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Homemade Speculoos Cookies (Biscoff) Recipe

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4.1 from 15 reviews

These Homemade Speculoos Cookies, inspired by traditional Biscoff flavors, offer a delightful combination of warm spices and a caramelized sweetness. Perfectly crisp and aromatic, these cookies are easy to prepare and ideal for sharing with family and friends or enjoying with a cup of coffee or tea.

Ingredients

Dry Ingredients

  • 250 gr Plain / All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 generous pinch Fine Table Salt
  • 2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Star Anise Powder
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Clove
  • 1/4 teaspoon Ground Nutmeg

Wet Ingredients

  • 200 gr Brown Cassonade / Vergeoise Sugar (or Dark Brown Sugar / Muscavado Sugar)
  • 120 gr Unsalted Butter (very soft)
  • 1 large Egg (at room temperature)

Instructions

  1. Combine dry ingredients: In a bowl, whisk together the flour, salt, baking soda, and all the ground spices thoroughly to ensure even distribution. Set this mixture aside for later use.
  2. Cream butter and sugar: Place the very soft unsalted butter and brown sugar into a large bowl or a stand mixer bowl fitted with a paddle attachment. Using a hand mixer on medium speed, beat them for 2 to 3 minutes until the mixture becomes a thick, creamy paste.
  3. Add the egg: Lower the mixer speed and add the large room temperature egg. Mix until fully incorporated and smooth.
  4. Incorporate dry ingredients: Add the prepared dry ingredients mixture to the wet ingredients. Mix on the lowest speed just until a rough dough forms, careful not to overmix to maintain the right texture.
  5. Shape the dough: Transfer the dough between two large sheets of baking parchment paper. Roughly flatten the dough with your hands, then use a rolling pin to roll it out into a large disc about 6 mm (1/4 inch) thick.
  6. Optional embossed pattern: If you have an embossed rolling pin, remove the top parchment layer and gently roll the dough to imprint the pattern. Press firmly enough to hold after baking, but avoid making the dough too thin. Adjust baking time if dough thickness is reduced.
  7. Chill the dough: Place the dough on a flat tray and refrigerate for at least 2 hours, preferably overnight, to firm up and develop flavors.
  8. Preheat oven and prepare baking tray: Heat the oven to 160°C (325°F). Line a flat baking tray with parchment paper for baking the cookies.
  9. Cut cookies: Remove chilled dough from the fridge and peel off the top parchment paper. Using a rectangular fluted cookie cutter or a cutter of your choice, cut shapes and place them on the prepared baking sheet, spaced to allow for slight spreading. Re-roll leftover dough, chill, and cut additional cookies.
  10. Bake and cool: Bake for 14 to 15 minutes or until cookie edges turn golden brown. Remove from oven and transfer cookies to a wire rack to cool completely before serving.

Notes

  • You can substitute brown cassonade/vergeoise sugar with dark brown sugar or muscovado sugar for similar caramel flavor.
  • Do not overmix the dough when adding dry ingredients to maintain the correct texture.
  • Maintaining the dough thickness at around 6 mm helps achieve the perfect crispness.
  • Chilling the dough before baking is essential to prevent spreading and to bring out the deep flavors.
  • Use parchment paper to avoid sticking and for easy removal after baking.
  • Leftover dough can be re-rolled and reused multiple times; just remember to chill again before cutting.

Find it online: https://marthatasty.com/homemade-speculoos-cookies-biscoff-recipe/