Cookies

Homemade Biscoff Cookies

4.58 from 38 votes
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!  
Homemade Biscoff Cookies

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.

Homemade biscoff cookies with milk.

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!

Homemade Biscoff Cookies Recipe

4.58 from 38 votes
My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!
Author: Gemma Stafford
Servings: 16 -20 cookies
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

Ingredients

  • 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

Instructions

  • Preheat the oven to 350°F (180°C) then grease and line 2 cookie sheets, set aside.
  • 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.
  • 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.

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Comments & Reviews

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Peggy77
Member
Peggy77
2 months ago

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.

Lynda
Guest
Lynda
3 months ago

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…

Cara Graham
Guest
Cara Graham
3 days ago

Once baked and removed from oven, are the cookies to be removed from the baking sheets and transferred to a cooling rack? If the cookies are allowed to cool on the baking sheets, won’t they continue to cook?

Grace
Guest
Grace
24 days ago

Hello! Made these biccies a couple of nights ago and I am going to make some Biscoff millionaires with them and attempt to make my own Biscoff spread. Just a question, any idea how many grams of biscuits this recipie makes??

Kay
Member
Kay
1 month ago

Just tried these and LOVE them! Going to try the recipe and make my own. Thank you for sharing it.

Lamons54
Member
Lamons54
1 month ago

Simple recipe, but resulting in great flavor. Dough was trying to roll out, ended up using my hands to flatten for cutter. Will be making these many times!

Renée
Guest
Renée
2 months ago

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.

Nadiya Ahmed
Guest
Nadiya Ahmed
2 months ago

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

Prateek
Guest
Prateek
4 months ago

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?

sweetcakes22
Member
sweetcakes22
5 months ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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