These Biscoff butter cookies are topped with two frostings, and neither one is optional if you want it to work. Cookie butter goes down first, strawberry finishes it. These bake up like a bakery-style butter cookie, thick with a soft center and no chill time.
Biscoff Butter Cookies, the Ones People Started Asking For
These are soft Biscoff butter cookies layered with cookie butter frosting and a swirl of strawberry on top. They vanish in a way that makes people slightly competitive about getting one. There’s something about the layered mix of spiced and sweet that has kept everyone very serious about this cookie once they’ve tasted it.
This didn’t start out as a plan to make “a cookie.” I tried to spend as much time in my tasting room as possible, pouring my own Pinot. I enjoyed the education part of wine tasting and there was always a mix of people in front of me, some who had never had Oregon wine, some who knew exactly what they were tasting, and a whole range in between. Making wine and guiding someone through tasting are two completely different things. And I loved both parts of it.
I liked watching where people hesitated, and where they lit up, even where they missed something I knew was right there. Not because the wine wasn’t doing what it was supposed to, but because no one had shown them how to meet it yet. There are things people miss if no one shows them what they’re looking at.
I found one of the best ways to highlight those subtleties was through food. So, I started creating recipes I knew went perfectly with my wines. Not in a formal way, just things I knew would change what was happening when they went back to the glass.
I paid attention to what made people take another sip immediately instead of pausing. I watched what made them look back down at the wine like something had just clicked into place. That’s what I watched for, and these Biscoff butter cookies came out of that type of observation.
Biscoff already has that cinnamon, caramel, slightly toasted flavor that can show up in a lot of Oregon Pinot, especially anything that’s spent time in oak, so that part felt natural. I was very particular about my new wine barrel orders, a tight grain French oak from the Forest of Tronçais, with a light toast only so I could hold on to the full expression of the fruit and still get that background of vanilla, spice, and brioche.
The cookie needed to be soft and rich enough to smooth out that first hit of acidity without taking over everything else. That’s usually where people lose the flavor trail. Too far one way and you lose the wine, too far the other and nothing changes.
And then the strawberry layer, which is doing more than it seems. I used freeze-dried because it stays a little concentrated, slightly tart, and not syrupy without introducing moisture.
This cookie lets two things happen at the same time, depth from the cookie butter, and a little pop from the strawberry. I could observe how the wine tasted differently without having to explain anything. That was always my favorite part.
I’d hand someone one of these, pour the wine again, and just watch them go back in. That’s when it clicked, Oregon wines are food-driven because of their natural acidity. They balance anything high-fat, which is where the Biscoff really came into play.
I’ve kept this recipe to myself for a long time. Not intentionally, it just never felt like something I needed to hand out. But many of you who have experienced this cookie in the tasting room started asking for it. Then asking again because you wanted to serve them at bridal and baby showers, Easter, girls’ nights, gender reveals, anything where a pink cookie suddenly becomes the center of the table. I don’t blame you, they really can be a moment. And they don’t need wine to make an impact.
And they are pretty. I’ll give them that. Soft, rich, and a little over the top in the way that makes people want one before they’ve even decided if they’re hungry.
But underneath that, they’re very specific. The Biscoff brings out the cinnamon and caramel depth that doesn’t get lost. The cookie itself stays soft and rich enough to make everything else make sense. And the strawberry isn’t there to win you over. It keeps the whole thing from going too far in one direction. That balance is the whole reason they work together.
So fine. I’m letting them go.
Make them, take them somewhere, watch what happens.
What’s Unique About This Biscoff Cookie
- This is a butter cookie, not a drop cookie. It keeps its shape in the oven, spreading just enough so the base can hold the double frosting top.
- There are no eggs in this dough. I used sour cream to take their place, which keeps the texture tender without making it cakey.
- The Biscoff is in the dough, not just on top. That’s where most of the flavor comes from. I worked it all the way through to make sure there was cinnamon and caramel in every bite instead of just at the surface.
