![Belgian Cookies Recipe (1) Belgian Cookies Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Belgian Cookies Recipe (2) Belgian Cookies Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Belgian Cookies Recipe, also known as Empire Cookies
This holiday season, I have shared quite a few of my favourite cookie & bar recipes with you, but this one is different, it’s special. This recipe for Belgian Cookies is perhaps my all-time favourite cookie recipe, as well a holiday traditionin my family. I have been enjoying these delicious cookies at my Grandma’s house since I was little girl, and have made them a handful of times with my Mom. This year, I made them on my own for the first time; with more than a few text messages to my Mom throughout the process.
I am going to be upfront: these Belgian Cookiesare a commitment. There are many steps to making these, some waiting time. And, depending on how many you are making, it can take the better part of your day. I am going to detailmy process, as well asall the little tricks Iknow.
The Cookies
![Belgian Cookies Recipe (3) Belgian Cookies Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
- Once you make your dough (see recipe at bottom of page), roll it out – I rolled my dough to 1/4″ thick, but in retrospect I probably should have rolled it to 1/6″ or 1/8″
- Cut out your cookies in the desired shape, bake, and let cool completely
- Keep in mind, these are a stacked cookie, so if you want to end up with 30 completed cookies, you need to bake 60 cookies
- Once cool, I like to pairthe cookiesup so that they have a partner the same shape, and I like to hide the not-so-pretty ones on the bottoms
- TIP: Cut your maraschino cherries in half, and place them cut side down on a paper towel – this will allow them to dry and the colour won’t bleed into the icing later
The Assembly
![Belgian Cookies Recipe (4) Belgian Cookies Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
- Spread seedless raspberry jam onto thebottom cookie – you want enough that it will stick the cookies together, but not so much that it will ooze out
- Place thetop cookie on top, gently squeeze together and set aside. I recommend letting them sit for a short while before continuing, allowing the jam to firm up slightly and secure the cookies together
- Make theicing – you want it easy to spreadbut notrunny – and spread on thetop cookie
- Place half a maraschino cherry, cut side down, in the middle of the icing
A Few More Tips
- It is important to use white margarine, to avoid your cookies having a yellowish tinge
- Bake time will depend on your oven and your pans – I recommend starting at 8 minutes, and increasing the time by 30 seconds as needed
- I like to use a regular spoon from the cutlery drawer to put on both the jam and the icing – you can scoop it out, drop it on, and then spread with the back of the spoon
- Let these set up for a couple of hours before you package them up or freeze them
- Freezing: you can freeze these as a completed cookie; or you can bake the cookie, freeze them, and assemble them later
![Belgian Cookies Recipe (5) Belgian Cookies Recipe (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
This particular time, I baked a double batch of cookies. When rolled out to 1/4″ thick, thisyielded 5 dozen cookies plus an extra bit of dough that may have made another half dozen if I had used it. This meant I ended up with 30 completed cookies, for which I needed almost a full 250mL jar of jam and a little less than a double recipe of the icing.
Bake & Enjoy
Belgian Cookies (Empire Cookies)
Ingredients
For the Cookies
- 1cupwhite margarine
- 3/4cupwhite sugar
- 1egg
- 3cupsall purpose flour
- 1scant tsp baking powder
- 1tspvanilla
For the Icing
- 1cupicing sugar
- 1/2tspalmond extract
- 3to 4 tsp water
For the Assembly
- Maraschino cherriesjar usually found in baking aisle
- Seedless raspberry jam
Instructions
For the Cookies
Cream margarine
Add sugar & egg, beat until light
Add vanilla, mix
Sift flour & baking powder, add in gradually
Roll out thinly, and cut out
Bake about 8 minutes at 350F - do not brown
Cool completely on wire rack
For the Icing
Put icing sugar in a bowl
Add almond extract
Add water, start with 3 tsp, and mix
If needed add 1/2 tsp more at a time
For the Assembly
Spread jam on a cookie, place second cookie on top, gently press together
Set aside, and continue until all cookies are sandwiched with jam
Spread icing on top cookie, place maraschino cherry in centre
Set aside, and allow to set up for a few hours before packaging or freezing
![Belgian Cookies Recipe (7) Belgian Cookies Recipe (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Belgian Cookies Recipe (8) Belgian Cookies Recipe (8)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I am a busy mom to 3 kids, so my days are typically filled with tea parties & story books, singing & dancing, crafts (for as long as a 3yo’s attention span will allow) & cuddles. All the while trying to keep up with laundry & cleaning & meals (we have PB&J sandwiches for dinner more often than I’ll ever admit). The days (& weeks, & months) seem to speed past so I try to soak up as much as I can each day.
