Biscoff Cookie Butter Macarons – Cozy, Spiced, Bakery-Perfect

There’s something truly magical about Biscoff Cookie Butter Macarons.

They combine everything I love about baking — warmth, texture, and a touch of elegance. Imagine delicate almond shells with a whisper of cinnamon, smooth feet, and a creamy cookie butter buttercream filling that melts into every bite. It’s that cozy, caramelized-spice flavor of Biscoff cookies, elevated by the refined beauty of a French macaron.

These macarons are sweet with personality — buttery, slightly nutty, and gently spiced. Whether you’re making a gift box, building a dessert board, or simply craving an afternoon baking project, this recipe will make you feel like a pastry chef at home.

And if you’re just starting your macaron journey, don’t miss my step-by-step guide to Macaron Recipe for Beginners — it’s the perfect companion to help you master every fold and swirl.

Why You’ll Love Biscoff Cookie Butter Macarons

These macarons are more than a pretty treat — they’re a flavor experience. Here’s why bakers fall in love with them every time:

• Warm & Spiced: Biscoff cookie butter brings cozy notes of caramel, brown sugar, and cinnamon.
• Perfect Texture: Light, crisp shells that give way to chewy, tender centers.
• Visually Stunning: Smooth, glossy tops with neat feet and an optional cookie butter drizzle.
• Beginner-Friendly: You don’t need pastry school — just patience and a few smart tricks.
• Make-Ahead Magic: Shells freeze beautifully and taste even better after 24 hours of “ripening.”
• Crowd-Pleasing Flavor: They’re elegant enough for parties yet comforting enough for a cozy tea break.

Want more color or seasonal inspiration? Try my Red Velvet Macarons for festive flair or Easy S’mores Macarons for a gooey, campfire-inspired twist.

Ingredient

For the Macaron Shells (French Method)

• 120g almond flour, sifted
• 120g powdered sugar, sifted
• 100g egg whites (about 3 large), room temperature
• 100g granulated sugar
• 1 tsp vanilla extract (optional)
• ¼ tsp cream of tartar (optional)
• ¼ tsp ground cinnamon (for Biscoff flavor)
• Pinch of fine sea salt
• Brown gel food color (optional)

For the Biscoff Cookie Butter Buttercream

• 115g (½ cup) unsalted butter, room temperature
• 180g (1½ cups) powdered sugar, sifted
• 120g (½ cup) smooth Biscoff cookie butter
• 1–2 tbsp heavy cream or milk
• ½ tsp vanilla extract
• Pinch of salt

Optional Add-Ins

Step-by-Step Instructions

Making Biscoff Cookie Butter Macarons is all about rhythm — whisk, fold, rest, and bake. Here’s how to create your own bakery-worthy batch:

Step 1: Prep the Baking Sheets

• Line two large baking sheets with parchment paper or silicone macaron mats.
• If you’re piping by hand, trace 1.5-inch circles as a guide and flip the sheet so the ink side faces down.
• Preheat the oven to 300°F (150°C).

Step 2: Sift the Dry Ingredients

• Sift the almond flour, powdered sugar, and cinnamon twice to remove lumps.
• Whisk to blend evenly. This step ensures smooth tops and prevents hollow shells.

Step 3: Whip the Meringue

• In a clean mixing bowl, beat egg whites on medium speed until foamy.
• Add cream of tartar and gradually sprinkle in granulated sugar.
• Continue whipping to medium-stiff peaks — glossy, with tips that gently bend.
• Add vanilla and optional food coloring.

Step 4: Macaronage (Folding)

• Add half the dry mixture to the meringue and fold gently.
• Add the rest and continue folding until the batter flows like lava.
• It should form a thick ribbon that slowly disappears into the bowl within 10–15 seconds.

