Cookies Homemade Biscoff Cookies 4.68 from 367 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe 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! By Gemma Stafford | June 4, 2019 | 173 Last updated on January 26, 2020 This post may contain affiliate links. Please see my full disclosure for details. 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! Best-Ever Sugar Cookies Best-Ever Peanut Butter Cookies 3 No-Bake Cookies And don’t forget to follow Bigger Bolder Baking on Pinterest! Try These Recipes! Italian Pignoli CookiesCrunchy Maple CookiesDiwali Kaju Pista (Cashew Pistachio) RollsFrench Sable Cookies Homemade Biscoff Cookies Recipe 4.68 from 367 votes Print Recipe Add to Favorites Loading… My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet! Author: Gemma Stafford Servings: 16 -20 cookies Dessert Breakfast Lunch Baking Pans Electric Mixer Oven Prep Time 20 minsCook Time 15 minsTotal 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 flour2 teaspoons ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1 cup (8oz/225g) butter, at room temperature1/2 cup (4oz/115g) sugar1/4 cup (1 1/2oz/42g) brown sugar1 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.