If you’ve ever stared at your sourdough discard and thought, “There has to be something magical I can make with this,” you’re in the right place. These sourdough biscoff cookies are buttery, warmly spiced, slightly tangy, and perfectly crisp, just like the ones in the photos with those gorgeous stamped tops and golden caramel color.
They’re the kind of cookies that disappear faster than you can brew coffee.
Let’s break it down step by step.
Table of Contents
Sourdough Biscoff Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rolling Pin
- Round cookie cutter
- Cookie stamp or mold
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup Biscoff spread smooth
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sourdough discard 100% hydration
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, cream the softened butter and Biscoff spread together until smooth and creamy.
- Add the brown sugar and granulated sugar and beat until light and fluffy.
- Mix in the sourdough discard, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough to about ¼-inch thickness on a lightly floured surface.
- Cut into round shapes using a cookie cutter.
- Press a cookie stamp firmly onto each round to create the decorative pattern.
- Place the cookies onto the prepared baking sheet and chill for an additional 20 minutes for sharper edges.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Calories: 170 kcal
- Carbohydrates: 20g
- Fat: 9g
- Protein: 2g
- Sugar: 10g
What Makes Sourdough Biscoff Cookies So Special?
At first glance, they might look like classic spiced shortbread cookies. But take one bite? Boom. Layers of flavor.
You get:
- Deep caramel sweetness from Biscoff spread
- Warm cinnamon-spice undertones
- Subtle tang from sourdough discard
- Crisp edges with a tender snap
It’s like a cookie and a cozy sweater had a baby.
If you enjoy rich, bold discard cookies like Sourdough Discard Espresso Chocolate Cookies, you’ll appreciate how resting the dough intensifies flavor here too.
And if you love thick, chewy centers, you might also enjoy baking larger-format treats like Oat Skillet Cookie with Sourdough Discard, which uses similar moisture principles.
Why Biscoff Flavor Is Irresistible
Biscoff spread tastes like:
- Caramelized sugar
- Cinnamon spice
- Buttery shortbread
It’s nostalgic and grown-up at the same time. When combined with sourdough, it creates a flavor that feels bakery-level without the bakery price tag.
If you already enjoy fruit-forward discard desserts like Blueberry Sourdough Cookies, you’ll appreciate how this version leans into rich spiced cookie butter flavor instead.
And if you love experimenting with discard baking, you’ll find even more inspiration in Sourdough Cookies Recipes to Try This Year, where different textures and flavors highlight how versatile sourdough can be.
Ingredients You’ll Need
Simple ingredients. Big flavor.
- ½ cup unsalted butter (softened)
- ½ cup Biscoff spread (smooth)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sourdough discard
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional:
- Extra Biscoff for stuffing
- White chocolate chips
If you enjoy experimenting with discard-based sweets like Sourdough Discard Banana Cookies, you’ll love how adaptable this base dough is.
And if you prefer filled or thumbprint styles, take inspiration from Easy Thumbprint Sourdough Discard Cookies and try pressing a small Biscoff center into each cookie before baking.
Choosing the Right Sourdough Starter
Active vs Discard
Use discard. It doesn’t need to be bubbly or fed. Just make sure:
- It smells pleasantly tangy
- It’s not overly liquid
Hydration around 100% works perfectly.
Selecting the Best Biscoff Spread
Smooth works best for clean texture and stamping.
Crunchy? That’s fun too, it adds texture but may affect stamping detail slightly.
Step-by-Step Instructions
Let’s bake.
- Cream butter and Biscoff until smooth.
- Add sugars and beat until fluffy.
- Mix in sourdough discard, egg yolk, and vanilla.
- Whisk flour, baking soda, cinnamon, and salt separately.
- Gradually mix dry ingredients into wet mixture.
- Chill dough for at least 1 hour.
- Roll dough to ¼ inch thickness.
- Cut into circles.
- Stamp with cookie mold (press firmly).
- Chill stamped cookies 20 minutes.
- Bake at 350°F (175°C) for 10-12 minutes.
- Cool completely on rack.
That’s it. Simple, right?
How to Get That Beautiful Cookie Stamp Design
Want those flower-like tops from the photos?
- Chill dough before stamping.
- Lightly flour your stamp.
- Press straight down, no twisting.
- Chill again before baking.
Cold dough = sharp design.
Pro Tips for Perfect Sourdough Biscoff Cookies
- Always chill the dough.
- Don’t overbake, edges should be just golden.
- Use parchment paper.
- Rotate tray halfway for even baking.
Common Mistakes to Avoid
Overmixing
Too much mixing = tough cookies.
Overbaking
They continue cooking on the tray. Pull them slightly early.
Storage & Shelf Life
Room temperature:
- Airtight container
- Up to 5 days
Freezer:
- Freeze baked cookies up to 2 months
- Freeze dough discs for fresh baking anytime
Variations to Try
Feeling creative?
- Stuff with Biscoff center
- Dip half in melted chocolate
- Make sandwich cookies with Biscoff filling
- Add chopped white chocolate
- Sprinkle with cinnamon sugar
Serving Ideas
These shine:
- With coffee
- On holiday cookie trays
- In edible gift boxes
- As afternoon tea treats
They look elegant but feel comforting.
For Cookie Lovers
If you enjoy ultra-soft centers, you can serve these alongside classics like Ultimate Gooey Chocolate Chip Cookies to create a bakery-style variety box at home.
Why This Recipe Is the Best
Because it’s:
- Easy
- Unique
- Visually stunning
- Deeply flavorful
- Perfect for sourdough bakers
These sourdough biscoff cookies aren’t just another discard recipe. They’re the reason you’ll keep discard on hand.
FAQs
Why are my sourdough biscoff cookies spreading too much?
Sourdough biscoff cookies usually spread if the dough is too warm or if the discard is too thin. Chill the dough for at least one hour before baking. Also, measure flour carefully and avoid over-creaming the butter.
Can I freeze sourdough biscoff cookie dough?
Absolutely. Roll the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen and add 1-2 extra minutes to baking time.
How long do sourdough biscoff cookies stay fresh?
Store sourdough biscoff cookies in an airtight container at room temperature for 4-5 days. They actually taste richer on day two because the spice and sourdough notes continue to develop.
There’s something incredibly satisfying about turning sourdough discard into something this beautiful. These cookies are crisp, warmly spiced, and layered with caramel flavor, just like the ones in the photos.
They’re simple enough for a weekday bake but impressive enough for gifting. Once you try them, they’ll become a regular in your kitchen rotation.
So go ahead, preheat that oven.
