These Crumbl cookie butter ice cream cookies, or pretty much brown sugar cookies with speculoos cookie butter buttercream on top are so rich and decadent! They’re great for all my cookie butter lovers, bonus, they come together so quickly!
Since you’re here, I know you will also like Crumbl Biscoff white chip cookies copycat recipe, Vegan Biscoff and Date Plantain Ice Cream, and even these Frugal No Bake Chocolate Peanut Butter Bars!
Crumbl cookie butter ice cream cookies are a little bit of an overreach because there is no ice cream in these. But maybe they’re named that because 1, they’re chilled, and 2, they might be inspired by the Trader Joe’s cookie butter ice cream?
All in all, I’m not saying they aren’t good because they are! If you ask me anything cookie butter is a gem. The perfect marriage of spices, caramelized hints, and gingerbread!
This is the best cookie butter ice cream cookies
This cookie takes that and runs with it, it is made out of a base of brown sugar cookie. I added a tap bit of cinnamon to really allow the cookie butter buttercream to shine.
Then topped each one with a homemade cookie butter buttercream! I think you’ll love it!
Why do you need to make this recipe!
- This recipe is so easy to make.
- These cookies stay so soft and chewy.
- The perfect fun activity to do with the kids!
- This recipe will save you a ton of money because $5 a pop adds up quickly!
- You will be able to enjoy your favorite Crumbl cookie anytime without having to wait months for it to come back to the store.
Ingredients for this Crumbl cookie butter ice cream cookies
Here are the ingredients you will need to make this cookie butter ice cream cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter for this recipe as long as it’s softened.
- Brown sugar- The cookie base is made out of mainly brown sugar to give it that extra depth of flavor.
- Egg– Use an egg at room temperature
- Vanilla extract– The vanilla extract helps add extra depth of flavor to our cookies.
- Flour– AP Flour works great for this recipe.
- Baking powder– The baking powder is the leavening agent.
- Cinnamon – I added a tiny bit of cinnamon to the cookie base to bring out the flavors of the cookie buttercream even more.
- Salt-Always use a little salt in your cookies to balance out the sweetness.
- Powdered sugar– The powdered sugar is used to sweeten the frosting.
- Cookie butter– Use smooth cookie butter. Any brand would work.
- Heavy cream – The heavy cream will help fluff up our frosting even more.
- Biscoff cookies– This is optional but makes your cookies so pretty!
How to make these brown sugar cookies with cookie butter
This is how you can make these Crumbl copycat cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together.
- Mix in the egg and the vanilla extract.
- Add in the dry ingredients and mix again.
- Scoop the cookies onto a prepared baking sheet, gently flatten and bake.
- Cool the cookies down completely before frosting.
Make the Biscoff cookie butter frosting
- Cream the softened butter and cookie butter together until combined.
- Add in the powdered sugar and heavy cream and whip until light and fluffy.
- Frost each cookie then top with Biscoff cookies
Frequently asked questions – FAQ
Is cookie butter, speculoos, and Biscoff all the same?
So technically Biscoff is the brand, speculoos (Speculaas) is a type of shortcrust biscuit with the spices you taste in cookie butter. So technically they are all something different but within the same category.
- Biscoff- The brand
- Speculoos (Speculaas)- The actual biscuit.
- Cookie butter– The butter of the biscuit.
How to store these cookies?
You can store these cookies in an airtight container in the fridge for up to 5 days.
I would chill these on a flat layer and then transfer them to an air-tight container where you can stack them. Make sure to separate each cookie with wax paper or parchment paper.
You can enjoy these out of the fridge since they are supposed to be served chilled.
Can I freeze these cookie butter ice cream cookies?
Absolutely, These cookies freeze so well.
Flash freeze them on a baking sheet first until they are solid then transfer to an air-tight container and stack them making sure that you separate each cookie with parchment paper or wax paper.
When you’re ready to serve, place them on a flat surface (ex: baking sheet, or plate) and thaw in the fridge overnight or on the counter for a few hours.
How to make smaller Crumbl cookie butter cookies?
Instead of making 7 cookies, it will make 14 smaller-sized cookies (so double the number of cookies for the same batch size.)
