Speculoos Cookies Recipe

Introduction

Speculoos are spiced, buttery cookies with a crisp texture and warm flavors that bring comfort with every bite. Perfectly sweetened and infused with aromatic spices, these traditional treats are ideal for holidays or anytime you want a cozy snack.

Ingredients

• 1/2 cup butter
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cardamom
• 1 3/4 cup flour
• cinnamon sugar (for sprinkling)

Instructions

1. Step 1: Cream the butter with both white and brown sugar until the mixture is lemon yellow and fluffy. This should take about 5-10 minutes using a stand mixer.
2. Step 2: Add the egg and vanilla extract to the mixture and mix well until fully incorporated.
3. Step 3: In a separate bowl, combine the baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and flour. Gradually add this dry mixture to the wet ingredients, mixing just until the flour is incorporated. Avoid over mixing.
4. Step 4: Refrigerate the dough for at least one hour to firm up.
5. Step 5: Preheat your oven to 375°F (190°C).
6. Step 6: Roll the chilled dough into 1 inch balls and place them on a well-floured surface.
7. Step 7: Use a cookie stamp to flatten each ball to about 1/4 inch thickness. Keep the stamp well floured, dusting it with flour after every use. Transfer the stamped cookies carefully to a baking sheet lined with parchment paper using a knife.
8. Step 8: If you don’t have a cookie stamp, alternative options include using a springerle rolling pin or cookie cutters to shape the cookies.
9. Step 9: Lightly sprinkle cinnamon sugar on top of each cookie.
10. Step 10: Bake for 11 minutes, or until the cookies are lightly browned around the edges. Remove from oven and allow to cool before serving.

Tips & Variations

• For extra crispiness, let cookies cool completely on the baking sheet before moving them.
• You can substitute the cardamom with allspice or cloves if preferred.
• Chilling the dough overnight enhances the flavor and makes shaping easier.
• Try dusting with a mix of cinnamon and coarse sugar for added crunch.

Storage

Store speculoos cookies in an airtight container at room temperature for up to one week. To keep them crisp, avoid refrigeration as it can introduce moisture. Reheat gently in a warm oven for a few minutes if you want them slightly warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make speculoos dough ahead of time?

Yes, the dough can be refrigerated overnight or frozen for up to one month. Thaw in the refrigerator before shaping and baking.

What if I don’t have a cookie stamp?

You can use a springerle rolling pin or cookie cutters to shape the cookies, or simply flatten the dough balls with a glass or your hand before sprinkling cinnamon sugar.

Speculoos Cookies Recipe

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4.9 from 101 reviews

Speculoos cookies are a traditional spiced shortcrust biscuit with a rich blend of warm spices like cinnamon, nutmeg, ginger, and cardamom. These crisp, buttery cookies are perfect for the holiday season or any time you crave a flavorful treat with a delicate snap and a dusting of cinnamon sugar on top.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 31 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Belgian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract

Dry Ingredients

• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cardamom
• 1 3/4 cup all-purpose flour

Topping

• Cinnamon sugar, for sprinkling

Instructions

1. Cream the butter and sugars: In a stand mixer, cream together the butter, white sugar, and brown sugar for 5-10 minutes until the mixture is lemon yellow and fluffy. This ensures a light texture for the cookies.
2. Add egg and vanilla: Mix in the egg and vanilla extract thoroughly to combine and create a smooth batter.
3. Mix dry ingredients: In a separate bowl, whisk together baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and flour. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
4. Chill the dough: Refrigerate the dough for at least one hour to firm up, which helps with shaping the cookies and enhances the flavors.
5. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
6. Shape the dough balls: Roll the dough into 1-inch balls and place them on a floured surface to prevent sticking.
7. Stamp the cookies: Use a floured cookie stamp to flatten each ball to about 1/4 inch thickness. Re-flour the stamp after each use to ensure clean impressions. Alternatively, use a springerle rolling pin or cookie cutters if you don’t have a stamp.
8. Transfer to baking sheet: Use a knife to carefully lift and place the stamped cookies onto a parchment-lined cookie sheet, keeping spacing for slight expansion.
9. Add topping: Sprinkle the tops of the cookies lightly with cinnamon sugar to add an extra layer of sweetness and spice.
10. Bake: Bake the cookies in the preheated oven for 11 minutes or until they are lightly browned around the edges, indicating a perfect crispness.

Notes

• Ensure the butter and sugars are creamed thoroughly to get the characteristic light and airy texture.
• Do not overmix once the flour is added; overmixing can result in tough cookies.
• Refrigeration is important for dough handling and flavor development.
• Use parchment paper on the baking sheet to prevent sticking and promote even baking.
• Adjust baking time slightly if using a convection oven or different oven types.
• Cookies can be stored in an airtight container for up to a week, maintaining crispness.

Keywords: Speculoos, spiced cookies, cinnamon cookies, holiday cookies, Belgian cookies, spiced biscuit