Imperial Sugar
Imperial Sugar

Biscoff Style Speculoos Ornament Cookies

Biscoff Style Speculoos Ornament Cookies



  1. Prepare biscoff style or speculoos dough and preferably place in the refrigerator overnight or for several days.
  2. When ready to bake, prepare cookie sheets. The cut cookies can be placed either on parchment paper or lightly buttered cookie sheets. Set aside and preheat oven to 325°F.
  3. Remove about 1/4 of dough and roll to the height of five stacked credit cards thick (about 1/6 inch).*
  4. Cut with snowflake cookie cutter and place on prepared cookie sheets. If cutter comes with an additional cutter to cut holes, cut holes while cookies are on the cookie sheet.
  5. Place in oven. The cookies will slowly rise and then collapse; once they have collapsed they are close to being done. When pressed lightly with a finger they should spring back.
  6. Allow to cool. If they are not crisp enough when cool, return to oven for a few more minutes. The cookies should be crisp when cooled. 
  7. Prepare royal icing and place in a small paper cone or plastic bag. Cut tip of cone/bag and decorate as desired.
  8. Press pearls into icing. 
  9. Cookies will last a few weeks when stored in an airtight plastic bag.
Imperial Sugar Insight

*The easiest way to roll the dough is on a lightly floured parchment paper. This will allow you to easily transfer dough back to a refrigerator in case dough gets sticky. Otherwise, roll dough on a lightly floured surface. If dough is not properly chilled, or if working in a warm kitchen, it can be difficult to work with. Pre-chill your work surface placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough.