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Homemade Biscoff (Belgian Speculoos Cookies) Recipe

Name: Homemade Biscoff (Belgian Speculoos Cookies) Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 32
Ingredients: 5 1/4 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g); 3 ounces unsalted butter, soft but cool, about 70°F (6 tablespoons; 85g); 3/4 teaspoon baking soda (4.75g); 3/4 teaspoon ceylon cinnamon (1.5g); 1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional; 1/4 teaspoon ground or freshly grated nutmeg (1/4g); Shy 1/8 teaspoon (1/3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; Shy 1/8 teaspoon ground cloves (1/8g); 1/16 teaspoon ground cardamom (1/8g); 1/16 teaspoon ground anise (1/8g); 1/2 ounce tap water (about 1 tablespoon; 15g); 5 1/2 ounces ounces all-purpose flour (about 1 1/4 cups; 155g)

Prep Time

35m

Cook Time

20m

Total Time

55m

This Homemade Biscoff (Belgian Speculoos Cookies) recipe creates delicious, spiced cookies with the perfect amount of sweetness and a crispy texture. Made with ingredients like light brown candi sugar, butter, and a mix of warm spices, these cookies are an irresistible treat for any occasion.