Biscoff Cookies Homemade Recipes

HOMEMADE BISCOFF (BELGIAN SPECULOOS COOKIES) RECIPE

Steps:

• While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
• Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
• With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.
• Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.

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.