FAQs
Speculoos is a spiced shortbread cookie that originated in Belgium. Today, speculoos cookies are popular all across Europe and often served during holidays and special occasions. They're often made in fun shapes such as windmills.
What is in Belgium brown sugar? ›
Soft-crystal sucrose, made from beet and cane sugars. 410-710 EBC, mild dark fruit and molasses notes. Non-GMO, gluten free.
What are the most popular cookies in the world? ›
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.
What gives Biscoff its flavor? ›
Yeah. Caramel. So instead of the acidic, malty, slightly bitter, and vaguely fruity taste of molasses, Belgian brown sugar gives Biscoff a backbone of caramel flavor.
What is the national dessert of Belgium? ›
Brussels Waffles
Brussels waffle is one of the two Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert.
What is Europe's favorite cookie? ›
Europe's favorite cookie with coffee since 1932. Biscoff Cookies are a type of shortcrust biscuit known as "speculoos", a Belgian specialty.
What do Italians call brown sugar? ›
In Italian, you can find it under the name zucchero muscovado or muscobado– I don't know what the spelling difference is due to.
What is the flavor of speculoos? ›
Speculoos – also called biscoff – is similar to gingerbread and 'pumpkin spice' flavour. It also goes well with caramel to make sweet recipes that need a hit of warming spices.
What is speculoos made of? ›
Speculoos (French: spéculoos, German: Karamellgebäck) is a biscuit, originally manufactured in Belgium, made from wheat flour, candy syrup (from beet sugar), fat, and sometimes cinnamon.
What is the number 1 cookie in the US? ›
Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?
Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.
What makes cookies crunchy instead of soft? ›
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.
Why is Biscoff so expensive? ›
High input costs: The production of biscuits requires various raw materials like flour, sugar, and oil. In India, the cost of these inputs may be higher due to factors like import tariffs, transportation costs, and inflation.
What kind of cookies do they serve on airplanes? ›
If you've ever flown on a major legacy carrier in the US, chances are you've encountered Biscoff cookies as an in-flight snack. These small, rectangular cookies with a caramelized crunch have become one of the most common in-flight-service snacks in the skies.
Why are Biscoff cookies so addictive? ›
“The mix of cinnamon, nutmeg, ginger, allspice, and cloves makes it quite a tasty treat, and because they are so small it's very easy to eat more than a few of the smaller versions easily.” Because of its association with flying, the Biscoff cookie can also lock into the sensory memory.
What is the most popular dessert in Belgium? ›
One of the most popular desserts in Belgium is undoubtedly the appelflap. Not only is this one of the best comfort dishes the country has to offer, but it is also one of the easiest to make. Appelflappen – or chausson aux pommes – are the equivalent of apple turnovers in England.
What is the most famous Belgian chocolate? ›
Top Belgian chocolate brands
- Côte d'Or. On 24 April 1883 Charles Neuhaus registered the Côte d'Or brand. ...
- Godiva. The Godiva Chocolatier story is the story of a craftsman chocolate maker, whose name has become a symbol of luxury and prestige the world over. ...
- Leonidas. ...
- Mary. ...
- Neuhaus.
What are Belgium biscuits called? ›
Speculoos (French: spéculoos, German: Karamellgebäck) is a biscuit, originally manufactured in Belgium, made from wheat flour, candy syrup (from beet sugar), fat, and sometimes cinnamon.
What is Belgium known for other than chocolate? ›
Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries.