My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!
- 2 cups (10 oz/282 g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup (8 oz/225 g) butter, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (1 ½ oz/42 g) dark brown sugar
- 1 teaspoon vanilla extract
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In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.
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In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until fluffy, about 3 minutes. Mix in the vanilla extract.
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Turn the mixer to low and gradually blend the flour mixture into the butter mixture until it is well combined, scraping down the sides of the bowl once or twice. The dough may feel dry and crumbly.
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Bring the dough into a ball, cover, and chill for at least 1 hour.
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Preheat the oven to 350°F (180°C), fan assist. Then line 2 cookie sheets with parchment paper and set aside.
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On a lightly floured surface, roll the dough out to ¼ inch (6 mm) thickness.
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Cut out your cookies using a 2 x 3 inch (5 x 7 ½ cm) Biscoff or fluted rectangle cookie cutter and carefully transfer to your prepared baking sheets.
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Bake for 16-18 minutes until golden and brown. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 10 days.
- If you don't have a stand mixer, you can mix up this dough with a handheld electric mixer or food processor.
- Be sure that your butter is softened before you begin or the dough may mix up too crumbly and be difficult to roll out.
- Be sure to cream the butter and sugars well before you add the dry ingredients.
- I used a Biscoff cookie cutter that comes with the Biscoff stamp to cut these cookies but you can cut them into any shape that you wish. Make sure to roll the cookies out to 1/4 inch (6 mm) so that they bake up nice and crisp.
- Make ahead tip: this cookie dough can be frozen for up to 2 months. Defrost at room temperature for 1 hour before rolling out.
- Cut these into rounds and use them with my 2 Ingredient Vanilla Ice Cream to make the most delicious ice cream sandwiches.