Homemade Biscoff Cookies Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is a common substitute for flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds more fiber.

Mix together all-purpose flour, baking powder, and baking soda in a bowl.

Add nutmeg, cloves, ginger, cinnamon, and ground allspice to the dry ingredients.

In a mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add vanilla extract to the creamed mixture and mix well.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Turn the dough out onto a counter and form it into a ball, then flatten it.

Wrap the dough in cling wrap and chill for a minimum of one hour.

Roll out the chilled dough on a floured surface to about a quarter of an inch thick.

Use cookie stamps to cut out shapes from the dough, imprinting the word 'Biscoff' on each cookie.

Transfer the cut cookies to a baking tray, ensuring they are not too soft to handle.

Roll out scraps of dough and cut out additional cookies as needed.

Preheat the oven to 325°F (165°C) for fan-assisted baking.

Bake the cookies for 16 to 18 minutes until golden brown, rotating trays if not using fan-assist.

Allow cookies to cool, noting they will crisp up as they cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens