Biscoff Cookies

These crunchy little biscoff cookies are a warm spiced blend of yummy that culminates in deep caramel flavor buried in a light airy cookie.

Course Dessert

Cuisine European

Keyword Biscoff Cookies, Biscoff Cookies Recipe, How do I make Biscoff Cookies recipe, How to make Biscoff Cookies recipe

Prep Time 20

Cook Time 16

Cooling Time 15

Total Time 51

Servings cookies

Calories 110kcal

Author Kathleen

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 350ºF (177ºC). Line 2 baking sheets with parchment paper.
In a small mixing bowl, whisk together cinnamon (2 teaspoons), coriander (3/4 teaspoon), allspice (3/4 teaspoon), nutmeg (1/4 teaspoon), and ginger (1/4 teaspoon) until evenly combined. Measure out 1 teaspoon and place it in a small bowl. Stir in granulated sugar (2 tablespoons), reserving for later use; set aside.
In a medium mixing bowl add the flour (2 3/4 cups), baking soda (1 1/2 teaspoons), cloves (1/8 teaspoon), salt (1/2 teaspoon), and remaining cinnamon spice mixture.
In a large mixing bowl, using a handheld electric mixer on medium speed, cream together the butter (12 tablespoons) and brown sugar (1 cup) for 5 minutes. With the mixer running, slowly add the corn syrup (2 tablespoons) and water (2 tablespoons). 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.

Notes

I used 3-inch rectangular cookie cutters and yielded 32 cookies.
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 temp erature 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.

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