Simple Speculoos Cookies (Copycat Biscoff)

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

Biscoff cookies (the brand name for Dutch speculoos cookies) are a cult favorite – crispy, spiced, and so addictive. They are simple to make, and once you try my recipe, you’ll never look back!

a white plate containing a pile of Biscoff (speculoos) cookies

Did you know that Biscoff stands for “biscuit” plus “coffee”? You can drink coffee with them, dip them in milk, or just eat them plain. You can’t go wrong!

Ingredients

overhead view of ingredients needed to make Biscoff cookies

These cookies are made entirely with pantry basics. What makes them special is the blend of spices. I updated the recipe (December, 2020) with new spice measurements after several people said the spices weren’t quite strong enough. I think the new amounts are perfect and I hope you’ll agree. I use a blend of cinnamon and nutmeg with just a touch of cloves and cardamom.

How It’s Made

Start by whisking together all of the dry ingredients. This includes the flour, salt, spices, baking powder, and baking soda.

Stef's hand holding a whisk about to combine dry ingredients

Next, mix together the butter, granulated sugar, and brown sugar. I recommend using an electric mixer for this to get it light and fluffy.

Add the dry ingredients a little bit at a time until the dough comes together.

speculoos cookie dough stuck to the blade of an electric mixer

Many of the comments on my recipe said the dough was difficult to roll out. In my updated recipe, I call for chilling the dough for at least 30 minutes before rolling out. Working with the chilled dough makes rolling out a breeze!

I divide the dough the into two flat discs and wrap them in plastic wrap before chilling. That way, I can take out one at a time to roll while the other one remains chilled.

two packages of tightly-wrapped speculoos cookie dough

Tip: I suggest that you roll out dough between two pieces of parchment paper, between two silicone mats, or by folding one extra-large silicone rolling mat like the one from DoughEz [paid link] over on itself.

Roll the dough to 1/4″ inch thick and cut into any shape you like. I used a 3×2″ scalloped rectangle.

a sheet of cookie dough just cut with a scalloped rectangular cookie cutter

Bake at 350 F for 20 minutes. You’ll know they are done when the edges will brown slightly. If you under-bake them, they won’t turn out as crispy!

a pile of speculoos cookies on a white plate

Expert Tips and FAQs

If you like the look of the actual Biscoff cookies that have text printed on them, it’s easy to achieve that using the Cookie Imprinter [paid link]. It comes with all the letters you need. You load them into the cookie cutter and then press down to make the letters.

Here’s how mine came out stamped with “Cupcake Project”. Keep in mind that when you roll the dough to 1/4″ thick, it won’t hold its shape as well as if it’s rolled to 1/8″ thick.

Tip: Although I usually recommend baking these at 1/4″ thick, if you plan to try this imprint or any intricate cookie cutter design, roll the cookies out thinner.

Homemade Biscoff Cookies

Many people also imprint their speculoos cookies using decorative rolling pins [paid link]. There are a ton of different designs to choose from and they all come out so pretty!

FAQs

Help! I’ve having trouble rolling the dough.

Make sure it is chilled well. Then, roll it between two pieces of parchment or two silicone mats.

I don’t like cloves; can I leave them out?

Sure! The spice quantities are suggested amounts to make the cookies taste the most like Biscoff cookies. If you want more or less of any of the spices, go ahead and adjust the quantities.

I heard that you need special sugar for Biscoff cookies. Is that true?

Some people use Belgian candi sugar [paid link] instead of brown sugar. Brown sugar is made using molasses and candi sugar is made using caramel. I haven’t personally tried it because I am thrilled with the results from brown sugar – which I already have in my pantry. But, if you want to get fancy, give the candi sugar a go!

How long do these cookies last?

Leave them at room temperature in an airtight container for up to a week or freeze for months.

Did you make this recipe? Leave a review!
White plate with a stack of speculoos cookies on it
Print Pin
3.82 from 32 votes

Speculoos Cookies

Super easy to make speculoos cookies that taste just like Biscoff!
Course Dessert
Cuisine Belgian
Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings 15 3×2″ cookies
Calories 211kcal
Author Stefani

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup unsalted butter room temperature
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar firmly packed

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, cloves, and cardamom), baking soda, baking powder, and salt.
  • In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed.
  • Gradually blend the flour mixture into the butter mixture until it is well combined.
  • Divide the dough into flat discs. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
  • Roll out half of the dough at time to 1/4 inch thickness between two sheets of parchment paper or two silicone mats. Cut out using your favorite cookie cutters. They do spread a little bit so don't choose something with an intricate shape.
  • Bake for 20 minutes or until the edges of the cookies are lightly browned. They will still be soft. The cookies crisp up as they cool.
  • Cool on cooling rack before serving.

