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Homemade Biscoff Cookies

Homemade Biscoff Cookies with Biscoff Cream Cheese Frosting

Course Cookies, Brownies and Bars
Cuisine American
Keyword biscoff, cookies
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 10
Calories 416kcal
Author Creative Culinary


For the Cookies:

  • 2 cups all purpose flour
  • 1 Tbsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup sugar
  • ¼ cup firmly packed dark brown sugar
  • 1 tsp pure vanilla extract

For the Frosting:

  • 10 ounces cream cheese at room temperature
  • 1 stick 4 ounces unsalted butter, at room temperature
  • 5 cups confectioners’ sugar whisked to lighten
  • cup Biscoff spread


To Make the Cookies

  • In a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.
  • In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.
  • With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.
  • Refrigerate the dough for at least half an hour.
  • When the dough is thoroughly chilled, preheat the oven to 350F.
  • Lightly flour a large surface and roll out the dough to 1/4" thick. Using a small biscuit or cookie cutter of your preference, cut as many cookies as you can out of the rolled out dough.
  • Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.
  • Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.
  • Allow to cool. Enjoy as is or make this Biscoff sandwich cookie using the following icing recipe.

To Make the Frosting

  • In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
  • Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the Biscoff spread and beat until thoroughly blended.


Serving: 2cookies | Calories: 416kcal | Carbohydrates: 99g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 408mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg