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If you're a fan of Biscoff cookies, this Biscoff shortbread is about to become your new obsession.
Inspiration...
Inspiration for new recipes often comes when I'm not expecting it. This Ridiculously Easy Biscoff Shortbread recipe was born after a lovely dinner at my sister Annie's home. Annie is a fabulous cook, and after enjoying her delicious meal, I told her I'd just have "a little bite of Scott's dessert" since I was already quite happily satisfied. But then she mentioned the magic words: Biscoff shortbread with ice cream and chocolate sauce.
Forget the chocolate... Biscoff and shortbread? Two of my all-time favorites in one dessert? I quickly changed my mind and requested my own little bowl. One bite and I was hooked... the combination of buttery, tender shortbread topped with warm-spice Biscoff cookie crumbles was absolutely irresistible. (I may have regretted asking for a "little" bowl!)
When I asked Annie for the recipe, she smiled and said, "It's your shortbread recipe, topped with Biscoff cookies." I haven't stopped thinking about it since, so I tweaked things just a bit. This version amps up the Biscoff flavor with a double dose... there's crushed Biscoff in the dough and in the buttery crumb topping. It's crisp, tender, melt-in-your-mouth delicious, and made in one bowl with no mixer required!
🥣 A Unique, Effortless Take on Shortbread
This isn't your typical shortbread recipe! Similar to this Chocolate Chip Shortbread and our beloved New York Times Rosemary Shortbread, there's no mixer, no rolling, and no cutting out, just a simple dough stirred together in one bowl.
Once mixed, the dough is pressed right into a 9-inch round cake or tart pan (a fluted tart pan makes a pretty presentation, but any round pan will work). A generous sprinkle of buttered Biscoff crumbs adds flavor and crunch before the shortbread heads to the oven. Once baked, it's cooled slightly, then sliced into wedges while still warm. You can cut the pieces as large or small as you like so it's perfect for anything from elegant dessert plates to casual coffee breaks!
👩🍳 Steps to make this Biscoff Shortbread
- Prep your pan
Spray a 9-inch cake or tart pan with baking spray. Line with parchment if using a cake pan; place a sheet pan under a tart pan to catch any butter drips. - Crush the cookies
Crush 8 Biscoff cookies in a zip-top bag using a rolling pin or heavy pan. Set aside for the dough. - Mix the dough
Stir together soft butter and sugar until creamy. Add vanilla, salt, and the crushed Biscoff cookies. Mix in the cornstarch and flour just until combined. - Press into the pan
Use your hands to press the dough evenly into the prepared pan. Lightly flour your fingers if the dough sticks. - Make the crumb topping
Crush 4 more Biscoff cookies, combine with melted butter, and stir to form crumbs. Sprinkle evenly over the dough and gently press down. Top with a bit of sugar. - Bake
Bake at 350˚F for 25-35 minutes, until the shortbread is golden brown. Let cool in the pan for 15 minutes. - Unmold and slice
Carefully remove from the pan, sprinkle with a bit more sugar and flaky sea salt if desired, and cut into wedges. - Optional: extra crispiness
For crispier shortbread, return the wedges to the still-warm oven and let them cool completely inside.
🎁 Share the Sweetness
We've created a free printable gift label to make this Biscoff Shortbread even more shareable!
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♥️ A Simple Treat Everyone Will Love!
If you're anything like me, a fan of Biscoff cookies and buttery shortbread, this Ridiculously Easy Biscoff Shortbread is sure to become a favorite. With just one bowl, no mixer, and a few simple ingredients, you can whip up a treat that feels special but couldn't be easier. Whether you serve it with a scoop of ice cream, a cup of coffee, or tuck it into a gift box, it's a little taste of sweet, crispy magic. We hope you love it as much as we do!
Thought for the day:
So we fix our eyes, not on what is seen,
but on what is unseen.
Since what is seen is temporary
but what is unseen is eternal.
What we're listening to for inspiration:
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🧾 Ridiculously Easy Biscoff Shortbread
Ingredients
For the dough:
- 8 Biscoff cookies, 63g or about ⅔ cup crushed crumbs
- 1 cup very soft butter, I use salted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- ½ teaspoon kosher salt, I use Morton's
- 1¾ cups all-purpose flour
For the Biscoff crumble topping:
- 4 Biscoff cookies, 31g crushed crumbs
- 1 tablespoon melted butter, I use salted
For finishing:
- 1 tablespoon cane or granulated sugar
- flaky sea salt, optional (We love Maldon sea salt)
Instructions
Prep the pan:
- Preheat oven to 350°F. Spray a 9-inch tart pan with a removable bottom (or a round cake pan) with baking spray. If using a cake pan, line the bottom with a round of parchment. Set aside.
