Irresistible Biscoff sandwich cookies with jam combine the warm spiced flavours of Biscoff with a luscious and tart layer of raspberry jam!
‘Tis the season of indulgence and we’ve got the ultimate Christmas sandwich cookie recipe to delight your tastebuds! With a distinctive spiced caramelized taste, Biscoff is the perfect flavour to incorporate into your holiday baking. This sandwich cookie combines a homemade Biscoff-style cookie with a Biscoff cookie butter filling paired with raspberry jam. These Biscoff sandwich cookies are not only delicious, but also visually stunning and the perfect addition to a holiday cookie gift box.
Ingredients
Biscoff cookie butter: This delicious and sweet spread made from ground-up speculoos cookies takes the place of more traditional peanut butter. Traditional Belgian speculoos have a distinct sweet and spiced flavour, similar to gingerbread but with notes of caramel. Biscoff brand is one of the most widely available on the international market. You should be able to source Biscoff, or speculoos, cookie butter at any well-stocked grocer, gourmet food store, or European grocery.
Candi sugar: To capture that truly authentic Biscoff flavour you will need a few special ingredients, starting with the Belgian candi sugar. In North America, brown sugar is made by adding molasses to white sugar, which imparts a slight molasses flavour to baked goods. In Belgium, brown sugar was not historically prevalent, so they developed a brown sugar made from caramelizing white sugar. The caramel notes in Biscoff cookies comes from the use of candi sugar. You will most likely need to source this sugar online or at a very well stocked European grocery store. Brown sugar can be substituted if you aren’t able to source it.
Ceylon cinnamon: Native to Sri Lanka, ceylon cinnamon has a delicate flavour and is milder than the more robust cassia cinnamon sold in most supermarkets. A dash of ceylon cinnamon in these cookies will help capture that authentic Biscoff flavour. Ceylon cinnamon is more expensive than cassia cinnamon, however, the flavour really is incomparable. You should be able to source it at any online spice store. As with the candi sugar, you can certainly use regular cinnamon if you prefer.
Jam: Choose your favourite jam to fill these decadent sandwich cookies. I like to use a seedless raspberry jam.
How to Make Biscoff Sandwich Cookies with Jam
Make the cookie dough
Begin by combining the softened butter and both sugars in the bowl of a stand mixer. Cream together on low with a paddle attachment until combined, scraping down the sides as needed. Turn the speed up high and cream for 1 minute. Turn off the mixer and add the cookie butter. Beat to combine, scraping down the sides as needed, until the mixture is light and airy.
Add the eggs and vanilla extract and cream to combine. Scrape down the sides of the mixer and then turn up high and beat for another minute. Scrape down the sides and bottom of the mixer and make sure that the mixture is fully combined and there are no streaks of unmixed butter.
Meanwhile, whisk together the flour, baking powder, baking soda, ceylon cinnamon, and kosher salt. When the mixture is fully creamed, add all of the dry ingredients at once and mix on low for 20 to 30 seconds or until just combined. Chill the dough for a minimum of 1 hour before baking. If you bake them right away, the cookies will spread and become flat.
You can chill the dough and then scoop it out later, but I prefer to scoop all of the dough out onto a parchment lined baking sheet before chilling. It is easier to scoop when the dough is room temperature. The dough can be refrigerated overnight if desired or even frozen to bake later.
After chilling for 1 hour, arrange the cookie dough on parchment lined baking sheets being sure to leave room for spreading. Bake at 350°F for 12 to 15 minutes or until the edges are just starting to brown and there is a slight resistance on the top when touched. Let cool on the pan for a couple of minutes and then slide the parchment paper off the baking sheet to cool the cookies completely.
Make the cookie butter buttercream
In a mixing bowl combine the softened butter and cookie butter. Beat with a mixer until combined and smooth. Add the icing sugar and beat until creamy. Add the whipping cream a tablespoon at a time until it is a piping consistency. You want the buttercream to be soft enough to pipe but sturdy enough that it won’t squish out while eating.
Fill the cookies
Fit a piping bag with a star tip. Fill the piping bag with some of the buttercream. Start by spreading a thin layer of buttercream over the bottom of one cookie. Pipe a ring of buttercream around the circumference of the cookie. Fill the the centre with a dollop of jam. Place a second cookie on top and press down lightly to secure. Repeat with the remaining cookies and buttercream. Enjoy!
More Christmas Recipes
- Christmas baking:
- Hot drinks: Chestnut Hot Chocolate with Boozy Whipped Cream or Turkish Delight Hot Chocolate
- Cocktails: Spiced Cranberry Sparkler
Biscoff Sandwich Cookies with Jam
Ingredients
- 2 ½ sticks softened butter divided
- 1 cup candi sugar or brown sugar
- ¾ cup sugar
- 1 ¼ cups Biscoff cookie butter divided
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp ceylon cinnamon
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 ½ cups powdered icing sugar
- 2- 4 tbsp heavy cream
- 1 cup seedless raspberry jam
Instructions
- Combine 1 ½ sticks of the softened butter and both sugars in the bowl of a stand mixer. Cream together on low with a paddle attachment until combined, scraping down the sides as needed. Turn the speed up high and cream for 1 minute. Turn off the mixer and add 3/4 cup of the cookie butter. Beat to combine, scraping down the sides as needed, until the mixture is light and airy.
- Add the eggs and vanilla extract and cream to combine. Scrape down the sides of the mixer and then turn up high and beat for another minute. Scrape down the sides and bottom of the mixer and make sure that the mixture is fully combined and there are no streaks of unmixed butter.
- Meanwhile, whisk together the flour, ceylon cinnamon, kosher salt, baking powder, and baking soda. When the mixture is fully creamed, add all of the dry ingredients at once and mix on low for 20 to 30 seconds or until just combined.
- Scoop the dough out onto a parchment lined baking sheet and chill for a minimum of 1 hour before baking. If you bake them right away, the cookies will spread and become flat.
- After chilling for 1 hour, arrange the cookie dough on parchment lined baking sheets being sure to leave room for spreading. Bake at 350°F for 12 to 15 minutes or until the edges are just starting to brown and there is a slight resistance on the top when touched. Let cool on the pan for a couple of minutes and then slide the parchment paper off the baking sheet to cool the cookies completely.
- In a mixing bowl, combine the remaining 1 stick of softened butter and ½ cup of cookie butter. Beat with a mixer until combined and smooth. Add the icing sugar and beat until creamy.
- Add 2 tablespoons of the heavy cream and mix until smooth. Check the consistency. You want the buttercream to be soft enough to pipe but sturdy enough that it won't squish out while eating. If it's too hard to pipe, add more heavy cream, a tablespoon at a time until it is piping consistency.
- Fit a piping bag with a star tip. Fill the piping bag with some of the buttercream. Start by spreading a thin layer of buttercream over the bottom of one cookie. Pipe a ring of buttercream around the circumference of the cookie. Fill the the centre with a dollop of jam. Place a second cookie on top and press down lightly to secure. Repeat with the remaining cookies and buttercream. Enjoy!