I remember when I thought the only place you could find Biscoff cookies was on a Delta flight! Or maybe I just didn't realize you could buy them at the grocery store. Lol! I decided to try to make them on my own when I want to make Biscoff s'mores and I needed the cookie to be a certain size. I am so glad I decided to do this because they turned out just as buttery, cinnamon-y and crispy as the real Biscoff cookies! The dough is not the easiest so just be patient and I promise it will be worth it!
Copycat Biscoff Cookies
1 hr 42 min
Copycat Biscoff Cookies
- 2 cups all-purpose flour
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 ½ teaspoon vanilla extract
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, cloves, baking soda, baking powder and salt.
- In the bowl of an electric mixer, cream butter and sugars for about 3-5 minutes on medium speed. Add vanilla and mix well. Add flour all at once and mix until you see the last little bit of flour just disappear.
- Gather dough into a ball, flatten into a disk and wrap with plastic wrap. Refrigerate for at least one hour.
- About 20 minute before you take the dough out, preheat the oven to 350ºF. Line 3 sheet trays with parchment paper. Remove dough from the fridge.
- Lightly flour a work surface and, working with ½ the dough at a time, roll to about ⅛” thick. I cut my dough into 2”x2” squares using a pizza cutter, but you can use a cookie cutter. Carefully transfer cookies using an offset spatula to the cookie sheets. Space them about an inch apart.
- Warning: this dough is not the easiest to work with so be very gently when transferring the cookies! Repeat with remaining dough.
- Place sheet trays with cookie cut outs in the freezer for about 5 minutes before transferring them to the the oven. Bake for about 12 minutes or until they are lightly golden brown. Transfer cookies to a cooling rack to cool completely. They should be thin and crispy.
- The 90 minutes of prep time includes refrigerating the dough for 1 hour.
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Published August 25th, 2021 4:16 PM