Copycat Crumbl Strawberry Biscoff Cookie Recipe – March 2-7, 2026 Menu
This is hands down my favorite Crumbl copycat — the Strawberry Biscoff Cookie. Biscoff-packed from the melty center to the crunchy topping, finished with strawberry cream cheese frosting, house-made jam, and a fresh strawberry slice.
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- light brown sugar, packed 1 cup
- granulated sugar 0.5 cup
- cream cheese, softened 4 oz
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.5 cups
- bread flour 0.5 cup
- cornstarch 2 tbsp
- baking soda 1 tsp
- kosher salt 0.75 tsp
- Lotus Biscoff cookie butter, creamy 0.75 cup
- Lotus Biscoff cookies, crushed (for dough) 0.75 cup
Seasonings/Sauce
- powdered sugar 2.5 cups
- cream cheese, softened 4 oz
- unsalted butter, softened 0.25 cup
- vanilla extract 1 tsp
- strawberry jam (for frosting and swirl) 0.5 cup
- fresh strawberries, sliced 8 pieces
- Lotus Biscoff cookies, more for topping 0.5 cup
Nutrition summary
Carbohydrates
66 g
52%
Protein
6 g
5%
Fat
25 g
43%
Cooking steps
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1
Cream softened butter, brown sugar, and white sugar together for 3–4 minutes until light and fluffy. Beat in cream cheese until fully smooth. This emulates Crumbl's thick, ultra-soft centers.
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2
Add eggs, one at a time, mixing well after each. Beat in vanilla extract.
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3
In a separate bowl, whisk all-purpose flour, bread flour, cornstarch, baking soda, and salt. Add dry ingredients to wet ingredients on low speed until just combined. Fold in Biscoff cookie butter and crushed Biscoff cookies for signature flavor.
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4
Portion dough into 8 oversized balls (about 4.5–5 oz each) and flatten slightly. Chill dough balls on a lined tray for at least 1 hour. Copycat tip: chilling prevents cookies from spreading flat and guarantees a thick, bakery-style result.
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5
Preheat oven to 350°F (177°C). Bake cookies spaced 3 inches apart, 4 per tray, for 13–15 minutes—edges set, centers still look slightly underdone (they'll set as they cool). Bake in batches if needed.
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6
Let cookies cool on the tray for 15 minutes, then transfer to a rack. While cooling, make the strawberry cream cheese frosting: beat softened cream cheese and butter until fluffy, then gradually blend in powdered sugar and vanilla. Beat in ¼ cup strawberry jam for strawberry flavor and color. Reserve remaining ¼ cup jam for swirling on top.
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7
Once cookies are completely cool, spread a generous layer of strawberry cream cheese frosting over each cookie. Spoon or swirl additional strawberry jam on top.
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8
Finish each cookie with Biscoff cookie crumbles and a fresh strawberry slice before serving. Enjoy that Crumbl-style soft moisture, layered strawberry, and crunchy Biscoff edge.
Personalized Q&A
Q. Does this actually taste like the Crumbl Strawberry Biscoff Cookie?
Absolutely! The use of real Biscoff cookie butter and crushed Biscoff cookies in the dough, along with the strawberry cream cheese frosting and house-made jam, closely replicate Crumbl's signature flavor, texture, and impressive bakery presentation.
Q. Why did my cookies spread too thin or turn out flat?
Likely causes are skipping the dough chilling step, using overly soft butter, or omitting the bread flour/cornstarch blend. Chilling is especially vital for Crumbl-style cookie thickness, as noted in Step 4.
Q. Can I substitute all-purpose flour for bread flour?
You can, but bread flour provides extra structure for a thick, soft-in-the-center Crumbl-style cookie. If you substitute, your cookies may turn out softer and slightly less tall—but still delicious.
Q. How many calories are in each Copycat Crumbl Strawberry Biscoff Cookie?
Each oversized cookie contains about 510 kcal, with 66g carbs (52%), 6g protein (5%), and 25g fat (43%) per serving.
Q. How should I store these cookies and can I freeze them?
Store frosted cookies in an airtight container in the fridge for up to 4 days. Unfrosted cookies or dough balls can be frozen for up to a month; thaw and frost after bringing to room temperature.
