I hope everyone had a wonderful Thanksgiving holiday! I spent most of the weekend working but I still enjoyed spending time at home with Mr. Savory.
On to more important matters… have you tried cookie butter yet? I swear it’s life changing. Imagine the sweet buttery flavor of shortbread cookies or graham crackers but in a spread that’s the consistency of peanut butter. It’s completely addicting and a joy to use in baked goods.
These Biscoff thumbprint cookies are a fun twist on a classic treat and are guaranteed to be a hit at holiday parties.
Biscoff Thumbprint Cookies
Ingredients
- 1 1/2 cups unsalted butter, cubed and at room temperature
- 1 cup confectioners' sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/3 cup Biscoff spread (or any cookie butter)
- 1/4 cup heavy cream
Instructions
- Cream the butter, sugar and salt in a stand-mixer on high speed until light and fluffy. Scrape down the sides, add the vanilla and then lower the speed and slowly add the flour until the dough is combined.
- Roll the dough tightly in plastic wrap and flatten into a disc. Chill in the refrigerator for at least an hour or until the butter firms up. You can also use the freezer to speed up the process.
- Roll out the dough to approximately one-half-inch thick. It helps to roll the dough between two sheets of parchment paper because when the butter begins to soften the dough can become sticky. Avoid using additional flour because it can dry out the cookies.
- Using a two-inch cookie cutter, cut the dough into rounds and place them on a sheet tray lined with parchment paper. Roll the excess scraps into a ball and repeat the process until you have used all the dough.
- To create the thumbprint, I recommend using a round one-half teaspoon measuring spoon and pressing it gently into the dough to create an even circle (you can certainly use your thumb if you prefer). Make a good-sized indentation so there's plenty of room for filling. If the cookie dough gets sticky during this process, simply place the sheet pan in the refrigerator for a bit to firm up the butter.
- Chill the dough for at least 30 minutes before baking. Preheat the oven to 350 degrees F and bake the cookies for 25-30 minutes or until lightly golden on top. Allow them to cool to room temperature.
- To make the filling, whisk the Biscoff spread and cream together until smooth. Place the filling in a piping bag or a plastic baggie with the corner cut off. Pipe the filling into the cookies.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
I’m also excited to share my next holiday giveaway. I’ve been a fan of Wüsthof knives for quite some time so I was delighted when they offered to send me their Classic S11 Micro-Serrated Utility Knife for a giveaway.  This razor-sharp knife is perfect for use with fruits, vegetables, baguettes, sausage or as a bar knife.  I’ve gotten quite a bit of use out of it over the past few months and I just know you’re going to love it!
There are numerous ways to enter the contest and you can take as many steps as you like.  Rafflecopter keeps track of the entries (some are worth more than others) and randomly selects the winner.  Please read the instructions carefully! All entries will be confirmed before a winner is selected.  Invalid entries will be removed. Once I contact the winner they have 48 hours to respond before a new winner is selected.
Note: this giveaway has ended
Carrian@ohsweetbasil says
Love biscoff on toast, cookies, just about anything!
Clara says
Oh yes cookies!
monica k says
Hi, just discovered your site via pinterest! I’ve been looking for xmas recipe ideas and you have a lot of great stuff!!! looking forward to following more stuff from you! :)
cquek says
omg! these look delicious.
amy @ fearless homemaker says
I loooove biscoff so I’m always happy to see recipes that use it. And these look wonderful! I could go for one for breakfast right now. =)
Ray S says
These cookies sure do look tasty! Think I’ll make some for Santa to eat come Christmas Eve!
Jessie C. says
Love Wusthof knives
Patty says
Love these thumbprint cookies;-) I like cookie butter on a cracker or spooned out of the jar so these cookies would be a deluxe way to enjoy it;-) Great give-away!
Marcia says
I went through a bit of a Biscoff obsession this summer….Biscoff ice cream was my go-to recipe.
Of course, you don’t need much more than a spoon to fully appreciate it!
Savory Simple says
Biscoff ice cream? AMAZING.
Lauren @ Gourmet Veggie Mama says
I have to say, I am not a fan of cookie butter by itself (just tried it for the first time not long ago), but I am excited about baking with it! Will have to give these a shot.
carrian says
These are fantastic!
April says
This would be really helpful to have, thanks for the giveaway!
Averie @ Averie Cooks says
Great giveaway, Jen! and LOVE those thumbprints with the Nutella!
Aneesa says
What an interesting twist on the traditional thumbprint cookie!
LInda says
I’ve certainly indulged in Biscoff but just the other day someone brought me a jar of “Cookie Butter” – I’m curious to see how it compares to Biscoff! Love thumbprint cookies too – thanks for posting and your giveaway is right up my alley. I have a collection of Wusthof knives that my husband has given me every Christmas for the last several years – they’re the best.