Need an Easy Cookie Recipe? 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. These Homemade Biscoff Cookies taste just like the original packed full of butter, cinnamon & spice & so simple to make too.
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 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 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.
Homemade Biscoff Cookies
- 2 cups all- purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup butter 2 sticks room temperature
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees
- In mixer bowl cream butter, sugar & brown sugar together on low
- Add vanilla extract
- Slowly add flour, spices, salt & baking soda & beat until well combined
- Roll out dough to 1/4 inch thickness
- Use cookie cutters to cut your cookies into your desired shapes
- Use a thin spatula to transfer to 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 preheated oven for 13-16 minutes
- Transfer to 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.
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