- The two frostings are doing different things. The cookie butter frosting stays in that same flavor space as the cookie, deepening what’s already there and making it feel complete. The strawberry frosting goes the other direction. It adds fruit, acidity, and keeps the cookie from tasting too sweet. You need both. Skip one and it turns into a different Biscoff cookies recipe.
Ingredients
- Biscoff cookies – the cookies that give the dough its signature flavor and bakery-style cookie texture.
- Unsalted butter – In the dough and frosting. This is where the richness comes from.
- Biscoff (cookie butter) – Not just in the frosting. It’s also in the dough so the flavor is not an afterthought.
- Sour cream – Replaces eggs and adds moisture and tenderness, keeping the cookies soft without turning them cakey.
- All-purpose flour – The base that supports the double frosting top.
- Baking powder – Using baking powder instead of baking soda creates a sugar cookie texture. Without eggs, the baking powder is the leavening agent.
- Kosher salt – If using table salt, use half the amount.
- Granulated sugar and brown sugar – Granulated sugar creates a crisp texture. Brown sugar complements the Biscoff cookie flavor while adding moisture.
- Freeze-dried strawberries – Concentrated flavor without extra moisture. Don’t substitute dehydrated fruit.
- Milk – To thin the frosting if needed. Water could be substituted.
- Confectioners’ sugar – Sweetens and thickens the frosting so it holds when you spread it.
How to Make Biscoff Butter Cookies with Two Frostings
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the cookie base)
Crush the Biscoff cookies into fine crumbs, then whisk them with the flour, baking powder, and salt so everything is evenly mixed. In your mixer, beat the butter and Biscoff spread until smooth, then add both sugars and mix until it looks light and a little fluffy. Add the sour cream and mix it in. This is where the egg would normally be, but we’re not doing that here. Add the dry ingredients and mix on low just until it comes together. Don’t keep going out of curiosity. - Step Two (scoop and shape)
Use a #24 scoop (about 3 tablespoons) and space them out on lined baking sheets. Press each one down with a sugared glass to about ½-inch thick. Leave the edges a little uneven. That’s what makes them look like you meant to do it that way. - Step Three (bake and cool)
Bake at 350°F for about 12–13 minutes. The edges should look set, the centers still a little puffed, and the tops stay pale. Let them cool right on the baking sheet. They’ll finish setting there without you messing with them. - Step Four (make the frostings)
For the cookie butter frosting, beat the butter, Biscoff, and confectioners’ sugar until smooth. Add a little milk if it feels too thick. For the strawberry frosting, grind the freeze-dried strawberries into a powder first, then beat that with butter, confectioners’ sugar, a pinch of salt, and milk until smooth. That’s how you get real strawberry flavor without turning it into something with too much moisture. - Step Five (finish the cookies)
Spread the cookie butter frosting first, then go in with the strawberry on top. Don’t cover it completely. Let a little of that first layer show so you see both when you take a bite.
Recipe Tips
- Press them to about ½-inch thick. Thicker than that and the centers stay too soft. Thinner and they lose that soft middle.
- Don’t bake them until they look done. Pull them out of the oven when the edges are set and the tops are still pale. They finish as they sit on the baking sheet. If they start to turn golden on top, you went too far.
- Let them cool completely before frosting. Warm cookies will melt the frosting and you’ll lose the layers.
- Grind the freeze-dried strawberries all the way down. Any large pieces will create resistance in the frosting.
Storage
- Room temp – Keep them in a covered container on the counter. They’ll keep for a couple of days and honestly get a little better once they’ve had time to sit. They rarely make it that long, but technically they can.
- Fridge – If your kitchen is warm or the frosting starts feeling a little too relaxed, move them to the fridge. It firms everything up and keeps the layers in place. Just don’t eat them straight from the fridge. Let them sit out and they come back to room temperature.
- Freezer – These freeze well, which is helpful if you’re planning ahead. Store in a sealed container, then thaw on the counter at room temperature. They thaw without any issues.
- Texture – Cold, they’re more set and a little firmer. Give them a little time at room temp and they soften back up and everything blends the way it’s supposed to.
FAQs
- Do these cookies need to chill?
