Biscoff Crescent Roll Cookies


This isn’t really a recipe.

It’s more like an idea.


And I mean, I know I have said it before, but I regularly have good ideas.  It’s my thing.

No weak-sauce ideas either, I’m talking major ideas…ideas full of win…


Except when we’re talking about bunk beds or trying to get my husband to go see Les Mis, which I have basically decided is impossible.

It’s true, I asked him last night and tried to sell it with Russell Crowe and Hugh Jackman.  Alas, he’s smarter than I am.  He can catch a truth-stretch at 98 miles an hour.


But pretty much every other time I am good idea-full.

And to drive this point into your gray matter I made cookies.

Cookies with literally 2 ingredients if you don’t count the glaze.  Ok, fine we totally have to count the glaze.  So 4 ingredients.  Fine.


Biscoff Crescent Roll Cookies.

Biscoff Crescent Roll Cookies | Cookies & CupsI have been resistant to using Biscoff in a lot of my recipes.

Not because it’s not delicious, obvi.

I just feel like the rest of the food blog world has pretty much taken Biscoff and nailed it down.   Been there done that.  Biscoff FTW.

I know this doesn’t make any sense, because I am ALL ABOUT TRENDS. Hello, I just wrote FTW.  I mean, I am currently wearing neon nail polish and manuevering my mouse on a white and gray chevron patterned mouse pan that I bought on Etsy, staring at ceramic measuring spoons that I bought at Anthro waiting for my next Kate Spade 75% off sale email.

I’m a cliche.

So why in the world would I draw the line at Biscoff?  Who do I think I am??

Clearly not original.


So let’s talk about the world’s easiest cookies that you can shove in your face breakfast, lunch or dinner.

I took the idea from these cookies that I came up with last year, but made them even easier.


All you do is unroll a can of crescent rolls…if you can find the “seamless” version, even better, but I can’t always find those, so I used regular Crescents and just pinched the seams…
PhotobucketThen I grabbed 3/4 cup of Biscoff spread.

I find Biscoff down my Peanut Butter aisle at the supermarket near Nutella.  Oh and yeah, these would be redonk with Nutella…so try that too.

PhotobucketSpread it out to just about, but not quite the edge of the dough…PhotobucketRoll it up tightly…

PhotobucketAnd then wrap it in Cling Wrap.  You’ll want to chill it for about an hour-ish so it’s easier to cut into slices…

PhotobucketWhen it’s chilled, cut it into 1/4 inch slices…

PhotobucketThen place them on a lined baking sheet about 2 inches apart.

PhotobucketWhen they have baked, you can let them cool for a bit and you can eat them, or you can glaze them.

I glazed…
Biscoff Crescent Roll Cookies | Cookies & CupsThen I ate.




Biscoff Crescent Roll Cookies
makes 12 cookies
  • 1 (8 oz) can Crescent Rolls
  • ¾ cup Biscoff spread
  • 1 cup powdered sugar
  • 2-3 Tbsp milk
  1. Unroll Crescent rolls on you work surface.
  2. Evenly spread the Biscoff on top of the flat dough.
  3. Tightly roll up the dough and wrap in cling wrap. Refrigerate for about an hour.
  4. Preheat oven to 350°
  5. Remove roll from refrigerator
  6. Cut into approx ¼" slices and lay flat on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes until Crescent gets golden.
  8. Let cool.
  9. Prepare glaze by mixing powdered sugar and milk in a bowl. You can make the glaze thicker to drizzle, or thinner to coat the entire cookie.
  10. Spread over cookies allowing the glaze to drip down the sides.
  11. Let glaze set and enjoy!


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59 Comments on "Biscoff Crescent Roll Cookies"


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Colleen @ What

Oh my, I think these cookies might be life changing. What a brilliant, simple, and delicious looking recipe!!!!

January 10, 2013 9:32 am

And it’s the best idea ever! So easy & scrumptious!

