Biscoff copycat cookies

One thing the airlines get right – Biscoff cookie snacks. The perceived appearance of being greedy is the only thing that’s kept me from asking for more than one package. But now I don’t have to worry. I can bring along my own. They look like a plain Jane (apologies to all of the Janes I know, none of them plain) but you could dress them up by using fancy cookie cutters or stamps.  At only about 40 calories each for a 2″, 1/4″ thick cookie, you can afford to indulge with coffee or black tea.

Use either whole wheat or spelt flour. White flour works too, but the whole wheat gives them a nice texture. Roll out to 1/4″ thickness. These little spacers that fit on a rolling pin are great for achieving an even thickness. Note that there are no eggs. That’s not a typo. These are a shortbread kind of cookie. Spices take a front seat here, so use fresh ones and go to the bother of finding Vietnamese cinnamon for its superior flavor. The dough is crumbly but holds together if you press it in your hand, similar to what pie dough does. They will not spread in the oven so you can space them close together on a cookie sheet. 1/2-1″ apart gives them plenty of room. Pre-cut parchment sheets are a huge help when baking cookies and sticky quick breads or cakes. No taming required like the pieces you tear off those rolls of parchment and then can’t make lie flat. Grrr.

– Joan, 5 October 2018


Biscoff copycat cookies

  • Servings: About 6 dozen cookies
  • Print

  • 2 cups whole wheat or spelt flourcutout
  • 1 tablespoon Vietnamese cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter at room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract

bakePreheat oven to 350°F.

Mix all of the spices, salt, and baking soda with the flour and set aside. Cream the butter and sugars till well blended, then mix in vanilla. Add the dry ingredients and mix until it looks like the photo above. It will seem crumbly and maybe a little dry but will come together if you press some in your hand.

Take about a third of the dough at a time and roll it out 1/4″ thick. Cut with a cookie or biscuit cutter. A 2″ cutter will yield at least 6 dozen cookies of 1/4″ thickness. Space about 1″ apart on a parchment covered cookie sheet. Bake 12-13 minutes and cool completely on a wire rack. These can be frozen but you’ll be surprised how quickly 72 little cookies can disappear!


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