Making biscoff cookies is like creating a delicate hodgepodge of aromatic flavors that turn into crunchy little Christmas cookies. With a crumbly texture reminiscent of shortbread cookies, these fragrant little gems sport a blanket of holiday spices.
These crunchy little cinnamon cookies are heaven with a piping hot cup of joe and once you make them yourself, you’ll never buy them again! They make fantastic Christmas gifts and they disappear fast at holiday parties.
Come fall in love with these simple little biscoff cookies and their full-flavored virtues in under an hour.
Let’s get baking!
I love the delicate texture of these crumbly little cookies and the fragrant scent of the aromatic spice blend that creates their flavor. These unique biscoff cookies scream holiday and they just make the season a little brighter. Here are even more reasons to love them!
- The delicate shortbread-like cookie texture
- Deep caramel flavor tempered with fragrant holiday spices
- Rich buttery quality and cinnamon essence
- Great for holiday get-togethers
- The easy recipe tastes better than store-bought
Creating these unique biscoff cookies is easier than you may think but there are a few tips to help ensure success. You’ll need 2 baking sheets to prepare this recipe as it’ll allow you to alternate and chill your dough as necessary before baking.
The 15-minute chill in the icebox is a must! It helps control spreading and intensifies that incredible aromatic flavor.
Also, don’t overmix the batter! When you add your dry ingredients to your wet, mix only until they are incorporated. Overmixing strengthens the gluten in the flour and it can give your cookies an off-putting rubbery texture.
It doesn’t take anything unusual to make these yummy little biscoff cookies, just all the typical holiday baking spices and normal cookie ingredients. Here’s what you need to know!
Flour – This tasty biscoff cookies recipe calls for cake flour which gives your yummy little jewels that delicate crumbly texture they’re famous for. Cake flour has less protein than all-purpose flour making cookies light and airy.
Butter – Starting with room temperature butter will go a long way. It should be cold but spread easily. This will ensure proper creaming with the brown sugar to give your biscoff cookies recipe that light airy attribute.
Spices – You’ll be using all those aromatic seasonal spices you love to make these little biscoff cookies. From cinnamon and cloves to allspice and nutmeg, these little gems have it all – and then some!
Sugar – This delicious biscoff cookies recipe calls for both brown and white sugar. The white sugar is for mixing with all those awesome spices and dusting the cookies. The brown sugar is used to build the cookie texture so make sure to pack it when you measure it out.
Salt – Adding the small amount of salt called for in this biscoff cookies recipe enhances the sweet scrumptious flavor and combats bitterness for a cohesive flavor profile.
Corn Syrup – You’ll need the corn syrup to create that smooth sweet flavor and combat brittleness in your cookie texture.
Luckily, this biscoff cookies recipe yields 32 little 3-inch crunchy cookies with a rich deep caramel flavor and if you aren’t careful, you could eat every one of them! If by some chance you manage to save some cookies, they store best in an airtight container in a cool dry place.
Can You Freeze This?
Yes! You can freeze the raw cookie dough and then bake it at a later date. Freezing the baked cooled cookies takes a little more work and they can be a bit finicky. Biscoff cookies are already a bit delicate and can become brittle when frozen. They freeze best on a flat surface before packaging them together in the freezer.
Make Ahead Tips
These lovely little biscoff cookies are best enjoyed fresh but if I know I’m going to need them soon I’ll put a batch in the freezer. The biscoff cookie dough will keep in the freezer for up to 8 weeks.
How Long Can You Keep This?
This biscoff cookies recipe gives you rich buttery cookies with a deep caramel flavor and they’ll almost last as long as you can keep from eating them. When stored in a cool dry place, they’ll keep up to 10 days. The frozen dough will keep for up to 8 weeks if you can wait that long to bake these awesome little spice dusted cookies.
This biscoff cookies recipe is a bit particular and doesn’t respond really well to change. You can do things like play with the spices a bit or dust them with powdered sugar instead but the meat and potatoes of the recipe should remain the same. I have made iced biscoff cookies before and those were yummy.
Can I Add Chocolate?
If you want to drizzle chocolate on your biscoff cookies, that’s up to you. If you really want to make some chocolate Christmas cookies, you should try making chocolate shortbread cookies. They are phenomenally scrumptious and a ton of fun. Since you’re having so much chocolate fun in the kitchen, you may as well throw together some double chocolate snowballs. They’re easy and sweet and delectable.
