Homemade Biscoff Cookies

ByBluebonnet Baker
46 Comments

I don't really remember the first time I had a Biscoff biscuit clearly. I know it was on a Delta flight, but where or whence I'd come or gone I've long since forgotten.

That happens when you spend two years in a long distance relationship plus work travel, I think. The flights start to blur together, the checkpoints and passport stamps seem blasé.

Sitting here now, working from home, having not traveled abroad since last October, no flights anywhere since May - well, I think maybe I was a bit spoiled back then! Biscoff cookies, though, they take me back to that time.

To the flights and the longing for my guy on the other side of the world, and of having so many adventures together. Kinda fun, right?

Not long ago I posted a recipe for Biscoff Bites using Biscoff Spread. When I posted it to my facebook page, some lovely person (I wish I could say exactly whom - FB won't let me go back that far in posts) linked me to a recipe for the original cookies.

The original post appears on Mum in Bloom, a blog written by Sarah, but I don't think it was Sarah that left the comment. Regardless, my thanks to both Sarah and that commenter for pointing me at these delicious little homemade morsels of WIN!

The homemade Biscoff Cookies are wonderful soft and hot out of the oven, but if you allow them to cool for at least an hour, you get the crispness you expect from the store-bought cookies.

The dough is very similar to a shortbread. When Sarah blogged them, she baked them in a casserole dish and ended up with a rather thick cookie, which I imagine had a very shortbread like texture.

But I love the thin, crunchy, melt in your mouth texture of store-bought Biscoffs as much as their brown-sugar-cinnamon flavor, so I rolled the cookies out like pastry dough and used a small biscuit cutter to make perfect little crunchy disks.

Make sure the dough is nice and thin - no more than ¼", so that you get a crispy cookie.

Homemade Biscoff Cookies

Homemade Biscoff Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
4.3 Stars (43 Reviews)

Ingredients

  • 2 cups King Arthur All Purpose Flour
  • 1 tablespoon Cinnamon
  • ¼ teaspoon freshly ground Nutmeg
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Baking Soda
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ¼ cup firmly packed Dark Brown Sugar
  • 1 teaspoon pure Vanilla Extract

Instructions

In a medium bowl add the flour, cinnamon, nutmeg, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.

In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.

With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.

Refrigerate the dough for at least half an hour.

When the dough is thoroughly chilled, preheat the oven to 350F.

Lightly flour a large surface and roll out the dough to ¼" thick as best you can. Using a small biscuit or cookie cutter of your preference, cut as many cookies as you can out of the rolled out dough.

Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.

Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.

Allow to cool before enjoying. They're pretty amazing on a vanilla ice cream sundae instead of nuts.. not that we tried that or anything..

Did you make this recipe?

Tag me on social (@bluebonnetbaker) so I can see how awesome you are!

© Amber Bracegirdle

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46 Comments

  1. Someone must be on a mission...saw my tweeting and sent me to the same post. This is a bit of a whoo whoo moment; mine are in the oven. I'm a bit scared. I could barely control myself with them. They are the PERFECT coffee dipping cookie.

      1. The first mini batch was fine but your rolling does lend them to having smoother edges than my method of rolling them into balls and then pressing them. But it's easy. My 2nd little batch I used a cocktail glass with a cut crystal design on the bottom and I liked them better with that bit of decor. Now I think I must make some frosting from the spread and pull it all together in one perfect sandwich cookie. I'm only testing 6 at a time. That forces a limit of how many I can eat. That's a real fear since I ate the entire box of cookies I bought in one sitting!

  2. We just began our Biscoff obsession a few months ago. When I purchase a few packages of the cookies, they vanish! Not sure what will happen when I try this recipe!

  3. Now what if you sandwiched biscoff spread in between two of these cookies? These look awesome, Amber!!

    1. Minnesota looks like it was a blast! I ended up using the product locator on the Biscoff website to find the spread. Turns out the only grocery store in our area to carry it is one that I don't really like at all. So I go there JUST for the spread, and I buy 3 jars at a time 🙂

  5. You have no idea how thankful I am for this recipe - - I've heard so many people talking about biscoff cookies, and I've never been able to come across them. I will definitely have to give this a try

  7. These look amazingly delicious. I will definitely be trying these for my littles.

  8. I have to try this miracle food everyone swoons over. These cookies looks like a great way to start with!

    1. The kids are going to love doing the cookie cutting, Kristen! And then you can make homemade biscoff spread with the leftovers - bake it up anyway and then throw it in the food processor!

    1. Thanks! I loved how the original blogger made them, but I thought we could make them more authentic to the original by using a cookie or biscuit cutter.

    1. Katrina, that spread is like.. life changing. But after you've tried the store-bought version, you could totally make your own with these cookies.

  13. I have yet to taste Biscoff cookies or the fabulous spread everyone is so smitten with. I will have to give these cookies a try!

    1. Jen, I think you'll love them. And they could very easily be your new go-to cutout cookie for decorating. They'd be insane for that!

  14. Oh how I love Biscoff cookies! This homemade version looks amazing. Maybe I'll even dunk them in some Biscoff spread just to be extra ridiculous. 😉

  15. How cool is this?? I don't think I've ever seen homemade Biscoff cookies, but this is absolutely genius!! I bet they are wonderful warm.

    1. They certainly were, Kristan. I had to force myself out of the kitchen for a solid hour so I would stop eating them!

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