Store-bought Biscoff cookies are delicious, but nothing compares to the fresh, toasty sweetness of homemade! With deep caramelized flavors, warm spices, and a crisp texture that gives way to a tender bite, these cookies are utterly irresistible.

Originating from Belgium, speculoos cookies (known as Biscoff in the U.S.) were traditionally baked to celebrate St. Nicholas Day. Over time, their unique caramelized flavor and spiced aroma made them beloved worldwide, especially as a perfect companion to coffee or tea.

Why You’ll Love This Recipe

These homemade biscoff cookies are crisp yet tender, packed with warm spices, and have a rich, nutty sweetness that’s simply addictive. Plus, making them at home fills your kitchen with the most incredible aroma!

Ingredient Overview

Light Brown Sugar: Provides the signature caramelized flavor.
Butter (softened): Adds richness and creates a tender crumb.
Baking Soda: Helps the cookies rise slightly for the perfect texture.
Ceylon Cinnamon: The star spice, offering gentle warmth and sweetness.
Ground Nutmeg: Adds depth and complexity.
Ground Ginger: Brings subtle spicy brightness.
Ground Cloves: Deepens the warm spice profile.
Ground Cardamom: Adds a hint of floral sweetness.
Salt: Balances and sharpens all the flavors.
Water: Binds the dough lightly.
All-Purpose Flour: Forms the structure of the cookies.

These carefully balanced ingredients create the authentic Biscoff flavor you crave—rich, spiced, and wonderfully crisp.

Homemade Biscoff / Speculoos Cookies

Softly spiced, deeply caramelized, and perfectly crisp—these homemade Biscoff cookies are pure baking magic.

No ratings yet

Print Pin Rate

Course: Dessert, Party food, Snack

Cuisine: American, European, International

Keyword: biscoff, biscoff cookies, biscoff cookies recipe, speculoos, speculoos cookies

Prep Time: 15

Cook Time: 15

Servings: baking sheets

Author: Linas “MadBake” Marlowe

Ingredients

¾ cup (150 g) light brown sugar
6 tbsp (85 g / 3 oz) butter, softened
¾ tsp baking soda
1 tsp Ceylon cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
⅒ tsp ground cardamom
⅓ tsp salt
About 1½ tbsp water
About 1¼ cups (160 g) all-purpose flour

Instructions

In a large mixing bowl, cream together the softened butter, brown sugar, baking soda, cinnamon, nutmeg, ginger, cloves, cardamom, and salt until light and fluffy.
Gradually add the water, beating for about 10 minutes until the mixture is creamy and smooth.
Add the flour and mix until a soft, smooth dough forms. If needed, adjust with a little more water or flour to achieve a dough that is soft but not sticky.
Roll out the dough to about 0.12 inches (3 mm) thickness, sandwiched between two lightly floured sheets of parchment paper.
Gently peel away the top layer of parchment. Cut the dough into desired shapes using cookie cutters or a knife.
Slide a baking sheet under the bottom parchment to transfer the cookies easily. Preheat the oven to 350°F (180°C).
Bake the cookies for about 15 minutes, or until they are golden and lightly firm to the touch. Let the cookies cool completely on a wire rack. They will continue to crisp up as they cool.