Ginger-Molasses Biscoff Cookies - select to zoom
Ginger-Molasses Biscoff Cookies

Ginger-Molasses Biscoff Cookies

We all thought Biscoff cookies (also known as speculoos cookies) couldn’t get any better. And then came Biscoff cookie butter, a rich, warmly spiced spread that captures the essence of the well-loved cookie in a different form. In this recipe, we celebrate both. The soft and chewy cookies (made with whole wheat flour!) are lightly spiced with ginger and cinnamon in the spirit of the original Biscoff cookies. They’re used to sandwich a gooey, fudgy filling of sweetened cookie butter. Add some shine and welcome crunch with coarse sparkling sugar, or swap in your garnish of choice. (Festive sprinkles are welcome!)

30 mins
11 to 13 mins
2 hrs
2 dozen 2" sandwich cookies
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Ginger-Molasses Biscoff Cookies - select to zoom
Ginger-Molasses Biscoff Cookies - select to zoom
Ginger-Molasses Biscoff Cookies - select to zoom
Ginger-Molasses Biscoff Cookies - select to zoom


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  1. To make the Biscoff cookie filling: Place all the ingredients in a medium heat-proof bowl. Fill a small saucepan with 1" to 2" of water. Bring the water to a boil on the stovetop. 

  2. Once the water is boiling, turn off the heat and place the bowl on top of the pot. Allow the steam from the water to gently melt the filling ingredients. Stir with a spatula until the mixture is smooth; set aside to cool and thicken to a scoopable consistency while you make the cookies. If it is warm in your kitchen, cover the filling and transfer it to the refrigerator to firm up. 

  3. To make the cookies: Preheat the oven to 325°F. Lightly grease two baking sheets, or line them with parchment. 

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  5. In a medium bowl, whisk together the flour and baking soda. Set aside. 

  6. In a large mixing bowl or a stand mixer fitted with the flat beater attachment, combine the sugar, oil, salt, and spices until smooth. 

  7. Add the egg and mix until smooth. 

  8. Stir in the molasses. 

  9. Add the dry ingredients to the mixing bowl and stir until well combined. 

  10. Use a spoon or a teaspoon cookie scoop to portion 1" balls of dough and place onto the prepared baking sheets, leaving about 1 1/2" between them on all sides; they'll spread as they bake. 

  11. Bake the cookies for 11 to 13 minutes, until they're puffed and their edges are set. 

  12. Remove the cookies from the oven and allow to cool completely on the pans.   

  13. To assemble the cookies: Once the cookies have completely cooled and the filling is firm, place a heaping teaspoon of filling (again, a teaspoon cookie scoop works well here) onto the bottom side of one cookie, and top with another cookie, flat-side down. Roll the edges of the sandwich cookie in sugar or sprinkles, if desired. 

  14. Storage information: Store any leftover sandwiched Biscoff cookies, well wrapped, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • You’d usually want to bake with a top-quality real white chocolate — but not this time. We find that the flavor of true white chocolate here is too strong; white baking morsels or chips yield the perfect nostalgic cookies and cream flavor. When purchasing chips/morsels, look for a product that doesn’t include the word “chocolate.” 

  • Some of the specialty ingredients called for in this recipe can be found in the baking aisle of most grocery stores or can be found at online retailers like these: Biscoff Cookie Butter (smooth), Biscoff Cookie Butter (crunchy), and white baking morsels.