Biscoff shortbread transforms the ordinary into the extraordinary, giving the timeless charm of classic shortbread cookies a delightful twist. Quick and easy, this flavored shortbread is sweet, short, and delectably buttery.
As any good shortbread should, Biscoff shortbread cookies have that lovely short (i.e., crumbly) texture that’s just calling to be dunked in a cup of tea or coffee. With the irresistible duo of cinnamon, and cookie butter, these Christmas cookies have the perfect seductive combination.
What makes the easy Biscoff shortbread even more special is the ease with which the recipe comes together. And it’s more than that. It's an opportunity for quality family time, especially if you have little ones at home.
Get everyone in the holiday spirit as you whip up these cookies with Biscoff, creating cherished memories that linger long after the last cookie is savored.
WHY TRY THIS RECIPE FOR BISCOFF SHORTBREAD?
1 bowl, 5 ingredients, and a 10-minute job to make the dough.
Slice and bake: no cookie cutter, no rolling pin, just a knife.
Fantastic way to switch things up from the usual shortbread cookie recipes.
Perfect, ready-to-bake cookies for spontaneous guests (or uncontrolled cookie cravings).
The most delicious treats for Christmas cookie swaps or holiday parties.
HOW TO MAKE BISCOFF SHORTBREAD COOKIES?
Step 1: Beat softened butter with icing sugar and Biscoff spread until creamy.
Step 2: Mix in the cinnamon powder and flour.
Step 3: Use a spatula or your hands to squish everything together into a soft and pliable dough. The Biscoff shortbread dough comes together quickly.
Step 4: On a sheet of parchment paper, shape the dough into two logs about 1 1/2 inches in diameter.
Step 5: Chill the dough until firm, at least 30 minutes (or up to 3 days ).
Step 6: Preheat the oven. Line a cookie sheet with parchment paper. Slice the chilled dough log into ½ or eighth-of-an-inch-thick slices.
Step 7: Place the cookies on the lined baking tray. Bake until the cookies are lightly golden, about 12 to 14 minutes.
Optional Step: These cookie butter cookies look like plain Janes, but they pack a ton of flavor from the cookie spread, vanilla extract, and that extra shot of spice. So, while you can enjoy the Biscoff shortbread cookies as is, I decorated them with white chocolate and golden sprinkles for that festive spirit.
BISCOFF BUTTER COOKIES RECIPE NOTES
- For this recipe for Biscoff cookies, ensure the butter is soft to achieve a tender texture. Avoid using frozen, cold, or melted butter.
- If the dough seems a bit dry, incorporate room-temperature milk gradually. Begin by adding a tablespoon or two during step 3 until the desired consistency is reached.
- Give the shortbread cookie butter dough enough time to chill completely in the fridge before slicing. This is crucial. It’ll not only make your job easier but also give you that scrumptious texture these cookies are known for.
- You can plan ahead with these cookies. Double-wrap (in beeswax, foil, or cling wrap) and freeze the dough logs for up to 3 weeks. When you’re ready to bake, you don’t have to thaw the dough. Just bring the temperature down enough that you can slice the cookies.
- These cookies harden as they cool, so depending on how crisp you want them, keep an eye on them after the 12-minute mark.
STORING FLAVORED SHORTBREAD
In an airtight container, Biscoff shortbread stays good for 2 to 3 weeks, making it a convenient and delightful treat during the holiday season.
INGREDIENTS FOR BISCOFF SHORTBREAD COOKIES
Cookie spread: I had Biscoff (the smooth version) at hand; you can use any cookie butter or speculoos cookie spread to give the soft Christmas cookies that spiced caramelly flavor.
Egg: This is an eggless shortbread cookie recipe. If you want to make it with eggs, simply add 1 egg after beating the sugar and butter.
More Easy Holiday Cookies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Biscoff shortbreads as much as we do!
Biscoff Shortbread Recipe
- 3/4 cup / 150 gms Butter, softened
- 1/3 cup / 70 gms Biscoff spread
- 3/4 cup / 80 gms Icing sugar
- 1 3/4 cup / 240 gms All-purpose flour
- 1.5 tsp Cinnamon powder
- Melted white chocolate for drizzling on top and Gold sugar sprinkles Optional
- In a large bowl, beat the softened butter, Biscoff spread, and icing sugar until light and fluffy.
- Add all-purpose flour and cinnamon powder.
- Bring everything together into a dough using a spatula or your hands.
- You may need to add a tablespoon or two of milk if the dough is dry-ish.
- Your dough should be soft and pliable.
- Divide the dough into half. Roll each half into a 10" log.
- Place the logs carefully on a parchment-lined baking tray. Refrigerate for at least 1 hour or up to 2 days.
- When you're ready to bake, preheat the oven to 180C.
- Cut each log into slices, about 1/8" in thickness.
- Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
- Bake for 12-14 minutes or until lightly golden.
- Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
- Decorate the cooled cookies by drizzling with melted white chocolate if you wish and top with some gold sugar sprinkles.
- Let the chocolate set and enjoy!
- Store the cooled cookies in an air-tight container. These will last 2-3 weeks.