Oh man, get ready for a flavor explosion! Seriously, if you’re a fan of those cozy, spiced cookie butter vibes and the warm hug of cinnamon, then you are going to be absolutely obsessed with this Biscoff Cookie Butter Cinnamon cookie recipe. I remember the first time I even thought about combining these flavors – it was a chilly autumn evening, and I just wanted something truly comforting. This recipe? It’s ridiculously easy to whip up, bursting with incredible flavor, and honestly, it’s my new go-to for *any* occasion, especially holidays. Trust me, these Biscoff Cookie Butter Cinnamon cookies are pure magic in every bite!
Why You’ll Love This Biscoff Cookie Butter Cinnamon Recipe
Okay, so why *this* Biscoff cookie butter cinnamon cookie recipe? Let me count the ways!
- Super Simple: Seriously, these come together in a flash. Even if you’re new to baking, you’ll nail these!
- Out-of-this-World Flavor: That combo of Biscoff, cookie butter, and warm cinnamon? It’s just heavenly.
- Perfectly Versatile: Great for holidays, bake sales, teacher gifts, or just because you deserve a delicious cookie.
- Crowd Pleaser: Everyone I share these with goes absolutely nuts for them!
Ingredients for Biscoff Cookie Butter Cinnamon Cookies
Alright, let’s get our ingredients ready for these amazing Biscoff Cookie Butter Cinnamon cookies! You might already have a lot of these goodies in your pantry, which makes things even easier. Just make sure your butter is nice and soft – that’s key!
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For Rolling (these add that extra little sparkle!):
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Crafting Your Biscoff Cookie Butter Cinnamon Delights
Alright, let’s get down to the fun part – actually making these incredible Biscoff Cookie Butter Cinnamon cookies! Trust me, it’s way easier than you think, and the reward is SO worth it. Just follow these steps, and you’ll have a batch of warm, spiced perfection coming out of your oven in no time.
Prepping and Mixing the Dough
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your baking sheets and line them with parchment paper. This is my go-to trick for easy cleanup and no stuck-on cookies! Now, in a big bowl, cream together that softened butter with both the granulated and brown sugars. You want it to get nice and light and fluffy – think the consistency of whipped honey. Next, beat in your eggs one at a time, making sure each one is fully incorporated before you add the next. Then, swirl in that yummy vanilla extract and the star of the show, the Biscoff cookie butter.
Combining Dry and Wet Ingredients
In a separate bowl, give your dry ingredients a good whisk: the flour, baking soda, and salt. This just makes sure everything is evenly distributed. Now, slowly start adding this dry mixture into your wet ingredients. Mix until it’s *just* combined – seriously, don’t go crazy overmixing here! Overmixing can make your cookies tough, and we want them tender. Finally, gently stir in that lovely ground cinnamon for the cookie dough itself. You’ll smell that amazing spice combo starting to unfold!
Forming and Rolling the Biscoff Cookie Butter Cinnamon Cookies
Time to get your hands a little doughy! In a small bowl, go ahead and mix together the 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon. This is for rolling the cookies, giving them that extra festive flavor and a little crunch. Roll your cookie dough into balls, aiming for about 1 inch in diameter. Don’t stress too much about them being perfectly round – a little imperfection is charming! Then, just roll each little dough ball in that cinnamon-sugar mixture until it’s nicely coated. Place the coated balls on your prepared baking sheets, leaving about 2 inches between them so they have room to spread a bit.
Baking and Cooling for Perfect Texture
Pop those beautiful dough balls into your preheated oven and bake for about 10-12 minutes. You’re looking for the edges to be just lightly golden brown. They’ll still look a little soft in the middle, and that’s okay! Let them hang out on the baking sheets for a few minutes to firm up a bit before carefully transferring them to a wire rack to cool completely. This cooling step is super important for getting that perfect cookie texture – chewy on the inside, slightly crisp on the edges. Like these secretly healthy zucchini brownies, the cooling time is crucial!
Tips for Perfect Biscoff Cookie Butter Cinnamon Cookies
Okay, let’s talk about making these Biscoff Cookie Butter Cinnamon cookies absolutely perfect, every single time! It’s all about a few little tricks I’ve learned along the way. For instance, making sure your butter and cookie butter are at that perfect room temperature is a total game-changer. Too cold, and they won’t cream properly; too warm, and your dough can get greasy. Trust me on this one!
And remember what I said about not overmixing the dough? That’s super important for keeping these cookies tender and delicious, not tough. Overmixing makes them sad, and nobody wants a sad cookie, right? If you want them to spread a little less, try chilling the dough for about 30 minutes before you roll them into balls. It makes a super noticeable difference! These tips really help elevate them, kind of like how you can make simple fudge cookies extra special with a little care.
Storing Your Biscoff Cookie Butter Cinnamon Treats
Once your delicious Biscoff Cookie Butter Cinnamon cookies have cooled completely, it’s time to store them so they stay yummy! The best way is in an airtight container at room temperature. This keeps them perfectly fresh for a good few days. If you want them to stay extra soft, you can even pop a slice of bread in the container with them – it sounds weird, but it totally works!
Frequently Asked Questions about Biscoff Cookie Butter Cinnamon
Got questions about whipping up these amazing Biscoff Cookie Butter Cinnamon cookies? I’ve got you covered! It’s always good to have a few extra pointers to make sure your baking adventure is a success. Getting these flavors just right is so rewarding!
Can I substitute regular cookie butter for Biscoff?
You totally can! While Biscoff has that unique spiced cookie flavor, a good quality regular cookie butter will still give you that delicious creamy texture. The spice notes might be a little different, but it’ll still be super tasty!
How do I get my cookies to spread less?
A super simple trick is to chill the dough! If you find your cookies are spreading too much, pop the balls of dough in the fridge for about 30 minutes before baking. It really helps them hold their shape. You can find more tips for controlling spread in my healthy recipes section too!
Can I make the dough ahead of time?
Oh yes, you absolutely can! You can make the cookie dough, wrap it well in plastic wrap, and keep it in the refrigerator for up to 3 days. When you’re ready to bake, just let it sit at room temperature for about 15-20 minutes before rolling and baking. This is great if you’re planning for a party or just want freshly baked cookies on demand. For more make-ahead ideas, check out my quick low-carb recipes!
Estimated Nutritional Information
Just a little heads-up, the nutritional info below is an estimate for each Biscoff Cookie Butter Cinnamon cookie. Things can wiggle a bit depending on the specific brands you use, especially for the cookie butter and butter! But generally, you’re looking at around:
- Calories: ~200-250
- Fat: ~10-15g
- Protein: ~2-3g
- Carbohydrates: ~25-30g
You can find more general info on diet and nutrition here if you’re curious!
Biscoff Cookie Butter Cinnamon
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and Biscoff cookie butter.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the ground cinnamon.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Roll the cookie dough into balls, about 1 inch in diameter. Then, roll each ball in the cinnamon-sugar mixture.
- Place the cookie balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.