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These Biscoff cookies are a bakery-style treat featuring a creamy vanilla filling sandwiched between spiced cookies.
These homemade Lotus Biscoff cookies have all the spicy, creamy, caramelized flavors of the original cookies and are surprisingly easy to make. All you have to do is make cutout spice cookies, whip up some vanilla creme, then sandwich it all together. The finished cookies are wonderful with a steaming mug of coffee or tea!
What is Biscoff?
Biscoff cookies, also known as Belgian Speculoos cookies, are spiced shortbread sandwich cookies with a rich caramel flavor. The name is actually derived from the words “biscuit” and “coffee”.
Biscoff cookies are especially popular in Europe, where they’re often accompanied by coffee or tea. The cookies are also made into the famous Biscoff “cookie butter” spread that’s similar to peanut butter in texture.
Making sandwich cookies from scratch is easy. The secret is getting the filling at just the right consistency. It should be creamy enough to hold its shape, and slightly sticky so that the cookies adhere to it and don’t slide off. This cookie recipe takes common household ingredients and turns them into perfectly delicate Biscoff cookies with a smooth filling, making the assembly part a breeze!
What You’ll Need
For the cookies
- Spices: Ground cinnamon, nutmeg, ginger, allspice, and clove.
- Leavening: I use both baking powder and baking soda.
- Sugar: Granulated sugar as well as light brown sugar.
- Egg: Take your eggs out of the fridge about half an hour before you start, to let them come to room temperature. (Or use eggs from your hens that have been stored on the counter.)
- Butter: Also brought to room temperature.
- Vanilla extract
- Kosher Salt
For the filling
- Powdered sugar
- Butter: At room temperature.
- Lemon juice: For the best flavor, use freshly squeezed lemon.
- Vanilla extract
Make the cookie dough. In one bowl, mix the flour with the baking powder, baking soda, salt and ground spices. In your stand mixer, cream together the butter and sugars until the consistency is light and fluffy. Beat in the egg and vanilla. Slowly add the flour mixture into the mixer with the wet ingredients, mixing until the dough is just formed.
Roll and cut out the dough. Roll the dough out on a floured surface until it’s approximately a quarter inch in thickness. Use cookie cutters to cut out the cookie shapes, and lay them on a parchment-lined baking sheet. Give the cookies a sprinkle of granulated sugar.
Bake. Bake the cut-out cookies in a preheated oven at 350 degrees F for about 10-12 minutes. Leave the cookies to cool completely while you get started on your filling.
Make the vanilla filling. Beat the butter and powdered sugar together until the mixture is smooth and creamy. Add in the lemon juice and vanilla and continue to mix until the filling is combined.
Fill the cookies. Add about one teaspoon of the filling to one half of the cookies. Aim for the center, so when you press the other half of the cookie overtop, the filling spreads evenly.
For this Biscoff cookie recipe, I use stamp cookie cutters to make the cookie shapes and give them a decorative wave pattern on top. You can find this type of cutter in most baking supply stores, or online. You can also use regular cookie cutters. The only difference will be that you won’t have a pattern on top of the cookies.
Tips for Success
- Be careful to not over-bake the cookies. It’s completely normal for the baked cookies to appear underdone when they come out of the oven. Avoid leaving them in longer! The cookies will harden up as they cool.
- Make the cookie dough in advance. You can make the dough two to three days ahead of time. Keep it stored tightly wrapped in the fridge, and let the dough come to room temperature again when you plan to roll it and cut it.
- Firm up dough that gets sticky. If you notice that the dough becomes sticky after rolling it out a few times, chill the remaining dough in the fridge or freezer for a few minutes to firm it up again.
How to Store
Store your Biscoff sandwich cookies in an airtight container on the counter for up to 4 days.
You can also freeze these cookies for up to 2 months in an airtight, freezer-safe container. Thaw them on the counter for a few hours before serving.
For the cookies:
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar, for sprinkling (optional)
For the filling:
- ½ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
TO MAKE THE COOKIES:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, combine all-purpose flour, baking powder, baking soda, salt and spices and set aside.
- In the bowl of a stand mixer, beat butter, sugar and light brown sugar until light and fluffy.
- Add the egg and vanilla extract and beat again.
- Turn speed to low and gradually add the flour mixture until a dough is formed.
- Turn the dough on a floured surface and roll out to about 1/4 inch thickness.
- Using 2-3 inch cookie cutters, cut cookies in the desired shape. Depending on the size of your cutters, you should get around 20-24 cookies.
- Place cookies onto the prepared baking sheet and sprinkle with granulated sugar.
- Bake at 350F for 10-12 minutes. Let cool completely on the baking sheet.
TO MAKE THE FILLING:
- In the bowl of a stand mixer, beat butter and powdered sugar until smooth and creamy.
- Add lemon juice and vanilla extract and mix until combined.
- Add 1 tbsp of the filling to the center of half of the cookies. Top with remaining cookies, pressing gently to adhere.