About the Kate Spade emails…do I just sign up to be alerted of a sale? I’m so in!

January 10, 2013 9:39 am

Yum! I have everything to make these so they will surely be in my face soon. I think you should go to Les Miz sans husband – I took mine and could tell he was miserable (ha!) so it lessened my enjoyment. Just be prepared to stare down into Hugh’s gullet for over and above two hours – there is a lot of tight framing in this one.

sue @ Cakeballs, cookies and more
January 10, 2013 9:41 am

oh those look like the perfect quick treat.

January 10, 2013 9:54 am

I have a can of seamless crescent dough in the fridge and I recently bought Biscoff. I am behind on the Biscoff trend, so this recipe is much appreciated by me, at least! 🙂

Lauren at Keep It Sweet
January 10, 2013 9:56 am

Every time I think I am sick of biscoff recipes I realize that I’m really not. I need these in my life immediately.

January 10, 2013 10:00 am

My town doesn’t carry biscoff spread 🙁

Jenny @ The Brunette Baker
January 10, 2013 10:03 am

Are you kidding me?? You’re incredible. So are these cookies! XO

January 10, 2013 10:35 am

Breakfast of champions!

January 10, 2013 10:40 am

You really are full of great ideas! I love Biscoff, trendy or not.

And, yes try the Nutella version. I fill crescent rolls with Nutella or chocolate for breakfast sometimes and it’s fabulous.

Elizabeth Ann
January 10, 2013 10:49 am

I just pinned this! 🙂 These sound incredible! 🙂

Lori @ RecipeGirl
January 10, 2013 11:00 am

You’re a freakin’ genius. And I hate you because I can’t eat these right now. Next time I’m binging, I’m all.over.them!!!!! yum.

Katrina @ Warm Vanilla Sugar
January 10, 2013 11:06 am

Omgggggg!! So easy. I love these!!

January 10, 2013 12:26 pm

“Redonk”?? I almost peed myself reading that. Who says you’re not trendy?!..LOL. Anywho, embarassed to ask, but gonna do it anyway…what’s Biscoff spread? Looks like peanut butter, but haven’t seen it up here (that’s “Canada” to you, eh! LOL…..

January 10, 2013 2:09 pm

I’m with you. I don’t know what it is either and I’m from down here (U.S. Great Lakes area) But then , I haven’t looked for it either. That is going to change tonight!

Averie @ Averie Cooks
January 10, 2013 12:33 pm

I made Nutella rolls like this a few weeks ago and just made some homemade cookie butter. Now I know what to do with it. I love Crescent rolls -sooooo versatile!

Erin @ The Spiffy Cookie
January 10, 2013 12:45 pm

Pretty fantastic idea

Jill @ KitchenFunWithMy3Sons
January 10, 2013 12:59 pm

These look so good and easy! Great idea!!

January 10, 2013 1:22 pm

Mmm you make it look so easy … and delicious!! 🙂

January 10, 2013 1:47 pm

Ohhhh god. I need these in my head right now. Can you believe I’ve never has Biscoff spread? I bet this would be awesome with Trader Joe’s cookie spread too! Nom nom nom!

Elizabeth@ Food Ramblings
January 10, 2013 2:08 pm

need this 🙂 great idea for breakfast!!

January 10, 2013 2:14 pm

I tried Biscoff for the first time last month. So happy it was only a small sample, that stuff is too good! These rolls wouldn’t last longer than a couple of hours in my house. Totally lethal and addictive; in a good way of course.

Erin @ Dinners, Dishes, and Desserts
January 10, 2013 2:17 pm

This is just too dangerously easy to have around! Biscoff is just amazing stuff!

Carla @ Carlas Confections
January 10, 2013 2:18 pm

It’s confirmed… you ARE a genius!

Becca from It
January 10, 2013 2:28 pm

Shut the front door!!

Christina @ Oven Adventures
January 10, 2013 2:42 pm

omg i can’t imagine how great this is. totally on my to make list.

