Homemade Biscoff is a deliciously spiced cookie that captures the essence of caramel, cinnamon, and warmth in every bite. With this recipe, you can recreate the famous Lotus Biscoff cookies right at home, filling your kitchen with an irresistible aroma. These crispy, crunchy cookies are perfect on their own, but can also be transformed into Biscoff spread, Biscoff cookie butter, or crumbled as a topping for Biscoff ice cream and desserts like Biscoff cheesecake.
You’ll Love This Homemade Biscoff
If you’re a fan of Lotus cookies, you’ll love making this homemade version. It’s a perfect way to enjoy the flavors of these spiced cookies any time, without having to buy them from the store. Not only do these homemade Biscoff cookies taste just as delicious as the original, but you can also control the ingredients, ensuring a fresh and preservative-free treat. Plus, once you master these cookies, you can create your own Biscoff spread, or use them as a base for desserts like cheesecake or ice cream bars.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/4 cup water
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Instructions
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, cloves, and ginger. Set this mixture aside.
- Cream the butter and sugar: In a separate bowl, cream the softened butter and dark brown sugar until light and fluffy. This will give the cookies their signature sweet and buttery base.
- Combine the mixtures: Slowly add the dry ingredients to the creamed butter and sugar, mixing well after each addition. The dough will start to come together as you gradually mix in the water and vanilla extract.
- Chill the dough: Once the dough is fully combined, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to solidify the butter, making the Biscoff cookies crisp and holding their shape while baking.
- Roll and shape: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a cookie cutter, cut the dough into your desired shapes (traditional rectangles or circles work best).
- Bake the cookies: Place the shaped dough onto a parchment-lined baking sheet. Bake the cookies for 10-12 minutes, or until they are golden brown and crisp around the edges.
- Cool the cookies: Allow the baked Biscoff cookies to cool completely on a wire rack before enjoying. Their flavor and texture improve as they cool, making them the perfect crunchy snack.
Serving Suggestions
Homemade Biscoff cookies are incredibly versatile. Enjoy them on their own with a hot cup of coffee or tea, or crumble them over ice cream for a crunchy topping. You can also crush them to make a buttery crust for Biscoff cheesecake or blend them into a Biscoff spread for a decadent topping. These cookies also pair wonderfully with Biscoff ice cream, creating a double-dose of the beloved spiced flavor.
How to Store Homemade Biscoff
To ensure your homemade Biscoff stays fresh and crisp, store them in an airtight container at room temperature for up to one week. If you’d like to extend their shelf life, you can freeze the dough before baking or freeze the baked cookies for up to three months. Just make sure to let them come to room temperature before enjoying!
Additional Tips for Homemade Biscoff
- Substitutions: If you’re looking to switch things up, try adding a hint of nutmeg or allspice to the dough for an extra layer of warmth. You can also substitute light brown sugar for dark brown sugar for a milder caramel flavor.
- Troubleshooting: If your cookies spread too much while baking, try chilling the dough for a longer period or adding a bit more flour to help them hold their shape. For an even crispier texture, you can bake the cookies a minute or two longer.
- Making Biscoff Spread: To make your own Biscoff spread, simply blend the cooled cookies with a bit of butter and milk in a food processor until smooth.
Homemade Biscoff Cookies Recipe
A homemade version of the classic Lotus Biscoff cookies, packed with warm spices and a crisp texture. Perfect for snacking, baking, or turning into Biscoff spread or Biscoff cookie butter.
- Mixing bowls
- Hand or stand mixer
- Rolling Pin
- Cookie cutters
- parchment paper
- Baking sheet
- 2 cups all-purpose flour
- 1 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1/4 cup water
- Sift together flour, baking soda, salt, cinnamon, cloves, and ginger.
- Cream the butter and sugar until fluffy.
- Gradually add dry ingredients, then mix in water and vanilla extract.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F, roll out the dough, and cut into shapes.
- Bake for 10-12 minutes until golden brown.
- Cool on a wire rack before serving.
Perfect for making Biscoff spread or using in other desserts.
