Speculoos Cookies

“Speculoos cookies are traditional spiced shortcrust biscuits originating from Belgium and the Netherlands, typically enjoyed during the holiday season. Often shaped with decorative molds, speculoos cookies are perfect for pairing with coffee or tea”

Difficulty

Intermediate

Yield

Makes 2 dozen

Ingredients

3 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking powder1 cup butter, unsalted at room temperature1 cup brown sugar1 cup white sugar2 whole eggs at room temperature2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon ground ginger1/4 teaspoon ground anise seeds1/4 teaspoon ground cardamom

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesStand mixer with paddle attachementSpatulaBaking sheet lined with parchmentTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

To make the cookies, combine flour, salt, baking powder, and spices in a large mixing bowl. Mix until blended.

In a stand mixer with a paddle attachment, combine butter, brown sugar and white sugar. Mix on medium-high speed for 3 – 4 minutes until mixture has become lighter. Mix in the egg.

Add the flour mixture and combine until well mixed and dough forms.

Remove dough from bowl and wrap with plastic wrap. Refrigerate for 1 hour.

Preheat the oven to 350°F.

On a floured surface, roll out the dough to a ⅛- to ¼‑inch (3mm – 6mm) thickness.

Cut the dough into desired cookie shape, you can use speculoos style cookie molds to

shape cookies.

Place cookies on parchment covered baking tray and bake at 350°F for 12 – 14

minutes.