Homemade Biscoff Cookies with Biscoff Cream Cheese Frosting

Did you hear the roar when it was discovered that Biscoff Cookies (a conglomeration of the words Biscuit and Coffee) were first discovered available on store shelves. No longer relegated simply to passengers flying Delta Airlines; Biscoff cookies were now in STORES. Not many as it turns out but still, with some effort and a bit of searching, they started showing up across our land. Cost Plus World Market for me; a small grocer in upstate New York for another and then, if all else fails? Online of course!

I found both the cookies and the spread at Cost Plus and though the cookies are wonderful; crisp and slightly spicy with cinnamon and other spices, the spread is both my nirvana and my Achilles heel. I read on the Chicagoist website, ‘Imagine that peanut butter and Biscoff cookies had a baby.’ That’s pretty close to describing it. Love Nutella? Be forewarned; this is even better! (In full disclosure I might be the only person on the planet but I can not stand Nutella).

The cookie spread was invented in 2007 when the winner of a Belgian prime time TV show “De Bedenkers” concocted it, according to the Lotus Bakeries web site. Made with 57% percent Biscoff cookies that are ground and then added to other ingredients; it forms a smooth spread that I think it is pure heaven. The lower sugar content allows you to down spoonful after spoonful without wanting to die. I wish I were kidding but that first jar? It sat on my desk for at most two days with a spoon it in. I must have said a hundred times, ‘This is my LAST bite.’ Until it was the last bite. In the jar. All gone. I can’t believe I ate the whole thing!

I’ve discovered after finally getting my hands on these gems that they are very similar to an old fashioned cookie called speculoos.  Dorie Greenspan  has a recipe in her book Around My French Table that many have made with a lot of success. I thought they seemed a bit spicier than the Lotus brand of cookies I tried so I used this recipe instead with a slight revision. I like the bit lighter hand with the spices and the richer flavor from the dark brown sugar and I thought they were a very close fit.

I wanted very much to use the spread though so I’ve revised a very old recipe I’ve used for years that combines peanut butter and cream cheese in a frosting and substituted the Biscoff. It was a great marriage, the cream cheese adds just enough tang to the mixture that it’s not overly sweet but it creates a luscious bond between two of these cookies.  I made them to take to a gathering a couple of weeks ago and they disappeared. I’m certain Cost Plus wondered about the interest in this one item that following week; everyone who tried them said they would be off to buy a jar for themselves, stat!

Homemade Biscoff Cookies with Biscoff Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 2-4 dozen depending on size of cookie cutter
For the Cookies:
  • 2 cups all purpose flour
  • 1 Tbsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup sugar
  • ¼ cup firmly packed dark brown sugar
  • 1 tsp pure vanilla extract
For the Frosting:
  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, whisked to lighten
  • ⅔ cup Biscoff spread
To Make the Cookies:
  1. In a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.
  3. With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.
  4. Refrigerate the dough for at least half an hour.
  5. When the dough is thoroughly chilled, preheat the oven to 350F.
  6. Lightly flour a large surface and roll out the dough to ¼? thick as best you can. Using a small biscuit or cookie cutter of your preference, cut as many cookies as you can out of the rolled out dough.
  7. Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.
  8. Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.
  9. Allow to cool. Enjoy as is or make this Biscoff sandwich cookie using the following icing recipe.
To Make the Frosting:
  1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
  2. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
  3. Add the Biscoff spread and beat until thoroughly blended.


  1. Teri Redenbaugh says

    I have had your cookies when i went to Cozumel , they were the best part of the flight to and from , Thank you for for letting the public buy them . I have seen some of the recipes and will be sure to make them, they all sound very good ,expecially with the biscoff cookie in them.

  2. Mary says

    Oh my, I have to admit, I finally just today decided to try the Biscoff spread… I went with the crunchy, and I totally see now what everyone was talking about… this stuff is amazing!! I decided to look for recipes using Biscoff spread and I came across your sandwich cookie recipe. I will definitely be giving this a try !! Thanks for posting it!

    • Creative Culinary says

      Ah…so now you see! It’s hard to describe how it tastes too but I have to be very careful…I buy it and the spoon is the first thing in the jar. Hope you enjoy the cookies; they were a huge hit here.

  3. says

    These look absolutely gorgeous! Biscoff cookies stuffed with spread could be so vulgar, but you’ve turned them into absolute beauties! Absolutely love this recipe :-)

    • Creative Culinary says

      Thank you. I think that is the first inclination but even though I’ve had my moments with ‘just the spoon’ I sort of felt cookies needed something different. Of course I could have eaten the frosting with a spoon too!

