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.
- 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
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.
Biscoff cookie butter is made of a paste from Biscoff cookies, which have a caramelized flavor from natural ingredients. It’s sweet, creamy, and contains cinnamon to give it a nice spiced flavor.
You can use Biscoff cookie butter in the same way that you’d use a spread like peanut butter or Nutella. It’s a great breakfast spread for foods like toast or pancakes, and it can be added to a bowl of oatmeal. However, it’s also great for snacking alongside pretzels and crackers.
Although Trader Joe’s cookie butter is not the same as the Lotus Biscoff spread, it tastes similar. You could use these products interchangeably, though there may be some slight differences in flavor and texture.
This unique spread is different from similar sweet treats like peanut butter or Nutella because it doesn’t contain nuts. Instead, Biscoff spread is made of Biscoff cookies, brown sugar syrup, leavening agents, salt, cinnamon, canola oil, and sugar, to name the main ingredients. It’s also vegan friendly. You won’t find artificial colors, flavors, or preservatives in this spread.
Speculoos is the general name for a type of crunchy, spiced shortbread cookie made in Belgium while Lotus Biscoff Cookies is a brand name for Speculoos cookies.
Biscoff Butter Cookie Sandwiches
These Biscoff butter cookie sandwiches are chewy and packed full of flavorful spices. They have a soft texture that is extra tasty thanks to the Biscoff spread that’s baked into them. This is a no-chill dough that can be baked and eaten within an hour.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 60 minutes
- Yield: 14 cookie sandwiches 1x
- Category: Dessert
- Cuisine: American
- 2 1/2 cups (220 grams) old fashioned oats
- 1 3/4 cups (230 grams) all-purpose flour, spooned and leveled
- 2 sticks (227 grams) unsalted butter for browning
- 3/4 cup (200 grams) Biscoff spread
- 1/2 cup (120 grams) white sugar
- 1 cup (190 grams) firmly packed (either light or dark) brown sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 large eggs (about 50g), straight from the fridge
Biscoff Buttercream Ingredients
- 1 stick (110 grams) of unsalted butter, room temperature
- 2 1/2 cups (315 grams) of powdered sugar
- 2 tbsp Lotus Biscoff spread
- 1/2 tsp vanilla extract
- 2 tbsp milk or heavy cream
- 1/2 tsp kosher salt (use 1/4 tsp for table salt)
- 5 Lotus Biscoff cookies (40 grams), finely crumbled (using a sealed Ziploc with a rolling pin or food processor)
Browning your butter
- Brown your sticks of butter over medium heat (approximately 6-10 minutes). Stir occasionally until the butter begins to foam and becomes golden brown. Monitor your butter closely to avoid any burning. Once it smells nutty and becomes amber in color, remove it from the heat source.
- Pour your browned butter into a heat-resistant container and place it in the freezer to expedite the cooling process for the next 15-20 minutes while you move ahead with this recipe. It’ll still be warm when you use it, which is fine.
Baking your cookies
- Preheat your oven to 350 degrees Fahrenheit and start measuring out all your ingredients besides your brown butter, which should be cooling in the freezer.
- Place old fashioned oats into a food processor or blender and pulse until finely powdered. Set aside in a large bowl.
- Add your spooned and leveled flour to your bowl of finely powdered oats.
- In a large mixing bowl, combine the Biscoff spread, cooled brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, cinnamon, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 4 minutes. Scrape down the sides of your bowl halfway through the process to ensure all ingredients are incorporated.
- Pause mixing and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding the second egg and remaining flour and pulsed oats. Beat for about one minute.
- Use an ice cream scoop to 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.
- After cooling for about 5 minutes on cookie sheet (or until cookies are firm enough to handle), transfer cookies to cooling rack. Make sure they’re room temperature before assembling the 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. Beat on a low speed to avoid a powdery mess and slowly incorporate all ingredients. Repeat this process, stopping the mixer in between adding the remaining powdered sugar and heavy cream. Turn the mixer on a low speed to gradually incorporate all the ingredients before increasing to medium-high speed for 2-3 more minutes. Stop mixer and scrape down sides of bowl toward its center to fully combine all ingredients.
Assembling your cookie sandwiches
- Fit a piping bag with a large open piping tip so that your cookie crumbs don’t get stuck in the tip!
- Fit the bag over the rim of a tall glass and fill with Biscoff buttercream.
- Cover the flat side of half of all of your cookies with a thick coating of Biscoff buttercream. Match the filled cookies with unfilled ones of the same size to create Biscoff cookie sandwiches.
Keywords: cookies, Biscoff butter cookies, cookie sandwiches