Day 11 of the 12 Days of Christmas Cookies!
When I first stumbled upon Daphne Oz’s copycat recipe for Speculoos, or what many of us affectionately know as Biscoff cookies, I knew I had to bake them. There’s something about these cookies with their crisp texture, sweet profile, and gently spiced undertones, that has made them a favorite to many. As I poured over the recipe, I knew I had to recreate these divine morsels myself, and I can assure you, it was a decision I do not regret!
The spices are key in achieving that signature warmth that Speculoos is famous for. A combination of cinnamon, nutmeg, ginger, and even a touch of gound anise. As the dough baked in the oven, the scent of sizzling sweetness filled my kitchen, and I felt my anticipation grow.
After finally pulling out a tray of golden, crisp cookies, it was time for the taste test. One bite revealed the perfectly balanced sweet and spicy harmony; a delightful mix that truly reminded me why these cookies hold such a special place in so many hearts. The crispy edges and slightly chewy center generated an addictive quality that made it hard to stop at just one.
In the spirit of holiday baking, my daughter Melissa asked if these delightful cookies would be added to our Christmas cookie list this year. With sheer enthusiasm, I exclaimed: “Absolutely!”
So, if you share my affection for these uniquely spiced cookies, I wholeheartedly encourage you to try making Daphne Oz’s copycat Speculoos recipe. You won’t be disappointed. They are not just cookies; they are an experience that brings warmth and happiness to any occasion, especially during the holiday season.
Ingredients
1½ cups (190 grams) all-purpose flour, plus additional for dusting
¼ teaspoon baking soda
2½ teaspoons ground Ceylon cinnamon or regular cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
Pinch of ground anise
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
½ cup (100 grams) granulated sugar
½ cup (110 grams) soft Belgian candi brown sugar or light brown sugar, packed
2 teaspoons pure vanilla extract
1 large egg
Instructions
In a medium bowl whisk the flour, baking soda, cinnamon, nutmeg, clove, ginger, cardamom, anise, and salt to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer add the butter and sugars and beat until light and fluffy on medium high speed, about 4 minutes. Add the vanilla extract and the egg and beat again to combine.
Add the flour mixture in thirds, beating after each addition until a dough forms. Divide the dough into two flat square discs and wrap in plastic. Allow to refrigerate for 1 hour or up to overnight until firm.
When ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow to sit at room temperature for 10 minutes.
On a lightly floured surface, roll the dough out to ¼-inch thickness. Using a fluted pastry wheel or cookie cutter of choice, cut the dough into desired shapes. Place the dough shapes onto the baking sheets about an inch apart from each other.
Bake for 8 to 12 minutes until lightly golden and set. Remove from the oven and allow to cool completely on the baking sheet. This allows the cookies to fully set and crisp up. They are at there best when eaten with a hot beverage (like coffee, tea or even hot chocolate…yum). Milk enthusiasts will be satisfied giving them a dunk too!
Store at room temperature in an airtight container for up to 4 days.
I hope you make these crispy confections, and if you do please tag me on Instagram @goodeatsbymimi. I wouldlove to hear from you and see your pictures!