No. Bake them right away. The dough is ready when you are. - Do they spread while baking?
Not really. They stay closer to a sugar cookie than a drop cookie. - Do I need to press them down before baking?
Yes. The bake time is set for a thinner cookie and that little pressed center is where the frosting wants to go. - Do I have to dip the glass in sugar?
You don’t have to, but I do. It gives a little texture and keeps the glass from sticking, which is reason enough for me. - Do I need to grease the pan?
No. Use parchment or a silicone baking mat and move on. - Can I make the frosting ahead of time?
Yes. Keep it covered. If it’s sitting for more than a few hours, put it in the fridge. Let it come back to room temp and give it a stir before using. - Can I make them smaller?
Yes. Use a #40 scoop and bake at 350°F for about 11 minutes. They’re a good size for sharing, if that’s your plan. - How do I know when they’re done?
Edges set, centers still a little puffed, tops stay pale. Don’t wait for color. They finish as they sit. - Do I need to wait between the two frostings?
No. The Biscoff layer is firm enough to go straight into the strawberry.
From My Kitchen Notes
Not recipe tips, just observations about cookies and life.
- There’s always one person who says “I’ll just split one,” then stops offering after the first bite.
- I’ve learned a lot about people from standing behind a counter with a glass in their hand.
- You can tell who wants something to be simple and who gets irritated when it isn’t.
- There’s a very specific look people get when they realize they’ve been wrong about something for a long time. I never interrupt it.
- Some people need everything spelled out. Some people just…get there. I know which one you are within thirty seconds.
- There are combinations that don’t make sense until they do, and then suddenly you’re annoyed no one showed you sooner.
- I’ve never been interested in making something “approachable.” That word has always felt like a warning.
- There’s a point where adding more ruins it and a point where holding back does the same thing. Some people miss both.
- I don’t correct people when they tell me what they’re tasting. I just watch what they do next. You learn more that way.
- Some things only work when the timing is right. You can’t force that, no matter how badly you want to.
- There are moments where everything is right in front of you and you still hesitate. That part has nothing to do with the cookie.
- I’ve watched people recognize something and then immediately act like they didn’t. That’s a very specific skill. Not everything needs to be said out loud to be obvious.
- I don’t fix hesitation for people. I just leave the option there.
- Cookie butter has a way of taking over if you let it. This cookie doesn’t let it.
- Some combinations don’t need to be explained before they’re understood.
- A #24 scoop is informally called a disher, and I’ve always loved that.
- I don’t think most people realize how much the middle matters. You can feel it when it’s missing, even if you can’t name it.
- I don’t make things for the first reaction. That’s not the one that matters.
More Cookies That Don’t Phone It In
- Tiramisu Cookies – mascarpone frosting, cocoa finish.
- Panko Cookies – buttery, crisp, unexpected texture.
- Italian Cookies – butter, anise, classic structure.
- Eggnog Snickerdoodles – soft center, warm spice.
- Peanut Butter and Jelly Cookies – soft, sweet, layered.
- Amaretti Cookies – soft almond, powdered sugar.
- White Chocolate Macadamia Nut Cookies – thick, bakery-style.
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Biscoff Butter Cookies with Strawberry and Cookie Butter Frosting
Equipment
- Stand Mixer or hand mixer. For mixing dough and frostings.
- mixing bowls For wet and dry ingredients.
- food processor or rolling pin. To crush Biscoff cookies and strawberries.
- 2 baking sheet For even baking.
- Cookie scoop #24 Portions almost 3 tablespoons (2⅔ to be exact / 40 ml) of dough.
- parchment paper For lining baking sheets.
