3 Ingredient Biscoff Cookies: The Easiest Recipe You’ll Ever Make

3 Ingredient Biscoff Cookies: Can you believe that such incredible flavor and satisfying texture can come from just three simple ingredients? I certainly couldn’t until I tried this recipe! These cookies are not only unbelievably easy to make, but they also deliver that signature Biscoff spice and caramel-like sweetness that we all adore.

Biscoff spread, the star of our show, has a fascinating history. Originally created in Belgium in 1932, the Lotus Bakeries company sought to create the perfect cookie to accompany coffee. The name “Biscoff” is a clever combination of “biscuit” and “coffee,” perfectly encapsulating its intended purpose. Over the years, Biscoff has evolved from a simple cookie to a versatile spread, capturing hearts (and taste buds!) worldwide.

What makes these 3 Ingredient Biscoff Cookies so irresistible? It’s the perfect balance of crispy edges and a chewy center, combined with the unique, warm spice notes of cinnamon, nutmeg, and cloves. Plus, the sheer convenience of needing only three ingredients makes them a go-to treat for busy weeknights or impromptu gatherings. Whether you’re a seasoned baker or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience cookie perfection with minimal effort!

this RECIPE

Ingredients:

• 1 cup (250g) Biscoff spread (or any other cookie butter)
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder

Preparing the Dough:

1. First, let’s get our Biscoff spread ready. If it’s been sitting in a cool place, it might be a little stiff. You want it to be nice and smooth for easy mixing. You can microwave it for about 10-15 seconds, just until it’s softened but not melted. Be careful not to overheat it!
2. Now, in a medium-sized mixing bowl, add the softened Biscoff spread. Make sure you scrape every last bit out of the jar – we don’t want to waste any of that deliciousness!
3. Next, add the all-purpose flour and baking powder to the bowl. It’s a good idea to level off the flour when measuring to ensure you don’t add too much. Too much flour can make the cookies dry.
4. Time to mix! You can use a spatula, a wooden spoon, or even your hands (if you don’t mind getting a little messy!). Start by gently folding the flour into the Biscoff spread. As you mix, the mixture will start to come together into a dough.
5. Keep mixing until the dough is well combined and forms a smooth ball. Don’t overmix it, though. Overmixing can develop the gluten in the flour, which can make the cookies tough. Just mix until everything is incorporated.
6. Once the dough is formed, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This chilling time is important because it allows the gluten to relax, which will result in softer cookies. It also makes the dough easier to handle. You can chill it for longer, even overnight, if you prefer.

Shaping and Baking the Cookies:

1. Preheat your oven to 350°F (175°C). While the oven is preheating, line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet.
2. Take the chilled dough out of the refrigerator. It will be firmer now, which is exactly what we want.
3. Now, let’s shape the cookies. There are a few ways you can do this. You can roll the dough out on a lightly floured surface and use cookie cutters to cut out shapes. Or, you can simply roll the dough into small balls. I usually go for the latter because it’s quicker and easier.
4. If you’re rolling the dough into balls, take about a tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place the ball on the prepared baking sheet, leaving about 2 inches of space between each cookie.
5. Once you’ve placed all the cookie dough balls on the baking sheet, gently flatten them with the palm of your hand or the bottom of a glass. You can also use a fork to press down on the cookies, creating a crisscross pattern. This will help them bake evenly.
6. If you want to add a little extra flair, you can sprinkle the cookies with a pinch of sea salt or some crushed Biscoff cookies before baking. This is totally optional, but it adds a nice touch.
7. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. The baking time will depend on your oven, so start checking them at 8 minutes.
8. Once the cookies are done, remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.