Crush the cookies:
- Place 8 Biscoff cookies in a zip-top bag and crush with a rolling pin or meat mallet until finely ground. Set aside.8 Biscoff cookies
Make the dough:
- In a medium-large bowl, stir together the soft butter and sugar until creamy (about 30 seconds). Add vanilla; stir again. Mix in the crushed Biscoff cookies. Add the cornstarch, salt and flour and stir until just combined and the dough begins to come together. 1 cup very soft butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, ¼ cup cornstarch, ½ teaspoon kosher salt, 1¾ cups all-purpose flour
Press and smooth:
- Press dough evenly into the prepared pan. If the dough is sticky, lightly flour your fingertips.
Prepare the crumble topping:
- Crush the remaining 4 Biscoff cookies in the same zip-top bag. Transfer crumbs to a small bowl, add melted butter, and microwave briefly (about 30 seconds). Stir with a fork until a crumbly mixture forms. Sprinkle evenly over the dough, press gently, and sprinkle with 1 tablespoon of sugar. 4 Biscoff cookies, 1 tablespoon melted butter, 1 tablespoon cane or granulated sugar
Bake:
- Place the tart pan on a foil-lined baking sheet (to catch any butter drips) and bake on the center rack for 25-35 minutes, or until golden brown. Start checking early!
Cool and cut:
- Turn off the oven. Remove from the oven and let the shortbread cool in the pan on a cooling rack for 15 minutes. Carefully remove from the pan and transfer to a cutting board. Sprinkle with extra sugar and flaky sea salt, if desired. Cut into wedges while still slightly warm. flaky sea salt
Optional extra-crispy finish:
- For ultra-crisp shortbread, place the wedges on a baking sheet and return them to the still-warm oven. Let cool completely inside with the door closed.
Notes
Make it ahead: This shortbread keeps beautifully! Store it in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Gift it up: Turn this Biscoff shortbread into a thoughtful gift! We've created a free printable label and included links for gift boxes and ribbon-just leave a comment below and we'll send them your way.
Pan options: A tart pan with a removable bottom makes unmolding and slicing extra easy (and pretty!), but a 9-inch cake pan works great too.
Cut your wedges any size you like: This recipe makes 12 standard wedges, but you can slice smaller pieces for a cookie platter or larger ones for dessert plates.
Crush cookies with care: You want a fine crumb-not chunky-so they blend evenly into the dough and topping.
Nutrition
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Sounds yummy! Would love the labels. Thank you. Cindy
Hi Cindy, Thanks for the kind comments! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Looks like perfect gift for church coffee hour. Would love label info. Thank you.
Thanks for the great review, Deb! The labels are on the way to your inbox - Enjoy!
I’m going to attempt this recipe for a community bake-off. Please send me the labels and box info. Thank you so much!
Hi Jan, The labels are on the way to your inbox. Hope these turn out well for you - Enjoy!
I cannot wait to try this recipe. I would like the information for the labels, boxes, and ribbon. I often make treats for some of the older neighbors. This would make such a nice presentation. Thank you for your great recipes.
What a great idea to share this recipe with neighbors, Teresa! The labels are on the way to your inbox - Enjoy!
Can't wait to try these, but, of course, I will need to make a trip to the store for the Biscoff cookies. May I please have the labels.
Hi DoLee, The labels are on the way to your inbox. Hope you enjoy this recipe!
Once again you filled our spirits either this delicious recipe. I would love the labels.
So glad to hear that, Deb!
Two things…Can I use biscoff crumbs instead of crushing my cookies? Can I use my shortbread pan? Would love the labels for my holiday gifts! Thank you
Hi Baba8, yes, Biscoff crumbs will work! Regarding the shortbread pan, I haven't tried this in a shortbread pan. Do you mean a molded pan?
Good Morning, I not only enjoy shortbread but am also a fan of Biscoff. I look forward to making this recipe. In reading through your directions in the "Cool and Cut" portion I think "et" should be "let". I look forward to receiving the pdf of the label mentioned in the article. Thank you, Lynne
Thanks, Lynne! Sending the labels your way.
