There’s something about Biscoff Thumbprint Cookies that’s pure magic – buttery, soft biscuits with a sweet spiced centre that just melts in your mouth.
If you’re a fan of my Jam Drops or 100 Cookie Recipe, then these are going to be your next baking obsession!
The secret here? That gooey centre of Biscoff spread – sweet, caramelised and a little bit spicy – tucked into a soft vanilla biscuit. They’re ridiculously easy to make, use basic pantry ingredients (plus one jar of Biscoff!), and they’re freezer-friendly too. Bake a batch for lunchboxes, after-school treats, or just to go with your cuppa.
Why not try my Biscoff No Bake Cheesecake or Biscoff Brownies for delicious desserts, or make Biscoff Truffles or creamy Biscoff Ice Cream for a sneaky late-night treat?
Why You're Going To Love This Recipe
- Just 6 ingredients – and most are already in your pantry.
- That Biscoff centre! It’s rich, gooey and perfectly spiced.
- Kid-approved and great for lunchboxes or after-school snacks.
- Ready in under an hour – including chilling time.
- Both conventional and Thermomix instructions are included.
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Cookie Ingredients
You only need a few simple ingredients for this recipe – here's what to know:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter – Softened butter (salted or unsalted) gives the cookies their tender texture.
- Caster sugar – A fine white sugar that dissolves easily, helping create a light, crisp biscuit.
- Baking powder – Only ½ teaspoon needed for the perfect lift without puffiness.
- Biscoff spread – The hero ingredient, adding a rich, spiced caramel flavour to each bite.
Variations
- Gluten-Free – Swap the plain flour for a 1:1 gluten-free flour blend.
- Nutella Thumbprint Cookies – Use Nutella instead of Biscoff for a chocolatey twist.
- Jam Thumbprints – Go old-school with strawberry or raspberry jam.
- Cinnamon Sugar – Roll the dough balls in cinnamon sugar before pressing the thumbprint.
How To Make Biscoff Thumbprint Cookies
Follow these easy steps to make a batch of soft, spiced Biscoff thumbprints that everyone will love.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Cream the butter and sugar until pale and fluffy.
- Step 2: Add the egg and mix until smooth and combined.
- Step 3: Mix in the dry ingredients (plain flour and baking powder) until a soft dough forms.
- Step 4: Roll into small balls (about 2 teaspoons of dough each) and place on lined trays.
Press a small indent into each ball using your pinky finger.
- Step 5: Fill each indent with a little Biscoff spread.
Chill the trays for 30 minutes in the fridge – this stops the cookies from spreading.
- Step 6: Bake at 170°C fan-forced for around 10 minutes, or until the edges are lightly golden.
Top Tip
Don’t skip the chilling step – it makes all the difference for perfect cookies that don’t spread too much!
Recipe Tips
- Use room temperature ingredients for best results.
- Don’t overbake – they should still be soft when they come out of the oven.
- Make the indents deep enough to hold the Biscoff, but don’t push all the way through.
- Rotate trays halfway through baking for even colour.
- Let them cool on the tray so they don’t break apart while still soft.
- Store in an airtight container at room temp for up to 1 week.
- Freeze the cookies (baked or unbaked) for up to 3 months.
Biscoff Thumbprint Cookies FAQs
Absolutely! You can substitute Lotus Biscoff spread with Nutella, peanut butter, or any other creamy spread you love.
Absolutely! It adds a bit of texture and is just as delicious.
Yes! Roll the balls and freeze them (unfilled) in a single layer. When ready to bake, add the Biscoff and pop straight into the oven.
Yes, it’s essential to prevent spreading and to help the cookies keep their shape.
I don’t recommend it for this recipe as it will change the texture and make them puff too much.
More Easy Cookie Recipes
These Biscoff Thumbprint Cookies are the perfect balance of soft, buttery goodness and rich, spiced caramel filling.
Whether you’re baking for a special occasion, to fill the biscuit tin or just because, simple cookie recipes such as these are sure to bring smiles all around. Enjoy!
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Biscoff Thumbprint Cookies
Ingredients
- 180 g butter softened to room temperature
- 220 g (1 cup) caster sugar
- 1 egg room temperature
- 300 g (2 cups) plain flour sifted
- ½ teaspoon baking powder
- Biscoff spread
Instructions
- Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.If using a Thermomix: Cream the butter and sugar for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds, Speed 4.
- Add the egg and continue to mix until combined.If using a Thermomix: Add egg and mix for 10 seconds, Speed 4.
- Sift in the plain flour and baking powder. Stir gently to combine.If using a Thermomix: Add flour and baking powder and mix for 20 seconds, Speed 5.
- Roll the mixture into small balls (2 teaspoons of mixture per ball).
- Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes approximately one-half of the way down). Fill the indent with Biscoff spread.
- Place the trays into the fridge and chill for 30 minutes (very important!!!).
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
- Bake the cookies for approximately 10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
Notes
- Butter – you can use either salted or unsalted butter for this recipe. Soften the butter to room temperature before using.
- Caster sugar – this is also known as superfine sugar and is a fine white sugar
- Egg – I recommend using a large egg (approximately 60g), and have this at room temperature.
- Plain flour – this is also known as all-purpose flour
- Baking powder – this acts as the rising agent in this recipe
- Biscoff spread - this can be purchased from any major supermarket.
- Carefully measure your baking powder – only ½ teaspoon is required. The baking powder is the rising agent in this recipe so it’s important not to use too much!
- The biscuits will spread once baked - so allow enough room on the baking trays!
- The most important tip to avoid spreading is to chill the biscuits before baking! This allows the fat in the butter to solidify, which means that it will slowly melt when baked. If you don’t chill the biscuits, they will almost certainly over-spread.
- Roll balls using 2 teaspoons of mixture and place onto flat baking trays. Place the balls at least 5cm-6cm apart to allow for spreading.
- Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-half of the way through the ball. Don’t flatten the ball (it will flatten and spread when baking).
- Rotate the trays partway through cooking.
- The cookies are cooked when the biscuit appears dry.
- Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
- Alternatively Biscoff Thumbprint Cookies can be wrapped well or placed in airtight containers and frozen for up to 3 months.
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