Biscoff Drizzle Cookies
Indulge with a soft cookie and sweet biscoff drizzle
If you’ve ever bitten into a Biscoff cookie, you know there’s something magical about them. The rich caramelized flavor, the hint of spices, and the delicate texture make Biscoff cookies an irresistible treat. Adding the biscoff biscuits and spread to this cookie dough creates an unreal cookie.
What Makes Biscoff Cookies Special?
Biscoff cookies are beloved for their unique flavour profile. The deep, caramelized sugar notes give them a warm, comforting sweetness, while a blend of spices like cinnamon adds a touch of complexity. Our bakery’s recipe stays true to these traditional elements but adds our own twist with the finest ingredients and a lot of love. These have become one of my best selling cookies at my bakery.
The Versatility of Biscoff
One of the things we love most about Biscoff spread and biscuits is how versatile it is. They’re the ultimate companion to our chunky cookie.
The Perfect Gift or Treat for Yourself
Looking for a gift that’s sure to impress? A box of our freshly baked Biscoff cookies is a thoughtful way to show someone you care. They’re perfect for birthdays, thank-you gifts, or even as part of a holiday cookie assortment. Or, if you’re in the mood for a personal treat, bake yourself some for yourself—you deserve it!
Variations to Satisfy Every Sweet Tooth
- This cookie dough is the perfect base to add other vegan spreads, biscuits, spices, and nuts.
- Have you tried our other cookie flavours? We have classic chocolate chip, white chocolate macadamia, snickerdoodle and more. These recipes are found in my cookbook The Vegan Home Baker.
The Perfect Pairing
These cookies are perfect with a cup of tea or coffee or delicious straight from the oven by themselves or with a scoop of vegan ice-cream on top.
Freeze me
Did you know that you can freeze my cookie dough (in cookie dough balls in a Ziplock bag)? Most of my customers freeze this dough and pull out a cookie for dessert.
Ingredients/Brands
- Nuttelex buttery spread for the vegan butter
- Biscoff biscuits and spread
Equipment
- Mixing bowl
- Wooden spoon, electric beaters or stand mixer with the paddle attachment
Ingredients
Extra
Instructions
- Preheat the oven to 180 degrees Celsius and line or grease a baking tray.
- Cream the butter, sugars, and oil together until combined.
- Sift the flour, baking powder and bicarb and slowly add to the creamed mixture. I prefer to add 1 cup at a time whilst mixing.
- Chop the biscoff cookies into small chunks and add into the dough and mix until combined.
- Roll the cookie dough into 10–12 even sized balls and gently press each cookie ball down slightly on the lined tray so it’s more of a thick disc rather than a ball.
- Bake for 12–14 minutes or until the cookie starts to crack on the top. Continue baking if they look too pale.
- Remove from the oven and let the cookies cool on the baking tray. If you move them whilst they are warm they will break apart easily. Once cooled they will become firm.
- Melt some smooth biscoff spread and drizzle over the cookies. Let the cookies rest for a few minutes to let the biscoff spread set.
- These cookies will last 1 week in an airtight container at room temperature.