Hi Lynne, the labels could not be delivered. Could there be an error in your email address?
This is one of the most delicious cookies I’ve ever eaten, and it was ridiculously easy. I served it to our neighbors last night after we came home from dining out, and they were so impressed that they had me send them the link to the recipe before they went home. I can’t wait to make them for friends and family again. I did spray the sides of the tart pan with baking spray as well as the bottom so had no problem with the edges releasing from the pan. I also used your tip of putting the sliced cookies in the still warm oven to crisp up. The addition of flaked sea salt on the top added to the perfection.
Awesome! Thank you for your kind review, Linda!
I would love labels for this dessert!!!!
Thank you for all of your lovely recipes.
They are all fantastic!
Thanks, Katherine! We are happy to send the labels.
Made this and thank you for tip on releasing tart pan rim. Cookies are excellent! I would love pdf labels! Thank you!
Awesome! Thanks for letting us know, Ange. We will send the labels.
My kids are CRAZY about Biscoff cookies and I can't wait to make these for their bake sale, so I would LOVE to have the labels for them.
That's great, Cynthinan! Happy to send the labels your way.
Packaging beautiful and such a great treat for coffee hour at Church. Would love pdf of labels.
Sure, Deb!
I have made this recipe twice and it is delicious. However, I am finding that the shortbread outer edges are cracking and breaking off when sliding from the removable pan bottom after 15 minutes cooling time. Am I over baking or over mixing???
Hi Lynne, I haven't run into that problem however I do set my tart pan on a can (tomatoes, beans - any kind of canned goods) and let the ring slide down away from the tart. Then I let it cool a little more before sliding it onto a cooling rack. Perhaps that with help!
I’ll try that and see if it helps! Thanks for the suggestion!
I love Biscoff and shortbread, so putting them together sounds amazing. I would appreciate getting the pdf for labels. It's so nice that you offer them for many of your recipes. Thank you!
Happy to send them, Judy!
Please send an PDF of these labels. Thanks so much.
Mary Lynn Ferrell
Sure, Mary Lynn!
Please send me a PDF of these adorable labels.
Thank you,
Donna Desmond
Sending them your way, Donna!
Please send me the labels for the Biscoff Shortbread. Thank You very much
Sure, Peggy!
I have tried to get a pdf in the past and never received it. How do I get them? It was for the Tuscan Herb Salt
Linda
Hi Linda, just leave a comment on the post you're interested in and we will email them to you. I'll send the Tuscan Salt labels now. Also, check your spam folder just incase.
These look wonderful. A great Combination in one cookie. Could I please have the labels, many thanks. Lynda
Sure, Lynda!
Biscoff and shortbread, what’s not to love?
Thank you , Chris, for another amazing recipe.
I bake a lot of cheesecake and a shortbread crust is one of my favourites.
Please send me the labels.
Thanks
That's great, Leslie! Sending them your way.
These look amazing! I would appreciate the labels as well as links to boxes.
Thank you!
Thanks, Carol! Sending all that info your way.
Would love to have the labels , please! These were fabulous!!
Thanks, Danita! We are happy to send them.
Looks delicious, please send me the labels. Thank you.
Would love to have the labels! I know this will be a winning recipe! Thanks!
Sending them your way, Barbara!
I can't wait to try this shortbread recipe out! I love shortbread and I love Biscoff, put them together and its a win for sure. Please do send me the pdf labels. Thank you.😋
Sure, Candace!
Planning to make these! Please send label. Thank you!!
Sure, Anne!
I would love to have the PDF for these Biscoff printable labels and links for the boxes and ribbon so I can make Ridiculously Easy Biscoff Shortbread with my granddaughters for gift-giving!
Sending them your way, Charlene!
Making these for a birthday gift this week. Please send the adorable labels. Grateful for your gift and ministry.
Happy to send them, Trish!
Once again, you have provided us with another great recipe & gift options! Can’t wait to try this Biscoff Biscuit Shortbread! Please forward info for labels, boxes, & ribbon! Greetings from Arizona
Sending them your way, Barbara!
This recipe sounds wonderful! Please send me the labels and box information.
Thsnks you!
Sure, Carol!
Looks amazing, I love Biscoff cookies and shortbread! Please send labels.
Sure, Nicole!
