Speculoos Cookies
Thin, crisp, and warmly spiced Belgian shortcrust cookies, traditionally baked for St. Nicholas Day. They are characterized by their distinctive spiced flavor profile, often featuring cinnamon, nutmeg, cloves, and ginger.
🧂 Ingredients
- 500 g All-purpose flour
- 1.5 tsp Baking powder
- 1.5 tsp Cinnamon(ground)
- 0.5 tsp Ginger(ground)
- 0.375 tsp Allspice(or nutmeg, ground)
- 3 whole Cloves(tops only, ground)
- 200 g Unsalted butter(cut into cubes)
- 375 g Dark brown sugar
- 2 unit Large eggs
👨🍳 Instructions
- 1
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
💡 Tip: Ensure the butter is at room temperature for easy creaming. - 2
Add the eggs one at a time, mixing well after each addition.
💡 Tip: Mix thoroughly to ensure the eggs are fully incorporated. - 3
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and ground cloves.
💡 Tip: Sifting the dry ingredients can help prevent lumps. - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough. Be careful not to overmix.
💡 Tip: Overmixing can lead to tough cookies. - 5
Form the dough into a ball, then flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
⏱️ 1 hour💡 Tip: Chilling the dough makes it easier to roll and cut. - 6
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
💡 Tip: Using parchment paper prevents sticking and makes cleanup easier. - 7
On a lightly floured surface, roll out the dough to about 3-5 mm thickness. Use cookie cutters to create shapes.
💡 Tip: Roll the dough evenly to ensure consistent baking. - 8
Place the cut-out cookies onto the prepared baking sheets, leaving some space between them.
💡 Tip: Leave space for slight spreading during baking. - 9
Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will crisp up as they cool.
⏱️ 15 minutes💡 Tip: Watch closely to prevent burning, as thin cookies can bake quickly. - 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡 Tip: Allowing them to cool on the sheet for a bit helps them firm up before moving.
💡 Pro Tips
- ✓For authentic imprints, use traditional speculoos molds or cookie stamps.
- ✓Dark brown sugar provides a richer caramel flavor and color.
- ✓Store in an airtight container at room temperature for up to two weeks.
🔄 Variations
- Add a pinch of black pepper for a more complex spice profile.
- Incorporate finely chopped candied ginger for an extra zing.