Homemade Biscoff / Speculoos Cookies
Softly spiced, deeply caramelized, and perfectly crisp—these homemade Biscoff cookies are pure baking magic.
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Servings: 2 baking sheets
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.
