Biscoff spread is a peanut butter-like spread made of sweet and spicy speculaas cookies. It has a buttery, brown sugar flavor with a hint of gingersnap to it. The spread is growing in popularity and is more and more widely available (it’s sold as Speculoos Cookie Butter at Trader Joe’s). It’s great to spread on graham crackers, put on top of toast, drizzle over hot waffles or simply eat with a spoon. You can also bake with it, using it in recipes where Nutella or peanut butter are featured to add a different flavor.
The recipe for these Biscoff Spread Cookies is similar to my recipe for peanut butter cookies, although I used the brown sugar spread instead of a nut-based one. The cookies have a tender and slightly cakey texture to them, and the brown sugar flavor of the spread comes through well, though they’re not strongly flavored cookies. I rolled mine in sugar before baking to add a little extra sweetness and lend some texture to the exterior of these treats, too. That tender, cakey texture comes from the fact that this is a cookie-based spread, rather than a nut-based one. The speculaas cookies that make up the spread (even though there is a fair amount of fat in the spread) dry out these cookies slightly in a way that Nutella or peanut butter would not. This isn’t necessarily a bad thing, it just makes the cookies more unique.
These cookies are excellent with coffee and tea, and they keep very well when stored in an airtight container for a few days. Don’t skip the sugar coating when you’re shaping your cookies or the finished product will be a little bit too plain. If you want to dress them up even more, they make great ice cream sandwiches with vanilla or butter pecan ice cream.
Biscoff Spread Cookies
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1/2 cup Biscoff spread
1 large egg
1 tsp vanilla extract
approx 1/2 cup sugar (coarse or granulated), for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in Biscoff spread, egg and vanilla until smooth. With the mixer on low, gradually incorporate the flour mixture until the cookie dough comes together and no streaks of dry ingredients remain.
Place sugar for rolling in a small, shallow bowl. Shape cookie dough into 1-inch balls and roll in sugar. Transfer to prepared baking sheet.
Bake for 10-13 minutes, until cookies are very lightly browned around the edges. Allow to cool for 1-2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 dozen.