Biscoff Thumbprints

Introduction
Biscoff Thumbprints are an irresistible twist on the classic thumbprint cookie, blending the warm spiced flavors of Biscoff spread with the buttery richness of shortbread-style dough. These cookies boast a soft, tender crumb with a slightly crisp edge and a creamy Biscoff center that melts in your mouth. Popularized by the recent surge in Biscoff’s popularity across baking communities, these thumbprints are perfect for holidays, tea-time treats, or just satisfying your sweet tooth any day of the week. Whether you’re already a fan of Lotus Biscoff or new to its caramelized biscuit flavor, these cookies offer a decadent experience that feels both nostalgic and new.

The History of Biscoff and Thumbprint Cookies
The story of Biscoff cookies begins in Belgium in the 1930s when a baker named Jan Boone Sr. created the original Lotus Biscoff cookie. Derived from the words “biscuit” and “coffee,” Biscoff became a favorite European treat often enjoyed alongside a warm drink. It wasn’t until much later that Biscoff spread (cookie butter) was invented, blending the famous cookies into a creamy, spiced spread that became an internet sensation in the 2000s. Thumbprint cookies, on the other hand, date back to 19th-century Sweden and are traditionally filled with jam or preserves. Known in Sweden as “hallongrotta,” meaning “raspberry cave,” these cookies have been widely adapted across cultures. The fusion of Biscoff spread into thumbprint cookies is a modern innovation that brings together two beloved treats, merging tradition with contemporary flavor trends.

Ingredients Breakdown
Unsalted Butter: Essential for a soft, rich dough. It should be softened to room temperature to blend smoothly.
Granulated Sugar: Adds sweetness and helps create a light, tender crumb.
Brown Sugar (optional): A touch can add depth and chewiness.
Egg Yolk: Provides richness and structure while keeping the dough soft.
Vanilla Extract: Enhances the cookie’s overall flavor with a warm, aromatic note.
All-Purpose Flour: The main structural component of the cookie. Measure accurately to prevent dryness.
Salt: A small amount balances the sweetness and enhances other flavors.
Biscoff Spread: The star of the show, used as the filling in the thumbprint. Its spiced, caramelized taste gives the cookie its unique identity.
Optional Toppings: Crushed Biscoff cookies, sea salt flakes, or a drizzle of white chocolate can be added for flair and texture.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 2–3 minutes.
3. Add the egg yolk and vanilla: Beat until fully incorporated.
4. Mix in the dry ingredients: Slowly add the flour and salt, mixing until the dough just comes together. The dough should be soft but not sticky.
5. Shape the cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheet.
6. Make the thumbprints: Use your thumb, the back of a spoon, or a round utensil handle to press a small well into the center of each cookie.
7. Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and immediately re-indent the centers if they’ve puffed up.
8. Cool and fill: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, spoon or pipe Biscoff spread into the centers.
9. Optional finishing touches: Garnish with a sprinkle of crushed Biscoff cookies, sea salt, or a chocolate drizzle.

Tips for the Perfect Biscoff Thumbprints
Use softened, not melted butter for the ideal texture. Chill the dough for 20–30 minutes if it feels too soft or sticky. Re-press the thumbprint indentation immediately after baking to ensure a generous well for the filling. Let the cookies cool completely before adding Biscoff spread to prevent it from melting and losing its creamy texture. For an extra gooey center, warm the Biscoff spread slightly before spooning it in. Store the cookies in an airtight container at room temperature for up to five days or refrigerate to prolong freshness.

Variations and Customizations
Chocolate Biscoff Thumbprints: Add cocoa powder to the dough for a chocolate twist or drizzle melted dark chocolate over the finished cookies.
Biscoff & Jam Swirl: Add a small swirl of raspberry or strawberry jam into the Biscoff center for a fruit-spice combo.
Nutty Biscoff Thumbprints: Roll the dough balls in finely chopped toasted pecans or almonds before baking.
Vegan Version: Substitute the butter with vegan butter and use a flax egg in place of the egg yolk.
Gluten-Free Option: Use a 1-to-1 gluten-free baking flour to make them accessible to those with dietary restrictions.
Holiday Touch: Add warm spices like cinnamon or ginger to the dough, or top with red and green sprinkles for a festive appearance.

