Biscoff cookie recipe

Embark on a delightful culinary adventure with this comprehensive Biscoff cookie recipe that will guide you through the process of creating these irresistible, spiced, and crunchy treats. Originating from Belgium, Biscoff cookies, also known as speculoos, have gained international fame for their unique blend of flavors. This homemade version ensures you experience the joy of crafting these cookies from scratch, with ingredients you can find in your pantry.


1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves


Prepare the Ingredients: Ensure all ingredients are at room temperature. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

Creaming the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done using a stand mixer or a hand mixer.

Adding Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until well combined.

Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves.

Incorporating Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be cautious not to overmix, as this can lead to a dense texture.

Chilling the Dough: Divide the cookie dough in half and shape each portion into a disc. Wrap them in plastic wrap and refrigerate for at least 1-2 hours or until the dough is firm.

Rolling and Cutting: Preheat your oven again to 350°F (180°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use Biscoff cookie cutters or any shape you prefer to cut out the cookies.

Baking: Place the cut cookies on the prepared baking sheets, leaving space between each. Bake for 10-12 minutes or until the edges are golden brown. Keep a close eye on them to avoid over-baking.

Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Optional: Biscoff Spread Filling (Speculoos Spread): For an extra indulgence, consider spreading Biscoff cookie butter between two cookies to create sandwich cookies.


Congratulations, you’ve successfully embarked on a culinary journey to create homemade Biscoff cookies. The warmth of cinnamon, nutmeg, and cloves combined with the sweetness of the cookie creates a delightful treat that is sure to be a hit. Share these cookies with loved ones or savor them on your own – either way, you’ve mastered the art of making Biscoff cookies from scratch. Enjoy the sweet rewards of your baking adventure!

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