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These biscoff butter cookies are full of delicious biscoff flavour! They are soft and chewy cookies with a little crispy edge, incredibly easy to make with only 8 ingredients, ready in under 30 mins, and vegan too!
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Biscoff spread is one of my recent obsessions, it tastes so good with so many things. I love it on my porridge, toast, and of course, in baking! I have a series of recipes using biscoff spread now, and the number is only increasing. These biscoff butter cookies are my recent favourite – essentially they are biscuits packed with lotus spread. They are soft and chewy yet has a nice crispiness to the edge which is a perfect texture for cookies. And they are vegan! If you have any occasion where you are thinking of bringing something to eat like home parties or tea with your friends, these cookies will be fantastic for those occasions.
This recipe is:
- can be gluten-free
Must read: The Ultimate Guide to Perfect Cookies – A complete guide to baking your perfect vegan cookies with easy and delicious cookie recipes!
Main ingredients and substitutions
Biscoff spread: My favourite spread, biscoff spread! Mm, so delicious. If you don’t know what biscoff spread is, it’s a caramel biscuit butter made by lotus. The biscuits have a lovely cinnamony flavour, crunchy and so delicious. You should definitely try them. If you can’t find biscoff spread, use any other cookie butter alternatives.
Granulated sugar: Granulated sugar creates a crispy edge as well as sweetens the cookies! You can use brown sugar or other sugars in place of granulated sugar too, but I think the texture of the cookies will be slightly softer.
Soy milk: Use some soy milk to adjust the texture of the cookie dough. You can use other plant milk such as almond, oat, rice, etc.
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Cookie scoop: Use a cookie scoop to make cookies, this is the best way to get the same size cookies for every batch you bake!
Baking tray: Use a nice flat baking tray to bake cookies. I used to have a tray that had an uneven surface, and it was a pain to bake cookies with because my cookies weren’t a pretty circle! Make sure your tray is nice and flat.
Parchment paper: Line your baking tray with a sheet of parchment paper to make it easy to remove the cookies!
Turner: I use a turner to carefully transfer the cookies to a cooling rack.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make biscoff butter cookies
Step 1: Make the wet mixture
Let’s make the wet mixture! First, melt the biscoff spread and vegan butter in a microwave or in a saucepan over low heat on a hob. Then all you need to do is mix all ingredients except the flour and baking powder in a large mixing bowl with a whisk until well combined and silky smooth. It almost looks like a pool of melty caramel! Mmm.
Step 2: Make the cookie dough
Add the flour and baking powder to the wet mixture and mix until combined with a large wooden spoon. I’m sure there won’t be any problems but if the dough looks too dry for any reason, add 1-2 tablespoons of plant milk and see if it helps. If it looks too runny, add 1-2 tablespoons of flour! Cover the bowl with a cloth and rest for 10-15 mins at room temperature. Resting helps relax the gluten formed in the dough and helps all the ingredients incorporate in the dough!
Step 3: Bake
Preheat the oven to 180°C(350°F). Scoop the cookie dough with a cookie scoop and place the dough on a baking tray lined with parchment paper. Repeat for the rest of the dough. Make sure to leave space between cookies so that they can spread in the oven! Bake for 12 mins. The cookies should spread slightly and be golden colour on top with a crispy edge.
Take the cookies out of the oven and leave them on the baking tray for another 10 mins. The cookies will start to firm up at this stage and form the perfect soft, chewy and crispy texture! Carefully transfer them to a cooling rack and cool further. Enjoy as is or dip in melted biscoff spread and serve!
Serving tips and ideas
- These cookies make an amazon gift in a cute paper bag for any occasion.
- Dip the cookies in melted biscoff spread and enjoy the cookie butter flavour more! This is an ultimate indulgence.
- Sandwich a scoop of vegan vanilla ice cream between 2 cookies and make cookie ice cream sandwiches.
- Break the cookies and top on your porridge for an extra fancy breakfast!
Expert tips and tricks
Mix the cookie dough gently to avoid developing too much gluten in the dough! Gluten is important in baked goods, but when too much is developed the texture of the cookies becomes tough and not pleasant. Mixing gently with a large wooden spoon is key!
Mix the wet mixture until silky smooth
Mix the wet mixture very well until it’s silky smooth! In this step, the sugar starts to dissolve in the vegan butter and biscoff spread and create an even texture and flavour in the cookies. The mixture should look like melted caramel.
- Add chocolate chunks to make biscoff chocolate chip cookies.
- You can even throw some crushed biscoff biscuits into the dough to enhance the biscoff flavour!
How to store
- Refrigerating: You can put the cookies in an airtight container and keep them refrigerated for up to 2-3 days. Microwave for a few seconds to warm up slightly before serving to soften them a little.
- Freezing: If you want to store them for a long time, you can put them in a freezer-friendly airtight container and store them in the freezer for up to 2-3 months. When serving, microwave the cookies until they are slightly warm. Be careful not to heat them up too much!
Q and A
My cookies didn’t spread?
If your cookies didn’t spread, your cookie dough was probably too dry and needed more moisture. Add 1-2 tablespoons of plant milk and see if it helps. But most importantly, weigh your ingredients correctly with a digital scale for the best result if you measured with measuring cups!
Can I add chocolate chips?
Yes! Feel free to add chocolate chips or chocolate chunks to the cookies. See the Recipe variations and Serving tips and ideas sections above for some inspiration too!
Want to master your cookie baking skill?
Get my free ebook The Little Guide to Perfect cookies now!
This ultimate guide has all the tips and tricks to bake your perfect cookies + 3 easy and delicious vegan cookie recipes you can bake straight away as you finish reading the guide.
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE these cookies with lotus spread because they are:
- soft and chewy
- easy to make
- ready in 30 mins
- a lovely party gift
- perfect for tea
Want more recipes like this?
Try my other delicious biscoff and cookie recipes you might enjoy!
- Biscoff cupcakes
- Biscoff cheesecake
- Biscoff brownies
- Miso cookies
- Strawberry cookies
Visit the cookies page and recipe page for more delicious recipes!
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