Biscoff cookies recipe
The homemade Biscoff cookies recipe boasts a satisfying crunch, a rich buttery flavor, and a delightful aroma, perfectly balanced with just the right amount of sweetness. Have you ever considered the type of cookie that forms the base for speculoos or cookie butter? I’m here to show you how to make them in your kitchen.
“Homemade Biscoff Cookies Crunchy, buttery, and perfectly sweet”
But my previous easy Italian Cookie Recipes with few ingredients is also very delicious.
Ingredients Biscoff cookies recipe
- 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 Biscoff cookies recipe
- Mix Dry Ingredients: In a medium-sized bowl, combine flour, spices, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Add vanilla extract.
- Blend Dough: Turn the mixer to low and gradually blend the flour mixture into the butter mixture until well combined, scraping down the sides of the bowl as needed. Note: Dough may appear dry and crumbly.
- Chill Dough: Form dough into a ball, cover, and chill for at least 1 hour.
- Preheat Oven: Preheat oven to 350°F (180°C), fan-assisted. Line 2 cookie sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to ¼ inch (6 mm) thickness.
- Cut Cookies: Use a Biscoff or fluted rectangle cookie cutter (2 x 3 inch/5 x 7 ½ cm) to cut out cookies. Carefully transfer them to prepared baking sheets.
- Bake: Bake for 16-18 minutes until golden brown. Allow cookies to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 10 days.
Recipe Notes
- Use a handheld electric mixer or food processor if you don’t have a stand mixer.
- Ensure butter is softened to avoid crumbly dough.
- Cream butter and sugars thoroughly before adding dry ingredients.
- Roll cookies to 1/4 inch thickness for optimal crispiness.
- Freeze dough for up to 2 months; defrost before rolling.
- Pair with vanilla ice cream for tasty ice cream sandwiches.
Recommended equipment I used
| Baking tray | Digital kitchen scales |
| Measuring spoons | Mixing bowl |
| Stand mixer/Electric handheld mixer | Sieve |
| Spatula | Cooling rack |
FAQ,s Biscoff cookies recipe
How long do Biscoff cookies recipe Last?
Keep the cookies in an airtight container at room temperature for up to 10 days. You can also freeze the unbaked dough for up to 8 weeks.
Is Biscoff the same as Speculoos?
Yes and no, but essentially yes Biscoff cookies are transformed into Speculoos, which is a type of cookie butter. So, Biscoff cookies are the base ingredient, and when turned into a sweet spread, it become Speculoos.
What is the Flavor of a Biscoff cookies recipe?
The Biscoff cookie has a flavor reminiscent of delicate shortbread, with rich caramel notes and a blend of spices. These cookies are made with butter, flour, and a mix of cinnamon, nutmeg, ginger, allspice, and cloves, which give them their distinct flavor. Enjoy them with a cup of coffee for the perfect pairing.
What is the difference between cookies and biscuits?
The main difference between cookies and biscuits lies in their dough texture and resulting texture after baking. Cookies have a softer dough and bake into softer, chunkier treats with some chewiness, allowing them to bend.
On the other hand, biscuits have firmer dough and bake into firmer treats with a delicate texture, causing them to snap or break without bending. Biscuits are often used for fillings or decorating with icing, while cookies can be stuffed with fillings that bake within the cookie. However, it’s worth noting that in some regions, like the UK, “biscuits” also refer to tender baked dough similar to what is known as “scones,” although they are served differently.
If you’ve enjoyed the Biscoff cookies recipe please consider giving it 5 stars and sharing it with your loved ones. I hope you enjoy this recipe as much as my family does.
Share your family recipe tales in the comments below. Feel free to showcase your baked delights by tagging me on Instagram, Facebook, and Pinterest, with the username “crispy cookies”. I’m eagerly looking forward to seeing your delightful baking adventures.
HAPPY BAKING🍪🍪🍪
Homemade Biscoff Cookies Recipe 2024
Equipment
- Baking tray
- Digital kitchen scales
- Measuring spoons
- Mixing Bowl
- Stand mixer/Electric handheld mixer
- Sieve
- Spatula
- cooling rack
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
- Mix Dry Ingredients: In a medium-sized bowl, combine flour, spices, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Add vanilla extract.
- Blend Dough: Turn the mixer to low and gradually blend the flour mixture into the butter mixture until well combined, scraping down the sides of the bowl as needed. Note: Dough may appear dry and crumbly.
- Chill Dough: Form dough into a ball, cover, and chill for at least 1 hour.
- Preheat Oven: Preheat oven to 350°F (180°C), fan-assisted. Line 2 cookie sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to ¼ inch (6 mm) thickness.
- Cut Cookies: Use a Biscoff or fluted rectangle cookie cutter (2 x 3 inch/5 x 7 ½ cm) to cut out cookies. Carefully transfer them to prepared baking sheets.
- Bake: Bake for 16-18 minutes until golden brown. Allow cookies to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 10 days.