Step 5: Pipe and Rest

• Transfer the batter to a piping bag fitted with a round tip (Wilton 12 works great).
• Pipe onto the prepared trays, holding the bag perpendicular to the surface.
• Tap the trays firmly on the counter to release air bubbles. Pop any remaining ones with a toothpick.
• Let the shells rest 20–40 minutes, until a skin forms and they’re no longer sticky to the touch.

Step 6: Bake

• Bake one tray at a time for 14–17 minutes, rotating halfway through.
• You’ll know they’re done when the tops don’t move if nudged.
• Let them cool completely before removing.

Step 7: Make the Buttercream

• Beat butter until pale and fluffy (2–3 minutes).
• Add powdered sugar gradually and continue to whip.
• Add cookie butter, vanilla, salt, and cream. Beat until smooth and silky.
• Optional: Fold in crushed Biscoff cookies for texture.

Step 8: Fill and Assemble

• Match up shells by size.
• Pipe a ring of buttercream on one shell, add a small pinch of crushed cookies in the center, and sandwich with another shell.
• Repeat until all shells are filled.

Step 9: Mature the Macarons

• Place in an airtight container and refrigerate for 24–36 hours to let the flavors meld.
• Bring to room temperature before serving for the perfect chew.

Pro Tip: If you love ganache-style fillings, check out this rich Chocolate Macaron Recipe to experiment with new textures and flavors.

How to Serve Biscoff Cookie Butter Macarons

Serve these macarons at room temperature for the ideal bite — crisp shell, chewy center, and creamy filling.

Perfect pairings:

• Hot espresso or a foamy latte
• Black tea or spiced chai
• Vanilla ice cream or caramel drizzle

Presentation Ideas:

1. Arrange on a neutral white platter with a dusting of cinnamon.
2. Drizzle a fine stripe of melted cookie butter over the tops for a bakery-style finish.
3. Mix and match colors for festive dessert boards.

For gifting, stack in parchment-lined boxes with gentle padding. Chill before packaging — firm buttercream ensures they travel perfectly.

How to Store Biscoff Cookie Butter Macarons

Proper storage is key to maintaining texture and flavor.

Short-term storage:

• Keep filled macarons in an airtight container in the fridge for up to 5 days.
• Allow them to rest at room temperature for 20 minutes before serving.

Freezing:

• Unfilled shells: Freeze in single layers with parchment between. They last up to 2 months.
• Filled macarons: Freeze up to 1 month; thaw overnight in the fridge before serving.

Transport tips:

• Chill thoroughly before travel.
• Layer parchment between tiers to prevent sticking.
• Store upright in tight rows for minimal shifting.

Tips to Make Biscoff Cookie Butter Macarons

1. Weigh everything. Precision is non-negotiable with macarons.
2. Use aged egg whites. They whip more reliably and create a stable meringue.
3. Sift twice. The smoother your dry mix, the smoother your shells.
4. Master macaronage. Stop folding once the batter flows like thick lava.
5. Rest for a skin. Without this, shells can crack or bake unevenly.
6. Check doneness. A properly baked shell should peel cleanly from parchment.
7. Cool completely. Warm shells stick and break. Patience pays off.
8. Add salt to buttercream. It balances the sweet cookie butter beautifully.
9. Freeze in advance. Macarons taste even better after maturing — they’re one dessert that improves with time.

Variations of Biscoff Cookie Butter Macarons

• Biscoff Ganache: Fill with white chocolate–cookie butter ganache for extra creaminess.
• Salted Caramel Core: Pipe a ring of buttercream and add a drop of salted caramel in the center.
• Mocha Biscoff: Add ½ teaspoon espresso powder to the buttercream for coffee shop vibes.
• Chocolate-Dipped: Dip half the macaron in tempered chocolate and sprinkle with crushed cookies.
• Swirled Shells: Streak cookie butter inside your piping bag before filling for a beautiful swirl.

FAQs

Q1: Why did my macarons crack?
They probably didn’t rest long enough or your oven was too hot. Aim for a firm skin before baking.

