If you’re looking for the ultimate holiday cookie, these Biscoff Gingerbread Cookies might just be it. With a soft, spiced gingerbread dough, crushed Biscoff cookies folded right in, and a gooey dollop of Biscoff spread on top, they’re perfect for your next holiday bake! Fresh out of the oven, they’re crisp on the outside and soft inside, with the warm Biscoff spread adding a deliciously gooey bite. FYI, since Biscoff cookies are naturally sweet, the dough is perfectly balanced—not too sweet, just enough to let the gingerbread spices shine.
🧡 WHY YOU'LL LOVE THIS RECIPE
Crisp edges with a soft, chewy centre and a gooey Biscoff topping make these cookies a treat for all texture lovers.
The gingerbread spices pair beautifully with the caramelized sweetness of Biscoff!
You can refrigerate the dough for up to four days, making it convenient for holiday prep and baking fresh cookies as needed.
🔪 KITCHEN EQUIPMENT
- Stand mixer or handheld electric mixer
- Large mixing bowl
- Baking sheet lined with parchment or silicone mat
- Cookie scoop (optional, for even portioning)
- Wire cooling rack
🥚 INGREDIENTS YOU'LL NEED
- Unsalted butter (softened for easy mixing)
- Brown sugar
- Molasses
- Eggs
- All-purpose flour
- Vanilla extract
- Ground ginger, cinnamon, and nutmeg
- Cornstarch
- Baking soda and salt
- Biscoff cookies (crushed for that extra Biscoff flavour)
- Biscoff spread
- Biscoff cookies (broken in half for a cute topping)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
A Note on Sweetness
One of the best things about these cookies is the balance between sweet and spiced. With Biscoff cookies and spread bringing a natural sweetness, the dough itself is slightly adjusted to keep it from being overly sweet. This lets the gingerbread spices really shine without being overshadowed. It’s the perfect balance for those who love their desserts to be flavourful without going overboard on sugar.
📝 HOW TO MAKE THIS RECIPE
1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, scraping down the sides as needed.
2. Add the molasses and mix until fully combined. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
3. In a separate bowl, mix together the flour, cornstarch, baking soda, salt, ginger, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed Biscoff cookies.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 days for make-ahead convenience.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
7. Use a 1/4 cup measuring cup or large cookie scoop to portion out the dough into balls. Place them on the baking sheet, spaced about 2 inches apart.
8. Bake for 12 minutes, or until the edges are crisp and the cookies are slightly puffed.
9. Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, spoon a teaspoon of Biscoff spread onto the centre of each cookie and press a half Biscoff cookie on top.
10. Transfer cookies to a wire rack to cool completely, allowing the Biscoff spread to set.
☝🏻 Tips and tricks
Chilling is Key: Chilling the dough is essential for the cookies to hold their shape and achieve the right texture.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Serving Tip: For an extra gooey experience, enjoy these cookies slightly warm, fresh out of the oven or reheated for a few seconds in the microwave.
What if I don’t have Biscoff spread?
You can substitute another cookie butter if needed, maybe Nutella or peanut butter. However, Biscoff spread is recommended for that unique caramelized flavour.
How do I keep the cookies from spreading too much?
Chilling the dough is essential to prevent spreading. Don’t skip this step if you want cookies with a chewy centre and crisp edges.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 4 days. This makes it easy to bake fresh cookies whenever you need them.
These Biscoff Gingerbread Cookies are a fun twist on the classic gingerbread, combining warm spices with the caramelized taste of Biscoff. Perfect for sharing (or keeping all to yourself), they’re a holiday treat you won’t want to miss!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Biscoff Gingerbread Cookies
- Total Time: 1 hour 27 minutes
- Yield: 20 1x
Description
Soft and chewy with crisp edges, these Biscoff Gingerbread Cookies are a holiday treat that’s both cozy and delicious. With warm gingerbread spices, a gooey Biscoff spread centre, and a sweet crunch from crushed Biscoff cookies, these cookies are perfectly balanced—not too sweet and just right for the season. Enjoy them warm for an extra gooey bite!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (170g) brown sugar, packed
- 1/4 cup molasses
- 2 large eggs
- 3 1/2 cups (400g) all-purpose flour, spooned and leveled
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup (85g) Biscoff cookies, crushed
- 1/2 cup Biscoff spread
- 10 Biscoff cookies, broken in half
Instructions
- In a large mixing bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy. Scrape down the sides and continue mixing for another 2-3 minutes.
- Add the molasses and mix until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the flour, cornstarch, baking soda, salt, ground ginger, cinnamon and nutmeg to the mixture and mix until just combined.
- Fold or beat in crushed Biscoff cookies until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least an hour, or up to 4 days.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Using a 1/4 cup measuring cup or a large cookie scoop, portion out the dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the middle rack for 12 minutes, or until the edges are crisp.
- Let the cookies cool on the pan for about 5 minutes.
- While the cookies are still warm, scoop a teaspoon of Biscoff spread onto the middle of each cookie and press half a Biscoff cookie on top.
- Then transfer them to a wire rack to cool completely.
- Prep Time: 15 mins
- Chill Time: 1 hour
- Cook Time: 12 mins
- Category: Cookies, Gingerbread, Christmas
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