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Biscoff Cookie Recipe

A biscoff (pronounced “bee-skoff”) cookie is an American biscuit that was first introduced by Nabisco in 1937 as part of its Biscuit Mix line.

It’s been around since then, but has recently seen a resurgence thanks to social media sites like Twitter and Pinterest.

A biscoff cookie is typically shaped into a rectangle with rounded corners, though they can also come out triangular or square.

They’re often browned on one side before being baked, which gives them their distinctive look.

These cookies tend toward sweet flavors, so you’ll find them paired with coffee or chocolate more than anything else.

They’re very simple to make — just mix together flour, butter, eggs, and vanilla extract until it forms a dough, roll it out, cut it into shapes, bake it, and enjoy!

If you want to get started on your next batch of these treats, check out our article about how to make quick refrigerator biscuits.

What Is A Biscoff Cookie?

Biscoff cookies are generally round in shape and flat in thickness.

You may see variations on this recipe that use different types of flours, such as whole wheat pastry flour, plus raisins or chocolate chips.

In addition, depending on where you live, you might call them shortbreads or drop biscuits instead of biscoffs.

However, we’ve found that most people who know what a biscoff cookie is will say that it’s simply a cookie that comes out of a tube.

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What Is The History Of The Biscoff Cookie?

The actual origin of the name “biscoff” remains unclear.

One theory is that it refers to someone named Frank Beard, who worked at the company that created the original product back in 1937.

Another suggests that the word originated from the Dutch word “beek,” meaning “flat.”

This makes sense because the cookies are thin and rectangular, rather than thick and cylindrical.

Whatever the case may be, the name stuck, and today there are many companies producing biscoff products, including those that sell online through Amazon.

How Is A Biscoff Cookie Made?

In order to create a biscoff cookie, all you need is a food processor and two bowls.

First, put all of the dry ingredients (flour, salt, etc.) into the bowl of your food processor, along with the softened butter.

Pulse everything together until it resembles coarse sand.

Then add the egg yolks, followed by the milk, and pulse again.

Finally, add the vanilla and stir everything together with a wooden spoon.

Once mixed well, press the dough between sheets of parchment paper until it’s about 1/4 inch thick.

Cut the sheet into squares using a pizza cutter or sharp knife.

Place each piece onto a greased baking pan and bake at 350 degrees Fahrenheit for 15 minutes.

While the cookies are still hot, melt 2 tablespoons of unsalted butter over medium heat.

Using a fork, press down on the top of each cookie while rotating it.

When the bottom turns golden brown, remove it from the oven and place on a cooling rack.

Melt the remaining tablespoon of butter, brush it across the tops of the warm cookies, sprinkle with powdered sugar, and let cool completely.

Repeat the process with any leftover pieces of dough.

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What Are The Ingredients In A Biscoff Cookie?

You’ll notice that the basic formula doesn’t contain much beyond flour, butter, eggs, and vanilla.

That said, there are plenty of options available if you’d prefer to change things up.

You could try adding chopped nuts or dried fruit, for example, or swapping out regular milk for almond or soy milk.

How Does The Recipe For A Biscoff Cookie Vary From Other Similar Recipes?

There are several different versions of biscuit recipes floating around the internet, but most involve mixing together flour, butter, sugar, and eggs until the mixture becomes crumbly.

Some include baking powder instead of baking soda, others don’t, and others substitute yogurt or sour cream for the dairy component.

All of these changes affect the texture and consistency of the final cookie, so feel free to play around with the recipe below to suit your tastes.

What Are Some Popular Ways To Eat A Biscoff Cookie?

Like most biscuits, biscoff cookies can be eaten plain or topped with jam, frosting, whipped cream, or even sprinkles.

For something extra special, try putting a couple slices of peanut butter inside the center of the cookie and sandwiching it closed with another cookie — it adds a nice crunchy contrast against the creamy filling.

What Are Some Tips For Making The Perfect Biscoff Cookie?

If you want to take your cookie game to the next level, here are some pointers that will help ensure success every time:

Use soft butter.