Health Considerations and Nutritional Value
Biscoff Thumbprints, while delicious, are an indulgent treat best enjoyed in moderation. Each cookie is relatively high in sugar and fat, primarily from the butter and Biscoff spread. On average, a single cookie can contain approximately 120–150 calories, with around 7–9 grams of sugar and 6–8 grams of fat. They are not particularly high in protein or fiber, though small improvements can be made by using whole wheat flour or reducing the sugar slightly. People with nut allergies can enjoy this recipe, as Biscoff spread is nut-free, though always check the label for cross-contamination warnings. Those avoiding dairy or eggs can adapt the recipe with plant-based alternatives. While these cookies aren’t health food, they do offer a comforting and satisfying flavor profile, making them a worthy occasional treat.

FAQ
Can I use crunchy Biscoff spread instead of creamy? Yes, crunchy Biscoff spread adds texture and a slight bite to the center, which some people find delightful.
Do Biscoff Thumbprints freeze well? Yes, you can freeze the unfilled cookies for up to three months. Freeze after baking and add the Biscoff center once thawed.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 48 hours or frozen for a month. Let it come to room temperature slightly before shaping.
Why did my cookies crack around the edges? Slight cracking is normal and can add to the rustic charm. If they crack excessively, your dough may be too dry—try reducing the flour slightly or not overbaking.
Can I use another spread instead of Biscoff? Yes, Nutella, peanut butter, or almond butter can work, but they’ll change the flavor profile entirely.
Do these cookies travel well for gifting? Yes, once cooled and filled, they hold their shape well and make lovely additions to cookie boxes or holiday platters.

Biscoff Thumbprints

Biscoff Thumbprints combine the cozy, caramelized spice of Biscoff spread with a soft, buttery cookie for the ultimate indulgent treat. Simple to make, endlessly customizable, and perfect for any occasion, they’re a must-try for cookie lovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 24

Ingredients

  

• 1 ½ cups 3 sticks unsalted butter, cut into cubes and softened to room temperature
• 1 cup powdered sugar confectioners’ sugar
• 1 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 3 ½ cups all-purpose flour
• ⅓ cup Biscoff spread or any cookie butter of your choice
• ¼ cup heavy cream

Instructions

 

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, confectioners’ sugar, and salt on high speed until the mixture becomes light and fluffy. Pause to scrape down the sides of the bowl, then add the vanilla extract. Reduce the mixer speed to low and gradually incorporate the flour until the dough just comes together.
• Transfer the dough onto a sheet of plastic wrap, shape it into a tight log or disc, and wrap it securely. Flatten slightly and refrigerate for at least one hour, or until the butter has firmed up. If you’re short on time, you can place it in the freezer to speed up the chilling process.
• Once chilled, roll the dough out to about ½ inch thick. For best results, roll it between two sheets of parchment paper to prevent sticking—this also avoids the need for extra flour, which can make the cookies dry.
• Use a 2-inch round cookie cutter to cut out the cookies and place them on a parchment-lined baking sheet. Gather the remaining dough scraps, roll them into a ball, and repeat the rolling and cutting process until all the dough has been used.
• To form the thumbprint indentations, press the center of each cookie gently using a ½ teaspoon measuring spoon to create an even, circular well (alternatively, you can use your thumb). Make sure the indentation is deep enough to hold a generous amount of filling. If the dough becomes too soft or sticky, refrigerate the sheet tray briefly to firm it up before continuing.
• Refrigerate the shaped cookies for at least 30 minutes before baking. While the dough chills, preheat the oven to 350°F (175°C). Once ready, bake the cookies for 25–30 minutes, or until the tops are just turning golden. Remove from the oven and allow them to cool completely to room temperature.
• To prepare the filling, whisk together the Biscoff spread and heavy cream in a small bowl until smooth and creamy. Transfer the filling to a piping bag or a plastic zip-top bag with the corner snipped off. Pipe the filling into the cooled thumbprint centers of each cookie.