🧾 Ridiculously Easy Biscoff Shortbread

Overhead view of a round Biscoff shortbread sliced into wedges on a white scalloped plate, with one slice served on a red plate beside a red carnation and flaked sea salt.

5 from 14 votes

🧾 Ridiculously Easy Biscoff Shortbread

A one-bowl, no-mixer shortbread with a double dose of Biscoff! Buttery, tender, and crisp, it’s perfect for gifting (free printable labels included!).

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snacks

Cuisine: American, Scottish-Inspired

Keyword: biscoff cookie shortbread, biscoff shortbread, buttery shortbread, easy shortbread recipe, no mixer shortbread, one bowl dessert

Servings: servings

Calories: 263kcal

Author: Chris Scheuer

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)

US Customary - Metric

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

💡 Recipe Notes & Tips
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.

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