Homemade Biscoff (Belgian Speculoos) Cookies
If you fly a certain airline, you definitely know about these cookies. The magical red & white labeled package of spice cookies that flight attendants feed us when we get our small plastic cup of cranberry juice on ice. I see them now on grocery store shelves – neatly stacked in a wrapped sleeve and quickly polished off once home in my cupboard.
This recipe is a tad less "spicy" than the airplane variety, so if you like a lot of kick, feel free to up the dry spice ingredients a bit.
These cookies are so simple to make but can be a bit sticky in the rolling process. To help, I like to chill the dough and roll it between parchment paper. Super clean that way and the cookie thickness tends to be a bit more even. I also like to make my own brown sugar (sugar & molasses) in the food processor- a step I’ve used for years as it lends my baked goods to a better result. And finally, I experimented with the baking time a bit; cooking some longer for a crispier crunch and some a little less. A couple of hours after cooling they all seemed to maintain pretty much the same level of crunchiness, no matter the hue. All this to say, a very forgiving recipe that you’ll hopefully be making for years to come.
2 C All-Purpose Flour
2 tsp Cinnamon
1/4 tsp each of:
1/2 tsp. Baking Powder
1 C Room Temperature Butter (2 sticks)
1/2 C Sugar
1/4 C Brown Sugar
1 tsp. Vanilla
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 the dough to 1/4 inch thickness.
The size and shape of your cookies is entirely up to you. Traditionally, this cookie is a rectangular log-shape, but I often will dig into my stash of cookie cutters and add some whimsy. Whatever the shape, place the cookies onto parchment paper and bake for 12-15 minutes. Cool on cooling rack before serving. These are best once they have cooled. And definitely delicious dipped in your morning cup of coffee or tea.