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Most associated with Belgium (where they are called Speculoos), these cookies are known as Biscoff in the US and UK.
Servings 30 cookies
Author Rosalie D'Amico


  • 2 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1 teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 cubes) butter, room temperature
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract


  • Combine flour, spices, baking soda, baking powder and salt in a bowl.
  • Using a stand mixer on medium speed, cream together butter and sugars until well combined, 2 or 3 minutes. Add the vanilla extract and mix.
  • Gradually add the flour mixture into the butter mixture until combined – do not overmix.
  • Bring the dough into a ball, flatten into a disc and roll out ¼” thick (about a 10x12” rectangle) between two pieces of plastic wrap or parchment paper. This will keep you from using additional flour for rolling.
  • Without removing the parchment or plastic wrap, transfer onto a cookie sheet.  Chill for at least one hour.
  • Preheat oven to 325° convection and line cookie sheets with parchment paper.
  • Remove parchment or plastic wrap from chilled dough. Cut into rectangular shapes with a crimped pastry cutter. You can also cut round shapes if you prefer, using a 2” crimped cutter. Bake about 15 minutes until golden brown.