Homemade Biscoff Cookies | Cupcake Project

Homemade Biscoff Cookies

Homemade Biscoff Cookies

Homemade Biscoff Cookies / homemade specculoos are simple to make and hugely rewarding. They are even more fun when you write a custom message on them!  Biscoff cookies are a simple cinnamon/sugar biscuit-type cookie with an ingredient list that doesn’t contain any funky chemicals or high fructose corn syrup!  Biscoff stands for “biscuit” plus “coffee” (it’s served with coffee – it’s not not coffee flavored).  I decided that I had to make some myself.

Biscoff Cookies, 8.8-Ounce (Pack of 5)

I include the recipe below, but if you don't have time to make homemade Biscoff cookies and can't find them at a store near you, they are easy to find online.

View on Amazon.com

To brand my homemade Biscoff cookies, I used Williams Sonoma’s Message-in-a-Cookie Cutters.  The cookie cutters come with letters that you slide into the cutter to write any message.  They were super easy to use.

The only hard part for me was figuring out how to write “Cupcake Project” mirrored so that it would look correct after being pressed into the Biscoff dough.  The cookie cutter set also came with a heart which would be so perfect for custom Valentine’s Day cookies.

The Biscoff Cookie Recipe

Here is my reprinted version of Matzo & Rice’s Biscoff (speculoos) cookie recipe with a few notes.  The only change I made was to omit sprinkling sugar on top of the cookies.  I didn’t think that was necessary.

Biscoff Cookies – From Scratch Recipe

Biscoff Cookies – From Scratch Recipe

Ingredients

  • 2 C all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 C unsalted butter, room temperature
  • 1/2 C sugar
  • 1/4 C firmly packed brown sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt.
  3. In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
  4. Gradually blend the flour mixture into the butter mixture until it is well combined.
  5. Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes. (I used my awesome Williams-Sonoma cookie cutters! I had a bit of trouble rolling the dough and found that if I chilled it for a bit, rolling was easier.)
  6. If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired.
  7. If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
  8. Cool on cooling rack before serving. These are best once they have cooled.
http://www.cupcakeproject.com/2010/07/biscoff-cookies-from-scratch-recipe.html

Final Note

Biscoff Spread 14.1oz (Pack of 2)

If you you really like Biscoff, you can and should get one of the many cookie spreads on the market and use it to frost a cupcake - like I did in my peach cobbler cupcakes.

View on Amazon.com

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58 Responses to Homemade Biscoff Cookies

  1. Anna July 19, 2010 at 11:57 am #

    Nom nom nom nom, I love these cookies. I never even though of making them myself. Did you know that they also make a spread? Kind of like nutella, but it tastes just like the cookies. Take a look: http://blondiescakes.blogspot.com/2010/05/move-over-nutella.html

  2. Ivy July 19, 2010 at 2:03 pm #

    I think cut out cookies are such a pain in the butt!
    I NEED to have that cookie cutter though!

  3. Mr. P July 19, 2010 at 2:22 pm #

    Sigh. I love airline uniforms. That’s not why I became a flight attendant though.

  4. Stef July 19, 2010 at 3:13 pm #

    Anna – Not only do I know that such spreads exists, but be on the lookout for my post on Wednesday.

    Ivy – I agree. Cupcakes are so much easier than cookies.

    Mr. P – Why did you become a flight attendant?

  5. smalltownoven July 19, 2010 at 5:05 pm #

    Love the pictures almost as much as I love the cookies! I must try these. They look delicious!

  6. Stephanie July 19, 2010 at 7:52 pm #

    We were just talking about these cookies at work last week! I feel like I’ve got a baking project ahead. Thanks!

  7. The Wired Angel July 19, 2010 at 9:36 pm #

    OMGoodness.. I order these from Biscoff all the time. We can’t get enough and I’ve got my family hooked too. Thanks, I promise to try the recipe. Peggy x

  8. Josh Healy July 20, 2010 at 1:21 am #

    Hi, hope it’s OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

  9. Marisa July 20, 2010 at 4:31 am #

    That last photo cracks me up! No offense to your hubby of course… :-)

  10. alengirl July 20, 2010 at 4:47 am #

    Our Family loves Biscoff cookies! We too first had them on a flight from Europe back in the 90′s and fell in love. We haven’t ordered them in a while and might not have to now with your recipe, THANK YOU!

