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Homemade Biscoff Cookies

Homemade Biscoff Cookies

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Homemade Biscoff Cookies are crunchy, buttery, aromatic, and just the right amount of sweet! If you’ve ever wondered what kind of cookie goes into Speculoos or Cookie Butter, I’ll teach you how to make them!  

Hi Bold Bakers!
One of my favorite things to share is my recipes for things you folks think you can only buy at the store or pick up at a bakery. My recipe for Homemade Biscoff Cookies is one of the best! Biscoff cookies are a classic tea cookie known for its buttery texture and lovely spice. For those of you that may have never had them before, they are THE cookie behind Speculoos or cookie butter. Yeah, they’re those cookies and, when homemade, they’re heaven.
The other thing that makes my recipe for Homemade Biscoff Cookies so great is that I show you how to make them look just like the ones you get in a box. All you need is this cookie stamp and a bit of time. After baking these Homemade Biscoff Cookie beauties are so lovely and aromatic. I love these on their own, ground into crumbs and used in my No-Bake Cookie Butter Cheesecake or of course made into my Homemade Cookie Butter!

What is the Flavor of a Biscoff Cookie?

Biscoff Cookies are like delicate shortbread cookies with a whole lot of spice and a deep caramel flavor. These cookies start with butter and flour, then with the addition of cinnamon, nutmeg, ginger, allspice, and cloves, they are transformed into Homemade Biscoff Cookies. All of the above make them best friends with a cup of coffee.

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Is Biscoff the same as Speculoos?

Yes and no, but yes! Speculoos is the cookie butter made from Biscoff cookies. So Biscoff cookies are the cookies, and when made into a sweet spread or cookie butter, it then becomes Speculoos.

How long do Biscoff Cookies Last?

Store the cookies in an air-tight container at cool room temperature for up to 10 days. Also, you can freeze the unbaked, raw dough in the freezer for up to 8 weeks.

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4.53 from 19 votes
Homemade Biscoff Cookies
Homemade Biscoff Cookies Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!

Course: Dessert
Cuisine: Belgian
Servings: 16 -20 cookies
Author: Gemma Stafford
  • 2 cups (10oz/282g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8oz/225g) butter, at room temperature
  • 1/2 cup (4oz/115g) sugar
  • 1/4 cup (1 1/2oz/42g) brown sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F (180°C) then grease and line 2 cookie sheets, set aside.

  2. In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.
  3. In a separate large bowl, cream together the butter, sugar, and brown sugar with an electric mixer on low speed. Add in the vanilla extract.
  4. Gradually blend the flour mixture into the butter mixture until it is well combined. The dough may feel dry and crumbly.
  5. Bring the dough into a ball, cover, and chill for a minimum of 1 hour.

  6. Once chilled, roll the dough out to 1/4 inch thickness.
  7. Cut out your cookies using the cookie cutter and carefully transfer to your prepared baking sheet 1 at a time using, and offset spatula (this ensures the cookies keep their shape)

  8. Bake for 12-15 minutes until golden and brown. Remove from the oven and all to fully cool on a cooling rack.
  9. These will keep covered in an airtight container and stored at cool room temperature for up to 10 days.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Peggy on September 30, 2019 at 12:00 am

    Hi! I am confused. Grease and line two cookie sheets?

    I usually line my cookie sheets with parchment but I don’t grease them first. Is that what you mean? Grease the cookie sheets then line them with parchment paper? If so, what’s the purpose of the grease?

    Also, the type of cookie cutter doesn’t really matter does it? I searched and searched on Amazon and couldn’t find that one.

    • Gemma Stafford on October 1, 2019 at 8:01 am

      Hi Peggy,

      Sorry, I’ll rectify that. Yes, line with parchment and that is enough. And yes you can use any cookie butter.


  2. Renée on September 29, 2019 at 3:44 pm

    This recipe looks great. I am a bit confused. The instructions state ”then grease and line 2 cookie sheets, set aside.” If I line the cookie sheet with a slip at do I still need to grease it? If I line with parchment paper does it need to be greased or is it if you don’t line the pan? Thank you in advance.

    • Gemma Stafford on October 1, 2019 at 6:51 am

      Hi Renee. You can grease the sides of the pan, and line the bottom so the cookies don’t stick to the pan.

  3. Nadiya Ahmed on September 13, 2019 at 12:36 pm

    Please do make a video for this recipe. Please.
    ~Love from Kuwait

    • Gemma Stafford on September 14, 2019 at 3:34 pm

      Thank you for the suggestion Nadiya. I will see what I can do about it.

  4. Lynda on September 6, 2019 at 6:39 pm

    I wonder how much instant coffee would make them taste like Alaska Airlines serves? I think I will try a teaspoon in the first batch…

    • Gemma Stafford on September 7, 2019 at 8:00 am

      I’m interested in knowing how that would turn out.

  5. Prateek on July 30, 2019 at 10:10 am

    Hi Gemma, I’ve been struggling a lot with drop cookies. I live in India, and here people don’t have the palate for soft and chewy cookies, they think that it’s undercooked. So, what do I do to make cookies that are dried out completely but not rock hard due to excessive sugar.
    Also, what’s difference between using baking soda and baking powder in cookies, what would be difference in results when either one or a combination of the two is used?

