Contents
- 1 The First Bite That Changed Everything
- 2 My Cookie Disaster Turned Triumph
- 3 Why These Cookies Work
- 4 A Cookie with a Past
- 5 Ingredients:
- 6 How to Make Biscoff Brown Sugar Cookies with Cookie Butter Frosting
- 7 3 Fun Twists on Biscoff Cookies
- 8 Serving Ideas for Biscoff Cookies
- 9 Keep Them Fresh or Freeze for Later
- 10 Fix Common Cookie Troubles
- 11 Your Questions, Answered
- 12 Spread the Cookie Love
- 13 Biscoff Brown Sugar Cookies with Cookie Butter Frosting
The First Bite That Changed Everything
The moment I bit into a Biscoff brown sugar cookie, I was hooked. The crispy edges, the chewy center, and that caramel-like warmth—pure magic. Then came the frosting: silky cookie butter with a hint of spice. Ever wondered how you could turn Biscoff Brown Sugar Cookies with Cookie Butter Frosting into something unforgettable? It’s all in the balance. Too sweet? Not here. Just rich enough to make you reach for another. Share your first Biscoff memory below—was it love at first bite?
My Cookie Disaster Turned Triumph
My first batch of these cookies? A comedy of errors. I forgot to chill the dough, and they spread like pancakes. But the frosting saved them—thick, spiced, and forgiving. Home cooking isn’t about perfection. It’s about the joy of fixing mistakes and still ending up with something delicious. Now I always set a timer for chilling. Want to hear your kitchen fails? Spill the beans in the comments!
Why These Cookies Work
– Brown sugar adds depth, while granulated sugar keeps them crisp. – The frosting’s secret? A pinch of salt to cut the sweetness. Which flavor combo surprises you most—brown sugar and cookie butter, or the crunch of Biscoff crumbs? Try it and see. These textures play off each other like old friends.
A Cookie with a Past
Biscoff cookies hail from Belgium, where they’re called “speculoos.” Spiced with cinnamon, they were once holiday treats. Now they’re global staples, thanks to airline snacks. *Did you know the cookie butter trend started as a way to use up broken biscuits?* Waste not, want not. These cookies bridge tradition and modern cravings. Vote: Do you prefer them plain or frosted?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter (for cookies) | ¾ cup (163 grams) | Softened |
| Light brown sugar | ¾ cup (145 grams) | Packed |
| Granulated sugar | ¼ cup (50 grams) | |
| Large egg | 1 | |
| Egg yolk | 1 | |
| Vanilla extract | 1 Tablespoon | |
| All-purpose flour | 2 ¼ cups (312 grams) | |
| Cornstarch | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Fine sea salt | ¾ teaspoon | |
| Unsalted butter (for frosting) | ½ cup | Softened |
| Biscoff (cookie butter) | ¾ cup | |
| Powdered sugar | 1 ½ cups | |
| Heavy cream | 1-2 Tablespoons | Or more if needed |
| Salt | ½ teaspoon | |
| Biscoff cookies | 4 | Crushed |
How to Make Biscoff Brown Sugar Cookies with Cookie Butter Frosting
Step 1 Preheat your oven to 350°F. Line two baking sheets with parchment paper. Soften the butter ahead of time for easy mixing. (Hard-learned tip: Cold butter won’t cream well with sugar.)
Step 2 Beat butter, brown sugar, and white sugar until fluffy. Add the egg, yolk, and vanilla. Mix until smooth. Overmixing can make cookies tough.
Step 3 Stir in flour, cornstarch, baking soda, and salt. Scoop dough into 2-inch balls. Flatten slightly with your palm. Chill dough 10 minutes for thicker cookies.
Step 4 Bake 10–12 minutes until edges turn golden. Let cool on the sheet for 5 minutes. Transfer to a rack to cool fully.
Step 5 For frosting, beat butter and Biscoff until fluffy. Add powdered sugar, salt, and cream. Spread on cooled cookies. Top with crushed Biscoff crumbs.
What’s your go-to cookie flavor? Share below!
Cook Time: 8 minutes Total Time: 38 minutes Yield: 24 cookies Category: Dessert, Cookies
3 Fun Twists on Biscoff Cookies
Chocolate Drizzle Melt dark chocolate and drizzle over frosted cookies. Adds a rich contrast to the sweet frosting.
Peanut Butter Swirl Mix peanut butter into half the frosting. Swirl both frostings for a nutty twist.
Sea Salt Sprinkle Top cookies with flaky sea salt. Balances the sweetness with a salty kick.
Which twist would you try first? Vote in the comments!
Serving Ideas for Biscoff Cookies
Pair with vanilla ice cream for a decadent dessert. Or serve with fresh berries for a lighter touch.
Drink ideas: Cold milk for a classic combo. Or try a spiced chai latte for cozy vibes.
Which would you choose tonight?
Keep Them Fresh or Freeze for Later
These cookies stay soft for 3 days in a sealed container. For longer storage, freeze unfrosted dough balls up to 3 months. Bake straight from frozen—just add 2 extra minutes. *Fun fact*: Cookie butter frosting hardens when chilled, so frost just before serving. Batch-cooking tip: Double the dough, bake half now, freeze half for impromptu treats. Who else loves having cookie dough ready to go?
Fix Common Cookie Troubles
Too flat? Chill dough longer—warm butter spreads too much. Frosting too thick? Add cream slowly until smooth. Cookies too crisp? Bake 1 minute less next time. Why this matters: Small tweaks make big differences in texture. Share your trickiest cookie fix in the comments!
Your Questions, Answered
Can I make these gluten-free? Swap flour for a 1:1 gluten-free blend. Results vary slightly. How far ahead can I frost them? Frost same day—it gets gummy if stored. No Biscoff spread? Use peanut butter or Nutella for a twist. Can I halve the recipe? Yes! Adjust egg by whisking whole egg, using half. Why refrigerate dough? Chilling prevents overspreading. Cold dough holds shape better.
Spread the Cookie Love
These cookies disappeared at my niece’s bake sale—kids licked the frosting bowls clean! Why this matters: Sharing food creates joy. Tag Savory Discovery on Pinterest with your creations. Happy cooking! —Elowen Thorn.
Biscoff Brown Sugar Cookies with Cookie Butter Frosting
Description
Experience the rich, buttery flavor of these Biscoff Brown Sugar Cookies topped with a creamy cookie butter frosting.
Ingredients
**Cookies:**
**Frosting:**
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg, egg yolk and 1 Tablespoon vanilla and mix to combine.
- Mix in 2 1/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined.
- Use a large cookie scoop, scoop the dough into 2-inch balls and place on prepared baking sheets. Gently press the center with the palm of your hand. Refrigerate dough balls for 10 minutes.
- Bake for 10-12 minutes, or until golden around the edges.
- Remove from oven and let cool a few minutes on the baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with a paddle attachment, beat the 1/2 cup butter for 2 minutes until light and fluffy. Add the 3/4 cup Biscoff spread and beat on medium speed for an additional minute until light and fluffy.
- Add the 1 1/2 cups powdered sugar and 1/2 teaspoon salt, mixing to combine. Scrape down the sides of the bowl with a rubber spatula as needed. Add the heavy cream, a tablespoon at a time until the frosting reaches a smooth and spreadable consistency.
- Spread frosting on top of cookies and sprinkle with crushed Biscoff cookies.
**Cookies:**
**Frosting:**
Notes
- For best results, ensure butter is softened but not melted. Store frosted cookies in an airtight container.