Meaning scoop out 7 equally sized cookie dough balls with a large cookie scooped and then split those in half, roll, and then bake for 8 minutes.
Crumbl cookie butter ice cream cookies
If you made these Crumbl cookie butter ice cream cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl cookie butter ice cream cookies
Ingredients
Make the brown sugar cookie base
- 1 stick butter softened
- ⅔ cup brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 & ½ cup flour
- 1 tablespoon corn starch
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Make the cookie dough ice cream frosting
- 6 tablespoon butter softened
- ¾ cup powdered sugar
- 3 tablespoon Biscoff cookie butter
- 1 tablespoon Heavy cream
- Biscoff cookies crushed, for decoration
Instructions
Make the brown sugar cookies
- Preheat the oven to 350F and line a large baking sheet with parchment paper then set aside.
- In a stand mixer bowl, using a paddle attachement, cream the brown sugar and butter together for about 3 minutes or until it is light and fluffy. Add in the egg and vanilla and mix one more time until incorporated. Add in the flour, corn starch, baking powder, and salt, and mix just until the flour disappears.
- Using a large cookie scooper, scoop out 7 evenly sized cookie dough balls, place them on the prepared baking sheet, and gently press down to about 1 inch in thickness. Bake for 10-11 minutes, then let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling wrack.
Make the cookie butter frosting
- In a stand mixer or using a hand mixer, cream the butter and cookie butter until smooth using a whisk attachment.
- Add in the powdered sugar, and heavy cream and whip until smooth. You want to to do this for a few minutes until the frosting is light and fluffy.
- Spread a generous amount of frosting on top of the cooled down cookies, top with Biscoff cookie crumbs and enjoy!
Nutrition
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Diana
These are so delicious and super easy to make. Thank you for a great recipe!
Chahinez
You’re welcome!
Cat
I browned the butter first and omg game changer!!!!
Chahinez
Ooo nice!
Camille
This recipe was so amazing!!!! Thank you for posting!
Chahinez
You’re welcome! So glad you loved the recipe 🙂
Kaley Michowski
When you say stick of butter do you mean 1/2 cup or 1 cup butter? Thanks!
Chahinez
A stick of butter would equal 1/2 cup of butter or 8 oz.
Avery
Made these as a surprise for my mom-she loves biscoff. She said these were better than crumbl and the best homemade cookie she had ever had! I also thought they were fantastic! The icing is perfect.
Chahinez
I am so happy to hear they turned out amazing Avery!
Debbie Carmichael
Do these have to be stored cold or can they be store room temperature?
Thanks.
Chahinez
They can be stored at room temperature.
Jodi
These were AMAZING! Have made them so many times- everyone LOVES them because the icing isn’t too sweet. I do add additional cookie butter for a more intense flavor.
Chahinez
That sounds delicious! Enjoy!
Kate
I made these for my office and they were a huge hit!
Chahinez
This is great to hear Kate!
Tami Williams
Hi, I can’t wait to try these… In the 2x recipe, you say add 2&1 cups of flour. and in the 3x recipe you say to add 3 & 1.5 cups. do you mean, 3 cups (2 & 1) and 41/2 cups (3 & 1.5) of flour? I’m stumped on this. Thank you for the answer and the great recipes.
Chahinez
Hi! I am excited to for you to try these as well. You’re right with the measurements 3 cups for the 2x, and 4 1/2 cups for the 3x recipe. I hope this helps!
Sarah Overly
I made one batch over the weekend and didn’t even get to try any. They were gone way too fast so now here i am making the second batch.
Ashlee
Again….amazing. Such great flavor. That cookie butter frosting?! Yes please! Mine were definitely not dark like yours, maybe I should have used dark brown sugar? Either way – the taste was great!
Chahinez
So glad they tasted amazing!
JACQUELINE
Omg these were perfect! The taste outstanding!!! They did not spread came perfect ! The only thing is mine didn’t have your dark brown color! Should I have used dark brown sugar?
Chahinez
The color of the sugar you use will contribute to how dark the cookies so you can so that.
JACQUELINE RIZZO
Omg these were perfect! The taste outstanding!!! They did not spread came perfect ! The only thing is mine didn’t have your dark brown color! Should I have used dark brown sugar?