Biscoff Butter Cookies with Strawberry and Cookie Butter Frosting
Soft center Biscoff butter cookies finished with cookie butter and strawberry frosting. These bakery-style cookies hold their shape, require no chill time, and use sour cream in place of eggs for a tender texture.
Servings 20 cookies
Calories 420kcal
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
Serving: 95g | Calories: 420kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg