this morning while enjoying my coffee and "breakfast cookies" (which is a thing now, i just made up, cookies specifically for breakfast) it occurred to me that i can't be the only fan of the delta biscoff cookies--and i should share the recipe i used to make my own at home!
i travel quite often for work, and i always fly delta. i've gotten to the point where i pine for the tasty biscoff cookies they hand out for free. i especially like them dipped in my morning coffee--very tasty!
anyway--i think now-a-days you can actually by them at the grocery store, but this past weekend i thought i'd look into finding a copycat recipe so i could make them myself. most of the time, not always, making something at home is cheaper than buying it--especially if the ingredient you're using can be used over and over again. that's definitely the case with these cookies.
i did some googling and thought i'd try the recipe
here. it seemed simple enough, but in a rookie move i didn't read the whole recipe before tackling it and ran into a few issues. there are ingredients mentioned in the directions that aren't listed in the ingredient list...a little odd, but i made it work. i'm going to post a slightly edited version of the recipe below, mostly to address what i assume are just typos:
biscoff cookie - copy cat recipe
2 cups all-purpose flour
2 tsp. cinnamon
1/4 tsp. each of:
nutmeg
ginger
allspice
cloves
baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup room temperature butter
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
- preheat over to 350 f
- in a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice and cloves), baking soda, baking powder and salt
-in a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed; mix in the vanilla extract
-gradually blend the flour mixture into the butter mixture until it is well combined
-roll out dough to 1/4" thickness. from here you can either bake it as a large sheet of cookies to cut later, or you can use cookie cutters to make cookie shapes.
-if you choose to bake it as a large sheet, bake for 20-25 minutes. cut out cookies to shape as desired
-if you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
-cool on cooking rack before serving. these are best once they have cooled.
the original recipe left the salt and nutmeg off the ingredient list, so i wasn't sure how much to include. i just guessed and must have guessed right, because the flavor was pretty good. i "heaped" my measurements for the spices because i wanted a strong flavor--i was mostly happy with the result, but will probably use less clove next time, as that particular flavor was a little too much for me.
i tried rolling out the dough to use cookie cutters, but the dough was so sticky (even with a bit of flour on the counter) that i gave up. i ended up rolling out little balls of dough and flattening them in my hands before placing them on the cookie sheet.
i think next time i'll flatten them out a bit more so they're very thin--i'm hoping to get them a little crispier. did some research and while there are plenty of more complicated ways to get crispy cookies, i found a few simple things to try next time. adding more white sugar in place of the brown sugar will decrease some of the moisture that comes with the brown sugar. also, using warm liquid ingredients (butter, eggs) will make the cookies spread quicker, making them thinner and crispier.
this is the message board i found with info about getting crispy/soft cookies!
a warning though, if you don't already have cloves and allspice in your spice rack, they're significantly pricier than the other spices. to justify the purchase, you'd have to commit to using the spices in other recipes or making these copy cat cookies more than once. the recipe yielded about 3 dozen cookies--not bad for a simple recipe using (mostly) ingredients i already have, or can use in other recipes as well.
enjoy!
