Biscoff Stamp Cookies

These Delicious and flavorful cookies are a must-have in your cookie box collection! Biscoff Stamp Cookies or SPECULAAS are a holiday staple treat in European countries, mainly Belgium.

What is SPECULAAS Flavour

? It is a type of spiced shortbread biscuit baked with Speculaas spices.

Speculaas biscuits are usually flat and are often moulded to carry certain traditional images. They are particularly popular around the feast of St. Nicholas (Dutch: Sinterklaas). The oldest sources on Speculaas also mention weddings and fairs. In recent decades, however, it has become normal to eat Speculaas all year round, especially with coffee or tea or with ice cream. Source; Wikipedia

The Speculaas spice blend is premixed and ready to purchase; however, if you cannot find it in the stores, use the recipe below to make your blend;

Speculaas Spice Blend;

• 5 tablespoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• ½ teaspoon white pepper
• ½ teaspoon ground coriander seed
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom

About This Recipe

• These Biscoff Stamp Cookies are easy, fun, and full of SPECULAAS flavours.
• Ingredients are simple and easy to prepare; you may already have them.
• The ingredients list goes as follows: Butter, Dark Brown Sugar, All-purpose Flour, Molasses, Biscoff Butter, Biscoff Cookies, SPECULAAS Spice Blend, Vanilla extract, and Baking soda.
• What I would like to talk about is the Biscoff Cookie grind. This ingredient adds texture and a ton of unique flavour to the cookies.
• The other ingredient is the Biscoff Butter, an excellent source of fat and flavour.
• We also need Molasses. Molasses add a caramel-like flavour, deep colour, and sweetness.
• This cookie dough requires chilling time for at least an hour.
• You can use any cookie stamp or rolling pin with designs to create a unique shape and design on these Biscoff Stamp Cookies. I used Nordic Cookie Stamps.

How To Make These Biscoff Stamp Cookies

• Start by beating the room-temperature butter and brown sugar until the mixture is creamy and smooth.
• Add in the Biscoff butter, molasses, and vanilla extract, and mix well.
• Use a food processor to grind the Biscoff cookies. The finer the grind, the smoother cookie texture!
• Mix the flour, cookie grind, Baking soda, salt, and Speculaas spice to the butter mixture in two or three passes.
• Scrape the bottom of the bowl to make sure all dry ingredients incorporated.
• Divide the dough into two discs, wrap them in cling wrap and refrigerate for at least an hour.
• Preheat the oven to 350F, line two baking sheets with parchment paper or baking mat, and set them aside.
• Lightly dust a working surface and your rolling pin with flour. Roll out the dough to ¼ inch thickness. If you have difficulty rolling the dough, put the dough between two pieces of parchment paper and roll it out.
• Dip the cookie stamp into the flour and press the dough hard to create a defined imprint.
• IMPORTANT: 1) Make sure all the grooves in the cookie stamp are covered with flour and press hard enough to have the perfect imprint. 2) If the dough is too thin, you may not have the perfect imprint.

• Use a round cookie cutter slightly larger than the stamp to cut the cookies and detach them from the rest of the dough.

• Use a spatula and gently put the cookies on the baking sheet, leaving about 2 inches gap between them. Bake them for 8-10 minutes or until the edges look set.
• Let the cookies cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack.

See more related recipes here;

Biscoff Cupcakes,

Gingerbread Man Blondies

📖 Recipe