Can I Add Almonds?
It’s not customary to add almonds to these beautiful little biscoff cookies but you could always make almond crescent cookies instead. If you love that crumbly shortbread cookie texture, you could also try your hand at almond shortbread cookies. You may be surprised!
Can I Turn These Into German Christmas Cookies?
Technically, these yummy biscoff cookies are German Christmas cookies and they tend to pop up everywhere during the holiday season. You may find them on trays with traditionally embossed springerle cookies or served in bakeries next to the warm spiced Lebkuchen. These sweet spiced biscuits are quite popular in Europe.
Can I Turn These Into Gingerbread Cookies?
Who doesn’t love soft gingerbread cookies at Christmas time? A sweet spiced gingerbread man decorated to the tee always elicits a warm smile! I guess you could try to cut gingerbread men out of this biscoff cookies recipe, but I wouldn’t exactly recommend it. If you just love the biscoff cookie flavor you could try adding biscoff butter to your gingerbread recipe.
What Other Desserts Can I Make With Cinnamon?
Cinnamon is kind of the Christmas holiday spice when it comes to baking. You’ll find it in these biscoff cookies, cinnamon sugar cookies and plenty of other decadent seasonal desserts you may indulge in. Cinnamon roll cookies are another one of my holiday favorites featuring the warm holiday spice.
- 2 teaspoons cinnamon
- 3/4 teaspoon coriander
- 3/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 tablespoons granulated sugar
- 2 3/4 cups cake flour, plus more for rolling out dough
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon cloves
- 12 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 2 tablespoons dark corn syrup
- 2 tablespoons water
- Preheat oven 350 degrees. Line 2 baking sheets with parchment paper.
- In a small mixing bowl, whisk together cinnamon, coriander, allspice, nutmeg, and ginger until evenly combined. Measure out 1 teaspoon and place in a small bowl. Stir in granulated sugar, reserving for later use; set aside.
- In a medium mixing bowl add the flour, baking soda, cloves, salt, and remaining cinnamon spice mixture.
- In a large mixing bowl, using a handheld electric mixer on medium speed, cream together the butter and brown sugar for 5 minutes. With the mixer running, slowly add the corn syrup and water. Scrape down the bowl and mix for another 30 seconds.
- With the mixer on low, gradually add the flour mixture just until combined. Do not over mix.
- Generously dust the counter with cake flour and scrape the dough onto it. Knead the dough gently, giving it just a couple of turns to bring it together.
- Divide the dough in half. Wrap one half in plastic wrap and set aside. Shape the remaining dough into a rectangle. Roll the rectangle, with a flour-dusted rolling pin, to 1/4 inch thick. Cut the cookies with a 3-inch rectangle or circle cookie cutter. Transfer carefully with an offset spatula to prepared baking sheets 1/2 an inch apart. Gently bring together scraps of dough and reroll, cut and place on cookie sheet.
- Poke 3 decorative holes in the tops of the cookies. Sprinkle cookies evenly with the reserved spice/sugar mixture. Refrigerate cookies for 15 minutes.
- While cookies are chilling, repeat the rolling and cutting process with the second half of the dough.
- Bake the chilled cookies in preheated oven 16-18 minutes, rotating the sheets halfway through baking, or until cookies are beginning to brown. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
I absolutely love baking yummy Christmas cookies, but I enjoy serving them even more. Seeing the way faces light up when people taste those sweet holiday cookies is so rewarding. Almost everyone loves some type of Christmas cookie and many people are just too busy to bake so they’re always a welcome gift!
Here are some other great Christmas cookies recipes you may enjoy.
- Italian Fig Cookies – Soft, sweet heavenly bliss in a cookie.
- Christmas Butter Cookies – Rich, crumbly and addictingly delicious.
- Reindeer Cookies – A simple satisfying Christmas tradition!
- Crockpot Candy – Divinely inspired and incredibly simple.
- Spritz Cookies – A sweet crunchy embossed Christmas cookie.
These crunchy little biscoff cookies are somewhat of a riddle wrapped in a mystery. The recipe is simple, and it produces a deep complex flavor that is irresistible. They’re light and airy, yet crispy, crumbly and totally crave-worthy!
These awesome little biscoff cookies are a Christmas tradition in my holiday kitchen and I bet they’ll be just as popular at your house. This is one Christmas cookie recipe you’ve got to try!
Adapted From: Milk Street