Crumbl Strawberry Biscoff Cookies Copycat Recipe
These Crumbl Strawberry Biscoff Cookies are thick, bakery-style cookies stuffed with creamy Biscoff cookie butter and topped with strawberry cream cheese frosting, sweet strawberry jam, and fresh strawberries. This easy copycat recipe delivers soft, gooey centers with rich spiced flavor and a bright fruity finish, making it perfect for anyone who loves gourmet Crumbl cookies at home.
Servings 10 bakery cookies
Calories 550kcal
Cost $15 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size)
- Cooling rack
- Knife (for slicing strawberries)
- Piping bag or spoon (for frosting)
Ingredients
Biscoff Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Biscoff cookies crushed
- ½ cup Biscoff spread mixed into dough
Biscoff Filling
- ½ cup Biscoff spread for stuffing
Strawberry Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons strawberry jam thick
- ½ teaspoon vanilla extract
Topping
- ¼ cup strawberry jam for swirl
- Fresh strawberries sliced
- ¼ cup crushed Biscoff cookies
Instructions
Prepare the Dough
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs and vanilla extract, mixing until fully combined and smooth.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms.
- Fold in the crushed Biscoff cookies and Biscoff spread until evenly distributed throughout the dough.
Shape and Fill the Cookies
- Scoop large portions of dough, about ¼ cup each. Flatten each portion into a thick disc in your hand.
- Place about 1 teaspoon of Biscoff spread in the center of each disc. Fold the dough around the filling, sealing it completely. Roll gently into a ball, then slightly flatten into thick cookie discs.
Chill the Dough
- Place shaped cookies onto a tray and refrigerate for at least 30 minutes. This step helps prevent spreading and keeps the cookies thick.
Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and space cookies apart.
- Bake for 11–13 minutes, until the edges are set and the centers remain soft. Do not overbake. Allow cookies to cool completely on the baking sheet.
Make the Frosting
- In a mixing bowl, beat together cream cheese and butter until smooth and creamy. Add powdered sugar, strawberry jam, and vanilla extract, then mix until light and fluffy.
Assemble
- Spread or pipe frosting onto completely cooled cookies. Add a small swirl of strawberry jam on top, then garnish with fresh strawberry slices and crushed Biscoff cookies.
Notes
For the best Crumbl-style strawberry Biscoff cookies, always chill the dough before baking to ensure thick, bakery-style cookies that don’t spread too much. Slightly underbaking the cookies is key to achieving soft, gooey centers while keeping the edges perfectly set.
Use a thick, high-quality strawberry jam for both the frosting and topping to prevent it from becoming runny. If your jam is too thin, simmer it briefly to thicken before using. Full-fat cream cheese is recommended for a rich, stable strawberry cream cheese frosting.
When stuffing the cookies, be sure to fully seal the dough around the Biscoff filling to prevent leaks during baking. Avoid overfilling, as too much cookie butter can cause the cookies to break open.
For the best flavor and texture, allow the cookies to cool completely before adding the frosting. Store cookies in the refrigerator due to the cream cheese frosting, and bring them to room temperature before serving for the best bakery-style experience.