Softened butter is easier to work with, so use it whenever possible.

Harder butter tends to separate during processing, resulting in tough cookies.

Don’t skip the step of pressing the dough between layers of parchment paper.

By doing so, you prevent the dough from sticking to itself and ensuring that each piece gets evenly cooked.

Make sure the pans used to cook the cookies are nonstick.

Greasing the sides of the pan only allows grease to pool on the surface, leaving none underneath.

Grease the bottoms of the cookie pans thoroughly before placing the rounds of dough.

This ensures that the cookies won’t stick once they go into the oven.

When cutting the dough, make sure to keep the blade moving constantly.

Otherwise, you may end up with uneven edges and cracks in the finished product.

Always set your timer early.

If you start working on the dough too late, the butter will harden and become difficult to handle.

Try not to overcook the cookies.

After they bake, they continue to cook slightly after removal from the oven, causing them to expand.

So, if you think the bottoms are done, wait another minute or two before checking the rest of the cookies.

This way, they’ll be perfectly crisp.

Once cooled, store the cookies in airtight containers.

They tend to lose moisture quickly, so storing them in plastic bags is best.

Biscoff Cookie Recipe

How Should A Biscoff Cookie Be Stored?

As mentioned earlier, biscoff cookies can easily be stored in airtight containers for up to three months.

Keep in mind that the longer they stay refrigerated, the less crisp they become.

To avoid this problem, store them in the fridge immediately upon removing them from the freezer.

And remember, never freeze biscoff cookies unless you plan to consume them within 48 hours.

Doing so can cause them to break apart and crumble.

Instead, wrap them tightly in plastic wrap and return them to the freezer.

How Long Does A Biscoff Cookie Last?

Freshly baked biscoff cookies taste great right away, but they do begin to deteriorate fairly quickly.

As soon as you pull them from the oven, they’ll begin cooking further, causing them to grow stale.

But don’t fret! Just pop ’em open and share with friends!

What Are Some Common Mistakes People Make When Making

These days, the Internet is full of advice about how to successfully make a variety of foods, including biscoff cookies.

Unfortunately, there are quite a few myths surrounding the production of this famous treat, including claims that the cookies must be cooked on both sides, that they require lots of butter, and that they must be served straightaway.

None of these assertions are true, however.

What follows is information you can rely on when preparing your own batches of delicious biscoff cookies.

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All information in this post is provided solely for educational and informational purposes, and is not intended to be taken as medical advice.

Consult a physician or other qualified health provider with any questions you have regarding a medical condition or health goals.

Biscoff Cookie Recipe

Biscoff Cookie Recipe

The perfect amount of sweet, buttery, and crunchy describe homemade biscoff cookies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff Cookie Recipe
Servings: 4
Calories: 3231kcal


  • 1 Oven


  • 2 cups purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract


  • Mix the flour, spices, baking soda, baking powder, salt, and other ingredients in a medium bowl.
  • Cream the butter, sugar, and brown sugar together in a separate large bowl using a low speed electric mixer. Put the vanilla extract in there.
  • Blend the flour mixture into the butter mixture gradually until everything is thoroughly incorporated. The dough could seem brittle and dry.
  • The dough should be rolled into a ball, covered, and chilled for at least one hour.
  • Pre-heat the oven to 350°F (180°C) while the cookie dough chills. Grease and line 2 cookie sheets, and set them aside.
  • Roll out the dough to a thickness of 1/4 inch once it has chilled.
  • With the help of an offset spatula, carefully move each cut-out cookie to the baking sheet that has been previously prepared (this ensures the cookies keep their shape)
  • Bake for 12 to 15 minutes, or until browned and golden. Take out of the oven and let everything cool completely on a cooling rack.
  • For up to 10 days, these can be kept sealed in an airtight container and kept at a cool room temperature.



Calories: 3231kcal | Carbohydrates: 368g | Protein: 28g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 3026mg | Potassium: 440mg | Fiber: 9g | Sugar: 173g | Vitamin A: 5689IU | Vitamin C: 0.4mg | Calcium: 247mg | Iron: 13mg
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