Friday, July 16, 2010

Recipe: Biscoff Cookies

Yes, I found a knock-off recipe for this fabulous cookie!  The best part is that it's a bar cookie so it's super easy to make.  I made these yesterday afternoon and I'm sure they'll be gone by the end of today from me the kids. 

These buttery shortbread cookies burst with cinnamon flavour and have the perfect texture.  They don't fall apart when you cut them or lift them out of the pan either.  I bet you have these ingredients in your pantry now and could even make them today :)
The Art Of The Cookie

2 c. all-purpose flour
3 1/2 tsp. ground cinnamon (I used Saigon Cinnamon - yum!)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baking soda
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract

In a small bowl, whisk the flour, cinnamon, nutmeg,baker's ammonia and salt together; set aside.

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture.
The dough is thick but not too stickey. 
Spread it in the pan with your fingers.

Press the dough evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.
I used a cake server to make a decorative pattern.

Bake in a 350-degree oven for about 20 to 25 minutes (mine was 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

Printable Recipe

Happily submitted to Frugal Friday over at Life As Mom :)


  1. Cute idea, I have that same pie server. I love these cookies too. I just usually get them at Walgreens they are so cheap to buy. They look easy enough to try to make! Thanks! Is the Saigon cinnamon the same as Vietnamese cinnamon? That's what I have.

  2. Hi Lyndsey,
    I don't know if those cinnamon's are the same. Saigon Cinnamon is a McCormick's spice in the glass jar. It's just cinnamon with a very pronounced flavour. As I've cut back on sugar in my baking I try to pump-up the cinnamon in recipes. Hope this helps :)

  3. I stopped buying Biscoff cookies because I would end up eating them all or it was probably the kids, you are correct.
    I have a big jar of Saigon cinnamon in my cupboard (Costco). The taste is so much better than the regular one.
    Thanks for sharing this wonderful recipe, Sarah.

  4. Oh boy.. I gotta get to Costco and get me a jar of that cinnamon. It's expensive and I use it alot ;)

  5. I have never heard of those cookies, but your recipe sounds so very good.....I would love to try them!

  6. Dropping by from Stone Gable. I am soooo glad I did. My husband loves, loves, loves these cookies. He came home from an airline trip and ordered a whole case. Now to think you gave me the recipe to make them. Just printed it off and he is sitting right here. Yeah!

  7. Chef Dennis - I never heard of these cookies until I flew Delta. Once you taste them you'll be hooked.

    Thank you Jacqueline! My husband loves them too. I made a batch with Splenda for baking for a suger-free version of this cookie and that worked well too. Enjoy and thanks for stopping by :)

  8. For some reason, I've been obsessed with the idea of having a tea party. These would be perfect! Thanks, again, for submitting your wonderful recipes! :)

  9. Sarah, you're absolutely right, I do have the ingredients to make these right now! These are so my kind of cookie too. Yum!

  10. Thank you so much for posting this recipe. I just pulled the butter out to soften and plan to make them in the morning! I'd rather pay the high price than to make cutouts, so to find the recipe for a bar version is fabulous!

    I notice that you are using a glass pan in the pics. Have you ever used a regular, non-stick 9x13? Just curious if there is a texture difference and also about oven temp, since glass is usually baked at 25 degrees lower.

    Thank you again!

  11. i eat the store brand biscoff and they're really good. but i bet these are even better. i will definitely have to try it!

  12. hi,I just discovered Biscoff on a Delta flight last month. Today I went on line to purchase some: "out of stock". boo hoo. Then found your recipe...Hooray. but, what is bakers ammonia? Not listed in your recipe ingredients, but IS mentioned in the directions... where to buy? how much to use in the cookies? Help....Thank YOU! xoxo JH Will look at Walgressns in the meantime. Walgreens? Who knew?

  13. Hi there :) It's 1 teaspoon of Baking Soda as listed above in the recipe.

  14. Is it one teaspoon baking soda or 1/2 teaspoon?

  15. Half a teaspoon of baking soda. These are sooooo good :) Enjoy!

  16. What happens if you don't let it cool completely? Also, will the use of whole wheat flour destroy any of the properties? My husband made this using whole wheat flour, and I cut into it before it cooled completely. It turned out like mush. :( I'm afraid I ruined his treat!

  17. Hi there ~ Make sure to use real butter and this should hold your cookies together and make sure it bakes until the edges are brown. You will need to cool this completely so it doesn't fall apart when you cut it. Whenever you use whole wheat flour, you'll need to add some all-purpose flour. In this recipe I would use 1-cup Whole Wheat and 1-cup All-Purpose Flour. I also use Spelt Flour in place of Whole Wheat and it works well :0) Good Luck!

  18. Hi Sarah, I baked them this morning but as sablés (2h in the fridge, then cut in slices and on a tray. Well... it didn't work at all :x I guess I should have done the same as you, in a glass-pan ?

  19. PPoppy I'm so sorry yours didn't turn out :( The only way I've ever made these is in a glass pan and I just let them cool completely on the counter. I suspect the pan you used and putting them in the fridge may have been the cause of them not turning out correctly? Sorry I'm not much help, but I've only ever used the recipe above exactly as it says. Best of luck if you do try them again :)

  20. I'm wondering if I haven't made a mistake in the conversion too... I don't use cups but a scale. Let's check if we did the same :)

    2 c. all-purpose flour = 240gr
    1 c. unsalted butter, softened = 220gr
    1/2 c. sugar = 100gr
    1/4 c. firmly packed light brown sugar = 60gr

    They seemed nice when I've put them in the oven, really, beautiful, (I took pictures !) but after 10 minutes they were so flat thay had burnt :/ Non-eatable (I tried) I guess the glass pan avoid them to get flat ? If that's the case you should precise : don't bake them on a cooking tray !! :D


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