Classic Speculoos Cookies

Name: Classic Speculoos Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 24 cookies
Cuisine: French
Ingredients: 2 1/4 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3/4 cup unsalted butter (softened); 1 cup light brown sugar (packed); 1 large egg (room temperature); 1 teaspoon vanilla extract

62 min 24 cookies Medium

All Recipes

Classic Speculoos Cookies

Enjoy the warm, spiced flavour of traditional Speculoos cookies, a beloved treat with origins in Belgium and France.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Medium

Speculoos cookies are a traditional spiced biscuit originating from Belgium and France, particularly popular during the festive season. Known for their crisp texture and rich, warm spice blend, they are often enjoyed with a cup of coffee or tea. These cookies are characterized by their aromatic mix of cinnamon, nutmeg, cloves, and ginger, creating a comforting and nostalgic flavour. Perfect for holiday gatherings or as a delightful treat any time of the year, speculoos cookies are simple to make and even easier to enjoy.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Instructions

Prepare the dry ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined. Set aside.

Pro tip: Properly measuring flour by spooning and levelling ensures accurate consistency.

Cream the butter and sugar

In a large bowl, beat the softened butter and light brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Pro tip: Ensure the butter is softened for smooth mixing.

Add eggs and vanilla

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.

Pro tip: Use room temperature eggs to prevent curdling.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Pro tip: Overmixing can result in tough cookies.

Chill the dough

Divide the dough into two, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to handle and helps the flavours meld.

Pro tip: Chilling the dough is crucial for shaping and flavour development.

Preheat the oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Pro tip: Preheating ensures even baking from the moment the cookies enter the oven.

Roll out the dough

On a lightly floured surface, roll out one dough portion to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.

Pro tip: Dip cookie cutters in flour to prevent sticking.

Bake the cookies

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Watch closely to avoid overbaking, which can cause excessive crispness.

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Tips & Tricks

<ul><li>Chill the dough for easier rolling and to enhance the spices.</li><li>Use a silicone baking mat for even baking.</li><li>Store cookies in an airtight container to maintain freshness.</li><li>Experiment with different cookie cutter shapes for festive occasions.</li></ul>

Serving Suggestions

Serve these delicious Speculoos cookies alongside a steaming cup of coffee or tea. They also pair wonderfully with a scoop of vanilla ice cream for a delightful dessert. To make ahead, prepare the dough and freeze it for up to three months. Simply thaw in the refrigerator before rolling and baking. Store baked cookies in an airtight container at room temperature for up to two weeks.