Soft Biscoff Cookies with Biscoff Buttercream Icing Recipe
These Soft Biscoff Cookies with Biscoff Buttercream Icing are a delightful treat combining a soft, chewy cookie enhanced with crushed Biscoff cookies and a luscious Biscoff-flavored buttercream icing. The addition of cornflour ensures an irresistibly tender texture, while the homemade buttercream brings rich caramelized sweetness to every bite. Perfect for sharing or special occasions, these cookies offer a harmonious blend of texture and flavor that will satisfy any Biscoff lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Scale
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 unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup icing sugar
- 1 egg
Biscoff Buttercream Icing
- 1/2 cup softened unsalted butter
- 1/3 cup Biscoff spread
- 1 1/2 cups icing sugar
- 2 tablespoons milk (adjust to desired consistency)
Instructions
- Prepare the Dry Ingredients: Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin inside a plastic bag. In a large mixing bowl, combine these crumbs with plain flour, cornflour, bicarbonate of soda, baking powder, and salt. Whisk everything together thoroughly to ensure even distribution, which helps create a soft texture and proper rising.
- Prepare the Wet Ingredients: In a separate bowl, cream together softened butter, granulated sugar, and icing sugar using an electric whisk or stand mixer until pale and fluffy. Then add the egg and whisk until fully incorporated, creating a smooth and light batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing slowly to avoid overworking the dough which can toughen the cookies. The dough should be soft yet manageable.
- Shape the Cookies: Using a scoop, portion the dough into 15 even balls and place them spaced on a parchment-lined baking sheet. For a professional appearance, gently press or use a cookie cutter to shape them into perfect rounds on the tray.
- Bake and Cool: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes until edges are golden but centers remain soft and slightly underbaked. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Make the Biscoff Buttercream Icing: In a medium bowl, whisk together softened butter and Biscoff spread until smooth and creamy. Gradually add icing sugar in batches, mixing well to avoid lumps. Add milk one tablespoon at a time to achieve a smooth, pipeable consistency suitable for decorating.
- Assemble the Cookies: Once cookies are fully cooled, use a piping bag fitted with a round or star nozzle to pipe the Biscoff buttercream on top of each cookie generously. Optionally, sprinkle crushed Biscoff crumbs over the icing for added texture and flavor.
Notes
- Do not overbake; cookies should have golden edges with soft centers for the best texture.
- Use room temperature butter and egg to ensure even mixing and the best dough consistency.
- If the buttercream icing is too thick, add milk gradually until smooth; add more icing sugar if too thin.
- The addition of cornflour is essential for creating the signature soft texture in these cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for longer storage.
- Both dough and baked cookies freeze well; thaw dough overnight in the fridge before baking and baked cookies at room temperature before serving.
- For variations, try adding white or semi-sweet chocolate chips, turning cookies into sandwich cookies with icing inside, or sprinkling sea salt on top for a sweet-salty balance.
Keywords: Biscoff cookies, soft cookies, buttercream icing, Biscoff buttercream, homemade cookies, soft chewy cookies, Biscoff dessert
