Cookie Butter Cookies with Cinnamon Buttercream Frosting
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Cookie Butter Cookies have a chewy center with flavors of cinnamon and brown sugar from cookie butter and Biscoff cookies. Topped with sweet and spicy cinnamon chip buttercream frosting these cookies are sure to be a family favorite!
I don’t know about you but I love cookie butter. I can get Biscoff spread at my local grocery store or I can get Cookie Butter Spread whenever I go to a Trader Joe’s.
I think my love affair with cookie butter comes from the fact that I do not like peanut butter. Everyone is always talking about great peanut butter recipes, eating peanut butter from the jar, having a peanut butter sandwich but I never get to do any of those things.
While cookie butter certainly isn’t the same thing, it looks similar and has a similar texture so now I can feel like I’m not missing out on as much. I like to bake with cookie butter and I like to eat it by the spoonful.
So when I saw these incredible looking Cookie Butter Cookies on another food blog I knew I had to give them a shot. They had butterscotch frosting on top which sounded good but I thought it might be a little too sweet so I went in search of a different flavor to pair with the buttercream.
Ingredients:
- all purpose flour
- Biscoff Cookies (use the actual cookies to get the best flavor)
- baking soda
- baking powder
- salt
- butter (I use salted but you can use unsalted)
- light brown sugar (or dark if you prefer)
- egg
- vanilla extract
- cookie butter (Use Speculoos or Biscoff brands)
- cinnamon chips (I use Hershey’s cinnamon chips)
- milk (whole milk works best)
- powdered sugar
The actual cookies are really easy to make. They have both cookie butter and Biscoff cookies in them. While you can pulse the cookies in a food processor I just put them in a baggie and rolled them until they were crushed.
The cookie dough will have a little bit of texture to it because of the crushed cookies. Use a cookie scoop to make equal sized cookie balls on your cookie sheet. Then bake until they are just set around the edges.
Leave the cookies on the cookie sheet for about 5 minutes. This will help the centers set but will also yield a nice, chewy cookie.
What is Biscoff?
Biscoff is a brand of cookies that originated in Belgium. The biscuits are made from a blend of cinnamon and brown sugar, which gives them a distinct flavor. Biscoff biscuits have a crispy texture and are often enjoyed with coffee or tea. More recently Biscoff spread has become popular as well, which is a spreadable version of the cookies that can be used as a spread on toast or as a dip for fruits. Other brands are called cookied butter.
Are their other brands of cookies similar to Biscoff?
Yes, there are other brands of cinnamon-flavored cookies that taste similar to Biscoff, such as Speculoos cookies, which are also a Belgian cookie. Trader Joe’s Speculoos cookies are the closest to Biscoff. You can also use gingersnapss in place of the biscoff cookies if you are in a pinch.
Can I make a different flavor frosting?
Yes! The original recipe was for butterscotch frosting and instead of using cinnamon chips they used butterscotch chips. You could also get crazy and use peanut butter chips for peanut butter frosting on top.
Once the cookies are out of the oven you need to let them cool completely before putting the frosting on them. I also want to note that after they have been on the cookie sheet for 2 minutes you can use a wide mouth glass and gently swirl the cookies around in order to make them perfectly round. Then let them sit for 3 more minutes before removing to a wire cooling rack.
Next make the cinnamon buttercream frosting. I don’t often flavor my buttercream but this time I used cinnamon chips (like chocolate chips but cinnamon flavor). Melt the cinnamon chips, let them cool for 5-10 minutes.
Then mix the melted cinnamon chips with the butter until well combined. Finish making the buttercream frosting as you normally would.
More Cookie Butter Recipes:
- Cookie Butter Brownies
- Cookies Butter Fudge
- Cinnamon Cookie Butter Latte
- Cookie Butter Cups
- Biscoff Banana Chocolate Chip Muffins
Once the cookies have cooled and the frosting is made spread the frosting on the cookies. The frosting is pretty sweet so I ended up frosting half the cookies and leaving the other half plain.
After putting the frosting on top you can leave it as it is or sprinkle crushed Biscoff cookies on top. I did half with the cookie crumbs and half without.
These cookies are awesome. They are chewy and almost melt in your mouth. They are sweet with flavors of cinnamon and brown sugar. The sweet cinnamon frosting on top is perfection.
If you’ve tried my Cookie Butter Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Cookie Butter Cookies
Ingredients
For the cookies:
- 1 c. all purpose flour
- 10 Biscoff cookies crushed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 c. 1 stick butter, softened to room temperature
- 3/4 c. light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 c. cookie butter
For the frosting:
- 1/2 c. cinnamon chips
- 1/2 c. 1 stick butter, softened to room temperature
- 1/4 c. milk
- 3 c. powdered sugar
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, crushed Biscoff cookies, baking soda, baking powder, and salt. Whisk together until combined. Set aside.
- In a large bowl cream together the the butter and brown sugar until light and fluffy.
- Add in the egg and vanilla extract and beat again until combined.
- Add the cookie butter and mix until combined.
- Add the flour mixture to the butter mixture and mix until everything is just combined.
- Using a cookie scoop drop balls of dough onto the baking sheet. Bake for 10 minutes just until edges are set.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Cool completely before frosting.
- To make the frosting heat the cinnamon chips in the microwave in 30 second intervals, stirring after each heating, until melted. Let cool 5 minutes.
- Place the melted cinnamon chips and butter in a bowl and beat with a mixer on medium high speed for 2-3 minutes or until smooth.
- Add the milk and mix until well combined.
- Stir in one cup of the powdered sugar along with the salt and mix on medium speed. Continue adding the powdered sugar until completely combined then turn the mixer to medium high and beat an additional minute.
- Spread the frosting onto each cookei and sprinkle with crushed Biscoff cookies if desired.
Notes
10 crushed Biscoff cookies comes out to how much? I have crumbs in the freezer but I don’t remember how many cookies they were. Thanks!
I honestly do not know! I would guess about a third of a cup but I am not positive about that. As long as you have 1/4-1/3 of a cup you’ll be fine!
These look so good– I love your cinnamon chip frosting version. Thanks for the shoutout, Heather!
Thanks for the recipe! These cookies are so darn good!