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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.
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.
Try These Cookies, Too!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
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!
Author: Gemma Stafford
Servings: 16 -20 cookies
- 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
In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.
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.
Gradually blend the flour mixture into the butter mixture until it is well combined. The dough may feel dry and crumbly.
Bring the dough into a ball, cover, and chill for a minimum of 1 hour.
When the cookie dough is chilling preheat the oven to 350°F (180°C) then grease and line 2 cookie sheets, set aside.
Once chilled, roll the dough out to 1/4 inch thickness.
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)
Bake for 12-15 minutes until golden and brown. Remove from the oven and all to fully cool on a cooling rack.
These will keep covered in an airtight container and stored at cool room temperature for up to 10 days.
This Recipe Made By Bold Bakers
Helen Street Jennings