Tips and Variations:

• Biscoff Spread Alternatives: While Biscoff spread is the star of the show, you can experiment with other cookie butters. Speculoos cookie butter is a great alternative, or you can even try using peanut butter or almond butter for a different flavor profile. Just keep in mind that the texture and flavor of the cookies will vary depending on the type of spread you use.
• Adding Chocolate Chips: If you’re a chocolate lover, you can add chocolate chips to the dough. White chocolate chips, milk chocolate chips, or dark chocolate chips all work well. About 1/2 cup of chocolate chips should be enough.
• Adding Nuts: For a little crunch, you can add chopped nuts to the dough. Walnuts, pecans, or almonds are all good choices. About 1/4 cup of chopped nuts should be sufficient.
• Making Gluten-Free Cookies: To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, as this will help bind the ingredients together.
• Storing the Cookies: These cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container.
• Adjusting Sweetness: If you find the cookies too sweet, you can reduce the amount of Biscoff spread slightly. You can also add a pinch of salt to the dough to balance out the sweetness.
• Cookie Texture: For chewier cookies, slightly underbake them. For crispier cookies, bake them a little longer.
• Preventing Spreading: If your cookies are spreading too much in the oven, try chilling the dough for a longer period of time. You can also add a tablespoon or two of flour to the dough.
• Even Baking: To ensure even baking, rotate the baking sheet halfway through the baking time.

Enjoy your delicious 3-ingredient Biscoff cookies! They’re perfect for a quick and easy treat, and they’re sure to be a hit with everyone.

Conclusion:

And there you have it! These 3-Ingredient Biscoff Cookies are truly a revelation. I know, I know, it sounds too good to be true, but trust me, the simplicity of this recipe is matched only by the incredible flavor. The rich, caramelized spice of the Biscoff spread shines through, creating a cookie that’s both comforting and utterly addictive. If you’re looking for a quick, easy, and undeniably delicious treat, then this recipe is an absolute must-try. Seriously, you’ll be amazed at how something so simple can taste so extraordinary.

But why are these cookies a must-try? Beyond the ease of preparation, it’s the sheer versatility. They’re perfect for a last-minute dessert, a sweet addition to a lunchbox, or a delightful treat to share with friends and family. Plus, the minimal ingredients mean you probably already have everything you need in your pantry! No complicated steps, no fancy equipment, just pure cookie bliss in under 20 minutes.

Serving Suggestions and Variations:

While these cookies are fantastic on their own, there are plenty of ways to elevate them even further. For a truly decadent experience, try sandwiching two cookies together with a scoop of vanilla ice cream or a dollop of whipped cream. You could also drizzle them with melted white chocolate or dark chocolate for an extra touch of sweetness.

Here are a few more ideas to spark your creativity:

* Biscoff Cookie Crumble: Crumble the cookies over yogurt, oatmeal, or ice cream for a delightful textural contrast.
* Biscoff Cookie Butter Cups: Use the cookie dough as a base for homemade peanut butter cups, swapping the peanut butter for more Biscoff spread.
* Biscoff Cookie Bark: Melt chocolate, spread it on a baking sheet, and sprinkle with crumbled Biscoff cookies for a simple and elegant bark.
* Biscoff Cookie Iced Latte: Crumble a cookie into your iced latte for a sweet and spiced flavor.
* Biscoff Cookie Cheesecake Bars: Use the cookies as a crust for cheesecake bars.

And if you’re feeling adventurous, why not experiment with different toppings? A sprinkle of sea salt, chopped nuts, or even a dusting of cinnamon can add a unique twist to these already amazing cookies. You could also try adding a teaspoon of vanilla extract to the dough for a richer flavor, or a pinch of espresso powder to enhance the caramelized notes of the Biscoff.

I’m confident that once you try this recipe, it will become a staple in your baking repertoire. It’s the perfect solution for those moments when you crave something sweet but don’t want to spend hours in the kitchen. The 3 Ingredient Biscoff Cookies are a guaranteed crowd-pleaser, and I can’t wait to hear what you think!

So, go ahead, give it a try! I promise you won’t be disappointed. And when you do, please share your experience with me! I’d love to see your creations and hear about any variations you come up with. Tag me in your photos on social media, or leave a comment below. Happy baking! I am sure you will love this recipe as much as I do!