Best Biscoff Cookies Recipes

BISCOFF®-INSPIRED CINNAMON CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream cookie butter, butter, vanilla sugar, brown sugar, shortening, eggs, and vanilla bean together using an electric mixer in a bowl. Combine warm water with baking soda in a small bowl to dissolve; add to creamed mixture while mixing.
• Combine flour and salt in a separate bowl and add gradually to cookie butter mixture; mix well. Stir in cinnamon chips.
• Drop tablespoonfuls of dough onto ungreased cookie sheets; use your fingers to form into peaked meringue shapes.
• Bake in the preheated oven until edges are set, 8 to 9 minutes. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely.

COPYCAT BISCOFF COOKIES

Steps:

• Preheat oven to 350°F.
• In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt.
• In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
• Gradually blend the flour mixture into the butter mixture until it is well combined.
• Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes.
• If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired.
• If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
• Cool on cooling rack before serving. These are best once they have cooled.

BISCOFF COOKIES

Steps:

• (This recipe calls for a scale, everything is weighed not measured in measuring cups).
• In a medium bowl, mix flour, soda, brown sugar and spices. Add butter (cut in little bits) and milk. Mix to make a light dough.
• Set aside in the fridge for 3-4 hours or for a complete night.
• After you have let it chill, spread the dough out cut it with cookie cutters, then place the cutouts on a lightly greased flat pan or cookie sheet.
• Cook the ?Speculoos? in a preheated oven (400?) for 15 minutes.

BISCOFF COOKIES-HOMEMADE

Steps:

• Cookies: In a medium bowl add the dry ingredients(first 6 ingredients). Whisk together thoroughly to combine and aerate. Set aside.
• In a large mixer bowl, cream butter and sugars until light and fluffy. Add vanilla and mix well. Using low speed, add the flour mixture a little at a time-until dough is well combined. Scrape sides of bowl often. Chill dough for 30 minutes.
• Preheat oven to 350^. Roll out dough on a lightly floured surface to about 1/4 inch in thickness. Using a small biscuit cutter , cut as many cookies as you can out of the rolled dough. Reusing scraps only once and roll again until all the dough is used up .(otherwise tough cookie! lol).
• Bake cookies about 9-10 minutes, check after 7 minutes, because the thinness and high sugar content; the cookies will look a lot like caramel and can go from perfect to burnt in a flash!! Allow to cool. Enjoy as is or make these a Biscoff sandwich cookie using the recipe above.
• Frosting: In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add the powdered sugar 1 cup at a time, mixing well after each addition. Beat about 3 minutes more until light and fluffy. Add the Biscoff spread and beat again until blended in. Spread between 2 cookies. Or you can spread as needed. Store frosting in refrigerator in a covered container.