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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 | | 206
Last updated on March 5, 2024
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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 followBigger Bolder Baking on Pinterest!
Try These Recipes!
Homemade Biscoff Cookies Recipe
4.58 from 570 votes
Print Recipe
My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!
Author: Gemma Stafford
Servings: 26 cookies
- Dessert
- Breakfast
- Lunch
- Baking Pans
- Electric Mixer
- Oven
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!
Author: Gemma Stafford
Servings: 26 cookies
Ingredients
- 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
Instructions
In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.
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.
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.
Bring the dough into a ball, cover, and chill for at least 1 hour.
Preheat the oven to 350°F (180°C), fan assist. Then line 2 cookie sheets with parchment paper and set aside.
On a lightly floured surface, roll the dough out to ¼ inch (6 mm) thickness.
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.
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.
Store in an airtight container at room temperature for up to 10 days.
Recipe Notes
- 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.
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Elza van Delft
4 years ago
In the Netherlands, and in Belgium, where this cookie is from, the cookie is actually called speculoos! (The cookiebutter is called Speculoospasta). I think Biscoff is the brand name outside of these two countries. The thing that makes this more confusing, is that speculoos is also the Belgian name for the Dutch/Belgian speculaas cookies. The speculaas cookies are a lot more heavily spiced, and they are a traditional treat for Saint Nicholas (Sinterklaas). The origin of the speculoos cookies lays in Belgium, where the spiced speculaas cookies were not commercially feasible in the beginning of the 20th century due to…Read more »
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Jeannette Hughes
4 years ago
Why add allspice (a mixture of cloves, cinnamon & nutmeg) when you’re already adding those ingredients?
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3 years ago
No, please do more research. Speculoos, Spekulaas, Spekulatius, all the same thing. They are a type of crispy spice cookie with honey added and are traditionally printed with an image of Holy Figures and Windmills. These are eaten around Christmas time in Germany, the Netherlands and Belgium. Biscoff came much later….
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Sherrie
3 years ago
Hi, Gemma. Can I use olive oil or vegetable oil to substitute butter in cookies and for this recipe? I ran out of butter. Thanks
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Michelle
3 years ago
These are more like lightly spiced short bread cookies.
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Lori Welch
4 years ago
Though these cookies are good, they unfortunately didn’t taste like biscoff cookies. Also, the preheat oven step should be moved to after the chilling dough step. They were difficult to roll out for me. The hour was too long; maybe my fridge is colder. Also no need to grease cookie sheet when using parchment paper.
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Peggy
4 years ago
Hi! I am confused. Grease and line two cookie sheets?
I usually line my cookie sheets with parchment but I don’t grease them first. Is that what you mean? Grease the cookie sheets then line them with parchment paper? If so, what’s the purpose of the grease?
Also, the type of cookie cutter doesn’t really matter does it? I searched and searched on Amazon and couldn’t find that one.
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Lynda
4 years ago
I wonder how much instant coffee would make them taste like Alaska Airlines serves? I think I will try a teaspoon in the first batch…
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Mimi
4 years ago
These cookies were so easy to make and taste amazing! I used a rice flour blend, have to be gluten free due to celiac’s. I had my fingers crossed they would work and they did! The cookies came out with a hint of nutty flavor from the flour I used but it’s actually quite nice with all the spices. They also are amazing dipped in a cup of coffee! I will definitely add this to my cookie rotation and look forward to making these again. <3
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Jackie
2 years ago
Recipe sounds good. Quick correct: speculoos is the original name for this type of cookie; Biscoff is the brand name. The butter stole its name from the cookie.
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This Recipe Made By Bold Bakers
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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