Speculaas (Dutch Spiced Cookies)
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5.0
3 reviews
Excellent
Speculaas (Dutch Spiced Cookies)
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A recipe for Speculaas (Dutch Spiced Cookies) inspired by our visit to Amsterdam: Zaanse Schans, De Pannenkoekenboot, and Muiderslot.
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Ingredients
- 8 tablespoons unsalted butter softened
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoons freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground aniseed optional
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
Instructions
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, then the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, aniseed, white pepper, cardamom, and ginger. Add to the butter mixture and combine to form a smooth dough.
- Form the dough into a disc, wrap in plastic, and refrigerate for about an hour.
- Remove the dough from the refrigerator. Line two baking sheets with parchment or lightly grease. If using molds, dust them with flour. Break off a piece of dough and press into the mold. Use a sharp knife and in a single motion, scrape off the excess dough. Flip the mold over and tap it against the counter to remove the molded cookie. Transfer to a prepared baking sheet. Repeat with remaining dough, dusting the molds between use and arranging the cookies 1-2 inches apart.
- Without a mold: on a floured surface, roll out the dough until it is 1/4 inch thick. Use cookie cutters to cut out desired shapes and transfer to prepared baking sheets.
- Place the baking sheets in the refrigerator and chill for 1 hour.
- Preheat oven to 350 degrees F. Bake the chilled cookies until puffed and golden on the bottom, 10-13 minutes. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.
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5.0
3 reviews
Excellent
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