Biscoff Cookies! Recipe tutorial

Ingredients

• 1/2 cup Lotus Biscoff Spread (smooth, room‑temperature spread)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Light Brown Sugar (packed)
• 1/4 cup Granulated Sugar
• 1 Large Egg (room‑temperature)
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 cup White Chocolate Chips

Instructions

1. Preheat Oven and Prepare Baking Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter, Biscoff Spread, and Sugars

   In the mixing bowl, combine the softened butter, Lotus Biscoff spread, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.

   Time: PT2M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the creamed mixture and beat for about 30 seconds, just until incorporated.

   Time: PT30S

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking soda, ground cinnamon, and salt.

   Time: PT1M

5. Form Cookie Dough

   Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Fold in the white chocolate chips with a spatula.

   Time: PT2M

6. Portion Dough onto Sheet

   Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared sheet, spacing them about 2 inches apart.

   Time: PT5M

7. Bake Cookies

   Bake for 10‑12 minutes, until the edges are lightly golden and the centers have set but are still soft.

   Time: PT12M

   Temperature: 350°F

8. Cool Cookies

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT5M

9. Clean Up

   Wash the mixing bowl, whisk/beaters, spatula, and any other used utensils. Wipe down the countertop.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Lotus Biscoff Spread: Speculoos spread, Crushed Biscoff biscuits mixed with softened butter (1/2 cup each)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Light Brown Sugar: Dark brown sugar, Granulated sugar + 1 tsp molasses per cup
• Instead of Granulated Sugar: Coconut sugar, Turbinado sugar
• Instead of Large Egg: Egg replacer (1 tbsp flaxseed meal + 3 tbsp water), Applesauce (1/4 cup)
• Instead of Vanilla Extract: Almond extract (1/2 tsp), Maple extract
• Instead of All-Purpose Flour: Bread flour (slightly chewier), Gluten‑free flour blend (may affect texture)
• Instead of Baking Soda: Baking powder (1 tsp, adjust flour slightly)
• Instead of Ground Cinnamon: Ground nutmeg (1/2 tsp), Pumpkin pie spice (1 tsp)
• Instead of Salt: Sea salt
• Instead of White Chocolate Chips: Milk chocolate chips, Chopped white chocolate bar

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Baking Sheet
• Parchment Paper
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Preheat Oven and Prepare Baking Sheet
• Cream Butter, Biscoff Spread, and Sugars
• Form Cookie Dough
• Bake Cookies

Chef Tips from the Video

• For an extra caramel note, drizzle a thin layer of caramel sauce over the cooled cookies.
• Using a kitchen scale for butter and Biscoff spread improves consistency.
• A pinch of sea salt sprinkled on top before baking enhances the sweet‑salty flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months.

Room temperature: Keep at room temperature in a sealed container for up to 5 days.

Make-Ahead Tips

• Freeze dough balls on a parchment‑lined tray; transfer to a freezer bag once solid and bake from frozen, adding 1‑2 minutes to baking time.
• Baked cookies can be stored and enjoyed later; they stay soft for several days if kept airtight.

Frequently Asked Questions