Think Biscoff and speculoos are the same thing? Think again. Discover the surprisingly rich history behind these caramelized cookies - and how to bake with them.
If you've ever stood in a grocery aisle staring at a package of those iconic caramelized cookies wondering, "Wait… is this Biscoff or Speculoos - and are they even different?" - you are not alone. You are, in fact, in very good company. Let's untangle this crunchy little mystery once and for all. It's complicated and delicious!
The Short Answer (But Don't Stop Here)
Yes and no. Biscoff is a speculoos cookie - but not all speculoos cookies are Biscoff, and speculoos is not the same as speculaas. Think of it like squares and rectangles: all squares are rectangles, but not all rectangles are squares. Except in this analogy, everything is delicious and pairs beautifully with coffee. (If you want the full deep dive on what Biscoff actually is, check out What Is Biscoff? - it covers everything from flavor to how to use it.)
Let's Start at the Beginning: What Is Speculaas?
Speculaas (pronounced roughly "speck-you-laas") is the OG - a traditional Dutch-Belgian spiced biscuit with roots stretching back to the 17th century. Originally baked to celebrate Sint Nikolaas Day on December 6th, these cookies were pressed into elaborately carved wooden molds to create intricate designs of bishops, windmills, and ships.
The spice blend is the real star here. Authentic speculaas contains cinnamon, nutmeg, cloves, ginger, cardamom, and black pepper - a whole spice cabinet in one bite. The texture is firm, almost crisp, and the cookies are traditionally harder than what you might be used to. Think: a serious, grown-up spiced cookie with centuries of tradition behind it.
Even the name has an origin story worth a debate. Etymologists believe it could come from the Latin speculum(mirror), because the finished cookie is a mirror image of its carved mold - you literally bake a reflection. Pretty poetic, right?
Enter Speculoos: The Belgian Cousin
Fast forward to 1829, when a Belgian bakery called Maison Dandoy started using the word speculoos - a French-influenced variation of speculaas - in their branding. Belgium was doing its own thing (as Belgium often does), and speculoos became the distinctly Belgian take on the cookie.
Here's the twist: Belgian speculoos skips most of the spice party. Instead of that complex multi-spice blend, speculoos leans hard into caramelized sugar and kandij syrup for its warm, almost toffee-like flavor. The result is a lighter-colored, melt-in-your-mouth cookie that is softer and butterier than its Dutch ancestor. Same family. Very different personality.
So Where Does Biscoff Come In?
In 1932, a man named Jan Boone Sr. started Lotus Bakeries in the tiny Flemish village of Lembeke, Belgium. He set out to bake a speculoos-style cookie using nothing but natural ingredients. His creation - thin, crispy, caramelized, and lightly spiced - was a hit. But the real genius move came later: he began individually wrapping the cookies and serving them alongside coffee in restaurants and on airplane trays.
That little wrapped cookie became the most traveled biscuit in the world. Literally.
The name Biscoff is a portmanteau of "biscuit" and "coffee" - because it was always meant to be your cup's best friend. Outside of Belgium and the Netherlands, Lotus rebranded their speculoos under the Biscoff name for international markets, and the rest is history - or at least, a very well-stocked grocery aisle.
The Name Change That Broke Belgium
Here's where things get genuinely dramatic. In 2020, Lotus Bakeries announced it would fully rename its product "Biscoff" globally, retiring the name "speculoos" even in Belgium. The Belgian public was not happy.
The backlash was so significant that speculoos was added to the Inventory of Intangible Cultural Heritage in Brussels on December 4, 2020. People rallied to protect the name of a cookie. And honestly? Iconic. The Belgians understood that "Biscoff" was a brand, but "speculoos" was culture.
The Key Differences - Settled
Here's a quick cheat sheet so you can confidently win any dinner party debate:
| Issue | Speculaas | Speculoos | Biscoff |
|---|---|---|---|
| Origin | Netherlands | Belgium | Belgium (Lotus Bakeries) |
| Spices | Many: cinnamon, nutmeg, cloves, ginger, cardamom, pepper | Minimal, mostly cinnamon | Minimal cinnamon + caramelized sugar |
| Texture | Firm and crisp | Softer, melt-in-mouth | Thin, crunchy, melt-in-mouth |
| Flavor | Complex, warmly spiced | Caramelized, subtly spiced | Deeply caramelized, toffee-like |
| Shape | Intricate molded designs | Rectangular/round | Rectangular, embossed |
| Status | Traditional holiday cookie | Belgian cultural staple | Global brand phenomenon |
The Spread, the Butter, the Glory
Of course, no conversation about Biscoff/speculoos is complete without addressing the spread. By 2007, Belgian companies had begun blending crushed speculoos cookies with vegetable oil into a silky, caramelized paste - and bakers everywhere lost their minds. If you're new to it, this guide on How to Use Biscoff Spread will open up a whole world of possibilities.
The spread is about 60% crushed speculoos cookies - meaning it is essentially a jar of pure joy that tastes like caramelized gingerbread. It has taken on a life of its own in baking, becoming a go-to ingredient for everything from cheesecake crusts to frosting to cookie fillings.
Now Let's Talk About What to Bake
Once you understand what Biscoff actually is, the real question becomes: what do I make with it? The answer is: almost anything. Here are a few recipes to get you started.
If you're a fan of no-bake elegance, this Biscoff Tiramisu is a showstopper - the cookies replace ladyfingers for a deeply caramelized twist on the Italian classic. For cookie lovers, these Biscoff Butter and Chocolate Chunk Cookiesuse Biscoff spread in the dough itself, making every bite impossibly rich and chewy.
Feeling adventurous? These Biscoff Lava Cookies are exactly what they sound like - warm, gooey, stuffed with molten Biscoff spread and guaranteed to make people dramatically emotional in the best way. And if you're in fall baking mode, don't sleep on using crushed Biscoff cookies as the crust for a Pumpkin Cheesecake - the caramelized, spiced crust pairs with pumpkin filling like they were made for each other (and arguably, they were).
The Bottom Line
Biscoff is speculoos. Speculoos is not speculaas. And speculaas is the ancient, spice-laden ancestor that started it all. They are all worth eating - preferably with a very good cup of coffee - but they are absolutely not the same thing. The next time someone hands you a Biscoff and calls it "speculaas," you are now fully equipped to gently educate them. You're welcome.
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