Copycat Biscoff Cookies

Whisked Away
by Whisked Away
36 Cookies
1 hr 42 min

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!

Recipe details
  • 36  Cookies
  • Prep time: 90 Minutes Cook time: 12 Minutes Total time: 1 hr 42 min
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  • 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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