3 Ingredient Biscoff Butter Cookies

This 3 ingredient Biscoff butter cookies recipe is an easy one bowl cookie recipe ready in just 20 minutes. These tender melt in the mouth cookies take just minutes to prepare and are packed full of Biscoff flavour.

Having first enjoyed Biscoff as Speculoos in Germany many years ago, as you may have seen from the blog I have been a little obsessed with Lotus Biscoff biscuits and Lotus Biscoff cookie butter. Wether it is in the form of a no bake Biscoff rocky road, or soft and fudgy Biscoff blondies, both the biscuits and spread are a super versatile ingredient.

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make this recipe
• FAQ
• My recipe tips
• Storage
• Variations
• More easy cookie recipes for you
• 3 Ingredient Biscoff Butter Cookies

Why we love this recipe

• This is a dairy free cookie recipe. Lotus Biscoff cookie butter spread is dairy free and this recipe contains no other forms of dairy.
• Using Lotus Biscoff spread as part of the cookie dough – it is used instead of the fat and the sugar – means that you get Biscoff flavour in every mouthful.
• No chill time needed, meaning you can have warm cookies ready in under half an hour.
• One bowl recipe that is fun to make with the kids.
• You can easily double the recipe to cater for a crowd.

Ingredients notes and substitutions

• Biscoff cookie butter – Lotus Biscoff cookie butter. You can buy it in all supermarkets, many have their own brands and you my see it called ‘Speculoos spread.’ You can use smooth or crunchy in this recipe.
• Flour – plain flour or all purpose flour.
• Egg – a large egg.

How to make this recipe

• Preheat the oven.
• Line two baking sheets with baking paper / baking parchment.
• Mix the flour with the Biscoff butter / Biscoff spread and the beaten egg.
• Keep mixing with a spoon until well combined.
• Roll pieces of the dough into walnut-sized balls and place on the lined trays.
• Flatten gently with a fork and then place in the oven to bake.

FAQ

My recipe tips

• Make sure the oven is preheated before you place the cookies in to bake. It is such a quick and easy recipe to make it is easy to put the cookies in when the oven is still quite cool, but if the oven isn’t hot enough you can end up with dense, tough cookies.
• The batter can look lumpy at the start, but don’t worry, keep mixing and it will all come together.
• On the day they are made, these cookies will have slightly crunchy edges, but once stored overnight they lose this crunch (but not in a bad way!).
• If you want crispy cookies flatten well and bake for 12 minutes. If you want softer centres, bake for 10 minutes.

Storage

• Room temperature: These cookies will keep up to 5 days when stored in an airtight container at room temperature.
• Freezer: wrap the cooled cookies well, place in sealable bag or airtight container and freeze for up to 6 weeks.

Variations

• Chocolate – as I mentioned above, chocolate is delicious with Biscoff, so some chocolate chips or roughly chopped chocolate are a lovely addition to these butter cookies. If you want to add chocolate chips to the Biscoff cookie dough, add 75g (2.5 oz) white chocolate chips, dark or milk chocolate chips or roughly chopped chocolate. Or you could drizzle a little over the top of cooked cookies.
• Nuts – add some roughly chopped almonds in to the batter, or pecans or hazelnuts.
• Vanilla – add a teaspoon of vanilla bean paste or vanilla extract to the cookie batter. I find it easier to whisk it with the egg before adding to the cookie butter and flour.

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