Biscoff Thumbprints

Why You’ll Love This Recipe

These cookies combine the richness of a classic buttery shortbread with the irresistible flavor of Biscoff spread. The contrast between the tender cookie and smooth filling makes every bite indulgent. They’re simple enough for beginners but elegant enough to serve at gatherings. Plus, the recipe requires minimal ingredients and effort, making it a go-to when you need a quick dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Salt

• Biscoff spread (for filling)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the egg yolk and vanilla extract, mixing until smooth.

4. Gradually add flour and salt, mixing until the dough comes together.

5. Scoop small portions of dough and roll into balls. Place them on the prepared baking sheet.

6. Use your thumb or the back of a spoon to gently press an indentation in the center of each dough ball.

7. Bake for 10–12 minutes, until lightly golden around the edges.

8. Remove from the oven and let cookies cool slightly before filling the centers with Biscoff spread.

9. Allow to set before serving.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, baking takes 12 minutes, and cooling takes about 10 minutes. Total time: around 40 minutes.

Variations

• Roll the cookie dough balls in cinnamon sugar before baking for extra flavor.

• Drizzle melted white or dark chocolate over the filled cookies for a decorative touch.

• Use crunchy Biscoff spread instead of creamy for added texture.

• Swap Biscoff spread with Nutella or peanut butter for a twist.

• Add a sprinkle of sea salt over the Biscoff centers for a sweet-salty contrast.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, refrigerate for up to 1 week or freeze for up to 3 months. Allow frozen cookies to thaw at room temperature before serving. Do not reheat in the oven, as the Biscoff centers may melt unevenly.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking.

Do I have to chill the dough?

Chilling isn’t required for this recipe, but if your kitchen is very warm, chilling for 20 minutes helps the cookies keep their shape.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavor.

What can I use if I don’t have Biscoff spread?

Nutella, peanut butter, or any cookie butter alternative will work.

How do I keep the cookies from cracking?

Press the thumbprint gently and avoid overbaking. Cracks are normal, but chilling the dough can reduce them.

Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Should I fill the cookies before or after baking?

It’s best to bake the cookies first and then fill them with Biscoff after cooling slightly.

Can I double the recipe?

Absolutely—this recipe scales easily for larger batches.

How long should the cookies cool before filling?

Wait about 5 minutes after baking so they set but are still slightly warm.

Can I freeze the dough instead of baked cookies?

Yes, roll into balls, make the indentations, and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.

Conclusion

Biscoff Thumbprints are a delightful cookie with a buttery base and creamy filling that’s both comforting and unique. They’re easy to make, versatile, and perfect for sharing or enjoying with a cup of coffee. Once you try them, they’ll quickly become a favorite in your cookie rotation

---

Print