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Copycat Biscoff (Speculoos) Cookies
These cookies are the crisp, sweet, gently spiced, maddeningly addictive cookie friend of air travelers everywhere — honestly, when they hand you hot coffee and your private package of cookies to dunk, who cares that it’s 7am — WE’RE LIVING.
But I digress. Given my abiding love for the pure pleasure that is combining brown sugar (or Belgian Kandi Sugar if you can get your hands on it!), butter, flour, and a modest supply of spices into the delicately crisp wafer that sits happily at the nexus of gingersnap and sugar cookie, I had to make my copycat version — and it is delicious.
Tune in for the recipe and also reflections on relative cookie popularity, trivia on the origin of the word “speculoos,” and a happily sugar-fueled time in the kitchen with me!
Copycat Biscoff (Speculoos) Cookies
Prep time: 20 minutes + refrigeration
Cook time: 15 minutes
Makes: about 2 dozen
Ingredients
1 ½ cups all-purpose flour, plus additional for dusting
1/4 teaspoon baking soda
2 ½ teaspoons ground Ceylon cinnamon or regular cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
1/8 teaspoon ground ginger
¼ teaspoon ground cardamom
Pinch ground anise
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup soft Belgian candi brown sugar or light brown sugar, packed
2 teaspoons vanilla extract
1 large egg
Instructions
•In a medium bowl whisk the flour, baking soda, cinnamon, nutmeg, clove, ginger, cardamom, anise, and salt to combine. Set aside.
•In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer add the butter and sugars and beat until light and fluffy on medium high speed, about 4 minutes. Add the vanilla extract and the egg and beat again to combine.
•Add the flour mixture in thirds, beating after each addition until a dough forms. Divide the dough into two flat square discs and wrap in plastic. Allow to refrigerate for 1 hour or up to overnight until firm.
•When ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to sit at room temperature for 10 minutes flipping halfway through.
•On a lightly floured surface, roll the dough out to ¼-inch thick. Using a fluted pastry wheel or cookie cutter of choice, cut the dough into 2x1-inch rectangles. Place the rectangles onto the baking sheets about an inch apart from each other.
•Bake for 8 to 12 minutes until lightly golden and set. Remove from the oven and allow to cool completely on the baking sheet—this allows the cookies to fully set and crisp up.
•Store at room temperature in an airtight container for up to 4 days.
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