Cookies

Homemade Biscoff Cookies

4.59 from 93 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

4.59 from 93 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

  • 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.

Submit your own photos of this recipe

2 Images

Helen Street Jennings

Judy Krist

56
Comments & Reviews

avatar

newest oldest most useful
Peggy77
Member
Peggy77
6 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
6 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…

Mimi
Guest
Mimi
3 months ago

These cookies were so easy to make and taste amazing! I used a rice flour blend, have to be gluten free due to celiac’s. I had my fingers crossed they would work and they did! The cookies came out with a hint of nutty flavor from the flour I used but it’s actually quite nice with all the spices. They also are amazing dipped in a cup of coffee! I will definitely add this to my cookie rotation and look forward to making these again. <3

Elza van Delft
Guest
Elza van Delft
9 months ago

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… Read more »

Lori Welch
Guest
Lori Welch
2 months ago

Though these cookies are good, they unfortunately didn’t taste like biscoff cookies. Also, the preheat oven step should be moved to after the chilling dough step. They were difficult to roll out for me. The hour was too long; maybe my fridge is colder. Also no need to grease cookie sheet when using parchment paper.

Jeannette Hughes
Guest
Jeannette Hughes
2 months ago

Why add allspice (a mixture of cloves, cinnamon & nutmeg) when you’re already adding those ingredients?

Carol Davies
Guest
Carol Davies
2 months ago

Don’t know if it was me or the recipie because I measured everything accurately but the dough was so soft I couldn’t roll it out.

Ally
Guest
Ally
3 months ago

Can I make these ahead and bake later?

Cherry
Guest
Cherry
3 months ago

Hi Gemma

What can I use tocsub powdered ginger? Ginger juice? if yes, by how much?

Thanks

Member
Helen Street Jennings
3 months ago

Just made these and my kitchen smells so Christmas-y! Had to sample one of course and they are delicious! Tried to upload my photo but an error came up…bad gateway…:-)

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!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford