Biscoff Butter Cookie Sandwiches

These Biscoff butter cookie sandwiches are chewy and full of flavorful spices. They have a soft texture that is extra tasty thanks to the Biscoff spread that’s baked into them. Just like my chocolate chunk cookie recipe, you don’t need to chill this dough. Also, both the cookies and the Biscoff buttercream that go between them are very easy to make!

Ingredients for Biscoff Cookie Sandwiches

You probably already have all or most of the ingredients you need to bake these Biscoff butter cookie sandwiches.

Cookie Ingredients

• Old fashioned oats
• All-purpose flour, spooned and leveled
• Unsalted butter for browning (it’s a seriously delicious way to up the caramel flavor of these cookies!)
• Lotus Biscoff spread
• White sugar
• Light brown sugar
• Vanilla extract
• Kosher salt – I’m a fan of Diamond Crystal (If you don’t have kosher salt, table salt works, too. Just use half as much.)
• Ground cinnamon
• Ground nutmeg
• Baking soda
• Baking powder
• Eggs

Below are the ingredients you’ll need for the Biscoff buttercream that makes this a cookie sandwich.

Biscoff Buttercream Ingredients

• Unsalted butter, room temperature
• Powdered sugar
• Lotus Biscoff spread
• Vanilla extract
• Milk or heavy cream
• Kosher salt (use ¼ tsp for table salt)
• Lotus Biscoff cookies, finely crumbled (using a sealed Ziploc with a rolling pin or food processor) 

Why You’ll Love this Recipe

• Mix by hand: You can combine the dough in a mixing bowl with just a whisk and rubber or wooden spatula. No hand or stand mixer required – though you will want to use that for making the Biscoff buttercream.
• Creamy cookie butter: These cookies are full of Biscoff cookie butter – it’s a key ingredient in the dough as well as the buttercream sandwich layer.
• No-chill cookie dough: I tested the cookies by chilling the dough and not. There’s no major difference. You can bake this dough immediately after scooping it onto an unlined cookie sheet.
• Soft texture: Thanks to browned butter (which is easy to make!), these cookies are super soft and chewy. The melted butter provides tons of moisture and flavor.
• Biscoff cookie crumbs: We are crumbling up Biscoff cookies and adding them back into the buttercream!

Browning Butter for these Biscoff Butter Cookie Sandwiches

Brown your butter over medium heat for 10-15 minutes. Stir occasionally until the butter begins to foam and becomes golden brown. Once it smells nutty and becomes amber in color, remove butter from the heat source and pour it into a heat-resistant container. Then place it in the freezer to expedite the cooling process for the next 15-20 minutes.

How to Make these Cookies

After browning your butter, preheat your oven to 350 degrees Fahrenheit. Then, start measuring all your other ingredients.

Use a food processor or blender to pulse your old fashioned oats until finely powdered. Pour into a larger bowl and combine with your all-purpose flour.

Meanwhile in a separate mixing bowl, combine the Biscoff spread, cooled brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, cinnamon, baking powder, and baking soda. Mix dough well for about 4 minutes.

Next, pause mixing and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding and mixing the second egg and remaining flour and pulsed oats.

Place golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 13-14 minutes.

Steps for Making the Biscoff Buttercream and Cookie Sandwiches

With a hand mixer or paddle attachment and stand mixer, beat room temperature butter with vanilla extract, kosher salt, and Lotus Biscoff spread on medium-high speed for 3 minutes. 

Stop your mixer and pour all of your finely crumbled Biscoff cookies and about half of your powdered sugar and half of your heavy cream into your bowl. Next, beat on a low speed to slowly incorporate all ingredients. Repeat this process, stopping the mixer in between adding the remaining powdered sugar and heavy cream. Mix until totally combined.

To begin cookie sandwich assembly, fit a piping bag with a large open piping tip so that your cookie crumbs don’t get stuck in the tip.

Next, fit the bag over the rim of a tall glass so it’s stable and fill with Biscoff buttercream.

Cover the flat side of half of all of your cookies with a thick coating of Biscoff buttercream. Finally, match the filled cookies with unfilled ones of the same size to create Biscoff cookie sandwiches.

Freezing and Storing Your Cookies

• Leftover cookies will stay good for a few days after baking. Store in an airtight container at room temperature for up to 4 days.
• You can bake these cookies ahead of time. Separately freeze both the cookies and buttercream for up to 3 months in an airtight container. Let the buttercream come to room temperature before putting it into a piping bag.

Tips to Bake Like a Pro

• If you’re not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. I highly recommend investing $30 or less in a kitchen scale.
• Avoid over-mixing your dough. Only mix until the dry ingredients are just incorporated.
• Want a hack for cookies that taste like they’re straight from the oven days after baking them? Microwave a cookie for 15 seconds on a low power, and it’ll be perfectly warm, gooey, and delicious.

What is Biscoff cookie butter?

Lotus Biscoff cookie butter or Lotus Biscoff spread has become increasingly popular in baked goods. In case you’re wondering what it is and how it tastes, I have some answers for you.

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