Enjoy the most delicious Biscoff Sandwich Cookies, made with soft and chewy Biscoff cookies and the best Biscoff cookie butter filling.
Biscoff Sandwich Cookies
I’m so excited for you to try my new Biscoff Sandwich Cookies. I created this recipe on a whim one lazy Sunday afternoon and my family went bananas for them! The cookies are made with Biscoff cookie crumbs and Biscoff cookie butter. Two of these delicious soft and chewy cookies are combined with a soft and creamy Biscoff cookie butter filling. Sounds delicious, right?! THEY ARE!
They’re super easy to make and will be snatched up by your family and guests in minutes!
Ingredients for Biscoff Sandwich Cookies
For the cookies, you will need Biscoff cookies (crushed into a fine crumb), all-purpose flour, baking soda, baking powder, salt, unsalted butter, Biscoff cookie butter, brown sugar, granulated sugar, eggs and vanilla extract.
For the filling, you will need butter, Biscoff cookie butter, and powdered sugar.
How to Make Biscoff Sandwich Cookies
To make the Biscoff Sandwich Cookies, there are two parts: the cookies and the filling.
For the cookies:
Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.
For the Filling:
Tips for Storing Biscoff Sandwich Cookies
To keep your Biscoff sandwich cookies fresh and delicious, proper storage is key. First, make sure they’re stored in an airtight container to prevent moisture from making the cookies soft or soggy. Glass or plastic containers with secure lids work best. If you’re in a humid climate, consider adding a food-safe silica gel packet inside to absorb excess moisture. Keep the container in a cool, dry place away from direct sunlight, which can affect the flavor and texture. If you want to extend their freshness, you can also freeze Biscoff sandwich cookies—just place them in a freezer-safe bag, and they’ll last for up to three months without losing their signature crunch!
More Biscoff Recipes
Biscoff Sandwich Cookies
Ingredients
For the cookies
- 16 (125 g) Biscoff cookies, pulverized to a crumb
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ½ teaspoon (3 g) baking powder
- 1/2 teaspoon (3 g) salt
- 3/4 cup (169.5 g) unsalted butter, slightly cold
- 1/2 cup (120 g) smooth Biscoff cookie butter
- 1 cup (220 g) brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 2 eggs, cold
- 1 teaspoon (4.2 g) vanilla extract
For the Filling
- 3/4 cup (169.5 g) unsalted butter, slightly cold
- ¾ cup (180 g) smooth Biscoff cookie butter
- 2 cups (250 g) powdered sugar, measured then sifted
Instructions
For the Cookies
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
- In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.
- Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
- Stir in the eggs and vanilla until well blended.
- With the mixer on low speed, add the dry ingredients and mix until just combined.
- Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.
- Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).
- Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.
For the Filling
- In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
- Stir in the powdered sugar and beat for an additional two minutes.
- Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.
So good! I stalked the page all day just to get the recipe and it was worth it. I ate way too many.
Yay! so happy you love them!
So good! I just love biscoff and these are super soft and delicious. Love that it makes so many mini cookies and when they are sandwiched together it makes for a great bite or 2❤️
So happy they are a hit!
Biscoff buttercream – drooling – turned out so good
So happy you love them!
Just curious, could we omit the egg? My little one is allergic. We have an egg replacement, but just wondering if you had any thoughts or ideas of what to add or do more of when omitting the egg.
I think you could use your egg replacement and they’ll work.
I just made them for gifts and they are yummy!
How do I store them to give later?
I froze mine. Freezing things keeps them the freshest.
Thank you! I made this right away! I plan on trying more of your recipes.
Merry Christmas to you.🩷🌲✨️
I’m so glad. Merry Christmas!
Made them for my Xmas cookie boxes and they are soooooo good!!
They are truly a labor of love ❤️ Delicious!!
Do you think these could be made in advance and frozen?
I made these for a holiday cookie exchange and they were a huge hit! I’ll definitely be making these again.
This was also my first time making one of your recipes, and I can’t wait to try more.
OMG. These Biscoff Sandwich Cookies are amazing !!!!! Easy to make and ohhhhhhh so good. Thank you!!!
I’m making the biscoff cookies with filling.
The cookie dough doesn’t seem to have enough liquid. Is it normal to have to press dough together? I tried a trial bake the cookie isn’t flat, should it be? The taste is good but not the shape. Any ideas?
Thank you
It’s not supposed to be a flat cookie!
I made these and really like the flavor but my cookies came out really flat, don’t look at all like the pictures. Roughly how much height are they supposed to have? It seems they may have spead and lost the consistency some how. I followed the recipe closely.
Sorry to hear you had that problem. Did you use parchment or a silpat mat? A silpat mat can cause that issue I’ve found. Also, if the butter is too soft when you start, that can create a flat cookie as well.
I did use a silpat, I’ll switch to parchment when I make another batch tomorrow, the first batch is already gone. Thanks so much, they’re delicious!