Notes

Adapted from Matzo & Rice’s Biscoff (speculoos) cookie recipe
Store in an airtight container at room temperature for up to one week or freeze for several months.
Although I usually recommend baking these at 1/4″ thick, roll the cookies out thinner if you plan to use an intricate cookie cutter design. It will also make double the cookies.

Nutrition

Calories: 211kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 378IU | Calcium: 17mg | Iron: 1mg
Have you tried this recipe?Click here to leave a comment and rating!

Leave a Reply

Your email address will not be published.

Recipe Rating




68 comments:

  1. Shakibasays:

    I made it, it tasted great, thank you, I just had a few questions, my dough was not cohesive, should I add more flour? And should it be after the sugar grains come under the teeth after cooking? Can the amount of butter be accurate?

  2. Giftbasketworldwidesays:

    Interesting Piece of work. Thanks!

  3. Rosanne Ogdensays:

    5 stars
    I have made this recipe so many times I’ve lost count. I reduced the cinnamon from 1 Tablespoon to 1 -1/2 Tablespoon. Excellent recipe with a crispy crunch that stays fresh for a couple weeks in an airtight container.

  4. samanthasays:

    Thank you so for sharing this brilliant recipe.
    I find it truly hard whether or not to give it a go, by judging from the comments.
    I always think to myself, is there anyone who has actually tried the recipe… where are the reviews? most comments aren’t reviews and so its hard to tell… please rate the cookie out of 10 to the exactness of the biscoff. how close is it?
    much appreciated! A new huge fan of these recipesand posts!!!

  5. Leesays:

    I so do love those cookies! I would like to have those cookies!

  6. Amanda Wessolsays:

    These turned out amazing. The taste and texture is just like the original Biscoff cookie. I added one egg and 1/4 cup of molasses and 1/4 white sugar instead of the 1/2 cup of white sugar. And I only bake for 10 minutes. Any longer and they would have been burned to ashes.

  7. Robinsays:

    These tasted more like plain shortbread cookies than biscoff to me. Maybe it needs more spice?

  8. Nicolesays:

    I made a batch and the custom message was “EAT ME”.

    The kids liked the cookies, but some of the parents gave me a funny look.

  9. Ann mariesays:

    How many cookies does the recipe yield?

  10. Ameliasays:

    Hey, currently in the middle of trying to make these with gluten free flour for my mum. So far they seem very shortbread-y and a little too dry, but the taste is great! Might make them with normal flour next time, my mum will have to buy hers! xi

  11. Ksays:

    i made these today. My cookies wouldn’t roll out at all, just made a batch of crumbs basically.

  12. Karensays:

    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

  13. Angelasays:

    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.

  14. Marcie Murraysays:

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

  15. kristen rizzosays:

    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.

  16. Virginiasays:

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

  17. Gretasays:

    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!

  18. cyndisays:

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

  19. Anonymoussays:

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

  20. Anonymoussays:

    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?

  21. Louies sweet kitchensays:

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

  22. Paul Smithsays:

    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!

  23. Anonymoussays:

    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.

  24. Who's the Sales Lady?says:

    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?

  25. Anonymoussays:

    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.

  26. Shellisays:

    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!

  27. Anonymoussays:

    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

  28. Anonymoussays:

    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.

  29. Donnasays:

    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!

  30. Stormisays:

    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.

  31. Anonymoussays:

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

  32. katherinesays:

    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.

  33. Anonymoussays:

    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!

  34. Anonymoussays:

    It’s speculaas and it’s Dutch…….

  35. Anonymoussays:

    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.

  36. Stefsays:

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

  37. Barbara Claytonsays:

    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

  38. reallifeartistsays:

    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!!

  39. Stefsays:

    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.

  40. agnespterrysays:

    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.

  41. Lyndasays:

    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?)

  42. rebeccasays:

    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!

  43. Csays:

    NOM! I need this to make cookie sammiches!

  44. Melodysays:

    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 :)

  45. Mary @ Bites and Blisssays:

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

  46. Evan @swEEtssays:

    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!

  47. Sarahsays:

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

  48. Ginisays:

    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.

  49. Emsays:

    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?!

  50. Edanasays:

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

  51. Anonymoussays:

    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

  52. Joysays:

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

  53. alengirlsays:

    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 :)

  54. Marisasays:

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

  55. Josh Healysays:

    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

  56. The Wired Angelsays:

    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

  57. Stephaniesays:

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

  58. smalltownovensays:

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

  59. Stefsays:

    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?

  60. Mr. Psays:

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

      • Unknownsays:

        Tony that’s very rude to comment gay. He might be gay but that’s for him to know and you not to. Also Mr P stand up for your self don’t let bullies take you down. Live your life to the fullest and if your gay (not saying that you are) it doesn’t matter that’s you. Don’t let anyone tell you what you can and can’t do you are amazing as you are.

  61. Ivysays:

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

  62. Annasays:

    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

Show All Comments