Delicious sugar cookies made with creamy Cookie Butter! These Biscoff Cookie Butter cookies can be dropped on a baking sheet with a cookie scoop, or rolled out and cut with cookie cutters. Don’t forget to top these amazing cookies with cookie butter frosting!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.
Why You’ll Love These Cookies
I love cookie butter and am always trying to think of ways to use it, besides eating it straight out of the jar.
My boys are sugar cookie lovers, so I decided to combine the two into Cookie Butter sugar cookies!
The cookie butter adds a unique and delicious flavor to these classic sugar cookies and the frosting is made with even more cookie butter, adding extra flavor. Try adding white chocolate chips for a special treat!
What is Cookie Butter?
Cookie butter, also known as Biscoff spread, is a spread made from crushed speculoos cookies. It has a similar consistency to peanut butter and tastes like cinnamon and gingerbread.
You can typically find it in the international section of most grocery stores or near the jams and jellies. If you love cookie butter, try using it in these cookies, or even just spread on toast or a bagel!
Ingredients for Cookie Butter Cookies
*Ingredient amounts are located in the recipe card at the end of this post.
Butter: I like to use salted butter when making cookies, but unsalted butter works as well.
Cookie Butter: I have use Lotus Biscoff Cookie Butter, but any brand of cookie butter will work for these cookies.
White Sugar and Brown Sugar: Both sugars are needed for the perfect texture and sweetness.
Egg and Vanilla Extract: These add moisture and flavor to the cookies.
Flour, Baking Soda, and Salt: This is the dry ingredients that give structure to the cookies.
Cookie Butter Frosting Ingredients
Butter and Cookie Butter: This adds a delicious cookie butter flavor to the frosting and helps give it a spreadable consistency.
Salt: A small amount of salt helps to balance out the sweetness.
Powdered Sugar: This is what thickens and sweetens the frosting.
Milk: Adding a small amount of milk helps thin out the frosting to the desired consistency.
How to Make Cookie Butter Sugar Cookies
[1] In the bowl of a stand mixer, add the butter, cookie butter, sugar, and brown sugar. Beat together until light and fluffy.
[2] Mix in the egg and vanilla extract until combined.
[3] Add the baking soda, salt, and flour to the wet ingredients and mix until cookie dough forms. Scrape down the sides of the bowl as necessary.
[4] Drop Cookies: Use a cookie scoop to drop cookie dough balls onto a cookie sheet lined with parchment paper about 2 inches apart.
[5] Rolled Sugar Cookies: Refrigerate the cookie dough for at least 2 hours. Roll out the dough on a floured surface to 1/4″ – 1/2″ thickness. Use cookie cutters to shape cookies and place on a parchment paper-lined baking sheet.
[6] Place the prepared baking sheet in the oven and bake the cookies at 350 degrees for 6-8 minutes until the edges begin to brown. Allow the baked cookies to cool on a wire rack.
How to Make Cookie Butter Frosting
[1] Beat together the butter, cookie butter, vanilla, and salt in a stand mixer with a paddle attachment or in a large bowl with a hand mixer.
[2] Add the powdered sugar, 1/2 cup at a time.
[3] Add milk as necessary to achieve your desired consistency.
[4] Frost the top of the cookies with the cookie butter frosting!
Helpful Kitchen Tools:
- Stand Mixer or Electric Hand Mixer
- Measuring Cup
- Baking Sheet
- Parchment Paper Sheets
- Large Cookie Scoop
- Wire Rack
How to Store the Cookies:
These Biscoff butter cookies can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
You can also freeze the cookie dough and thaw before baking, or freeze the baked and frosted cookies for up to 2 months.
Frequently Asked Questions
Can I use a different type of spread in these cookies?
Yes, any spread with a similar consistency to cookie butter will work. Nutella or peanut butter would be delicious options!
Can I make this recipe without a stand mixer?
Yes, you can use a hand mixer or just mix by hand with a wooden spoon. A stand mixer will give you the lightest and fluffiest cookies, but any method will work.
What else can cookie butter be used for?
Cookie butter is delicious on toast, mixed into oatmeal or yogurt, or even used as a topping for ice cream. Get creative and try it in your favorite baked goods, like brownies or blondies!
Final Thoughts
We hope you enjoy these Cookie Butter Sugar Cookies as much as we do! Happy baking!
Best Cookie Recipes:
- Classic Sugar Cookies (Best Sugar Cookies Ever)
- Pumpkin Spice Sugar Cookies
- Melt Away Christmas Cookies
- Gingerbread Sugar Cookies
- Frosted Eggnog Cookies
- Disney’s Grand Floridian Chocolate Chip Cookies
- Almond Joy Cookies
- Chewy Peanut Butter Cookies
Frosted Cookie Butter Sugar Cookies
Delicious sugar cookies made with creamy Cookie Butter! These Biscoff Cookie Butter cookies can be dropped on a baking sheet with a cookie scoop, or rolled out and cut with cookie cutters. Don't forget to top these amazing cookies with cookie butter frosting!
Ingredients
Cookie Butter Cookies
- 1/2 Cup Butter, softened
- 1/3 Cup Cookie Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Egg, beaten
- 1 Teaspoon Vanilla Extract
- 1 3/4 Cup Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Cookie Butter Frosting
- 1/2 Cup Butter, softened
- 1/2 Cup Cookie Butter
- 1/4 Teaspoon Salt
- 3 Cups Powdered Sugar
- 2-3 Tablespoons Milk, as needed
Instructions
- In the bowl of a stand mixer, add the butter, cookie butter, sugar, and brown sugar. Beat together until light and fluffy.
- Mix in the egg and vanilla extract until combined
- Add the baking soda, salt, and flour and mix until cookie dough forms. Scrape down the sides as necessary.
- Drop Cookies: Use a cookie scoop to drop cookie dough balls onto a baking sheet lined with parchment paper about 2 inches apart.
- Rolled Sugar Cookies: Refrigerate the cookie dough for at least 2 hours. Roll out the dough on a floured surface to 1/4″ – 1/2″ thickness. Use cookie cutters to shape cookies and place on a parchment paper lined baking sheet.
- Bake the cookies at 350 degrees for 6-8 minutes until the edges begin to brown.
- Cookie Butter Frosting: Beat together with the butter, cookie butter, vanilla, and salt. Add the powdered sugar, 1/2 cup at a time. Add milk as necessary to achieve your desired consistency. Frost the cookie butter sugar cookies with the cookie butter frosting!
Nutrition Information:
Yield: 36 Serving Size: 1 CookieAmount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 105mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 1g
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