Biscoff Crisscross Cookies

Once upon a time I went through a major infatuation phase with Biscoff spread.  Straight-out-of-the-jar and put-it-in-everything, I couldn’t get enough.  I am happy to report that I did finally grow out of the need to spread the stuff on everything.  However, if you step foot in my pantry at any given time, you can usually still find a glass jar with a red lid of this golden stuff.

And you better believe that I ran right out and bought a couple of new jars when I received my beautiful friend Katrina’s new cookbook: The Biscoff Cookie & Spread Cookbook.  Y.E.S.  A whole cookbook devoted to the sweet, brown sugar-y, cinnamon-y, oh-so-addictive spread and the cookies that are the sole reason I will choose Delta airlines. 

Biscoff Crisscross Cookies

All of the recipes look simply amazing but I couldn’t pass up the Biscoff Crisscross Cookies.  Very simple to throw together, and they have a slightly chewy outside, and super soft inside.  Just the kind of cookies I love!

Visit Katrina at the following places: Blog | Facebook | Twitter | Pinterest | Instagram | Google+, and Biscoff: Website | Facebook | Twitter | Pinterest

The Biscoff Cookie & Spread Cookbook

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Biscoff Crisscross Cookies

Yield: 20 cookies

Simple and classic crisscross cookies using Biscoff Spread.


1 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup creamy Biscoff Spread
3/4 cup light brown sugar, packed
1 egg
1 tsp. vanilla
Granulated sugar, for coating


Preheat oven to 350 degrees.

Whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl using a handheld mixer, or a stand mixer fitted with a paddle attachment, cream the Biscoff Spread and brown sugar for 2 minutes until light and fluffy.

Add egg and vanilla and mix until incorporated.

Slowly add the dry ingredients to the wet and mix until just combined. The dough will be stiff.

Using a cookie scoop, place rounded tablespoons of dough into a shallow bowl filled with granulated sugar. Place on an ungreased cookie sheet lined with parchment paper or a silicone baking mat and use a fork to press down to make a criss-cross pattern.

Bake for 8-9 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Recipe from The Biscoff Cookie & Spread Cookbook by Katrina Bahl. Used with permission.

Biscoff Crisscross Cookies