Q2: Can I skip the cinnamon?
Yes! The filling provides plenty of Biscoff flavor on its own.

Q3: How do I get perfect feet?
Proper macaronage and resting are key. Bake one tray at a time and keep the oven temperature consistent.

Q4: Can I make these gluten-free?
The shells are naturally gluten-free — just skip the cookie crumb decoration for strict GF diets.

Q5: How long should I let macarons mature?
24–36 hours in the fridge is ideal. This lets the buttercream soften the shells for that perfect texture.

Final Thoughts

These Biscoff Cookie Butter Macarons are everything I love about baking — cozy, creative, and a little bit luxurious. Each bite is a harmony of spice, caramel, and buttery almond. They’re perfect for holidays, gifting, or simply treating yourself.

Bake a batch, share a few, and enjoy the rest with your favorite cup of coffee — they’re little bites of joy.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Biscoff Cookie Butter Macarons

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• Author: Rosie
• Total Time: 45 minutes (plus 24-36 hours ripening time)
• Yield: 30–36 macarons (15–18 sandwich cookies) 1x
• Diet: Vegetarian

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Description

These Biscoff Cookie Butter Macarons feature almond shells with a hint of cinnamon and a silky cookie butter buttercream filling. Delicate, spiced, and irresistibly cozy, they are perfect for gifting or adding to dessert boards.

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Ingredients

Scale 1x2x3x

• For Macaron Shells:
• 120 g almond flour, sifted
• 120 g powdered sugar, sifted
• 100 g egg whites (room temperature, aged if possible)
• 100 g granulated sugar
• 1 tsp vanilla extract (optional)
• 1/4 tsp cream of tartar (optional)
• 1/4 tsp ground cinnamon (for Biscoff flavor)
• Pinch fine sea salt
• Brown gel food color (optional)

For Cookie Butter Buttercream:

• 115 g unsalted butter, room temperature
• 180 g powdered sugar, sifted
• 120 g smooth Biscoff cookie butter
• 1–2 tbsp heavy cream or milk (as needed)
• 1/2 tsp vanilla extract
• Pinch fine sea salt

Optional Garnish:

• Crushed Biscoff cookies
• Melted cookie butter drizzle
• Ground cinnamon or edible gold dust

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Instructions

1. Line baking trays with parchment or silicone mats. Preheat oven to 300 F (150 C).

2. Sift almond flour, powdered sugar, and cinnamon twice. Whisk to combine.

3. In a clean bowl, whip egg whites on medium until foamy. Add cream of tartar, then gradually add granulated sugar. Beat to glossy medium-stiff peaks; add vanilla and color if using.

4. Fold dry mix into meringue in two additions. Fold until batter flows like lava and forms ribbons that reabsorb in 10-15 seconds.

5. Transfer to piping bag with round tip. Pipe 1.5-inch rounds. Tap trays to release air bubbles; pop remaining ones with a toothpick.

6. Rest 20-40 minutes until shells form a dry skin.

7. Bake 14-17 minutes, one tray at a time, rotating halfway. Shells are done when tops do not shift if nudged. Cool completely.

8. Beat butter until fluffy, 2-3 minutes. Add powdered sugar gradually, then cookie butter, vanilla, salt, and cream. Beat until silky.

9. Pair shells by size. Pipe a ring of buttercream, add crushed cookies if desired, and sandwich with a matching shell.

10. Refrigerate filled macarons 24-36 hours to mature. Bring to room temperature before serving for perfect texture.

Notes

Use a kitchen scale for precise measurements.

Sift almond flour and sugar twice for smooth shells.

Allow shells to rest before baking to prevent cracks.

Macarons taste better after 24-36 hours of ripening.

Store refrigerated up to 5 days or freeze unfilled shells up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 macaron
• Calories: 85
• Sugar: 9g
• Sodium: 20mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0.3g
• Protein: 1.5g
• Cholesterol: 5mg