Biscoff cookies have a way of turning any moment into a special treat with their rich caramel flavor and satisfying crunch. I’ve always loved pairing them with my morning coffee or enjoying them as an afternoon snack. But what if you could whip up these irresistible cookies right in your own kitchen?
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup Biscoff spread
Equipment
To create these delectable Biscoff copycat cookies, having the right tools makes all the difference. Here’s what you’ll need:
- Mixing Bowls
I prefer a set of three different sizes for separating ingredients and mixing dough efficiently.
- Measuring Cups and Spoons
Accurate measurements are crucial. A standard set with both dry and liquid measurements ensures precision.
- Electric Mixer
A stand mixer works wonders for creaming butter and sugar to the perfect consistency, but a hand mixer will also do the trick.
- Spatula
A sturdy silicone spatula helps scrape every bit of dough from the bowl, ensuring nothing goes to waste.
- Baking Sheets
I use heavy-duty, rimmed baking sheets to prevent spreading and ensure even baking of the cookies.
- Parchment Paper or Silicone Baking Mats
Lining your baking sheets keeps the cookies from sticking and makes cleanup a breeze.
- Cooling Racks
Allowing the cookies to cool on racks ensures they stay crispy on the outside and chewy on the inside.
- Cookie Scoop or Spoon
For uniform cookie sizes, a scoop or a tablespoon works perfectly to portion out the dough.
- Oven Thermometer
Ensuring your oven is at the correct temperature guarantees perfectly baked cookies every time.
Having these tools at your disposal will streamline the baking process and help you achieve that authentic Biscoff flavor and texture right in your kitchen.
Instructions
Let’s bring these irresistible Biscoff cookies to life with these straightforward steps.
Prepare Ingredients
- Measure Dry Ingredients:
- All-purpose flour: 2 ¼ cups
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: ½ teaspoon
- Ground cloves: ¼ teaspoon
- Salt: ¼ teaspoon
- Prepare Wet Ingredients:
- Unsalted butter: ¾ cup, softened
- Granulated sugar: ½ cup
- Brown sugar: ½ cup, packed
- Egg: 1 large
- Molasses: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Biscoff spread: ¼ cup
- Gather Equipment:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Spatula
- Baking sheets
- Parchment paper or silicone mats
- Cooling racks
- Cookie scoop or spoon
- Oven thermometer
Mix Dough
- Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Flavorings:
- Beat in the egg, molasses, vanilla extract, and Biscoff spread until well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together.
- Chill Dough:
- Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
Bake Cookies
| Step | Temperature | Time |
|---|---|---|
| Preheat Oven | 350°F (175°C) | – |
| Bake Cookies | 350°F (175°C) | 10-12 minutes |
- Prepare Baking Sheets:
- Line your baking sheets with parchment paper or silicone mats to prevent sticking.
- Portion Dough:
- Using a cookie scoop or spoon, portion out tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool and Serve
- Cool on Sheets:
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. This helps them set.
- Transfer to Racks:
- Using a spatula, transfer the cookies to cooling racks to cool completely. This ensures they remain crisp and don’t become soggy.
- Serve:
- Once cooled, enjoy your homemade Biscoff copycat cookies with a glass of milk, a cup of coffee, or your favorite tea.
Make-Ahead Instructions
Preparing these Biscoff copycat cookies ahead of time ensures you always have a delicious treat on hand. Follow these steps to make, store, and enjoy your cookies at their best.
Baking and Storing
- Bake the Cookies
After preparing and chilling your cookie dough, bake the cookies at 350°F (175°C) for 10-12 minutes until golden brown. Remove them from the oven and let them cool on the baking sheets for 5 minutes.
- Cool Completely
Transfer the cookies to a cooling rack and allow them to cool completely. This prevents condensation and keeps the cookies crispy.
- Store in an Airtight Container
Once cooled, place the cookies in an airtight container. Layer them with parchment paper to maintain their shape and prevent sticking.
- Room Temperature Storage
Keep the container at room temperature. Your cookies will stay fresh for up to two weeks, maintaining their rich caramel flavor and satisfying crunch.
Freezing for Longer Storage
| Step | Instructions |
|---|---|
| Freeze the Dough | After mixing, shape the dough into balls and place them on a baking sheet. Freeze for 1-2 hours until solid. Transfer to a freezer-safe bag or container. |
| Bake from Frozen | When ready to bake, place the frozen dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes, adding a few extra minutes to the baking time. Cool as usual. |
| Store Baked Cookies | Once baked and cooled, store them in an airtight container. Frozen dough can be kept for up to three months. Baked cookies maintain their quality for two weeks at room temperature or up to three months in the freezer. |
By following these make-ahead instructions, you can enjoy homemade Biscoff cookies anytime, whether for a spontaneous snack or a planned gathering.
Storage
Proper storage ensures your homemade Biscoff copycat cookies stay fresh and flavorful. Here’s how I keep them at their best:
Room Temperature
- Cool Completely: Allow the cookies to cool on the cooling racks for at least 30 minutes to prevent moisture buildup.
- Airtight Container: Transfer the cooled cookies to an airtight container. I prefer using a large plastic storage container or a resealable glass jar.
- Layering: If stacking the cookies, place a sheet of parchment paper between layers to maintain their crunch.
- Storage Duration: Keep the container in a cool, dry place away from direct sunlight.
Freezing
For longer storage, freezing is my go-to method:
- Prepare Dough: Portion the cookie dough into individual servings using a cookie scoop.
- Flash Freeze: Place the dough portions on a baking sheet lined with parchment paper. Freeze for 1-2 hours until solid.
- Store Frozen: Transfer the frozen dough balls to a freezer-safe bag or container. Label with the date for reference.
- Baking from Frozen: When ready to bake, place the frozen dough on a baking sheet and add a couple of minutes to the baking time.
Baked Cookies Freezer Storage
You can also freeze the baked cookies for later enjoyment:
- Cool Completely: Ensure the cookies are fully cooled to prevent freezer burn.
- Layering with Parchment: Stack the cookies with parchment paper between each layer to avoid sticking.
- Freezer Containers: Place the stacked cookies in a freezer-safe container or heavy-duty freezer bag.
- Labeling: Mark the container with the date and contents.
- Storage Duration: Baked cookies can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them briefly in the oven.
Storage Summary
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 weeks | Use airtight containers, cool completely |
| Frozen Dough | Up to 3 months | Freeze dough balls individually |
| Baked Cookies | Up to 3 months | Stack with parchment, use freezer-safe bags |
By following these storage tips, you can savor the rich caramel flavor and delightful crunch of your Biscoff copycat cookies anytime you crave them.
Conclusion
Baking these Biscoff copycat cookies has been a delightful journey for me There’s nothing like the aroma filling the kitchen and the first bite of that rich caramel crunch I love sharing them with friends and enjoying them with my favorite beverages I hope you find joy in making and indulging in these homemade treats as much as I do Here’s to many sweet moments ahead
