Original Biscoff Cookie Sandwich Recipe

I was a little late on the biscoff blogosphere kick.

Really late on the biscoff kick. Because by the time I got on the biscoff kick, instead of only being able to order it online or buying it in specialty shops it’s now sold at my local Walmart. Hidden right there with the peanut butter and Nutella.

I really had no other excuse than to buy it.

The sad part? I didn’t get a bit of it. My husband, Mr. Mock It as I affectionately refer to him as because his eyes roll skyward every time I bring home the latest and greatest new fad food. He has three food groups–meat, potatoes, and dessert. Normal desserts like brownies and chocolate chip cookies. Not Nutella, biscoff spread and french macaroons.

One little swipe of the biscoff spread on his finger and he was hooked. Suddenly he was hiding the spread from me. I couldn’t make cookies, and I definetely couldn’t feed my Pinterest addiction with all of my pretty biscoff cookie recipes that were just dying to get used up and tried. By the time I found what hiding spot he had stuck it in, it only had one fourth of the original contents left.

Interestingly, it was enough to make these cookies. I used the original biscoff (or Speculoos) recipe for the cookies, than added a delicious biscoff spread frosting on the inside. It was a double dose of biscoff goodness.

They didn’t make it long in the house before getting eaten. And I’m guessing they won’t make it very long in your house either.

Biscoff Sandwich Cookies with Biscoff Frosting


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 1/4 cups dark brown sugar
  • 2 tsp vanilla
  • 2  eggs
  • 3 1/4 cup unbleached all purpose flour
  • 1/2 tsp lemon zest
  • 2 tsp  baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp  ground nutmeg
  • 1/4 tsp ground cloves
For the Frosting:
  • 6 tbsp butter, softened
  • 1 cup biscoff spread
  • 2 cups powdered sugar
  • 4-6 tbsp milk

Cooking Directions

  1. For the cookies:
  2. In a mixing bowl, cream butter, sugars and vanilla until fluffy. Add eggs one at a time, scraping and continuing to stir until mixture retains its fluffy texture. Mix the dry ingredients in a separate bowl, then slowly add the dry ingredients until incorporated. If dough is too dry, add milk a teaspoon at a time. Cover dough and allow it to sit at least overnight to allow the spices to blend with the dough. The dough can also be frozen and taken out later
  3. When dough is ready to be rolled, lightly flour a board and roll out the dough to 1/8 inch thickness. Cut out dough with cookie cutters in desired shape and place on cookie sheet.
  4. Preheat oven to 350 degrees. Bake the cookies for 10-12 minutes, or until the edges begin to burn. Because of their thin texture, start to watch the cookies around minute 8 and every couple of minutes thereafter to make sure they do not burn.
  5. Remove cookies from oven and allow them to cool on the cookie sheet for approximately five minutes before moving to a cooling rack to cool completely. Cookies will harden and become crunchy as they cool.
  6. Once cookies are baked and cooled, frost.
  7. To make the frosting:
  8. Place the butter, biscoff spread, powdered sugar, and milk in mixing bowl. Mix on medium speed until frosting becomes light and fluffy. Spread frosting evenly on on the backside of one cookie. Press the backside of another cookie on top to form a sandwich.
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