Comments on: Homemade Biscoff Cookies

By: Cynthia

Cynthia — Mon, 02 Feb 2026 20:41:08 +0000

Oh my delicious goodness 😋 😁👏🏾👏🏾💯❤
Thank you for sharing your wonderful recipe!
I used whole wheat flour to sub AP flour just to see how it would turn out! 😁😁😁😁😁 and they’re Amazing!
The perfect brown coloring also so delightful!!!
Light and Crispy!!

By: Rohan Saraf

Rohan Saraf — Tue, 26 Aug 2025 16:39:55 +0000

I followed the recipe to the T and it is wonderful, the flavour is spot on, I’ve made 3 batches already since yesterday and everyone is loving it. Thank you 🙏

By: Shannon Thomasser

Shannon Thomasser — Sun, 18 May 2025 20:14:51 +0000

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!

By: Debbie R., from Iowa

Debbie R., from Iowa — Sun, 15 Dec 2024 19:54:36 +0000

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!

By: Gina Kleinworth

Gina Kleinworth — Tue, 22 Oct 2024 17:25:33 +0000

In reply to Sadie.

It’s for the texture. As yo know, Biscoff doesn’t have the same texture as a “typical” cookie. – but you can add it with the other dry ingredients if you think that works better for you.

By: Sadie

Sadie — Mon, 21 Oct 2024 23:00:15 +0000

I’m curious why the soda and salt are added last. Why not just whisk all the dry ingredients together and add to the creamed mixture, which is typically how cookie dough is made.

By: Sally

Sally — Sat, 03 Dec 2022 17:19:44 +0000

I’m making little ginger bread boys using this recipe. I’ll just dot some small red eyes and a smile with decorating pen.

By: Kelly Courtney

Kelly Courtney — Thu, 17 Nov 2022 12:18:44 +0000

Love these!Very easy to make and store. I used a small scalloped cookie cutter just the right size. I think the flavor improves as they sit. Will definitely make them again.

By: Gina Kleinworth

Gina Kleinworth — Thu, 06 Oct 2022 18:36:48 +0000

In reply to Paula Wyoming.

How long did you chill the dough for? It sounds like it was too warm & needed more time to chill before baking.

By: Paula Wyoming

Paula Wyoming — Thu, 06 Oct 2022 16:06:01 +0000

Made the cookies had good flavor but they spread too much didn’t keep the shape of the cutter why