Iconic Speculaas Cookies
Iconic Speculaas Cookies are a delightful treat that bring the warmth of spiced flavors to your kitchen in just 35 minutes.
With a prep time of just 20 minutes and a quick 15-minute bake, these cookies are surprisingly easy to make yet feel indulgent.
Equipment
- speculaas molds or an embossed rolling pin and a 2.5-inch (6.5 cm) round cookie cutter
Ingredients
Dry Ingredients
- 1 ⅔ cups all-purpose flour (8 ⅓ oz/236g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground aniseed
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon ground dried ginger
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter at room temperature (4oz/115g)
- ¾ cup brown sugar (4½oz/128g)
- 2 tablespoons milk
For Rolling
- fine rice flour
Instructions
- In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, aniseed, nutmeg, black pepper, ginger, and salt. Set aside.
- With an electric mixer, blend the butter and sugar for a few minutes, until fluffy.
- Beat in the milk, then gradually add the flour mixture.
- Once the dough is combined, gather it into a ball, flatten it into a disk, cover well with plastic wrap and refrigerate until firm (at least one hour).
- When ready to bake, preheat the oven to 325°F (165°C) and line two baking sheets with parchment.
- If using the speculaas molds, dust the molds with rice flour, press a piece of dough into the mold, tap the mold to release the dough, and cut away any extra dough. Repeat with the remaining dough.
- If using an embossed rolling pin, roll out the dough to a 1/8-inch (3 mm) thickness on a surface dusted with rice flour, then use a 2 ½ inch cutter to cut out your cookies.
- Place rolled and cut cookies on the prepared baking sheets and bake for about 15-18 minutes until slightly golden. Let cool completely on racks.
- Store speculaas cookies in an airtight container at room temperature for up to 5 days.
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