Spiced Biscoff Sandwich Cookies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated July 14, 2021
Biscoff cookies
Vicky Wasik

Thin, crispy spiced cookies are sandwiched around gingery Biscoff cookie spread.

Note: I used a star cookie cutter for effect, but any 1 1/2-inch cookie cutter will work.

Recipe Details

Spiced Biscoff Sandwich Cookies Recipe

Active 30 mins
Total 3 hrs 40 mins
Makes 20 sandwiches
Cook Mode (Keep screen awake)

Ingredients

  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoon cloves
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup dark brown sugar
  • 1/2 cup molasses
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • Biscoff spread

Directions

  1. In a medium bowl, whisk together flour, baking soda, cloves, ginger, grated nutmeg, and salt.

  2. In a large bowl, beat together butter and sugar until light and fluffy. Add molasses, orange juice, and zest and beat until combined. Add dry ingredients and beat until dough comes together. Divide dough in two, cover in plastic wrap, and chill for three hours in the refrigerator.

  3. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

  4. Take dough out of fridge and roll out on a lightly floured surface to 1/8 inch thick. (In order for cookies to be crispy, they must be as thin as possible). Cut out cookies (see note) and place on baking sheet. Bake until dry and darkened in color, about 7 minutes.

  5. Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack. Let cool completely. Top 1/2 of cookies with about 1/2 teaspoon Biscoff spread. Top with remaining cookies to form sandwiches.

Special equipment

Electric mixer, baking sheet, 1 1/2-inch cookie cutter

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