Description
Delightful Speculoos cookies with rich caramel undertones and a symphony of spices, perfect for sharing at gatherings or enjoying with tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- Optional: 1/4 cup chopped nuts (like walnuts or pecans)
- Optional: Substitute half the all-purpose flour with almond or oat flour
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the egg and mix until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For deeper flavor, let the cookie dough rest in the fridge for an hour before baking. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 6g
- Sodium: 100mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 30mg