    My siste’s birthday is right around the corner, I may just add a batch of these to her presents :)

  11. Joy July 20, 2010 at 7:16 am #

    Great pics! I have seen these cookies from time to time. Thanks for sharing.

  12. Anonymous July 20, 2010 at 11:24 am #

    OMG – what a wonderful idea! After the first time I had Biscoff on a plane, I was never happy with the simple packages of peanuts or pretzels. And I was nearly tempted to order the full case off Amazon (that’s the only size they came in – single serve on plane, or case on Amazon). Somehow I always assumed they were some sort of proprietary/limited-access recipe, like KFC’s Special Blend Of Herbs And Spices. Can’t wait to try these :-)

    –Kathi in Indy

  13. Edana July 20, 2010 at 12:22 pm #

    Oooh I want those cookie cutters so bad. I’d probably write totally inappropriate things on cookies, though. That might be dangerous.

  14. Em July 20, 2010 at 12:40 pm #

    You are a girl after my own heart – on a recent trip on Delta I convinced the flight attendant to give me 6 packages of the Biscoff cookies! I intended to share with others, but selfishly kept them to myself, I love them that much. I will for sure be making these! And I will be buying those cookie cutters, how great are they?!

  15. Gini July 21, 2010 at 3:48 am #

    These look so neat! I want to get that message cookie cutter thinguie. I think I will have trouble making sure the message comes out. The cookies look so thin. But you did a great job.

  16. Sarah July 21, 2010 at 8:29 am #

    These look so pretty and addictive too. Nice looking biscuits. I’d be proud. :)

  17. Evan @swEEts July 21, 2010 at 12:11 pm #

    I literally just finished eating a stashed Delta Biscoff cookie in my office when I came upon this post! All my co-workers know how much I love them so they save them for me whenever they travel! I can’t wait to use this recipe!

  18. Mary @ Bites and Bliss July 21, 2010 at 1:49 pm #

    omgsh delicious!!!! I know someone who is absolutely obsessed with Biscoff, I’ll have to make a batch for her!

  19. Melody July 23, 2010 at 9:02 pm #

    I just had my first Biscoff cookie in San Francisco this month. I ate at Fisherman’s warf and a restaurant handed them out with our bill. Loved the taste and wanted to buy some but the store was closed. Will have to go back again :)

  20. C July 26, 2010 at 8:48 pm #

    NOM! I need this to make cookie sammiches!

  21. rebecca August 9, 2010 at 12:59 am #

    Just found your recipe via Bakerella. Looks delish. Love the personal stamp.

    I’ve always loved Windmill cookies, which I suspect are similar to yours; I can’t wait to try out your recipe!

  22. Lynda August 9, 2010 at 11:25 am #

    Hi, I’m the original poster of the recipe from Matzo&Rice, and I’m glad you liked the recipe and that other tasters though the taste was spot-on. I’m with you on the texture of the cookie–I’m still trying to figure out how to get that crisp crumb of the original cookie. I might have to try and purchase some baking ammonia to see if that makes a difference. Anyway, thanks for the link and the referrals (btw, did you know you can buy packages of Biscoff from Walgreens?)

  23. agnespterry September 21, 2010 at 6:33 pm #

    I can’t remember the last time I have had these cookies. I remember them fondly from childhood, especially flying across the country to visit Grandparents. So I’d get them maybe once every other year (and only if we got on that airline). I’m DEFINITELY trying these out, because they’re one of my favorites! :-D

    Next, I just need to buy myself a rolling pin, because I don’t have one in the apartment I’m sharing with the sibs yet. In the meantime this recipe is bookmarked.

  24. Stef September 21, 2010 at 6:39 pm #

    Lynda – That’s dangerous to know. ;) Let me know if you ever figure out a better version. I’d be happy to share it with people.

    Agnespterry – If you can’t wait, you can always use a wine bottle to roll the dough.

  25. reallifeartist September 25, 2010 at 8:00 am #

    Just finished making them and they are tasty indeed!

    Not sure anyone said this yet but you can use a bottle (I used my Nalgene) as a rolling pin if you’re a pauper like me. :)

    I always hoard the cookies when I fly Delta… I probably still will, but now I can make semblances at home and I’m happy about it. Thanks!!

  26. Barbara Clayton March 20, 2011 at 12:07 pm #

    The absolute best cookie ever for sure. I buy them no matter what they cost. I have my mother’s cookie cutters – about 50 years old and cannot wait to use them with this new found recipe. You actually bake them on the parchment paper? What a find — this recipe.
    Dobbie

  27. Stef March 21, 2011 at 8:37 am #

    Barbara – Yes, you can bake directly on the parchment paper.