Thank for your newsletter with the Ridiculously Easy Recipes. Thank you for this Biscoff
shortbread recipe. I would love to have the PDF for these Biscoff printable labels and links for Ribbon so I can make this Ridiculously Easy Biscoff Shortbread recipe for gift-giving!
Sending you all that info, Patricia!
This will be a nice gift for my doctors office! Would you please send the label and box information? I love "these Ridiculously Easy" recipes! Thank you
So glad to hear that, Carol! Sending the labels your way.
Oh these labels look great. Thank you for sharing them and for the recipe.
Biscoff +shortbread? A match made in heaven! Thank you for the recipe. Please send the pdf.
What a great gift-please forward the labels.
my husband loves biscoff cookies. He will love it as a shortbread. Thanks
Would love to have the labels.
Good morning Chris and Scott,
I’m looking forward to making this shortbread and give away as gifts. Could you please send the beautiful labels?
Many thanks.
Susan
You've done it again! Please, oh, please send labels.
These look perfect! Can’t wait to gift them, please send all the shipping labels, nods, etc. thank you for making our world a bit more lovely w the tags and containers.the game is a truly lovely gift. Thank you for making an increasingly lovely world with your cards/ etc. I hope to have an opportunity to use them as intended. Than you!
Hi Chris, may I please have a sheet of your Biscoff labels. It looks very yummy. Thank you
I love Biscoff. By the way, Aldi’s sells their version at Christmas time, look for Spekulatius Cookies. They’re delicious and inexpensive. Please send me the labels. Thank you!
I love all of your recipes and can’t wait to try this one!
Can you use a springform pan to release them easier if you don’t have a tart pan?
Thank you for sharing!
Hi Terri, yes, a springform pan will also work!
I have the same question as Sheila above.....leave in oven after turning the heat off?
Hi Patti, good question, I'm sorry that was confusing. You turn the oven off and remove the shortbread to cool. Then later, if you prefer it more crispy, return it to the oven to crisp up.
I would love the printable for these.
I always look forward to the scripture & worship song you post. What a joy! Thank you
I would love the printable.
I always look forward to the scripture & worship song & the end of your posts. What a joy! Thank you
These look wonderful, thank you. Would you kindly share the labels?
Biscoff cookies are one of my favorites! I'm eager to try this recipe. Would you be so kind as to share the printable label with me? Thank you so much!
These sound like a winner--as your recipes always are! Please send the labels, please, so I can gift them to a friend. Thank you!
Can't wait to share this! I want to gift it. Please send me the labels, please. Thank you.
Oh this one is a definite must to try! Please include me on the list for the label please.
Please send me the label pdf and purchasing information for the boxes and ribbon. Thank you!
I love biscoff.. can't wait to try it! please send Label and also I just saw the pineapple jalapeño jelly label PLEASE TOOOOOOO. JEAN
Can't wait to try these. Kindly send the labels/box information. Thank you
Looks delicious and great for a summer treat for my friends at a luncheon.
May I have the labels please?
Oh, my goodness!! What else are you two going to think up, Chris!! Delightfully you! Please send me labels. Thank you!!
Just when I didn't think shortbread could get any better, just like that........!
Please send me the labels for these wonderful treats.
Please send me the labels for these shortbread cookies. Thanks
May I have the labels for the Biscoff shortbread cookies, please.
This looks delish! Please send me the label pdf and info re:purchasing the boxed and ribbon.
THANKS!
Please send me the labels for the Biscoff Shortbread cookies.
Happy to get another never fail recipe.
Love all your recipes! May I request the labels please.
When you say turn off the oven. Let the shortbread cool for 15 mins and then carefully remove from pan...do you mean cool in the oven for 15 mins and then remove from pan--Or remove from oven and let cool [on counter] for 15 minutes and then remove from pan. Thanks
Hi Sheila, good question, I'm sorry that was confusing. You turn the oven off and remove the shortbread to cool. Then later, if you prefer it more crispy, return it to the oven to crisp up. I have clarified that in the recipe. I appreciate you letting me know that it was not clear.
I would love the labels please!
I too love Biscoff cookies and shortbread. So what a great combination. Can't wait to try the recipe.
Please send me the labels...
Thank you again for sharing all of your wonderful recipes.
I love Biscoff cookies and spread, I can’t wait to make this recipe and mail some to my daughter.
Your recipes never disappoint, they are easy to follow and they are always delicious.
May I have the labels, please.