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
- 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
- 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
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
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 the most famous belgian biscuit.
What is the secret to moist cookies? ›
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
What gives Biscoff its flavor? ›
Baking soda seasons and leavens the dough, giving the cookies big flavor and crunch. Ceylon cinnamon is key to the beautiful aroma of this Belgian-style cookie. A lengthy creaming stage will both aerate and warm the dough, making it light and easy to roll.
Which flour for cookies is best? ›
If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.
What is the number one cookie 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 is the #1 cookie in the United States? ›
The chocolate chip cookie is far and away America's favorite cookie This should come as no surprise to anyone who enjoys the tasty treat. More than 53% of American adults prefer the cookies over the next most popular kind, peanut butter.
What is the secret ingredient to keep cookies soft? ›
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
How can I make my cookies fluffier instead of flat? ›
Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.
Should I use baking soda or baking powder in cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Why is Biscoff 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.
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? ›
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 flour do Italians use for cookies? ›
For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00. This is your “cake flour.” Nobody wants a chewy cake. For bread, I recommend starting off with Farina di Manitoba, grano tenero, 0; this is similar to standard American bread flour.
What flour do professional bakers use? ›
Pastry flour is the middle ground between cake flour and all-purpose flour. Professional bakers love that it's finely milled with a protein content that hovers around eight to nine percent, striking the perfect balance between flakiness and tenderness while maintaining structure.
Does sifting flour make a difference in cookies? ›
But is sifting flour necessary? That depends. Sifting flour is recommended for some desserts where the goal is light, delicate, and fluffy results (think angel food cakes, sponge cakes, and chiffon cakes). However, sifting flour isn't a must for desserts that are chewy or crisp, like cookies.
What is the most famous Belgian chocolate? ›
Godiva products are beloved by chocolate lovers around the globe and probably the most recognized Belgian brand. Godiva's chocolate is made mostly from a blend of cacao beans from Africa and South America, and the company is known for its intricate flavor profiles.
What is the most popular Belgian pastry? ›
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.
What is Europe's favorite cookie? ›
Biscoff Cookies are a type of shortcrust biscuit known as “speculoos,” a Belgian specialty. Often served as a side to coffee, Biscoff Cookies are well-known for its unique caramelized flavor. Lotus Biscoff Europe's Favorite Cookie with Coffee 8.8 oz bags come in a pack of 10.
Which of the following is a very popular cookie from Italy? ›
Biscotti: Perhaps one of the most famous Italian cookies, biscotti are crispy, twice-baked treats that are perfect for dipping in coffee or wine. Traditionally flavored with almonds and fragrant anise, these long-lasting cookies are a staple in every Italian household.
