Swirl cookie with cookie butter. They are made of sugar cookie dough that's filled with Biscoff cookie butter. These biscoff butter cookies are super easy and fun to make!

In a small bowl combine the all-purpose flour, baking powder, and salt and set aside. In a large bowl or the bowl of a stand mixer, add the room temperature butter and granulated sugar.

Beat it with a handheld electric mixer or the paddle attachment on your stand mixer at medium speed for around 2-3 minutes until creamy. Add in the egg and vanilla and beat for another minute.

Tip in the dry ingredients and use a fork or spatula to combine them into a rough and crumbly dough.

Switch to using your hands to press it all together into a soft dough. If the dough is too dry, you can add in a teaspoon or two of milk if needed.

The dough will feel very soft. Take a sheet of parchment paper and place the dough on this. Top it with a second sheet of parchment paper. 

Roll the dough out in between the parchment paper into a rectangle. Push the dough at the sides to keep the edges straight.

Lift one sheet of the parchment paper off to reveal the flattened dough. 

Scoop on the creamy cookie butter and use an offset spatula to carefully spread it out, leaving a ½ inch border around the long edges of the dough.

Roll the dough up into a log, beginning from a long edge. 

Wrap the rolled dough in the parchment paper and refrigerate it for 2 hours or place it in the freezer for 30 minutes to firm up.

Preheat the oven to 350°F/180°C regular oven. Grease or line a cookie sheet with parchment paper or a silicone mat.

Take the log of cold dough and slice into ½ inch (1.3cm) slices. Lay the slices on the prepared baking sheet, spaced around an inch apart.

Bake the cookies on the lined baking sheet for approximately 9-11 minutes until the edges are lightly golden brown.

Let the baked cookies cool for 5 minutes before transferring to a wire rack to cool further.