Simple Speculoos Cookies (Copycat Biscoff) (2024)

Published 12/16/2020, Last updated 12/21/2021 by Stef

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Biscoff cookies (the brand name for Dutch speculoos cookies) are a cult favorite – crispy, spiced, and so addictive. They are simple to make, and once you try my recipe, you’ll never look back!

Did you know that Biscoff stands for “biscuit” plus “coffee”? You can drink coffee with them, dip them in milk, or just eat them plain. You can’t go wrong!

Ingredients

These cookies are made entirely with pantry basics. What makes them special is the blend of spices. I updated the recipe (December, 2020) with new spice measurements after several people said the spices weren’t quite strong enough. I think the new amounts are perfect and I hope you’ll agree. I use a blend of cinnamon and nutmeg with just a touch of cloves and cardamom.

How It’s Made

Start by whisking together all of the dry ingredients. This includes the flour, salt, spices, baking powder, and baking soda.

Next, mix together the butter, granulated sugar, and brown sugar. I recommend using an electric mixer for this to get it light and fluffy.

Add the dry ingredients a little bit at a time until the dough comes together.

Many of the comments on my recipe said the dough was difficult to roll out. In my updated recipe, I call for chilling the dough for at least 30 minutes before rolling out. Working with the chilled dough makes rolling out a breeze!

I divide the dough the into two flat discs and wrap them in plastic wrap before chilling. That way, I can take out one at a time to roll while the other one remains chilled.

Tip: I suggest that you roll out dough between two pieces of parchment paper, between two silicone mats, or by folding one extra-large silicone rolling mat like the one from DoughEz [paid link] over on itself.

Roll the dough to 1/4″ inch thick and cut into any shape you like. I used a 3×2″ scalloped rectangle.

Bake at 350 F for 20 minutes. You’ll know they are done when the edges will brown slightly. If you under-bake them, they won’t turn out as crispy!

Expert Tips and FAQs

If you like the look of the actual Biscoff cookies that have text printed on them, it’s easy to achieve that using the Cookie Imprinter [paid link]. It comes with all the letters you need. You load them into the cookie cutter and then press down to make the letters.

Here’s how mine came out stamped with “Cupcake Project”. Keep in mind that when you roll the dough to 1/4″ thick, it won’t hold its shape as well as if it’s rolled to 1/8″ thick.

Tip: Although I usually recommend baking these at 1/4″ thick, if you plan to try this imprint or any intricate cookie cutter design, roll the cookies out thinner.

Many people also imprint their speculoos cookies using decorative rolling pins [paid link]. There are a ton of different designs to choose from and they all come out so pretty!

FAQs

• Biscoff cupcakes with cookie butter frosting
• Arnhemse Meisjes (Another Dutch cookie that you need to try!)
• Dutch apple pie(It turns out thatDutch apple pie isn’t really Dutch, but I’m including it anyway!)
• Zimtsterne(German cinnamon star cookies)
• Cinnamon muffins, Cinnamon scones, and Cinnamon sugar cookies
• Web Story: copycat Biscoff cookies