My husband and I love to travel, but as we all know, the destination is often a lot more enjoyable than the journey itself, especially if the travel involves a flight which can mean delays, lost baggage, etc. However, in my husband’s mind there is one way to instantly make a flight better – Biscoff Cookies (offered by Delta, American, and United to name a few)!
United actually removed Biscoff cookies in 2020, but customers like my husband revolted, and the cookies are back. My husband usually schmoozes the flight attendant to get extra, and I always make sure they’re in his Christmas stocking!
If you’re not familiar, Biscoff cookies are actually speculoos cookies which originate from Belgium. They are a shortbread cookie and have a deep caramel and spiced flavor paired with a crispy texture. My research tells me that Biscoff cookies got their name from biscuits (BIS) and coffee (COFF) because the cookies are, of course, delicious with coffee! Have you heard of cookie butter? If you haven’t, make a Trader Joe’s run and thank me later. Cookie Butter is made from ground up speculoos cookies. I personally think cookie better is better than Nutella, but I’ll let you be the judge of that.
I recently decided to surprise my husband by trying my hand at making homemade Biscoff cookies. As usual, I looked at a few different recipes and came up with what I thought would work best.
Homemade Biscoff Cookies
Servings: 24 (or 12 cookie sandwiches)
Active Time: 15 minutes
Inactive Time 55 minutes
Total Time: 70 minutes
2 cups all purpose flour
1 1/2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup granulated sugar
1/2 cup dark brown sugar, packed
2 sticks of butter, unsalted
2 teaspoons vanilla bean paste
1. In a small bowl, combine the flour, cinnamon, nutmeg, allspice, ginger, cloves, salt, baking soda, and baking powder.
2. In the bowl of an electric mixer (or a bowl with a hand mixer), cream together the butter, sugar, and brown sugar until fluffy.
3. Add the vanilla to the creamed butter.
4. Add half of the flour/spice mixture, mix to combine.
5. Add the remaining flour/spice mixture and mix.
6. Form the dough into a disk and refrigerate for 1 hour (it’s a drier dough).
7. Preheat oven to 350 degrees.
8. Roll dough to 1/4-inch thickness and cut or stamp into shapes as desired.
9. Bake on a parchment/Silpat-lined sheet tray, spaced 2 inches apart, for 15-20 minutes until just brown. They will crisp up as they sit!
10. For an extra indulgent treat, allow the cookies to cool completely and spread half with 1-2 Tablespoons of cookie butter and top with another cookie for a speculoos sandwich! I’m looking forward to trying my hand at homemade cookie butter, if there are any cookies left in the jar later this week (and that’s a big “if”).
My husband was impressed with the results, and I’m confident you’ll enjoy these too! The cookies would also make a great crust, when crumbled for cheesecake. I’m looking forward to experimenting more. I hope you’re inspired you to get in the kitchen - cooking and baking is such an act of love, especially when you do it with a special someone in mind!
If you enjoyed baking these cookies, check out some of our upcoming baking classes:
Or maybe the cookies sparked your desire to travel. That’s one of my favorite parts of our classes – you can travel without going any further than Lincoln Square! Join us for:
Did you hear about our recent grand re-opening? If you haven’t been by our retail store yet, come check out our beautifully redone space while you grab your baking supplies including cookie cutters, vanilla pasta, baking sheets, parchment, etc.