Need an Easy Cookie Recipe? These Homemade Biscoff Cookies taste just like the original packed full of butter, cinnamon & spice & so simple to make too.
Do you love Biscoff cookies? They are SOOOOO good! I finally found some to share with the hubs & he fell in love. So I decided to make my own.
You see, I had the pleasure of trying Biscoff during my years right out of high school when I was globe-trotting. I was hooked then & spent a long time wishing I could find them here in the states.
But then years passed & finally, they were here & I was happy. I would pick them up on occasion when I could find them. Flash forward to a couple of months ago when the hubs had his surgery. I was the one doing the market runs.
It’s amazing what is out there that I didn’t know I could get because I am not the one that does the weekly food shopping!!! So anyhow- while I was browsing each aisle I came across my beloved Biscoff cookies. I bought a couple of packs & this time the hubs gave them a try while he was on bed rest.
He was absolutely in love. They go perfectly with morning coffee now don’t they?! He finally understood what I was so excited about & they were gone in a flash.
Sooooo I figured that since I wasn’t going to buy them in bulk I should make some of my own. After several attempts to get the spice ratios & cooking times right – I finally have the perfect Homemade Biscoff Cookie.
Here are some commonly asked questions
What is the Flavor of a Biscoff Cookie?
Biscoff cookies are a type of speculoos cookie, which is a traditional Belgian cookie. These cookies are made with spices like cinnamon, nutmeg, and cloves. The result is a cookie that has a deep, rich flavor with a hint of sweetness.
How to store leftover cookies
These Biscoff cookies can be stored in an airtight container at room temperature for up to 3 weeks. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
What does it mean to cream the butter and sugar together?
Creaming butter and sugar together is key to getting giving structure to your dough so that a cookie is light and fluffy. This is because you are incorporating air into the mix when you beat the butter.
When creaming your butter and sugar together, it is important to make sure that you start with soft butter. Add the butter and sugar to the mixing bowl and mix on medium speed for 2-3 minutes. You want to make sure that you stop when you get firm peaks. Be careful not to overmix because you will end up with an oily mix that fails to incorporate the air you need to make this recipe.
What if I do not want to make that many cookies? Can I freeze half of the dough for later?
Absolutely! Most cookie dough will freeze very well. You can expect it to have a frozen shelf life of up to three months before you will need to make another batch.
Why do I need to pack my brown sugar when measuring?
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
Ingredients for Homemade Biscoff Cookies
- butter – room temperature
- granulated sugar
- firmly packed brown sugar
- vanilla extract
- all-purpose flour
- ground cinnamon
- ground nutmeg
- ground ginger
- allspice
- ground cloves
- salt
- baking soda
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
How to Make Homemade Biscoff Cookies
- Preheat the oven to 350 degrees.
- In the mixer bowl, cream the butter, sugar & brown sugar together on low.
- Add the vanilla extract.
- Slowly add the flour, cinnamon, nutmeg, ginger, and allspice followed by the salt & baking soda & beat until well combined.
- Roll out the dough on a smooth surface to 1/4 inch thickness. Use cookie cutters to cut your cookies into your desired shapes.
- Use a thin spatula to transfer the cut dough to a baking sheet – placing approx 1″ apart (they will puff & spread slightly) If you have trouble rolling the dough – chill it for about 30-60 minutes & try again.
- Bake in a preheated oven for 13-16 minutes.
- Transfer to a wire rack to cool before serving – this is important as they will crisp & set as they cool & then you have the full Biscoff taste & experience.
Do I need to chill the dough before baking?
No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.
HOWEVER- that being said, if you have trouble rolling the dough I would recommend chilling it prior to cutting and baking.
It will really depend on the season you are making them – meaning how warm you keep your house. I have noticed that if I make these in the summer and the house is already hot before I turn on the oven OR I am making them while we have the woodstove going – then I will pop the dough in the fridge for a while before working with it.
What is the Texture of a Biscoff Cookie?
Biscoff cookies have a unique texture that is both crunchy and slightly chewy. The outside of the cookie is crisp, while the inside is soft and moist. This combination makes for a delicious cookie that is impossible to resist!
Note – the quantity will depend on the size of the cookie cutters you use. Obviously the smaller the cookies, the more you will get out of this batch of dough.
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Use these Homemade Biscoff Cookies to make these Biscoff Cupcakes too!
Products I love when making Biscoff cookies…
This super flavorful cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made copycat Biscoff cookies like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.
If you love this easy Biscoff cookie recipe, you’re going to love these other cookie recipes too. Please click each link below to find the easy, printable recipe!
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Homemade Biscoff Cookies
Ingredients
- 1 cup butter room temperature (equal to 2 sticks)
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
- ½ tsp baking soda
Instructions
- Preheat the oven to 350 degrees.
- In the mixer bowl, cream the butter, sugar & brown sugar together on low.
- Add the vanilla extract.
- Slowly add the flour, cinnamon, nutmeg, ginger, allspice followed by the salt & baking soda & beat until well combined.
- Roll out the dough on a smooth surface to 1/4 inch thickness. Use cookie cutters to cut your cookies into your desired shapes.
- Use a thin spatula to transfer the cut dough to a baking sheet – placing approx 1" apart (they will puff & spread slightly) If you have trouble rolling the dough – chill it for about 30-60 minutes & try again.
- Bake in a preheated oven for 13-16 minutes.
- Transfer to a wire rack to cool before serving – this is important as they will crisp & set as they cool & then you have the full Biscoff taste & experience.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
These turned out great! I didn’t have allspice or cloves so I substituted pumpkin pie spice, which does include those spices, and it worked out perfectly.
I used a 1 1/2” cookie cutter and I got 45 cookies. I baked them on parchment lined pans for 13 minutes.
Chilling the dough is a must do for easier handling. Also rolling out between two baking mats keeps them from sticking to the rolling pin and keeps them nice and smooth.
My last recommendation would be to sandwich two cookies with speculoos cookie butter in-between. Yummy!
These are JUST like the Biscoff Cookies you get in the store! I made the recipe as stated. First tray in for 13 minutes and were a golden brown. Went a little longer on the next tray and they came out the dark color you see in the store bought kind. Had two guests that tried them and they said they are better than the store bought brand.
Made these because of a a recipe I was making that called for Biscoff and didn’t want to make the 40 minute round trip to the store. Will always use this recipe from now on!
Would be great as sandwich cookies as others have mentioned or a quick little treat with coffee or tea.
Thank you!