Homemade Biscoff Cookies (Speculoos)
, Updated Nov 23, 2025
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Delicious Homemade Biscoff Cookies! Follow my Biscoff recipe to bake these aromatic crunchy cookies. They are so easy to make, vegan and totally addictive. Trust me when I say you will want to bake them again and again!
You will also love my Lebkuchen Cookies and Easy Stollen Bites!
It’s no secret that I am totally addicted to Biscoff – both the biscuits and the spread. And probably whatever other products they come with, who am I kidding 😉
I have wanted to recreate the Biscoff cookies at home for such a long time. And after exhaustive testing I think I have gotten it right! But before I get to the recipe, let’s have a closer look at the history behind Biscoff, shall we?
Get to Know Biscoff Cookies
In Belgium, where Biscoff originates from, the cookies are known as Speculoos and the cookie butter Speculoospasta. In the Netherlands the cookies go by Speculaas.
Biscoff is the brand name given to the commercial version of speculoos – the moniker is a combination of Biscuits and Coffee, get it? Homemade Biscoff cookies are perfect for Christmas and the holiday season, although I will never say no to a freshly baked batch!
Lotus Biscoff biscuits are crisp, with a deep caramel flavor and a backbone of warming spices. The unique blend of spices, a.k.a Speculaas spice mix, can be purchased on Amazon or you can simply make your own.
Here’s What You’ll Need
For an exhaustive (and maybe a little exhausting) look at how to make homemade Biscoff cookies take a look at this Homemade Biscoff Recipe on Serious Eats. I kept my recipe very simple in the end, after testing repeatedly it using different methods and combinations of ingredients.
- Light brown sugar – or finely ground Demerara Sugar
- Softened vegan baking block or softened butter
- Speculaas spice mix (check out the recipe notes for a homemade alternative)
- Flour – plain / all purpose plus gluten-free flour if you are using molds.
- Baking powder and bicarbonate of soda
- Maple syrup – only add if the dough is too crumbly!
Useful tools
- Rolling pin with spacer rings or decorative embossing rolling pins – I love this Christmas one or this lovely Sprigerle mold
- Cookie molds such as this traditional Windmill shape one or cookie cutters
How to Make Biscoff Cookies
- Add the vegan butter and sugar in a mixing bowl and beat together with an electric mixer on low speed initially then high speed until creamy and smooth.
- Beat in the spices, salt, baking powder and soda then gradually mix in the flour. Drizzle in the maple syrup, only as much as needed until the dough comes together.
- Shape the dough into a ball, flatten, cover and place in the fridge for at least an hour or overnight.
- Preheat the oven to 350°F (180°C). Take the dough out of the fridge and allow it to come back to room temperature.
- Mix the gluten free flour with the spices if using cookie molds or embossed rolling pins. Roll out sections of the dough on a silicone baking mat using a rolling pin with spacer rings to a thickness of 3-5mm.
- Carefully space out the cookies using an offset spatula, place the silicone baking mat on a cookie sheet and bake for 12-15 minutes until they start colouring at the edges.Transfer the cookies to a wire rack – they will harden when fully cooled down.
- Store in an airtight container at room temperature for up to 10 days (if you don’t eat them all that is).
How to Use a Cookie Mold
If you are using cookie molds, such as this traditional Windmill shape you need to first lightly dust the mold and the cookie dough with gluten free flour.
Press a small piece of dough over the mold then use rolling pin to gently roll the dough over the mold. Tap the mold on the countertop, quite firmly, until the dough falls out.
Use a cookie cutter to cut any excess dough and bake as per recipe instructions. The cookies will spread a little in the oven but they should retain the design quite nicely.
Don’t wash wood molds as they will warp – simply tap to remove any flour and pick stuck dough out with a toothpick.
Lucy’s Pro Tip
Uses for Speculoos Cookies
- Cheesecake base – Crush the cookies and mix with melted butter to make a dreamy base for Biscoff cheesecake or other no-bake desserts.
- Cake decoration – Break into shards or crush into crumbs and sprinkle over cakes, cupcakes and loaf cakes. Or bake them in festive shapes to decorate my Gingerbread Cake!
- Ice cream topping – Spoon over vanilla or caramel ice cream for instant speculoos sundae vibes.
Biscoff Cookies FAQs
Biscoff is the brand name for a commercial version of Belgian speculoos cookies (in the Netherlands they are known as speculaas) and in most supermarkets simply as Biscoff. They are all variations on a crisp, spiced caramel cookie.
