These Biscoff cookies have an incredibly unique flavor and a wonderful crunch. They’re a delicate little number loaded with delicious fragrant aromatic flavors. I make these little German cookies all year round to serve with a piping hot cup of tea or joe and you can bet I also serve them as Christmas cookies! Once you make them yourself, you’ll never buy the store-bought version again!
If you’re a fan of holiday spice cookies like these, you may also like these lebkuchen. They’re a popular German spice cookie that will blow you away!
Let’s get baking!
- The delicate shortbread-like cookie texture
- Deep caramel flavor tempered with fragrant holiday spices
- Rich buttery quality and cinnamon essence
Creating these unique Biscoff cookies recipe 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.
- 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.
- Flour: This tasty holiday 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. This will ensure proper creaming with the brown sugar to give your cookies that airy attribute.
- Sugar: This delicious German treat 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.
How Long Can You Keep This In The Fridge?
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 at room temperature, they’ll keep up to 2-3 weeks.
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 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 cookie dough will keep in the freezer for up to 4-6 months.
- Make it sweeter. Who doesn’t love Christmas sugar cookies at this time? If you love the cinnamon flavor of Biscoff cookies recipe, you could try whipping up my cinnamon sugar cookies.
- Add almonds. It’s not customary to add almonds to these beautiful little desserts 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.
- Add an Italian flavor. Italian Christmas cookies are the kind of Christmas treats you don’t wanna miss. Just swap a few ingredients and keep that cinnamon spice to make Italian fig cookies.
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- Cream Cheese Spritz Cookies
- Christmas Butter Cookies
- Reindeer Cookies
- Linzer Cookies
- 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 the dough
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon cloves
- 12 tablespoons unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 2 tablespoons dark corn syrup
- 2 tablespoons water
- Preheat oven to 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 it 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 the preheated oven for 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.
- While the 1st tray is in the oven, chill the second tray. Repeat the baking process with the 2nd tray as above.
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Adapted From: Milk Street