Homemade Biscoff Cookies (2024)

Delicious Homemade Biscoff Cookies! Follow my Biscoff recipe to bake these aromatic crunchy cookies. They are so easy to make, vegan and totally addictive. Trust me when I say you will want to bake them again and again!

You will also love my Lebkuchen Cookies and Easy Stollen Bites!

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It’s no secret that I am totally addicted to Biscoff – both the biscuits and the spread. And probably whatever other products they come with, who am I kidding 😉

I have wanted to recreate the Biscoff cookies at home for such a long time. And after exhaustive testing I think I have gotten it right!

But before I get to the recipe, let’s have a closer look at the history behind Biscoff, shall we?

Is Biscoff the same as Speculoos?

In Belgium, where Biscoff originates from, the cookies are known as Speculoos and the cookie butter Speculoospasta. In Holland the cookies go by Speculaas.

Biscoff is the brand name given to the commercial version of speculoos – the moniker is a combination of Biscuits and Coffee, get it?

Homemade Biscoff cookies are perfect for Christmas and the holiday season, although I will never say no to a freshly baked batch!

What do Biscoff Cookies taste like?

Lotus Biscoff biscuits are crisp, with a deep caramel flavor and a backbone of warming spices.

The unique blend of spices, a.k.a Speculaas spice mix, can be purchased on Amazon or you can simply make your own.

Homemade Biscoff Ingredients

For an exhaustive (and maybe a little exhausting) look at how to make homemade Biscoff cookies take a look at this Homemade Biscoff Recipe on Serious Eats.

I kept my recipe very simple in the end, after testing repeatedly it using different methods and combinations of ingredients.

You will need

• Light brown sugar – or finely ground Demerara Sugar
• Softened vegan baking block, such as Flora or Stork. Butter can also be used but then the cookies will not be vegan, obvs
• Speculaas spice mix (check out the recipe notes for a homemade alternative) and a little salt
• Flour – plain / all purpose
• Baking powder and bicarbonate of soda
• Maple syrup
• Gluten free flour for rolling the cookies. You will use this to lightly dust the dough before rolling out – it is especially useful if you are using embossed rolling pins, or cookie molds. You may not need it if you are simply cutting the cookies into simple shapes.

Useful tools

• Rolling pin with spacer rings
• Silicone baking mats
• Embossing rolling pins – I love this Christmas one or this lovely Sprigerle mold
• Cookie molds such as this traditional Windmill shape one
• Cookie cutters

HOW TO MAKE BISCOFF COOKIES FROM SCRATCH

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Add the vegan butter and sugar in a mixing bowl and beat together with an electric mixer on low speed initially then high speed until creamy and smooth.

Beat in the spices, salt, baking powder and soda then gradually mix in the flour. Drizzle in the maple syrup, only as much as needed until the dough comes together.

Shape the dough into a ball, flatten, cover and place in the fridge for at least an hour or overnight.

Preheat the oven to 350°F (180°C). Take the dough out of the fridge and allow it to come back to room temperature.

Mix the gluten free flour with the spices if using cookie molds or embossed rolling pins. Roll out sections of the dough on a silicone baking mat using a rolling pin with spacer rings to a thickness of 3-5mm.

Carefully space out the cookies using an offset spatula, place the silicone baking mat on a cookie sheet and bake for 12-15 minutes until they start colouring at the edges.Transfer the cookies to a wire rack – they will harden when fully cooled down.

Store in an airtight container at room temperature for up to 10 days (if you don’t eat them all that is).

How to Use a Cookie Mold

If you are using cookie molds, such as this traditional Windmill shape you need to first lightly dust the mold and the cookie dough with gluten free flour.

Press a small piece of dough over the mold then use rolling pin to gently roll the dough over the mold. Tap the mold on the countertop, quite firmly, until the dough falls out.

Use a cookie cutter to cut any excess dough and bake as per recipe instructions. The cookies will spread a little in the oven but they should retain the design quite nicely.

Don’t wash wood molds as they will warp – simply tap to remove any flour and pick stuck dough out with a toothpick.

Try my popular Biscoff recipes!

• Biscoff Cake Traybake
• Simply the BEST Biscoff Cupcakes!
• Addictive and no bake Biscoff Rocky Road
• Biscoff Cake with Cookie Butter Buttercream
• Butterry and delicious Biscoff Loaf Cake
• Super Easy Biscoff Muffins

HAVE YOU MADE MY BISCOFF COOKIES RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterestwith the tag #supergoldenbakes. I can’t wait to see your take on it!