Yes. The recipe works with either vegan baking block or regular unsalted butter. Using butter makes the cookies non-vegan but the flavour is lovely and rich. Make sure it is softened so it creams easily with the sugar.
Let the cookies cool completely on a wire rack before storing. Store in an airtight tin at room temperature, away from steam and moisture. If they soften a little, you can pop them back into a low oven for a few minutes to re-crisp.
Yes. Wrap the dough well and freeze for up to 3 months, then thaw overnight in the fridge before rolling and baking. Baked cookies also freeze well – layer them in a container with baking parchment, freeze and thaw at room temperature.
A ready-made speculaas mix is easiest, but if you can’t find it you can use cinnamon plus mixed spice as suggested in the recipe notes. You can also tweak the spice mix to your taste with a little ginger, nutmeg or cloves.
Usually because the dough was too warm or too soft. Make sure you chill the dough thoroughly and don’t skip bringing it back just slightly towards room temperature before rolling. If your kitchen is warm, chill the cut-out cookies before baking.
Try my popular Biscoff recipes!
HAVE YOU MADE MY BISCOFF COOKIES RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Homemade Biscoff Cookies (Speculoos)
Video
Equipment
Ingredients
- ⅔ cup (150g) vegan baking block or unsalted butter , softened
- ½ cup (110g) light brown sugar
- 1 tbsp Speculaas spice (see notes)
- 1 tsp baking powder
- ½ tsp baking soda bicarbonate of soda
- ¼ tsp salt
- 1 ⅔ cups (200g) flour , plain/ all-purpose
- 1 tbsp maple syrup , or as needed
For rolling out (if using molds or embossing rolling pins)
- 3 tbsp gluten free flour , for rolling out, or as needed
- 1 tbsp spice mix , for rolling out
Instructions
- Add the vegan butter and sugar in a mixing bowl and beat together with an electric mixer on low speed initially then high speed until creamy and smooth.⅔ cup (150g) vegan baking block , ½ cup (110g) light brown sugar
- Beat in the spices, salt, baking powder and soda then gradually mix in the flour. Drizzle in the maple syrup, only as much as needed until the dough comes together.1 tbsp Speculaas spice, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 ⅔ cups (200g) flour, 1 tbsp maple syrup
- Shape the dough into a ball, flatten, cover and place in the fridge for at least an hour or overnight.
- Preheat the oven to 350°F (180°C). Take the dough out of the fridge and allow it to come back to room temperature.
- Mix the gluten free flour with the spices if using cookie molds or embossed rolling pins.3 tbsp gluten free flour, 1 tbsp spice mix
- Roll out sections of the dough on a silicone baking mat using a rolling pin with spacer rings to a thickness of 3-5mm.
- Carefully space out the cookies using an offset spatula, place the silicone baking mat on a cookie sheet and bake for 12-15 minutes until they start coloring at the edges. Transfer the cookies to a wire rack – they will harden when fully cooled down.
- Store in an airtight container at room temperature for up to 10 days (if you don’t eat them all that is).
Notes
- Speculaas spice mix
- Rolling pin with spacer rings
- Silicone baking mats
- Embossing rolling pins – I love this Christmas one or this lovely Sprigerle mold
- Cookie molds such as this traditional Windmill shape one
- Cookie cutters
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Thank you so much for this recipe!
I’ve been experimenting myself and testing a couple of recipes I found online but yours is the only that tastes like the real deal!
I used a bar sirup Caramel as I didn’t have maple sirup and it works just as well.
Super delicious!
Thanks for your lovely comment!
If I can’t get a hold of the speculaas spice mix or mixed spice
What can I use in place of it?
Hi Lucy I have just seen these delicious cookies on Instagram and know I have to make them. I’m making cookie dough tomorrow, so I’ll add a batch of these to the list, I simply can’t wait to try them.
Would it still work if I used normal butter if so should I used salted or unsalted butter and how much should I use?
Yes use the same quantity of unsalted butter xx
I followed the recipe but only had 1 hour to chill the dough. Literally none of the design was visible after baking, though they were delicious! Do you know what I’m doing wrong?
Hi Taryn, you didn’t do anything wrong. I found the design was visible on some batches more than others. Did you use an embossing rolling pin?
anyone try making the while recipe with basic gluten free flour?
I haven’t but I think it should work x