I’ve been a little obsessed with gingerbread lately, and then I thought, what if I added Biscoff? My brain just went ding! And honestly, these soft biscoff gingerbread cookies are everything I hoped for. They have that classic gingerbread flavour but then you get these little bursts of Biscoff crumb throughout the dough, and a gooey dollop of Biscoff spread right in the middle. Perfect for your holiday baking this year!
Making these cookies is pretty straightforward, but the flavour is just too good. The crushed cookies in the dough give it a nice texture, and the spread on top gets all warm and melty when it comes out of the oven. It’s a pretty great combo, if I do say so myself. 🙂
One thing I found makes a real difference is letting the dough chill. It helps the flavours deepen and makes the dough way easier to handle. Plus, it means you can make the dough ahead of time and bake them fresh whenever you want. These spiced biscoff gingerbread cookies come out so soft and chewy!
Why You’ll Love This Recipe
- Classic holiday cookie flavour – These cookies have all the classic ginger, cinnamon, and nutmeg you want in a gingerbread cookie.
- Chewy texture – I really focused on making these cookies incredibly soft and tender, with edges that are just slightly set for a nice bite.
- Biscoff goodness – You get crushed Biscoff cookies mixed into the dough for texture, plus a dollop of creamy Biscoff spread on top for a little gooey bite.
Ingredients
- Unsalted butter
- Brown sugar
- Unsulphured molasses
- Large eggs
- All-purpose flour
- Vanilla extract
- Ground ginger
- Cinnamon
- Nutmeg
- Cornstarch
- Baking soda
- Salt
- Biscoff cookies, crushed
- Biscoff spread
- Biscoff cookies, broken in half
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Large baking sheet
- 1/4 cup measuring cup or large cookie scoop
- Parchment paper
- Wire cooling rack
Tips for Making These Biscoff Gingerbread Cookies
Don’t overmix the dough – Once you add the dry ingredients to the wet, mix on low speed until just combined. Overmixing can develop the gluten too much, leading to a tougher cookie, and we’re going for a soft cookie.
Chill the dough properly – The hour of chilling isn’t just for flavour, it also helps the dough firm up, making it much easier to scoop and preventing your cookies from spreading too much in the oven. You can actually chill it for up to 4 days, which is great for meal prep (hehe).
Crush your Biscoff cookies finely – For the best distribution and a subtle texture throughout the dough, make sure your Biscoff cookies are crushed into fine crumbs. I usually just put them in a zip-top bag and roll a rolling pin over them.
Underbake for extra chewiness – If you’re after that truly chewy gingerbread cookie texture, pull them from the oven when the edges are just set but the centres still look a little soft. They’ll continue to bake slightly on the hot pan as they cool.
Biscoff Gingerbread Cookies FAQs
How do I store these biscoff stuffed gingerbread cookies?
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. They stay nice and soft this way, especially with the Biscoff spread centre.
Can I freeze the cookie dough?
Yes, you can! You can freeze the dough for up to a month. Just make sure to wrap it tightly in plastic wrap before freezing, and let it thaw slightly in the fridge before you scoop and bake your gingerbread cookie batch.
What if my Biscoff spread is too hard to scoop?
If your Biscoff spread is a bit too firm, you can gently warm it in the microwave for about 10-15 seconds. This will make it easier to scoop and spread onto the warm cookies without tearing them.
Can I make these cookies smaller?
You can definitely make smaller cookies! Just adjust your baking time down a bit, keeping an eye on them. They’ll likely need closer to 8-10 minutes, or until the edges are golden.
Well, I hope you give these a try! I really love how they turned out. If you make a batch of these biscoff gingerbread cookies, please remember to tag me @theflournook on social media and leave a review below. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
For more easy biscoff dessert recipes, check out these:
Biscoff Gingerbread Cookies
- Total Time: 1 hour 27 minutes
- Yield: 20 cookies 1x
Description
Soft and chewy, these spiced Biscoff gingerbread cookies have warm ginger and cinnamon notes, a gooey Biscoff spread centre, and a delightful crunch from crushed Biscoff cookies. They take about an hour and a half to make, including chilling time.
Ingredients
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (170g) brown sugar, packed
- 1/4 cup (80ml) molasses
- 2 large eggs, room temp
Dry Ingredients
- 3 1/2 cups (400g) all-purpose flour
- 2 tsp (10ml) vanilla extract
- 2 tsp (10ml) ground ginger
- 1 tsp (5ml) cinnamon
- 1 tsp (5ml) nutmeg
- 2 tbsp (30ml) cornstarch
- 1 1/2 tsp (7.5ml) baking soda
- 1/4 tsp salt
Fillings/Toppings
- 1 cup (85g) biscoff cookies, crushed
- 1/2 cup (120g) 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, about 2-3 minutes.
- Scrape down the sides of the bowl, then add the molasses and mix until fully incorporated.
- Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, ground ginger, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the 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.
- When ready to bake, 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 set and lightly golden.
- Let the cookies cool on the pan for about 5 minutes.
- While the cookies are still warm, scoop about a teaspoon of Biscoff spread onto the middle of each cookie and gently press half a Biscoff cookie on top.
- Transfer them to a wire rack to cool completely.
Notes
My favourite way to crush Biscoff cookies for the dough is to pop them in a zip-top bag and gently roll over them with a rolling pin until they’re fine crumbs.
You can make the dough ahead of time! It stores well in the fridge for up to 4 days, or you can freeze it for up to a month. Just let it thaw slightly before scooping.
For an extra soft cookie, you can underbake them slightly, pulling them from the oven when the edges are just set but the centres still look a little soft. They’ll firm up as they cool.
- Prep Time: 15 mins
- Chill Time: 1 hour
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
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