    • Gemma Stafford on July 31, 2019 at 1:16 am

      Hi there,
      yes, I know what you mean about the soft cookies. This is an American thing for sure, spreading around the world though, and so delicious when you are used to it.
      Biscoff Cookies are a hard cookie, and as you have identified the sugars are what make this cookie really crisp. I have a number of cookies here for you. Most of these are not soft, sugar cookies, shortbread cookies, the giant cookies are all more like you will find traditionally. If you read through the recipes you will get the picture!
      Baking powder is often not a part of a cookie recipe, this is a raising agent and more cookies recipes will not require it.
      Bicarbonate of soda, on its own, is not a raising agent, it works with an acid ingredient to rise a bake, or with sugar in a recipe for cookies to react with sugars to a crisp by releasing carbon dioxide and expanding. Think honeycomb, that will explain it to you.
      Follow the recipe, generally, you can adjust the sugars a little to your taste, but do not fiddle with the bicarbonate of soda, or baking powder as it will really alter the results,
      Gemma 🙂

  6. sweetcakes22 on July 4, 2019 at 1:12 pm

    Hi Gemma, Made the Biscoff recipe today also, Very nice cookie, although i think i will reduce the cloves a little next time for my liking. it just stood out a little too much for me. Otherwise the flavor is almost spot on. Well done.

    • Gemma Stafford on July 5, 2019 at 4:50 am

      Brilliant, thank you for this great review.
      The best way to learn is to do, and you have now got this recipe to where you like it, well done you,
      Gemma 🙂

  7. Sian Clarke on June 6, 2019 at 6:26 am

    Hi, love your recipes, how long do the biscoff cookies keep, it says 5 days in one section and 10 days in another section.
    Can the dough be cooked from frozen? Would it be possible to put UK term on your recipes as well please

    • Gemma Stafford on June 8, 2019 at 3:15 am

      Hi Sian,
      thank you for pointing this out. I have edited this now to read the same in both places. I am always a little conflicted about the room temperature thing, as it is so different from place to place. So, I added the word ‘cool’ to room temperature. Then these should hold well for ten days, once they are cold before they are stored. In a hot place, I trust that people will know how this works for them.
      Good to have your input, I depend on it,
      Gemma 🙂

  8. Elza van Delft on June 6, 2019 at 3:11 am

    In the Netherlands, and in Belgium, where this cookie is from, the cookie is actually called speculoos! (The cookiebutter is called Speculoospasta). I think Biscoff is the brand name outside of these two countries.

    The thing that makes this more confusing, is that speculoos is also the Belgian name for the Dutch/Belgian speculaas cookies. The speculaas cookies are a lot more heavily spiced, and they are a traditional treat for Saint Nicholas (Sinterklaas).

    The origin of the speculoos cookies lays in Belgium, where the spiced speculaas cookies were not commercially feasible in the beginning of the 20th century due to the expensive spices. That’s how they came up with the speculoos, with maybe a little cinnamon added, but most of the flavor comes from the caramelized sugar. Nowadays, the spiced speculaas is also common in Belgium, yet they call this cookie speculoos as well.

    Thanks Wikipedia 😀

    So I’m not quite sure whether your recipe is more of a speculaas or a speculoos cookie. Either way, probably delicious.

    I can highly recommend making the speculaas, but also other Dutch treats like boterkoek! If you want I can send translated recipes.

    • Gemma Stafford on June 8, 2019 at 2:46 am

      Hi there,
      yes, this is very interesting.
      Lotus was the firm in Belgium who perfected the cookie/biscuit so that it could be packaged and sold internationally. In some places, they are still called Lotus Biscuits. I think that is very interesting, spices were of course very expensive back in the day. In Victorian England, they were virtually kept under lock and key, as also tea.
      I did not realize the Speculaas was a different thing, though I do know them as a Christmas biscuit, I would love to see the recipe for that one, and many others too, that is very interesting to me. We could start an International trend!
      I will email you now so that you have my address when you get around to the recipes. Many thanks for this kind input, other bold bakers will be delighted!
      Gemma 🙂

  9. Vina2town on June 5, 2019 at 8:16 pm

    Hi, gemma I am your new avid viewer.. I excited to learn in baking by the help of your videos and recipes.

    • Gemma Stafford on June 7, 2019 at 7:58 am

      Hi Vina,
      thank you, I am happy to hear that, it is good to have you here with us,
      Gemma 🙂

  10. Bjpickens on June 5, 2019 at 6:56 am

    Would love to see Gemma do a video of making these Biscoff cookies. They are one of my favorites. Plan to definitely try to make these homemade.

    • Gemma Stafford on June 5, 2019 at 11:13 am

      Hi there,
      we may get to film this eventually. There were so many requests for this one that I decided to get it up without the video, the schedule was a little full.
      Thank you for your kind words,
      Gemma 🙂

  11. Tami on June 4, 2019 at 4:18 pm

    Those look delicious! Where did you find the cookie cutter for these?

    • Gemma Stafford on June 6, 2019 at 7:58 am

      Hi Tami,
      I have such a selection of these things, for years mostly. You will find similar here (
      Gemma 🙂

      • Gwyn Ellis-Hughes on October 9, 2019 at 10:26 am


        You mention that the name speculoos is the spread made from the spice biscuits. But I’m afraid that the spread known as cookie butter, takes its name from the biscuits/cookies that are used to make the spread.

        The biscuits/cookies are Dutch spice cookies called either Speculoos or Speculaas your spelling and pronunciation is dependent upon the region of the Netherlands you come from.

        I hope you don’t mind me clarifying this point?

        • Gemma Stafford on October 10, 2019 at 2:46 am

          Haha! Gwyn, thank you. I do not mind at all. Thank you for this clarification, I appreciate your taking the time,
          Gemma 🙂

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