There’s something magical about the rich, caramelized flavor of Homemade Biscoff Cookies that feels like a warm hug in every bite. These cookies are perfectly crisp on the outside, with a tender, melt-in-your-mouth center that’s impossible to resist.
Infused with warm spices and a hint of sweetness, they’re a treat that feels both nostalgic and indulgent. With just 20 minutes of prep and a quick 15-minute bake, you’ll have a batch ready to enjoy in no time. Don’t forget the hour of chill time—it’s the secret to achieving that signature texture.
Whether you’re pairing them with coffee, gifting them to a friend, or sneaking one straight from the cooling rack, these cookies are a guaranteed crowd-pleaser. The aroma of cinnamon and brown sugar wafting through your kitchen is just the beginning of the joy they bring.
Simple to make yet utterly impressive, they’re proof that the best things in life are often homemade. In just over an hour, you’ll have a batch of cookies that’s as delightful to share as it is to savor.
Ingredients for Homemade Biscoff Cookies
- 2 cups (10 oz/282 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter, at room temperature (softened but not melted)
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (1 ½ oz/42 g) dark brown sugar (light brown sugar can be substituted)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- In a medium-sized bowl, mix together flour, cinnamon, nutmeg, ginger, allspice, cloves, baking powder, baking soda, and salt until well combined.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated 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 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 in the refrigerator for at least 1 hour.
- Preheat the oven to 325°F (165°C) with the fan assist on. 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 cookies using a 2 x 3 inch (5 x 7 ½ cm) fluted rectangle cookie cutter and carefully transfer them to the prepared baking sheets.
- Bake for 16-18 minutes until the cookies are golden brown. Let them cool on the cookie sheet 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.
Perfect Pairings: Sauce and Topping Ideas
Take your Homemade Biscoff Cookies to the next level with a drizzle of melted white or dark chocolate. For a creamy twist, serve them with a side of vanilla bean ice cream or a dollop of whipped cream. If you’re feeling adventurous, try spreading a thin layer of caramel sauce or Biscoff spread on top for an extra indulgent treat.
Smart Storage: Keep Them Fresh and Crunchy
To maintain their crisp texture, store your cookies in an airtight container at room temperature for up to 10 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Let them thaw at room temperature before enjoying.
Time-Saving Tips: Streamline Your Baking Process
If you’re short on time, skip the rolling and cutting step by shaping the dough into a log, chilling it, and slicing it into rounds. You can also prepare the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to a month. Just thaw slightly before baking.
Recipe Variations: Customize Your Cookies
Experiment with different shapes and sizes using cookie cutters or try adding a pinch of cardamom for a unique flavor twist. For a nutty crunch, fold in ½ cup of finely chopped pecans or almonds into the dough. You can also swap the spices for pumpkin pie spice for a seasonal twist.
Equipment Guidance: Tools for Success
A stand mixer with a paddle attachment makes creaming the butter and sugars a breeze, but a hand mixer works just as well. Use a floured rolling pin and a fluted rectangle cookie cutter for clean, professional edges. Parchment paper ensures easy removal and prevents sticking.
Homemade Biscoff Cookies
Ingredients
- 2 cups all-purpose flour 10 oz/282 g
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter 8 oz/225 g, at room temperature
- 1/2 cup granulated sugar 4 oz/115 g
- 1/4 cup dark brown sugar 1 ½ oz/42 g
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, mix together flour, spices, baking powder, baking soda 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 325°F (165°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) 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 cookie sheet 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.
