These thin, crisp, cookies are known for their rich, caramelized flavor and warm, distinct spice! Speculaas Cookies are a staple in the Netherlands, Belgium, and Germany, often associated with the Feast of St. Nicholas around the Christmas holiday season, but we enjoy them all year round, especially with coffee or tea.
Ingredients:
• 1/2 cup (115g) cup cold unsalted butter
• 6 TBS (75g) white granulated sugar
• 3/4 cup (165g) packed dark brown sugar
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 2 TBS Speculaas
• 1 1/2 tsp pure vanilla extract
• 1 large egg
• 1 3/4 cup (235g) all-purpose flour
Instructions:
Line 2 baking sheets with parchment paper.
Cut the butter into ½” cubes. Place in bowl of a standing mixer fitted with paddle attachment. Add sugars, baking soda, salt, and speculaas. Cream on medium speed for 30 seconds or until uniform in color.
Scrape down the sides with a spatula and add the vanilla and egg and beat on medium speed until incorporated (about 30 seconds). Scrape down the sides again and add the flour. Beat on medium speed until just incorporated.
Split the cookie dough in half. Wrap one half in plastic wrap and refrigerate while working with the other half.
Option 1: Roll dough to about ¼” thickness with a plain rolling pin and use knife or cookie cutter to cut out cookies as desired.
Option 2: To create an embossed pattern, first roll the dough to about 1/2" thick with a plain rolling pin. Liberally dust the embossed rolling pin with flour then roll over the dough, pressing firmly to make the dough about 1/4“ thick with imprint. Tip: refrigerate the dough for about 15 minutes or so before embossing to create a clearer pattern. Cut the dough using desired cookie cutter or knife.
Carefully move the cookie onto prepared baking sheet. Place the baking sheet in the refrigerator for 30 minutes while preheat the oven to 375˚F. Bake the cookies in the oven 9-11 minutes, rotating the sheet 180 degrees halfway through baking time. The cookies should look golden brown on the edges. Let cool on the baking sheet for 10 minutes before moving the cookies to a wire rack to cool completely.
Makes about four dozen
