Preheat the oven to 350ºF.  Line two cookie sheets with parchment paper and set aside.

In a stand mixer fitted with a paddle attachment (or in a large bowl), combine the butter, brown sugar, granulated sugar, Biscoff Spread, baking powder, baking soda, and salt together until fluffy. 

Add the eggs one at a time,  mixing completely before adding the next.  After each addition, scrape the bottom of the bowl to make sure everything is evenly combined. 

Turn the mixer off and pour in the flour and crushed biscoff cookie crumbs.  Mix on low speed until dough forms. 

Scoop the dough onto the prepared cookie sheet, leaving 2 inches around each cookie.  

Bake for 13-14  minutes. Let cookies cool on the pan for at least 5 minutes before placing them on a wire rack to cool completely. 

Store Biscoff Butter Cookies in an airtight container at room temperature for up to a week.