Biscoff Sandwich Cookies—alright, let me just say it up front—are one of those treats that sneak up on you when you least expect it. You know the drill: you’re scrolling, thinking you’ve seen every cookie trend, and outta nowhere these little beauties pop up. Maybe you’ve seen them at the store, but let’s be honest, there’s just something extra delightful about making them at home. The smell alone? Unbeatable. And the flavor? It’s got that sweet, caramelized, sorta spicy (not that kind of spice) magic. Wish I’d found ‘em sooner, but hey, here we are.
WHAT ARE BISCOFF COOKIES?
If you’ve ever flown a certain airline and snagged a pack of cookies with your tiny cup of coffee, you’ve probably had Biscoff cookies without even realizing it. They’re those crisp caramelized biscuits—originally from Belgium, by the way—that are a little crunchy, a little spiced, and honestly crazy addictive. I always think of ‘em as the “grown-up” cookies that secretly everybody loves.
Biscoff cookies have this flavor that feels a bit festive, nothing too in-your-face, just cozy and familiar. Perfect with coffee, tea, or… let’s be real… all on their own. And when you turn ‘em into a sandwich cookie? Next-level treat. You bet your boots on that.
I tried these for the first time at a friend’s place, and immediately texted my mom the recipe. My kids actually fought over the last one. Game-changer.
WHAT IS COOKIE BUTTER?
Okay, brace yourself: cookie butter is literally made from cookies. Sounds bonkers, but it’s true. They take those same Biscoff cookies, crush them up, and mix in oils and sugar and stuff until it’s kind of like peanut butter—but, you know, with cookies.
It’s spreadable—think on toast, swirled in ice cream, spoon-fed on the couch… No shame, folks. That’s why it works so well in Biscoff Sandwich Cookies. Makes them taste extra dreamy, almost like a five-star restaurant snack (okay, slight exaggeration… but not really). If you haven’t tried it, I highly recommend a quick taste-test straight from the jar. Just once. Or five times. Whatever.
HOW TO MAKE HOMEMADE BISCOFF COOKIES
Alright, you ready? Don’t panic—these are WAY easier than you might think. Here’s how it usually goes down in my kitchen:
- Toss your dry stuff (flour, brown sugar, a little cinnamon) in a big bowl. The cinnamon is key—don’t skip it!
- Melt some butter, add the magic: golden syrup (I’ve used maple syrup in a pinch… not the same, but works).
- Mix the whole thing up till it looks kinda like damp sand. Scoop, roll, flatten. Don’t fuss if they’re uneven. Imperfections make ‘em look more “real,” you know?
- Bake ’em till the edges just start to brown. Cool completely. Really, don’t rush this or you’ll have a crumbly mess.
- Once cooled, slap on a thick layer of cookie butter, sandwich another cookie on top, and press so it oozes a little (the best part).
Pro tip: warm the cookie butter in the microwave for a handful of seconds if you want easier spreading. Oh, and taste-test one as soon as you finish, obviously. Quality control.
AVAILABLE IN THESE PACKAGES
So, if you wanna skip the stirring and waiting, the good news is you can buy Biscoff Sandwich Cookies right in the store these days. No elbow grease required. They come in classic flavors—think original cookie butter, vanilla cream, or even chocolate. Every package is filled with those crunchy, perfectly-sized little sandwiches.
They usually come in these long sleeves (you know the ones you pretend you’re only going to have a couple from, then suddenly it’s empty), or mini snack packs if you’re fancy. Either way, shelf-stable, ready when that sweet tooth hits. Look for ‘em in your cookie aisle, or honestly even online if you need a fix fast. The packaging is red and pretty eye-catching, so you can’t miss it. Keep a pack in your pantry—trust me, you’ll thank yourself later.
YOU MAY ALSO LIKE
Serving these up at home? Try it like this:
- Crumble on top of a scoop of vanilla ice cream (insanely good)
- Dunk straight into hot coffee or tea—no shame, full flavor
- Stack ‘em as a fun dessert platter for parties
- Sprinkle the crumbles over oatmeal for breakfast, and just say it’s “research”
Because honestly, once Biscoff Sandwich Cookies are in the house, pretty much anything goes. They’re one of those snacky things you just keep making up new ways to eat, and no one complains.
Common Questions
Is it okay to make these cookies ahead of time?
Yep! Just store them in a sealed container and they’re still awesome for a few days. If you put them in the fridge, they’ll keep even longer—unless someone finds them first.
Can I use another kind of cookie butter?
You can, but regular old Biscoff cookie butter is my favorite. Others can work but the OG is hard to beat.
Are these cookies good for kids?
Absolutely. But fair warning—they disappear fast so hide a few for yourself if you want some later!
Can I freeze the finished cookies?
Yes! They freeze like a dream. Just let them thaw a few minutes before eating so the centers get soft again.
Do I need any fancy tools?
Nope. A bowl, spoon, and baking tray. Maybe a mixer if you’re feeling energetic—but it could all be done by hand.
Your New Favorite Cookie Adventure
If you’re on the hunt for a treat that’s easy, kinda quirky, and straight-up addictive, these are the ones. I love how Biscoff Sandwich Cookies manage to be both classic and totally new at the same time. Seriously, no stressful baking or weird ingredients, just real-deal flavor in every bite.
And hey—if you’re looking for some more official info, check out the Biscoff Sandwich cookies. | Lotus Biscoff page. Or if you want another homemade spin, the recipe from Biscoff Sandwich Cookies | My Baking Addiction is always a winner. My advice? Just jump in and try it. You’ll be hooked, pinky promise.
Biscoff Sandwich Cookies
Ingredients
Method
- In a large bowl, combine flour, brown sugar, and cinnamon.
- Melt the butter and add the golden syrup to the mixture.
- Mix until the mixture resembles damp sand.
- Scoop out dough, roll into balls, and flatten slightly. Don’t worry about the shape.
- Preheat your oven and bake cookies until the edges start to brown, about 10 minutes.
- Let the cookies cool completely.
- Spread a thick layer of cookie butter on one cookie and sandwich with another.
- Press gently to ensure the filling oozes out a little.
