Homemade Speculoos Cookies
Speculoos cookies are a must-bake this holiday season! Slightly browned, thin and very crunchy, these spiced cookies are easy to make and even easier to eat.
Ingredients
- 1 1/2 cups 265g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/16 teaspoon ground cardamon
- 1 cup 120g brown sugar (light brown candi sugar preferred)
- 1/2 cup 113g unsalted butter, softened
- 1 large egg
Instructions
- Combine the flour, baking powder, salt and spices in a bowl. Reserve.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the brown sugar, and cream on medium until smooth and fluffy, about 10 minutes, scraiping the bowl and paddle as needed.
- Add the egg and mix until combined.
- Add the dry ingredients and continue mixing until the dough begins to come together. Transfer the dough onto the counter and gently knead to form a ball. Pat into a disc, wrap with plastic and refrigerate for 1 hour or up to 1 day.
- Preheat oven to 350 degrees F with the rack adjusted to the lower middle position.
- Place the dough in between two sheets of parchment paper and roll to a thickeness of 1/12-inch.
- Using a fluted pastry wheel, cut the dough in 1-inch strips lengthwise, then cut crossways to form 2-inch rectangles. You can use a ruler or free hand. Use an offset spatula to help you loosen the dough from the parchment paper and transfer to a parchment paper llined baking sheet, leaving about 1 inch space between the cookies to account for some spreading.
- Bake the cookies until they are golden brown, about 15 minutes, rotating the baking sheet halfway through for even browning.
- Remove the baked cookies from the oven and let them cool slightly on the pan before transferring to a wire rack so they can cool completely.
Notes
Room temperature:
If your room temperature is too hot, you might want to chill the cut cookies for about 30 minutes, before baking, to prevent them from spreading too much in the oven.Substitutions:
- Belgian candi sugar - While that will give you the deep caramelized flavor that is characteristic of speculoos, you can use regular brown sugar instead.
- Ceylon cinnamon - You can use cassia cinnamon if that's what you have on hand.
Shelf Life:
The cookies will keep at room temperature, stored in an airtight container, for a couple weeks,Freezing:
Freeze the cookie dough for up to 2 months or the baked cookies for about 1-2 months.Nutrition
Serving: 1g, Calories: 35kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Cholesterol: 8mg, Sodium: 69mg