Spritzgebäck with Biscoff

By dipping these classic buttery cookies in smooth Biscoff spread, they become the perfect treat for all your year end celebrations.  


For 20 cookies
  • 180 g butter (room temperature)
  • 120 g sugar
  • 220 g flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1 tbsp Biscoff Spread


  • 4 tbsp Biscoff Spread

Prepare in 6 steps

  • 1

    Preheat the oven to 150°C. Use a stand mixer with the "K" piece attached. Add the butter to the mixing bowl and mix. Add the sugar until it becomes a creamy texture. 

  • 2

    Combine the flour, baking powder and salt in a bowl.  

  • 3

    Add the egg and Biscoff Spread to the butter mixture and keep mixing until the egg is integrated. Add the flour mixture in batches and mix until you become a smooth dough. 

  • 4

    Transfer the dough to a piping bag with a large star nozzle attached. Pipe circles on a baking tray covered with baking paper

  • 5

    Place in the oven for 15-20 minutes until the cookies starting to brown a little bit. Take out and let them cool down on a cooling rack. 

  • 6

    Heat the Biscoff Spread in the microwave until runny, dip the cookies into the spread. Place aside until the Biscoff coating is set. 


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