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Biscoff Sandwich Cookies Recipe

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These Biscoff Sandwich Cookies feature soft, buttery cookies packed with caramelized Biscoff flavor and a rich, fluffy cookie butter frosting. Finished with crushed Biscoff cookies, they’re an irresistible treat for cookie butter lovers.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (slightly cold, for the cookies)
  • ½ cup smooth Biscoff cookie butter (for the cookies)
  • 1 cup sugar
  • 2 cold eggs
  • 1 teaspoon vanilla extract
  • ¼ cup Biscoff cookies (finely crushed, for the dough)
  • ¾ cup unsalted butter (slightly cold, for the filling)
  • ¾ cup smooth Biscoff cookie butter (for the filling)
  • 2 cups powdered sugar
  • ¼ cup Biscoff cookies (finely crushed, for the filling)

Instructions

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream ¾ cup unsalted butter, ½ cup Biscoff cookie butter, and granulated sugar until light and fluffy.
  4. Beat in the cold eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in ¼ cup finely crushed Biscoff cookies.
  6. Using an ice cream scoop, portion the dough into golf ball-sized balls. Arrange them on the prepared baking sheet, leaving space between each cookie.
  7. Bake for 13–14 minutes, or until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. To prepare the filling, beat the remaining ¾ cup unsalted butter and ¾ cup Biscoff cookie butter in a large bowl until smooth and creamy.
  9. Gradually add the powdered sugar and remaining ¼ cup finely crushed Biscoff cookies. Beat until the filling is smooth, light, and fluffy.
  10. Spread or pipe a generous layer of Biscoff filling onto the flat side of one completely cooled cookie. Place another cookie on top, flat side down, and gently press together to create a sandwich.
  11. Repeat with the remaining cookies and filling. Serve immediately or refrigerate briefly to help the filling firm up.

Notes

  • Use slightly cold butter for the cookie dough to help prevent excessive spreading during baking.
  • For the best texture, avoid overmixing the dough once the flour has been added.
  • Make sure the cookies are completely cooled before adding the filling to prevent it from melting.
  • Use smooth Biscoff cookie butter for a creamy, easy-to-pipe filling.
  • For extra Biscoff flavor, roll the exposed edges of the sandwich cookies in additional finely crushed Biscoff cookies.
  • Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Allow them to sit at room temperature for 10–15 minutes before serving.
  • Unfilled cookies can be frozen in an airtight container for up to 2 months. Thaw completely before assembling.
  • The number of sandwich cookies will depend on the size of the dough portions. Smaller scoops will produce more sandwiches.
  • Nutrition values are approximate and based on 6 servings, with each serving representing one-sixth of the complete recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/biscoff-sandwich-cookies-recipe/