Ingredients
Cookie Dough:
- 20 (158 g) Lotus Biscoff cookies finely crushed
- 3¾ cups (450 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (3 g) kosher salt
- ¾ cup (170 g) unsalted butter room temperature
- ½ cup (120 g) Biscoff cookie butter
- 1 cup (198 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 cup (227 g) full-fat sour cream room temperature
- 2 tbsps (25 g) granulated sugar for pressing
Biscoff Frosting:
- ¼ cup (57 g) unsalted butter room temperature
- ½ cup (240 g) Biscoff cookie butter
- ½ cup (63 g) confectioners' sugar
- 1-2 tsps (5-10 ml) milk as needed
Strawberry Frosting:
- ½ cup (24 g) freeze dried strawberries
- ¼ cup (57 g) unsalted butter room temperature
- pinch kosher salt
- 1 cup (125 g) confectioners' sugar
- 4 tsps (20 ml) milk as needed
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Place the Biscoff cookies in a food processor and pulse until they form fine crumbs, or seal them in a bag and crush with a rolling pin. In a medium bowl, whisk together the flour, baking powder, kosher salt, and Biscoff crumbs until evenly combined.20 (158 g) Lotus Biscoff cookies, 3¾ cups (450 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (3 g) kosher salt
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and Biscoff cookie butter on medium-high speed until smooth. Add the granulated sugar and brown sugar and continue mixing for 3–5 minutes, until the mixture is light and fluffy. Mix in the sour cream just until smooth, scraping down the sides of the bowl as needed.¾ cup (170 g) unsalted butter, ½ cup (120 g) Biscoff cookie butter, 1 cup (198 g) granulated sugar, ½ cup (110 g) packed light brown sugar, 1 cup (227 g) full-fat sour cream
- Add the dry ingredients all at once and mix on low speed, or fold by hand, just until the dough comes together. Do not overmix.
- Use a #24 cookie scoop (about 3 tablespoons or 45 ml) to portion the dough onto the prepared baking sheets, spacing the cookies apart. Lightly spray the bottom of a flat glass with cooking spray, dip it in granulated sugar, and press each dough portion to about ½-inch (1.25 cm) thick, leaving the edges slightly rough. Dip the glass in sugar between each press to prevent sticking.2 tbsps (25 g) granulated sugar
- Bake for 12–13 minutes, until the edges are set and the centers are slightly puffed but not browned. Remove from the oven and allow the cookies to cool completely on the baking sheets, as they will continue to set while cooling.
- To make the Biscoff frosting, beat the butter, Biscoff cookie butter, and confectioners' sugar together until smooth and fluffy. Add a small amount of milk if needed to loosen the consistency. Set aside until ready to use.¼ cup (57 g) unsalted butter, ½ cup (240 g) Biscoff cookie butter, ½ cup (63 g) confectioners' sugar, 1-2 tsps (5-10 ml) milk
- To make the strawberry frosting, pulse the freeze-dried strawberries in a food processor until a fine powder forms. In a mixing bowl, beat the butter until smooth, then add the strawberry powder, kosher salt, confectioners' sugar, and milk. Mix on low speed until combined, then increase to medium-high speed and beat until light and smooth.½ cup (24 g) freeze dried strawberries, ¼ cup (57 g) unsalted butter, pinch kosher salt, 1 cup (125 g) confectioners' sugar, 4 tsps (20 ml) milk
- Once the cookies are completely cool, spread about 2 teaspoons of Biscoff frosting over each cookie, leaving a slight border around the edges. Add a swirl of strawberry frosting on top, allowing some of the Biscoff frosting to remain visible. Serve at room temperature.
Notes
- Sour cream replaces eggs and keeps the cookies soft while helping them hold their shape.
- Do not overbake; the cookies should remain pale with set edges.
- Freeze-dried strawberries add strong flavor without adding moisture.
- Cookies can be made smaller using a #40 scoop and baked for about 11 minutes.
- Frost only after cookies are completely cool to prevent melting.
Nutrition
Have you made these Biscoff Butter Cookies? I’d love to hear how they turned out – leave a comment below and let me know.
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Basel says
These were amazing. Like I would have never thought of this and we devoured them.
Lisa says
Made these with the kids for spring break and it was so fun and they are delicous. My goodness!
Mila H says
Most unique cookie I’ve ever made. Really love how handsome they are and they taste very good, very distinct.
Nance says
These turned out just like the pictures and they are very good and so interesting. Great recipe.
Sara Q in MN says
The double frosting layer was out of this world.