  28. Anonymous July 3, 2011 at 7:57 am #

    Just purchased these at Wallgreens, yesterday. They have two sizes. One bag contains 32 cookies, 2 pkgs for $5. The other size 8 stay fresh packs with 2 cookies in each of
    them, 2 for $3. Wonderful. I am going to to the recipe.

  29. Anonymous July 18, 2011 at 4:18 am #

    It’s speculaas and it’s Dutch…….

  30. Anonymous August 5, 2011 at 10:27 am #

    One thing I noticed from your pictures is the color of the homemade cookies is not quite right. They should be darker. Nevertheless, I’m sure they’re delicious. Will try it when it gets cooler….Thanks!

  31. katherine August 11, 2011 at 7:30 am #

    What about trying a little whole wheat flour? Just 1/4 cup in place of some the regular flour. It may give the right type of crumb. I’m going to give it a try.

  32. Anonymous August 29, 2011 at 1:38 pm #

    Thank you, thank you, thank you !!!!

  33. Stormi September 17, 2011 at 12:06 pm #

    As Lynda said, Biscoff cookies can be purchased at Walgreens. I don’t know where she lives, but I live in a little southern Podunk, and our Walgreens has them, so Walgreens located in more retailer-saturated environments are sure to carry them.

    The package of Biscoff I have lists whole wheat flour in the ingredients list, so katherine is also onto something.

  34. Donna November 13, 2011 at 4:03 pm #

    I baked these today (complete with my new fancy schmancy cookie cutter stamp!) The only change I would make is to refrigerate the dough after making the shapes. Otherwise they spread out too much and make the message difficult to read. They still taste heavenly!

  35. Anonymous December 12, 2011 at 11:54 am #

    I notice a lot of the home made biscoff cookies have butter in them when the list of ingredients from the website does not list butter and states its actually vegan. This might explain why it doesn’t crumble as much.

  36. Anonymous December 19, 2011 at 9:39 pm #

    Hi there, I went through this recipe copying two years ago and got quite close even though I could not find the texture you notice yours are a smidge short of, or — ammonium carbonate. I saw it referenced here: http://community.kingarthurflour.com/content/speculoos-spread, where there is a lot of talk and recipes for this cookie. I also read then that it comes from ground reindeer horns… but commercially as baker’s ammonia. None of which I was able to find when I made them, but their flavor was great! (I used this recipe:

    Ingredients:

    2 c. all-purpose flour
    3 1/2 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    1/2 tsp. salt
    1/2 tsp baker’s ammonia
    1 c. unsalted butter, softened
    1/2 c. sugar
    1/4 c. firmly packed light brown sugar
    1 tsp. pure vanilla extract

    Directions:

    In a small bowl, whisk the flour, cinnamon, nutmeg,baker’s ammonia and salt together; set
    aside. In a large bowl, with an electric mixer on low speed, cream the
    butter, sugar, and brown sugar together. Add the vanilla extract. Gradually
    blend the flour mixture into the butter mixture. Press the dough evenly into
    the bottom of a 9×13 greased pan. Decoratively score the dough with a fork
    or small knife, if you wish.

    Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brown
    around the edges. Let cool completely before cutting into bars. Store in an
    airtight container. Well-wrapped shortbread may also be frozen.

    Source: The Art Of The Cookie
    Submitted by: Jeannette Field
    http://www.cookieclubrecipes.com

  37. Shelli December 29, 2011 at 8:38 pm #

    Trader Joe’s Sells a product called “Bistro Biscuits” they are delicious and I think they are the same product…let me know what you think!
    they are so yummy!

  38. Anonymous January 11, 2012 at 9:35 pm #

    I just made these with my daughters today, yum, yum yum. The dough is very tricky to handle but sooo worth it, hard to stop eating them, my husband is scoffing them also. I bet they are all gone by the morning.

  39. Who's the Sales Lady? February 26, 2012 at 2:52 pm #

    Wow!

    I have to try this. As for the crumb, why not try Soy Flour together with the regular flour? I saw on the Biscoff Website ingredients list that they include Soy Flour on the mix. Maybe that’ll help?

  40. Anonymous April 6, 2012 at 5:09 pm #

    Mary Jane

    I made the cookies today. They came out wonderful but mine did not come out crispy like the ones you get on the plane. They were not as dark either.

