Speculoos Cookies

by

Drop

POSTED November 26, 2014 (LAST UPDATED October 14, 2020)

Serves

25

Total Time

1hrs 3mins

Calories

108

Traditionally baked in early December, Speculoos are thin, crunchy Belgian cookies with a carmelized, almost-but-not-quite-gingerbread flavor.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    115 g (about ½ cup)cold

  • Granulated sugar icon
    Granulated sugar

    75 g (about ¼ cup)

  • Dark brown sugar icon
    Dark brown sugar

    165 g (about ¾ cup)

  • Baking soda icon
    Baking soda

    ¼ teaspoon (about 1 g)

  • Salt icon
    Salt

    ⅛ teaspoon

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1 g)

  • Nutmeg icon
    Nutmeg

    ¾ teaspoon (about 2 g)finely grated

  • Ground cloves icon
    Ground cloves

    ½ teaspoon (about 1 g)

  • Ground ginger icon
    Ground ginger

    1 teaspoon (about 2 g)

  • White pepper icon
    White pepper

    1 pinchground

  • Black pepper icon
    Black pepper

    1 pinchground

  • Ground cardamom icon
    Ground cardamom

    ½ teaspoon (about 1 g)

  • Vanilla extract icon
    Vanilla extract

    8 g (about 1 ⅞ teaspoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • All purpose flour icon
    All purpose flour

    235 g (about 1 ¾ cups)

    METHOD


  • 1. Add unsalted butter, granulated sugar, dark brown sugar, baking soda, salt, ground cinnamon, nutmeg, ground cloves, ground ginger, white pepper, black pepper, ground cardamom and vanilla extract to a clean large mixing bowl
  • 2. Mix until light and fluffy
  • 3. Add egg to the large mixing bowl
  • 4. Mix until just combined
  • 5. Add all purpose flour to a clean small bowl
  • 6. Transfer dry ingredients to large mixing bowl gradually while mixing
  • 7. Chill in fridge - 30 min
  • 8. Pre-heat oven - 190°C
  • 9. Line 3 clean baking sheets with parchment paper
  • 10. Roll out large mixing bowl until 1/8" (5mm) thick
  • 11. Cut out
  • 12. Transfer content of large mixing bowl to 3 baking sheets
  • 13. Bake until browned at edges - 8 min, 190°C
  • 14. Let cool - 5 min
  • 15. Transfer onto cooling rack

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