Iced Biscoff Cookies are my holiday twist on the classic speculoos cookies. These crispy cookies are topped with festive icing!
I have loved Biscoff Cookies since I tried them on the plane one time and then I was hooked! I had the idea to make a decorated version for the holidays. These cookies are crispy and have a little bit of a crunch to them. They are meant to be dipped in or eaten with coffee or tea. This version is baked low and slow to achieve that signature crisp and develop all the warming spice flavors!
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Iced Biscoff Cookies
To achieve the perfect Biscoff Cookies, the are a few things you should know first!
- Bake these low and slow which means to bake them at 300F, which is lower than most cookies, and for a longer time of 30 minutes. These cookies will puff up just a touch and then relax into their crisp state.
- I don’t mind my cookies have a slightly variation in size however it drives my husband crazy. So if you like things to be orderly and neat, then you can trace out a perfect grid onto a sheet of parchment paper. Then lay it traced side down, you should be able to see the grid through it, and roll out the dough.
- Pro Tip: extend the lines out from the actual size you will roll the dough out to so that you can see where to start each line for cutting the cookies into shape.
- Roll out the dough between two sheets of parchment paper to prevent sticking. You will want the cookies to be pretty thin. I’ve found this rolling pin to be very helpful!
- I like to use a pasta cutter to cut these cookies. It gets those signature edges. Of course you can use a knife or your favorite holiday cookie cutters!
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Iced Biscoff Cookies
- 1.5 cups All Purpose Flour
- 5 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt reduce by half if using table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup turbinado sugar
- 8 tbsp unsalted butter cubed and chilled
- 1 large egg
- Cut butter into small cubes and chill for 5-10min. In a bowl, whisk together flour, spices, baking powder and soda, and salt together. Set aside.
- In a food processor, process the turbinado sugar for 30 seconds. Sugar should be finer in texture but some pieces may be larger than others. Add cold butter and process 30 seconds more, scraping down sides of bowl as needed.
- Add flour mixture and process until no dry flour remains, stopping to scrape down sides of bowl as needed to incorporate. Remove dough and knead in a bowl with a spatula to ensure no dry pockets remain.
- Place dough ball in between two large sheets of parchment paper. If you want perfect lines, you can trace out a 12 x 18in rectangle before hand to guide your rolling. Roll out dough between sheets to about 3/8in thick. Remove top sheet and cut into rectangle cookies, about the size of a biscoff cookie or 1.5in x 3in. Place cut cookies onto baking sheet lined with parchment paper and freeze for 30min or chill for 1hr.
- Preheat oven to 300℉ and baking cold cookies for 30-32 minutes. Let cookies cool to touch then place onto wire rack to cool completely. Whisk together icing ingredients until smooth. Ice cool cookies and decorate with sprinkles. Let icing dry for an hour or overnight. Store cookies covered for up to a week.