These 3-ingredient Biscoff cookies make for the perfect last-minute Christmas desserts! These are so incredibly delicious, that you’d never be able to tell just how quick and easy they are to put together. Make it for this year's Christmas party, and I promise it’s going to be a total crowd favourite!
I love this time of the year, and I’d be lying if I said that I don’t go just a little bit crazy making (and eating) many a Christmas desserts. There is something so cosy about baking at this time of the year and having your entire home smell delicious is an added bonus!
Looking for more Christmas Dessert recipes? Also try my Cakey Red Velvet Cream Cheese Crinkle Cookies, Sticky Toffee Pudding - Super Moist Cake or Eggnog Tres Leches
If you are just like me but don’t know where to start, I’ve got you! These Biscoff thumbprint cookies are quick, easy and delicious making it the perfect Christmas cookie. Made with just three ingredients, these simple and fuss-free cookies are fun to make with kids too!
Quick Walk Through: 3-Ingredient Biscoff Cookies
Reasons You'll Love This Recipe
- A fast and easy holiday dessert that comes together in under 30 minutes
- Requires just three ingredients (plus salt), all of which are easily available both in stores and online
- You can easily double the recipe to serve at a party. It even makes for fun holiday activity for the entire family!
- It is absolutely beginner-friendly and needs no baking expertise
- Contains no added sugar (apart from what's already there in the Biscoff spread)
- Can be served both warm and cold; tastes delicious either ways
- Freezer friendly. Can easily be stored in the freezer for up to a month
Ingredients You'll Need
- Biscoff spread - Used to make the dough of the cookies and as a dressing on these thumbprint cookies. This ready-made spread is easily available in both stores and online
- All purpose flour - Just a little bit to help bind the cookies and keep everything together. You can replace it with oat flour or almond flour in case you want to make these cookies gluten free.
- Milk - I use regular whole milk for this recipe but it should work with 2% or half and half as well. This helps make the cookie dough moist keeping the cookies chewy on the inside and crunchy on the outside.
- Sea Salt Flakes - This is totally optional. I like to sprinkle sea salt flakes on top of the cookies to give it that small hit of saltiness. It goes amazingly well with the sweet caramel tones of the Biscoff spread.
Top tips to make the best Biscoff Thumbprint Cookies
- To make sure that the cookies turn out perfect, it is important to preheat the oven. Putting the cookies into the oven without preheating it will leave these cookies underbaked
- These cookies stay good at room temperature for 2-3 days if stored in an airtight container. If you’re freezing these cookies, simply toss them in a Ziplock bag to keep them fresh longer. They last for up to a month when frozen right.
- Although these cookies taste amazing just as they are, you can easily customise them by adding nuts, cocoa powder or chocolate chips.
Frequently Asked Questions
Once completely cooled down, wrap these cookies in parchment paper. Transfer to ziplock bags and store them in the freezer for up to a month.
No, the biscoff butter spread is best stored at room temperature.
Even though these are the perfect Christmas cookies, once you find out just how easy it is to make these three-ingredient biscoff cookies, you’ll be making it all the time! These cookies are delicious and can be eaten just like that, but they also taste amazing when dunked in some warm milk. I would highly recommend making a big batch because these get over fast!
While you are at it, don’t forget to check out some of my other favourite holiday desserts including this incredibly moist and delicious eggnog tres leches, garam masala eggless apple bundt cake, and sticky toffee pudding.
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Biscoff Cookie
Ingredients
- 130 Grams Biscoff Spread we used Lotus Biscoff Spread
- 80 Grams All Purpose Flour
- ¼ Cup Milk
- ⅛ Teaspoon Salt
- 2 Tablespoons Biscoff Spread extra, melted (microwave for 20-30 seconds)
Instructions
- Add Biscoff spread to a mixing bowl and beat on medium speed for 1-2 minutes or until light and fluffy.
- Sprinkle half the flour and fold to combine. Add the milk and fold.
- Add the remaining flour and salt and use the hand blender to beat on low speed for 1 minute. Knead lightly by hand until it forms a ball of dough.
- Scoop 1 tablespoon of the dough mixture and use your palms to roll it into a smooth ball. Flatten it and place it onto a baking tray lined with parchment. Repeat the same for the remaining dough.
- Use a 1 Teaspoon measuring spoon and make an indent in the center of each one. Make sure the shaped cookies don’t touch each other on the tray.
- Bake at 160C for 15 minutes and remove from the oven.
- Allow the cookies to cool for 10 minutes.
- Pour ½ a teaspoon of the melted biscoff spread into the wells of the baked cookies. You can transfer the melted spread into a piping bag or just use a spoon to pour the biscoff.
- Serve immediately or store in an airtight container for later use!
Notes
- To make sure that the cookies turn out perfect, it is important to preheat the oven. Putting the cookies into the oven without preheating it will end up making underbaking the cookies.
- These cookies stay good at room temperature for 2-3 days if stored in an airtight container. If you’re freezing these cookies, simply toss them in a Ziplock bag to keep them fresh longer. They last for up to a month when frozen right.
- Although these cookies taste amazing just as they are, you can easily customise them by adding nuts, cocoa powder or chocolate chips.
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