  4. Amy Chan says


    I am a huge fan of the delta biscoff cookies and have been searching for the right recipe. I am going to try your recipe this weekend. I just want to make sure one thing…these cookies are going to turn out crunchy right? not the chewy kind? I am a big fan of european light, crunchy biscuits, not so much american chewy cookies.


    • Creative Culinary says

      Yes Amy, they are a crisp cookie. Although in Denver with our high altitude and dry air most of our cookies are crunchy…these just purposely so! Hope you enjoy

  5. wendyb964 says

    I recently discovered this spread from another blogger. First glance and my local big grocery did not stock it. Another visit they not only had the creamy but the crunchy as well! oh my! I thought my addiction was limited to caffeine, ice cream, and a spoon/Nutella/glass of NF milk. Bloody heck! Now NF milk + the crunchy spread eaten out of the jar often calls to me……I will try this recipe if I can restrain myself or buy a jar with that specific purpose. ty

    • Creative Culinary says

      I haven’t had the crunchy yet Wendy and I’m scared; I have a big enough problem with the creamy version. I just love this stuff; I can’t deny.

    • Creative Culinary says

      A week? Slacker! I seriously wonder if it even took me two days but I didn’t want to admit to any less. :)

  6. Mari says

    Where have I been? I have never heard of biscoff cookies or cream, what is the flavor like? Where do you buy it?

    • Creative Culinary says

      The spread has the same flavor as the cookies which are a slightly spicy crisp cookie, totally perfect with coffee. I get mine at Cost Plus World Market and I saw some recently at, of all places, Walmart!

  7. Kim says

    This one is new to me! There is a Cost Plus near me, so I must go on a scavenger hunt to find some. Also, it has been a year or so since my last filled cookie attempt, so I guess I best get on it!


  8. says

    I have had to ban Biscoff from my house – otherwise I would be doing what you did all the time – eating it straight from the jar! However, for these cookies I think I am going to have to make an exception! I think the addition of cream cheese to the filling is perfect – will definitely be making for the cookie monsters!!
    Nancy@acommunaltable Most Recent Post: Brownie Tart with Whiskey Meringue

  9. says

    These look like the best of all the Biscoff things I’ve seen lately. I finally found the spread a couple weeks ago and LOVE it. It is rather dangerous! I’m going to have to go get a spoonful after seeing this post! And then get some more spread to make these cookies (my jar is almost empty)!

  10. says

    I think I would prefer the “lighter hand” with the spices, too. And, you are not the only one who isn’t crazy for Nutella. Your version of the Biscoff sounds sooo good, send me some, will ya? I’m in this whole retro food mode since I did the post on Blini and Caviar and Mad Men premier is finally here!
    Priscilla – She’s Cookin’ Most Recent Post: Quinoa Tabbouleh with Endive

    • Creative Culinary says

      As much as I love Twitter it’s time like now when I wish friends were closer at hand and we could easily have coffee and some Biscoff cookies together! I haven’t loved Mad Men…but then my parents were sort of into that genre for real…cocktail parties and booze were too big a part of my young life. But I’ve got a newfound love for Jon Hamm after his comments that ticked off Kim Kardashian. He was SO right on…I may have to watch out of reverence for him and his honesty!

    • Creative Culinary says

      Crazy huh…though I knew they had a similar taste I didn’t know that at first; the spread is totally smooth, no signs of cookie crumbs gave it away.

    • Creative Culinary says

      I heard someone dissing them the other day…don’t listen to that nonsense…grab some when you can; they are great with coffee Paula.

  11. says

    I love Biscoff! I always loved getting them on my Delta flights, but really had my fill during my honeymoon to Belgium a few years ago. We brought back a 1K package and made it last. I developed a version that is more related to Speculoos than Biscoff, but I think I’ll need to test out your cookies too.
    Susan Most Recent Post: Kimchi Fried Rice

    • Creative Culinary says

      I think I’ll make Dorie’s recipe next and see what the difference is…but either way, they are a perfect cookie with a cup of coffee aren’t they?

    • Creative Culinary says

      Hey…it’s time for true confessions…I mean I ate a whole jar of the stuff…one little package of cookies is no biggie. It was just one right? :)

  12. says

    Okay, first of all, I hate Nutella too. ANd I have never heard of Biscoff spread! I will have to look for it when I’m in Ottawa or MOntreal (no way am I gonna find that at our lame rural grocery store!)

