Biscoff Cookies That Are Better Than The Original

With a classic caramel-ginger taste and a slightly crispy texture, these Biscoff cookies are the perfect dessert! These cookies are hard to resist, make wonderful gifts, and leave your house smelling perfectly decadent.

Packed with brown sugar to give them a caramelized flavor and loaded with spices like cinnamon, nutmeg, and ginger, these cookies are a hit with everyone.

Though they’re crisp on the outside they have a warming taste that’s comforting and unique. made with only 6 main ingredients and then a plethora of spices, these cookies come together easily enough.

These are the kind of cookies that are tasty all by themselves on a Sunday afternoon but versatile enough that they can be given out to friends around the holidays or brought to gatherings. With the perfect blend of flavors, you’ll be making these Biscoff cookies will be made again and again.

Ingredients for Biscoff Cookies

• 1 cup butter (2 sticks) at room temperature
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preparation time: 15-20 minutes
Chilling time: Minimum 1 hour, preferably overnight
Roll and cut the dough: 10-15 minutes
Brief freezing before baking: 10 minutes
Baking time: Around 15 minutes per batch of cookies.
Cooling time: About

How to Make Biscoff Cookies

1- Prepare the dry ingredients: In a bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Combine well and set aside.

2- Prepare the butter and sugar mixture: In another bowl, add the butter at room temperature, sugar, and brown sugar. Beat with an electric mixer on medium-high speed for about 4 minutes until the mixture is creamy and fluffy.

3- Add the vanilla extract: Add the vanilla extract to the butter and sugar mixture. Beat until well
incorporated.

4- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overbeat; mix just until the ingredients are incorporated.

5- Refrigerate the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

6- Prepare for baking: Preheat the oven to 165°C (325°F). Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4 inch (6 mm). Use a 5 cm diameter round cookie cutter to cut out the cookies. Place the cookies on a baking sheet lined with parchment paper.

7- Brief freezing before baking: Place the baking sheet with the cut-out cookies in the freezer for a few minutes before baking. This will help them maintain their shape.

8- Baking: Bake the cookies in the preheated oven for 15 minutes or until golden brown.

9- Cooling: If necessary, you can adjust the shape of the cookies with the cutter immediately after removing them from the oven to make them more uniform. Let the cookies cool completely before serving.

Variations and Substitutions

Dairy-free: You can easily make these cookies dairy-free by using vegan butter in place of the traditional butter listed.

Brown sugar: Any brown sugar will work but dark brown sugar will bring out more of a caramel flavor.

Spices: Adjust any of the other seasonings as per your own personal preference. Add in more or less cinnamon, ginger, or nutmeg to get your desired flavor.

Pumpkin Spice: Turn these cookies into a fall staple by using pumpkin spice in place of all the other spices listed.

Sandwich cookies: Spread a layer of cream cheese frosting onto half of the Biscoff cookies once cooled. Top the frosting with another cookie and you have the best kind of cookie sandwich.

Adding crunch: Top the cookies with chopped pecans to enhance their flavor and add some crunch.

Butterscotch: Add a hint of new flavor to the cookies by topping them with butterscotch chips before baking. 

Tips To Make The Best Biscoff Cookies

Make sure the butter is at room temperature and soft before you need it. This helps it to cream better into the sugar.

When creaming the sugar and butter, beat them together for at least 4 minutes. You want it to look airy as this is what gives such a delicious light and crisp texture.

Mix the wet and dry ingredients together in increments and until just combined. Overmixing can create tough cookies.

Aim to roll the dough to ¼ inch thick and ensure that all areas of the dough are even. This helps make it so that all the cookies firm up at the same time.

If you’re aiming to use these Biscoff cookies for a special occasion, freeze the cut-out cookies before you bake them. Doing so helps them hold their texture while cooking so that they don’t spread out as much.

You want to cookies to have light golden edges when you remove them from the oven. Since each oven cooks differently, keep an eye on them in the last few minutes.

If you need to tweak the shape of your cookies after they bake, do so immediately out of the oven while they’re soft. Use your cutter to just tighten them up before they cool.

The cookies are delicate right after baking. You want them to cool fully on the baking sheet before transferring them. This helps them not only to retain their shape but also to crisp up.

Store your cookies in an airtight container on the counter. They will stay fresh for 4-5 days.