Homemade Biscoff Cookies (Easy Copycat Speculoos Recipe)
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Homemade Biscoff Cookies are crisp, warmly spiced cookies with that classic caramelized flavor from the little airline cookie packs. This easy copycat speculoos cookie recipe is made with cinnamon, ginger, cloves, and cardamom, and it tastes so good with coffee or tea. If cookies are your thing, you can find even more favorites in my full cookie recipe collection.
Best Airplane Treat
I get Biscoff cookies on every flight, and I swear they are half the reason I look forward to the snack cart. They’re crisp, spiced, a little caramel-y, and just so good with coffee. I finally decided I needed to make my own version at home, and these homemade Biscoff cookies have that same cozy flavor I love..
Why You’ll Love Homemade Biscoff Cookies
- That classic Biscoff flavor: Warm spices and caramel notes give these cookies that signature speculoos taste.
- Perfect crisp texture: They bake up beautifully crisp just like the original.
- Simple pantry ingredients: No complicated ingredients needed.
- Great for holidays and gifting: These look beautiful packaged up for cookie boxes.
- Easy to customize: Make them classic rectangles or use cookie cutters.
Ingredients Needed To Make Homemade Biscoff Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Flour
- Vanilla extract
- Brown sugar
- Butter
- Egg
- Cinnamon
- Ground ginger
- Cloves
- Cardamom
- Salt
- Baking soda
- Baking powder
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Homemade Biscoff Cookies
- Start by mixing the softened butter and brown sugar until smooth and creamy. Add the egg and vanilla, then mix in the dry ingredients until a soft dough forms.
- Chill the dough so it firms up enough to roll easily.
- Roll the dough evenly, cut into rectangles or your favorite shapes, then bake until deeply golden and crisp.
- Let them cool fully so they develop that classic snap.
- Enjoy your cookies!
Storage
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months.
Homemade Biscoff Cookies
Equipment
Ingredients
- 1/2 cup butter (room temperature)
- 1 cup brown sugar (or granulated sugar)
- 1 egg (room temperature)
- 1 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour (or1:1 gluten-free flour)
- 1 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp ground cardamon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
Instructions
- In a large mixing bowl, cream the softened butter and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, cardamom, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface until about 1/4 inch thick.
- Cut into rectangles or desired shapes.
- Place on prepared baking sheets about 1 inch apart.
- Bake for 18 to 22 minutes, or until dark golden brown around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Cool completely before serving for the crispiest texture.
Notes
- Chill the dough for at least 1 hour before rolling. This helps the butter firm back up so the cookies hold their shape and do not spread too much.
- Roll the dough to an even 1/4-inch thickness. Thinner cookies will bake faster and turn crispier, while thicker cookies may stay softer in the center.
- Bake until the cookies are deep golden brown around the edges. They will firm up more as they cool, so let them cool completely before judging the texture.
- For crispier cookies, bake them 1 to 2 minutes longer and let them cool fully on a wire rack.
- Store the cookies in an airtight container once fully cooled. If they are packed while warm, the trapped steam can soften them.
Nutrition
Commonly Asked Questions
Biscoff cookies have a deep caramelized flavor paired with warm spices like cinnamon, cloves, ginger, and cardamom. That combination gives them their signature speculoos taste.
Yes. Use a good quality 1:1 gluten-free baking flour for best results.
Swap the butter for your favorite plant-based baking butter.
They continue crisping as they cool. If they still feel soft after cooling, bake them another 2 to 3 minutes.
Yes. Chilling helps prevent spreading and gives the cookies their crisp texture.
Absolutely. Wrap tightly and freeze for up to 2 months.
