I am of the firm belief that just about anything made with peanut butter is even better with Biscoff (well, except maybe these). If you are a foodie, visit food blogs or enjoy cruising around on Pinterest, you’ve probably caught the big buzz about Biscoff (also known as Speculoos). If not, you’re in for a treat of epic proportions!
Biscoff is a Belgian cookie company specializing in a beloved, crisp spice cookie which traditionally accompanies coffee or tea in that part of the world. It’s been said that every Belgian grandmother has her own version of these yummy cookies. Delta and American Airlines increased the popularity of these cookies on a worldwide basis when they began serving them as snacks on many of their flights.
One day last year, while browsing through one of the higher end grocers in my area, I spied, a jar of Biscoff Spread……………… what in the world? I quickly grabbed the red and white jar, scanned the label, and was a delighted to discover that Biscoff Spread was simply crushed Biscoff cookies, somehow fashioned into a peanut butter-like spread. Oh my! I was immediately smitten and started substituting it for the peanut butter in my favorite recipes. 
The only problem, at the time, was that Biscoff wasn’t easy to find and I didn’t want to share recipes on the blog that would be difficult for others to replicate. Well, that is no longer a problem as many local grocers now carry this yummy spread along with Amazon and big box grocers like Super Walmart. You can also find something similar at Trader Joe’s called Cookie Spread. YIPEE!!
If you don’t have any Biscoff Spread in your pantry, you need to RUN to the store, purchase a jar and whip up these super simple, amazingly delicious, melt-in-your-mouth cookies. You’ll take one bite and will totally understand what I mean when I say “everything tastes better with Biscoff“!
Don’t even THINK you’ll be able to eat just one! Print
Biscoff Shortbread Cookies
- Total Time: 48 minutes
- Yield: Makes 30 cookies 1x
- Diet: Omnivore
Description
Classic shortbread gets a delicious upgrade with Biscoff spread.
These buttery cookies are perfect with afternoon tea.
Ingredients
- 1 cups (226 g) butter, softened
- 1/2 cups (110 g) granulated sugar
- 1/2 cups (62 g) powdered sugar
- 2/3 cups (170 g) Biscoff Spread
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
Instructions
- Beat the butter with an electric mixer at medium speed for 1 minute.
- Add the sugars and beat until fluffy and well blended, about 2 minutes.
- Add the Biscoff Spread, salt, and vanilla and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour and mix until just combined.
- Turn the dough out onto a work surface, divide in half, and shape into 2 discs.
- Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days).
- Preheat the oven to 350°F (177°C).
- Line two baking sheets with parchment paper.
- Place one of the chilled dough discs on a lightly floured work surface.
- Using a rolling pin, roll the dough out to a thickness of 1/2 inch.
- Using a 2-inch round or fluted cookie cutter, cut out as many cookies as possible from the dough.
- Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart.
- Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
- Bake for 24 to 28 minutes, until they are just firm and slightly browned.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely.
- Repeat the rolling, cutting, and baking procedure with the remaining dough.
Notes
- For easier rolling, chill the dough for at least 2 hours, or even overnight for optimal results.
- If you don’t have Biscoff spread, try substituting with another caramel or cookie butter spread for a similar flavor profile.
- Store baked cookies in an airtight container at room temperature for up to 5 days; they’ll stay wonderfully crisp.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Baking
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
What is Biscoff and where can I find it?
Biscoff is a Belgian spiced cookie (speculoos) that also comes as a spread similar to peanut butter. You can find both the cookies and spread in most major grocery stores near the peanut butter or international foods aisle.
Do I use Biscoff cookies or Biscoff spread in this recipe?
The spread works best mixed into the shortbread dough for even distribution of that warm, caramelized spice flavor. Crushed cookies can also be pressed into the top for added texture before baking.
Why is my shortbread dough crumbly and not holding together?
Shortbread dough is naturally dry. Press it firmly into your pan rather than expecting it to be smooth like cookie dough. If it is too crumbly to work with, let the butter soften a bit more and knead briefly.
The same recipe on another site give the Biscoff spread amount as 2/3 of a cup
would love to make these Biscoff Shortbread Cookies (can’t get enough of the Biscoff cookies or spread) but there is an error in the recipe – the amount for the Biscoff spread is listed as ? – I’m guessing about 3/4 of a cup (170g)