Biscoff Cookies: The Best Store Bought Cookies Ever?
So, I’m here to tell you all about Biscoff Cookies. I think that’s worth talking about because the first I had heard about these wonderful store-bought cookies was just a couple of months ago. Apparently, they’re pretty popular? (I mean, they must be, right?) But here’s what I discovered: they are freaking delicious. And once you try them, they’ll probably become a staple in your pantry.
What Are Biscoff Cookies?
If you’re anywhere but the United States and ask for “Biscoff cookies,” you’re going to get a strange look. That’s because worldwide these little morsels are known as “Specaloos.” Which, okay. One makes as much sense as the other.
Manufactured by Lotus Bakeries, based in Belgium, Biscoff cookies (or, fine, Specaloos) were first produced in 1932. Biscoff cookies are a kind of spiced, carmelized shortbread cookies. They have a crispy, crunchy texture and a kind of cinnamon-y, buttery flavor. It’s a nice combination.
To be sure, Biscoff cookies are pretty simple. There’s not a lot going on. But, to me, that’s part of their beauty. And yes, there’s a variety that adds chocolate (just so I’m clear: Biscoff cookies with a bit of chocolate on them is indeed delicious). Lotus also makes available a kind of Biscoff cookie spread… which I have not tried. A cookie spread just seems a little weird. A bridge too far. A cookie too far? You get the idea.
Though… maybe it’s good on brownies?
What’s the Big Deal?
I was first exposed to Biscoff cookies when Liz started doing some recipe testing. These days, that’s how I first notice a lot of different foods! All kinds of beans and gooseberries and chickpeas. And cookies!
Biscoff cookies make a great little snack on their own. But they are also pretty good in baking. Here are some ways you could use Biscoff cookies around your house:
- Cheesecake crust: If, for example, you’re making a certain no-bake cheesecake, these cookies all crumbled up make for a delectable crust.
- Ice cream topper: Crush up some Biscoff cookies and swirl them around in your ice cream! They add a little bit of flavor and a nice little bit of crunch. (Usually, we do this with vanilla ice cream, but, I mean, the sky’s the limit!)
- A crunchy base for a trifle: Usually, Trifles use ladyfingers as their “cake” layer (or so Liz tells me, and I tend to believe her when it comes to culinary details). But you could always substitute Biscoff cookies for something a little crunchier.
- Frosting testers: Historically, the best way to get rid of excess frosting has been to use graham crackers. But I have to tell you, graham crackers have been usurped in this role by Biscoff cookies.
This is, of course, just the tip of the iceberg. I’m sure there are savory applications for Biscoff cookies, too–though, I’ll leave that to those who are more culinarily creative than myself.
Not a Product Review
Okay, I’ve been pretty complimentary about Biscoff cookies throughout this whole post. And you might think that’s because they’re paying me (they aren’t, but I’ll be honest–I’m easily bought off).
But here’s the reality: I really like these cookies. And I think they’re something you would benefit from having in your pantry. What’s more, they also make a pretty versatile ingredient for baking. It’s just… I don’t think they’re all that well known here in America. And that’s too bad
Of course, it doesn’t have to stay that way. Go out and buy some Biscoff cookies (if you want). And if you try the Biscoff cookie spread, uh, tell me what you think. Until then, I’ll keep munching on these cookies.