I originally came across this recipe while looking for a Biscoff Lotus cookie copycat recipe. My family and I love these cookies, but I wanted to try making them myself. Though this does not truly taste like a Biscoff cookie, it is a delicious speculoos cookie with fantastic flavors and a great texture. This cookie is now one of my go-to cookies that I know everyone in my family will enjoy. The dough can be difficult to roll if it gets too warm since it has a lot of butter in it, so chilling the dough prior to rolling is very helpful.
Recipe from Kleinworth & Co.
1 cup butter 2 sticks room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 cups all- purpose flour
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and two types of sugar on low speed until pale and fluffy, about 3 minutes. Mix in the vanilla extract.
Keeping the mixer on a low speed, add the spices, salt, flour and baking soda. Once the dough comes together, cover with plastic wrap and chill for 30-60 minutes.
Preheat your oven to 350F/176C. Lightly flour a work surface and roll out the chilled dough until it is 1/4 inch thick. Cut out the cookies with your favorite shapes. Place the cookies about 1" apart on a baking sheet. Bakes for 13-16 minutes. The cookies will puff up slightly during baking. Remove from oven and transfer the cookies to a cooling rack. This step is essential in ensuring the cookies crisp up during cooling.
Once cooled, store in an airtight container. Pin It Now!
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