Crumbl cookie butter ice cream cookies

4.97 from 32 votes

Crumbl cookie butter ice cream cookies

These Crumbl cookie butter ice cream cookies are made with a cinnamon brown sugar cookie base and topped with a homemade cookie butter frosting. They are so good!

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 420Calories

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

US Customary - Metric

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