Speculoos Cookies

Speculoos, as they are called in Belgium are spiced ginger shortbread cookies. This recipe creates the perfect crispy, crunchy caramelized cookies! They are especially delicious with a hot chocolate 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 new large bowl, mix together the butter, sugar, and brown sugar, you can use a stand mixer with a paddle attachment. 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 2 – 6 hours.

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.