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If you love the crunchy, spiced sweetness of Biscoff cookies, then this Homemade Biscoff Copycat Cookies recipe is for you! These cookies are a close replica of the iconic Biscoff cookies, with a perfectly crisp texture and a rich blend of cinnamon, nutmeg, and other warm spices. Made with simple pantry ingredients like butter, sugar, and spices, they come together quickly and are perfect for sharing with friends and family. Whether you dip them in coffee, pair them with a cup of tea, or enjoy them on their own, these cookies will satisfy your sweet tooth and elevate your dessert game.
Why Everyone Will Love This Recipe
What makes these Homemade Biscoff Copycat Cookies so irresistible is their perfect balance of spiciness and sweetness. The combination of cinnamon, nutmeg, ginger, and cloves gives these cookies a rich, aromatic flavor that’s perfect for fall or any time of year. The texture is crisp and crunchy, just like the original Biscoff cookies, making them ideal for dipping into hot beverages or enjoying on their own. The easy-to-follow recipe ensures you’ll be able to recreate this delicious treat at home, and with just a few ingredients, they’re simple to make too!
What Are Homemade Biscoff Copycat Cookies?
These Homemade Biscoff Copycat Cookies are a homemade version of the famous Lotus Biscoff cookies, known for their spiced, caramelized flavor and crispy texture. Made with warm spices like cinnamon, nutmeg, and ginger, the dough is chilled and rolled out to a thin, crisp consistency. The result is a perfectly crunchy cookie that’s just as flavorful and satisfying as the store-bought version.
Cooking Tips
- Chill the dough: Chilling the dough for at least an hour helps the cookies hold their shape while baking and gives them that perfect crisp texture. If you don’t chill the dough, the cookies might spread too much during baking.
- Don’t overwork the dough: Once the flour mixture is added, mix just until combined. Overmixing can make the dough tough and affect the texture of the cookies.
- Roll the dough evenly: When rolling the dough, aim for an even thickness of about ¼ inch (6 mm) to ensure the cookies bake uniformly.
- Use a fluted cutter: For an authentic look, use a 2×3-inch fluted rectangle cookie cutter. If you don’t have one, a regular round cutter or any shape you prefer will work just as well.
- Watch your baking time: The cookies should be golden brown and slightly firm to the touch when done. Keep an eye on them in the last few minutes to avoid overbaking.
Frequently Asked Questions
Can I use regular all-purpose flour instead of self-rising flour?
Self-rising flour is used in this recipe to give the cookies a slightly airy texture. If you don’t have self-rising flour, you can substitute it with all-purpose flour and add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Once you’re ready to bake, roll out the dough and cut out the cookies as usual.
Can I freeze the dough?
Absolutely! If you want to make these cookies ahead of time, you can freeze the dough for up to 1 month. Roll the dough into a log, wrap it in plastic wrap, and store it in an airtight container or freezer bag. When you’re ready to bake, simply slice the dough into rounds and bake as directed.
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 10 days. They’ll stay fresh and crunchy, perfect for snacking whenever you want!
Can I add other spices or flavors to the dough?
You can customize the flavor of these cookies by adding spices like cardamom, allspice, or even a little vanilla extract for extra flavor. Feel free to experiment and make the recipe your own.
How to Store
Store leftover cookies in an airtight container at room temperature for up to 10 days. For longer storage, you can freeze them for up to 3 months in an airtight container.
How to Freeze
To freeze these cookies, allow them to cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They’ll stay fresh for up to 3 months.
Ingredients
- 2 cups (10 oz/282 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (1 ½ oz/42 g) dark brown sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and grease or line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, ginger, allspice, cloves, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and mix until combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough may seem a bit crumbly, but that's okay.
- Chill the dough: Turn the dough into a ball, cover it with plastic wrap, and chill in the refrigerator for at least 1 hour.
- Roll out the dough: Once chilled, turn the dough out onto a lightly floured surface. Roll it out to a ¼-inch thickness. Use a fluted 2×3-inch rectangle cookie cutter (or any shape you prefer) to cut out the cookies.
- Bake the cookies: Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 16-18 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these delicious, crunchy cookies as a snack or dessert. Serve with coffee or tea for the ultimate treat!
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