These Biscoff sandwich cookies are the ultimate treat for cookie lovers! Irresistibly creamy Biscoff spread is sandwiched between two crispy, buttery almond-scented cookies to make your day just a little bit sweeter.
Many of the world’s most delicious foods come from Belgium: thick, pillowy waffles, rich Belgian chocolate, and, of course, Biscoff.
Yes, we’re ranking Biscoff right up there with Belgian waffles. Cozy, creamy, and oh-so-dreamy, Biscoff spread—also known as speculoos spread or cookie butter—is a spiced caramelized cookie spread made with Lotus Biscoff cookies.
It has the consistency of nut butter, but that cookie flavor makes it much more of a treat.
Table of Contents
Biscoff Sandwich Cookies
There’s a lot you can do with Biscoff spread, from smearing it onto toast to using it for dipping slices of apples, but these Biscoff sandwich cookies are my absolute favorite.
Buttery and sweet, these little bites of heaven have two layers of crispy almond cookie surrounding an irresistible layer of creamy Biscoff spread.
This is going to be one of your go-to cookie recipes for holidays and bake sales!
Why You’ll Love these Cookies
- A little bit different – Don’t get me wrong, we love Sugar Cookies and Chocolate Chip Cookies, but sometimes you want to bake up something no one’s ever had before. Biscoff sandwich cookies are sure to impress!
- Totally delicious – A crisp exterior and a lusciously creamy center; spiced cookie spread and cookies flavored with fragrant almond extract—these sandwich cookies take contrasting flavors and textures and bring them together to create something truly special.
- A year-round cookie – This is a cookie that’s just as fitting for a holiday cookie tin as it is for an after school treat. You can even use festive cookie cutters if you’re making them for a holiday or special occasion.
- Short ingredient list – You only need 7 ingredients here, and most of them you probably already have on hand in your kitchen!
Ingredients and Substitutions
- All-purpose flour – The starting point of so many of our favorite cookie recipes, from Brownie Cookies to Cinnamon Roll Cookies.
- Salt – A small amount to enhance the overall taste of the recipe.
- Unsalted butter – Always use unsalted butter in baking unless a recipe specifically calls for salted butter.
- Granulated sugar – Also known as white sugar.
- Eggs – I recommend letting these sit on the countertop too when you’re softening the butter.
- Almond extract – Almond extract is magical in a cookie. Rather than being nutty, it has an almost floral, cherry-like aroma and flavor.
- Biscoff spread – Or another brand of cookie butter or speculoos spread.
- For gluten-free Biscoff sandwich cookies, substitute the all-purpose flour with a measure-for-measure gluten-free flour formulated for baking.
- You can omit the almond extract and replace it with vanilla extract.
- Rolling Pin – This is essential for getting the cookie dough to the right thickness before baking.
- Cooling Rack– This allows you to cool your cookies quickly, so they don’t become too hard or soggy.
- Cookie Cutters – Since you’ll be spreading the Biscoff onto the cookies, I recommend a simple shape.
How to Make
- Prepare – Preheat your oven and line a baking sheet with parchment paper.
- Mix – Whisk the dry ingredients in a large bowl.
- Beat – Combine the butter, sugar, and almond extract in a stand mixer bowl and beat until creamy; beat in the egg.
- Combine – Add the dry mixture in batches and mix until it forms a dough.
- Chill – Flatten the dough, wrap it, and refrigerate for at least an hour.
- Cut – Roll out the chilled dough and cut it into cookies. Cut the centers from half of the cookies so the Biscoff will show through.
- Bake – Arrange the cookies on the prepared baking sheet and bake for 12 to 15 minutes.
- Cool – Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Assemble – Apply a generous amount of Biscoff spread onto the cookies without the cut-out. Place the cut-out cookie on top and press gently to make a sandwich.
- If you’re short on time, you can make Biscoff sandwich cookies with store-bought sugar cookie dough. Simply roll out the dough to 1/4 inch thickness and follow the instructions as above for cutting out the cookies and filling them with Biscoff spread.
- Weigh the flour if you have a kitchen scale—it’s the most accurate way to measure flour for baking. If you don’t have a scale, lightly spoon the flour into a measuring cup, rather than scooping it.
- Soften the butter before you start baking, which allows it to incorporate evenly into the cookie dough.
- You can sprinkle the powdered sugar on top of the cut-out cookies before placing them on top.
- Don’t skip the chilling! Refrigerating the dough for at least an hour will make it easier to roll it out and cut shapes without sticking. It will also keep the cookies from spreading while baking.
- For the inner cut-out, a 1-1 ½ inch piping tip works well.
How to Store
Room Temperature – Store Biscoff sandwich cookies in an airtight container at room temperature for up to 5 days.
Freeze – For longer storage, you can freeze the cookies for up to 3 months. Thaw them at room temperature before eating.
Frequently Asked Questions
Biscoff cookies have a distinct caramelized flavor thanks to the combination of brown sugar, spices, and butter used in the recipe. Biscoff spread has the same flavor, but in a creamy, spreadable form!
Biscoff spread is made with Biscoff cookie crumbs, along with oil and other ingredients that make it creamy and easy to spread.
Yes, Biscoff cookies and spread are safe for people with peanut allergies, as they’re made without peanuts. As always, it’s best to check the label before consuming any product if you have allergies.
For cut-out cookies, the dough should be rolled to about 1/4 inch thickness. This will ensure that the cookies are evenly baked and won’t spread too much in the oven.
Biscoff Sandwich Cookies
- 4 cups all-purpose flour, 480 grams
- ¼ tsp salt
- 1 cup unsalted butter, room temp (226 grams)
- 1 cup granulated sugar, 220 grams
- 2 eggs
- 2 tsp almond extract
- ¼ cup Biscoff spread
- Preheat the oven to 350℉ / 180℃ and line your baking tray with parchment paper; set aside.
- Mix the flour and salt together in a large bowl and keep aside.
- In the bowl of stand mixer add the butter, sugar, and almond extract and beat them together on medium-high till the mixture turns creamy (2-3 min) (You can also use electric hand mixer for this).
- Add in the egg and mix beat it’s combined well.
- Add in the dry mixture in batches and mix till it forms a dough.
- Flatten the dough, wrap it with a cling wrap, and refrigerate for at least an hour.
- Once chilled, take the dough out and let if rest for 5 minutes at room temperature. Roll out the dough on a lightly floured surface to ¼ inch thickness and cut out cookies using a 3-inch fluted round cookie cutter.
- Cut out a smaller section in the middle for the Biscoff to beautifully show using the back of a moderately sized piping tip (1-1 ½ inch) from one of the two cookies.
- Place the cutouts on the prepared baking tray and bake for 12-15 min in a preheated oven.
- Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
- Apply a generous amount of Biscoff spread on the cookie without the cut-out. and then place the cut-out cookie on top. Press gently to make a sandwich.