Speculoos
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
11 mins
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Chilling
1 hr
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Total Time
1 hr 31 mins
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Servings
36
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Calories
76 kcal
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Course
Dessert
Speculoos
Description
The Speculoos recipe begins by creaming butter and sugars thoroughly until the mixture is lemon yellow and fluffy, a process that develops the cookie's texture and sweetness. Eggs and vanilla are added next for moisture and flavor, followed by a dry blend of flour, baking soda, salt, and a mix of aromatic spices: cinnamon, nutmeg, ginger, and cardamom. The dough is mixed just until combined to avoid toughness and then chilled to firm it for shaping. Cookies are formed into one-inch balls and pressed down to 1/4 inch thickness using a cookie stamp or rolling pin with molds, imparting traditional patterns. The tops are generously sprinkled with cinnamon sugar to add sweetness and a crunchy texture when baked.
Baking at 375°F produces crisp cookies with layered spice flavor, a buttery richness, and a delicate crunch. These cookies can be enjoyed as snacks or accompaniments to coffee or tea, offering a warmly spiced flavor profile typical of Speculoos.
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
Instructions
- Cream the butter with the sugar until well mixed. Really, really well mixed, cream for 5-10 minutes in a stand mixer until the mixture is lemon yellow and fluffy.
- Add the egg and vanilla and mix well.
- In a separate bowl combine the baking soda, salt, cinnamon, nutmeg, ginger, cardamon and flour. Then add the flour mixture to the mixing bowl. Mix until the flour is just mixed in, but don't over mix.
- Refrigerate the dough for at least an hour.
- Preheat the oven to 375 F.
- Roll the dough into 1 inch balls. Place the dough balls on a well floured table or pastry board.
- Use a cookie stamp to flatten the balls until they are 1/4 inch thick. Keep the cookie stamp well floured, dipping in flour after every use. Use a knife to move the stamped cookies to a cookie sheet covered in parchment paper.
- You can also use a springerle rolling pin or cookie cutters to shape the cookies if you don't have cookie stamp.
- Sprinkle the tops of the cookies with cinnamon sugar.
- Bake for 11 minutes, until lightly brown around the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 63mg | 3% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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