January 10, 2013 7:30 pm

I’ve used the individual crescents (turned them into 1/2 moons, more or less, with Nutella and they were a hit at a company party. Like the idea of Biscoff–I use Trader Joe’s cookie butter which is close

January 10, 2013 8:27 pm

Would these have to be eaten the same day they are baked…I don’t suppose they would taste good the next day? (Just in case you can’t eat them all in one sitting!)

Tara @ Live a Sweet Life
January 10, 2013 8:47 pm

You’re right, you have another amazing idea! I discovered Biscoff not so long ago (I know, shame on me) and well, I think it’s amazingly delsih. Obvi this recipe will be filed away and kept in mind. Love how it’s simple and looks and sounds amazing!

Erin {Lemon Sugar}
January 10, 2013 9:00 pm

Oh my gosh! I was going to make crescent roll cookies today with a raspberry cream filling, but then I saw your post and you mentioned Nutella – so I changed my mind! Just blogged about them – thank you for the inspiration! Love your site!

January 10, 2013 9:26 pm

These sound Delish, but being a Canadian I have no idea what Biscoff is? Do tell 🙂 Oh and Trader Joes Cookie butter sounds scrumptious too..

January 10, 2013 9:27 pm

I have such a strong compulsion to just eat that rolled up dough. Unbaked. That’s probably a bad idea, right?

January 11, 2013 3:56 am

Ugh, why can`t i have these like right NOW? Looks amazinggg!

Cookin Canuck
January 11, 2013 8:43 am

I agree…you are a very good “idea” woman. These cookies prove that.

Jen @ Jen
January 11, 2013 11:35 am

You regularly have good ideas, and I regularly come to you for good ideas. And good does not begin to describe this idea! LOVE!!

Karen @ Sugartown Sweets
January 11, 2013 4:52 pm

WoW! You really do have great ideas! While I’ve loved Biscoff Cookies since having them on a flight a couple years ago..I’ve never tried the spread. Hubby is making a grocery run on the way home and I need to call him! These look amazing plus I love how simple they are to make! 🙂

Sue {munchkin munchies}
January 12, 2013 1:23 am

Oh my goodness, these sound amazing! You are a genius, once again:)

After all the kids and grandkids left, I realized we still had a jar of Biscoff left in the cupboard and I ate the whole thing myself, with a spoon, over a few days. I was a little bit embarrassed when my husband went to the cupboard and asked where the jar of Biscoff was;)

January 12, 2013 1:23 am

Just tried this recipe tonight. My Family scarfed the entire batch of cookies up in 10 minutes. I say it is a success and I will be making these Biscoff Crecent Roll Cookies again! Thanks for the great ideas. I love this site.

Erin @ Making Memories
January 12, 2013 9:44 pm

These look awesome! Biscoff may be everywhere but I haven’t seen it like this. And with cresent dough? Yep, I’m in.

Kim of Mo
January 13, 2013 8:24 am

This has given me so many ideas. Like I needed MORE cookie ideas floating around in my head! Thanks a lot 😉 And I’m so not hip…WTF is FTW? Sorry, couldn’t resist.

January 13, 2013 9:28 pm

i am obsessed with cookie butter.
These cookies scream to me to be made.


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August 10, 2013 12:16 am

I’m curious, would puff pastry work in place of crescents? I think I’d like the texture of puff pastry better.

Chung-Ah | Damn Delicious
September 21, 2013 9:22 pm

Recipe or idea – this is AMAZING!

September 22, 2013 9:16 am

I am addicted to Biscoff! I made a 10 minute trifle using the cookies. I can’t wait to try this recipe using the spread.

October 1, 2013 4:01 am

[…] {biscoff crescent roll cookies} from cookies & cups […]

October 7, 2013 6:13 pm

Thank you for the recipe. This was really good! Did you mean to say to cut into 1/4″ slices, though? I cut mine closer to an inch and got 14 cookies. One-quarter inch seems a bit thin.


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