavor.

Tips & Variations

Don’t overbake cookies; the centers should look slightly underbaked for a soft, chewy texture once cooled.
Use room temperature butter and egg to help ingredients mix evenly and improve texture.
If the buttercream is too thick, add milk gradually; if too thin, add more icing sugar.
Add white or semi-sweet chocolate chips to the dough for extra indulgence.
Try making cookie sandwiches by spreading buttercream between two cookies instead of piping on top.
Sprinkle a pinch of sea salt on the icing for a sweet-salty flavor contrast.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator but bring to room temperature before serving to retain softness. Both cookie dough and baked cookies freeze well: freeze dough balls on a tray before transferring to a container, thaw overnight in the fridge before baking. Baked cookies freeze for up to 3 months and should be thawed at room temperature.

How to Serve

The image shows six round cookies with a thick base layer of light brown color and a smooth, creamy frosting layer on top in a pale beige color. Each cookie is sprinkled with fine, crumbly golden brown bits spread evenly across the frosting. One cookie in the front is missing a bite, revealing a soft, dense texture inside. In the background, there is a jar of peanut butter with a red label and a white marbled surface under the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is preferred for its texture and sweetness balance, but you can substitute with caster sugar if needed. Avoid using coarse sugar as it may affect the cookie’s texture.

How do I make sure my cookies stay soft?

Baking for the right amount of time is key. Remove cookies when edges are golden but centers appear slightly underbaked. The use of cornflour also helps create a soft, tender crumb.