    Beautiful cookies!

    • Creative Culinary says

      We could start a Nutella haters club! I’ve made some brownies using it once and they were good but something about it does not appeal to me to eat out of the jar; just too thick. And then I read the ingredients. Yuck.

    • Creative Culinary says

      I love the stuff; more than peanut butter even. I’m not kidding…I have to put it at the back of the pantry to keep from stealing a fingerful each time I open the door!

    • Creative Culinary says

      It is such a fun place…definitely a prop destination for me too but I could go crazy in that foods section…so many things that I can’t find anywhere else.

  13. says

    Oh, this sounds like pure heaven. Like many, I discovered these on board an airline flight and was soon ordering a case online. I was so happy when I discovered that I could have these delicious cookies without ordering a case. Now I’m even happier knowing that I can make them myself. I can’t wait to give these a try Barb, and that filling is the cherry on top.
    Karen Harris Most Recent Post: IMUSA, USA Giveaway Winner!

    • Creative Culinary says

      Funny but I had never had them flying but then my flying experience is so limited; it’s not something I love. The cookies? Yes, those I do.

    • Creative Culinary says

      The filling is decadent and indulgent…only something I would do with a ready crowd to take them off my hands, that’s for sure!

  14. says

    I am from Belgium. As a child I loved speculoos, still do. It’s great by itself, but the two greatest ways to eat it are dipped in coffee, or on a sandwich of soft white bread, on top of a gorgeous layer of butter. You take it in your lunchbox and by lunchtime, the butter has softened the speculoos and made it smooth and creamy. That is how the people people who thought of it came to the idea: everybody loves this smooth, creamy speculoos cookie, but it takes hours for it to soften.
    I moved to the US before Biscoff spread (speculoos pasta) hit the shelves in Belgium, so imagine my delight when on a visit there I encountered it. Then imagine my delight when about 6 months ago, unexpected I saw it on the shelves of my local supermarket here in South Carolina.

    The cookies are a bit too expensive for me still so I make my own. They’re traditionally eaten also for St. Nicholas feast day on December sixth, shaped like Saint Nicholas. I am definitely going to make this recipe as well! Never considered using the biscoff spread to double up on the cookies. My oreo loving boy will be in heaven.

  15. says

    Barbara, you’re calling to me with these cookies! And filled cookies? Yes, please! That takes more patience than I have. I may have to break down and make some. Or pay my kids to make some! Yeah, that’s it. :)
    Elle Most Recent Post: Berry Cheesecake Cookies

    • Creative Culinary says

      I was never on the Nutella bandwagon for some reason and that was OK…but I’ve got the Biscoff bug bad. I literally can not buy the stuff for fear I will finish it off; my willpower disappears completely!

    • Creative Culinary says

      Thank you…they are really nice all by themselves; with the frosting they do become a bit decadent…which I liked!

  16. Doreen says

    Yumm! Your cookies look so delicious – I want to reach into the monitor and eat one… along with a glass of milk …

    I love biscoff cookies and the spread is wonderful treat!

    Skye – I’ve seen recipes for making speculoos spread – but haven’t tried it myself so don’t know how close it tastes to the spread we can buy … here’s a link in case you want to try making your own with cardamom instead of cinnamon

    • Creative Culinary says

      Thanks Doreen for the link; I had seen a recipe in my search for some history on the spread but I couldn’t find it today; so appreciate your help!

    • Creative Culinary says

      And if you don’t like it; a quick look at the ingredients would maybe convince you to look elsewhere. I’ve heard a homemade version is fabulous but then it’s real chocolate with hazelnuts…that I might love.

  17. Skye says

    I would sooo love this but I cannot have cinnamon anymore due to a skin condition I have. I tried the spread not ever having the cookies and immmediately was inflamed. Any way to modify and make everything from scratch and use cardamom instead?

    • Creative Culinary says

      I had come across a spread in my searching for info but couldn’t find it after I got you comment but another reader has left a reply with a link…I would suggest that you do revise the ingredients to include a spice you can enjoy; obviously it won’t be quite the same but I love cardamom too…so I’m betting it would be just as good!

  18. says

    This looks heavenly! I love Biscoff biscuits! The spread is not easy to find here, just as well as I could not trust myself with a jar!! When I do “allow” myself I will try these for sure!
    Jayne Most Recent Post: Chermoula

    • Creative Culinary says

      It is absolutely addictive. Has definitely taken over any peanut butter love I might have had. I have to hide the jars from myself. Very hard to do!


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