Biscoff Cookies Speculoos Cookies
Prep Time
20m
Bake Time
15m - 18m
Yields
100 cookiesAbout this Recipe
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major American airline has been serving this type of cookie onboard for years with great demand.
Biscoff Cookies Speculoos Cookies
Prep Time
20mBake Time
15m - 18mYields
100 cookiesAbout this Recipe
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major American airline has been serving this type of cookie onboard for years with great demand.
Share This Recipe
Ingredients
- 4 cups all-purpose flour*
- 2 teaspoons baking soda
- 4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1 cup (2 sticks) unsalted butter, soft
- 2 cups packed Crystal Sugar Dark Brown Sugar
- 1 large egg + 1 egg white
- 1/2 teaspoon salt
- Optional: 1 cup sliced almonds
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Sift together flour, baking soda, and all spices twice and set aside.
- Mix butter on medium speed in a large bowl until light and fluffy. Add brown sugar and mix well. Add egg and combine well. Then, scrape the bowl and add egg white. Mix to combine.
- Add sifted dry ingredients and mix until just combined. Do not over-mix.
- Place dough in a refrigerator overnight or at least 2 hours to chill.
- Tip on rolling dough: These cookies are always best when rolled on a lightly floured surface. Using warm dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
- Preheat oven to 350°F.
- Remove about 1/4 of dough and roll on a floured cool work surface or a lightly floured kitchen towel. Roll dough about 1/8-inch thick. Cut using a knife into rectangles about 2.5 x 1 inch.
- Place on parchment paper lined cookie sheets. If desired, place a few sliced almond pieces on each cookie and place in a preheated oven.
- Bake for 15-18 minutes. The cookies will slowly rise and then collapse. Once they have collapsed, they are close to being done. When pressed lightly with a finger, they should spring back.
- Allow to cool. If they are not crisp enough when cool, return to oven for a few more minutes.
- Store in a tightly wrapped plastic bag to keep cookies crisp.
Share This Recipe
Recipes for Making Memories
Gingerbread Layer Cake
This stunning Gingerbread Cake has two thick, moist layers of spiced gingerbread cake and a generous coating of Cinnamon...
Bananas Foster Macarons
Take a culinary vacation down to good ol’ New Orleans with these homemade Bananas Foster Macarons! These banana macaro...
Pumpkin Pie Crisp
A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection. ...
Biscoff Cookies Speculoos Cookies
Prep Time
20mBake Time
15m - 18mYields
100 cookiesAbout this Recipe
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major American airline has been serving this type of cookie onboard for years with great demand.
Ingredients
- 4 cups all-purpose flour*
- 2 teaspoons baking soda
- 4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1 cup (2 sticks) unsalted butter, soft
- 2 cups packed Crystal Sugar Dark Brown Sugar
- 1 large egg + 1 egg white
- 1/2 teaspoon salt
- Optional: 1 cup sliced almonds
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Sift together flour, baking soda, and all spices twice and set aside.
- Mix butter on medium speed in a large bowl until light and fluffy. Add brown sugar and mix well. Add egg and combine well. Then, scrape the bowl and add egg white. Mix to combine.
- Add sifted dry ingredients and mix until just combined. Do not over-mix.
- Place dough in a refrigerator overnight or at least 2 hours to chill.
- Tip on rolling dough: These cookies are always best when rolled on a lightly floured surface. Using warm dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
- Preheat oven to 350°F.
- Remove about 1/4 of dough and roll on a floured cool work surface or a lightly floured kitchen towel. Roll dough about 1/8-inch thick. Cut using a knife into rectangles about 2.5 x 1 inch.
- Place on parchment paper lined cookie sheets. If desired, place a few sliced almond pieces on each cookie and place in a preheated oven.
- Bake for 15-18 minutes. The cookies will slowly rise and then collapse. Once they have collapsed, they are close to being done. When pressed lightly with a finger, they should spring back.
- Allow to cool. If they are not crisp enough when cool, return to oven for a few more minutes.
- Store in a tightly wrapped plastic bag to keep cookies crisp.
- All Recipes
- Bars
- Beauty
- Bread & Rolls
- Bread & Rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Cupcake
- Dish It Up
- Drinks
- Fun For Kids
- Heritage
- Muffins
- No Bake
- Pie
- Quick & Simple
- Savory
- Snacks
- Topping
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
Almond Joy Layer Cake
We took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Boston Cream Pie Cookies
Boston Cream Pie is transformed into cookie form with delicious, vanilla cookies, homemade pastry cream and a rich choco...
Banana Pecan Cake
Banana Pecan Cake is an epically moist banana cake, loaded with pecan chips, and a sweet cream cheese frosting spread on...
Red Velvet Cinnamon Rolls
Want to make your breakfast extra special? These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix h...
Chocolate Espresso Layer Cake
Who says you can’t have it all? Chocolate, espresso, and cake combine in this incredible Chocolate Espresso Layer...
Copycat Neiman Marcus Chocolate Chip Cookies
A woman is rumored to have paid $250 for the recipe for these famous Neiman Marcus Chocolate Chip Cookies. There are lot...
Edible Flower Topped Mini Cheesecakes
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. ...
Pumpkin Tres Leches
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soake...