  41. Paul Smith May 2, 2012 at 5:09 pm #

    I made these today, and the texture was perfect! I think the only thing I did differently was use aluminum-free baking soda. The cookies were crispy, crumbly, and delicious!

  42. Louies sweet kitchen May 10, 2012 at 11:23 am #

    In Europe we’ve even got a biscoff spread, sooooooooooooooooooooooooooooooooooo delicious!!

  43. Anonymous September 18, 2012 at 2:31 am #

    The gentlemen Paul Smith said he used aluminum-free baking soda, did he mean baking powder and if so how much did he use and did he use it with the ammonia?

  44. Anonymous December 29, 2012 at 7:15 pm #

    You need to add PINTEREST to your site. Please.
    Thanks

  45. cyndi May 15, 2013 at 12:41 pm #

    I think adding 1 egg would help the crumb and possibly rolling out issues

  46. Greta June 16, 2013 at 9:44 pm #

    I have to try these soon! I am a baker who sincerely loves Delta Biscoff! They look promising. I might try whole wheat pastry flour, since their packaging says they use whole wheat. Thank you for the recipe!

  47. Virginia September 6, 2013 at 4:15 pm #

    I wonder how a Springerle rolling pin would work to ‘cut’ the cookie dough. Anyone ever try it! Thank you.

  48. kristen rizzo November 1, 2013 at 8:50 am #

    The picture looks way thinner than 1/4″. Are you sure about that because I don’t think 1/4″ would yield a crisp cookie like Biscoff are.

  49. Marcie Murray December 11, 2013 at 8:11 am #

    How does one cut cookies into shapes AFTER its baked in a sheet? Wouldn’t they just crumble?

  50. Angela May 1, 2014 at 10:37 am #

    I just made these last night and they were amazing! I made a couple slight modifications, using Earth Balance instead of butter (Biscoff are vegan) and 1/4 C white sugar + 1 T molasses subbed for the brown sugar. My cookies came out very close to the same color and crumble as Biscoff. I did bake them a few minutes longer (on the bottom rack) than suggested also.

  51. Karen July 25, 2014 at 1:51 pm #

    This recipe sounds very good, but seems to have a lot of extra ingredients. The ingredients listed on the Biscoff package are: wheat flour, sugar, vegetable oil, brown sugar, baking soda, soy flour, salt, and cinnamon. So there’s oil instead of butter, and there is soy flour, but no baking powder, ginger, cloves, allspice, nutmeg, or vanilla extract.

    I found this recipe on the serious eats blog, which comes much closer in terms of ingredients to the original, although it’s missing the salt. I would add a pinch – and no more than an1/8 tsp. – of salt to this recipe:

    Ingredients

    serves 24 small cookies, active time 30 minutes, total time 1 hour

    7 ounces flour, plus extra for dusting
    4 ounces dark brown sugar
    3 1/2 ounces neutral flavored oil, like safflower
    1 1/2 teaspoons baking soda
    1/4 ounce roasted soy flour (kinako)
    1/2 ounce ground cinnamon (2 tablespoons)
    1 1/2 ounces water

    Preheat oven to 375 ° F and have two parchment lined baking sheets set aside.

    Sift the flour and set aside.

    With a hand or stand mixer, combine the brown sugar, oil, baking soda, soy flour and ground cinnamon. Mix only until homogenous then, with the mixer still running, add flour all at once and drizzle in the water. Mix until a stiff dough forms; shut off mixer.

    Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth dough, then flatten into a disc. Dust lightly with flour and use a rolling pin to roll the dough to 1/4″ thickness. The dough isn’t very elastic and is prone to tearing if you lift of bend it like you might with a “normal” dough. Rather than try to move it around or lift it up to dust more flour underneath, just focus on rolling it out.

    Once you’ve rolled it out, run an offset metal spatula between the dough to loosen it.

    Cut the dough with your favorite cookie cutter or use a fluted pastry wheel (aka, a ravioli cutter) to cut the dough into Biscoff sized rectangles. Use a metal spatula to transfer the cookies to the baking sheet; they won’t spread much so you can nestle them fairly close together.

    Bake for about 10 minutes, or until firm to the touch.

    Cool thoroughly and store cookies in an airtight container. They’ll keep for several weeks at room temperature.

    From http://www.seriouseats.com/recipes/2012/02/bravetart-homemade-biscoff-airline-cookies-recipe.html

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