Speculoos Cookies

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 3mins
  • Serves icon
    Serves
    25
  • Calories icon
    Calories
    108
based on 2 ratings

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

recipe updated Oct 20, 2018

Ingredients

  • Unsalted butter icon
    Unsalted butter
    115g
  • Granulated sugar icon
    Granulated sugar
    75g
  • Dark brown sugar icon
    Dark brown sugar
    165g
  • Baking soda icon
    Baking soda
    1g
  • Salt icon
    Salt
    1g
  • Ground cinnamon icon
    Ground cinnamon
    1g
  • Nutmeg icon
    Nutmeg
    2g
  • Ground cloves icon
    Ground cloves
    1g
  • Ground ginger icon
    Ground ginger
    2g
  • White pepper icon
    White pepper
    0g
  • Black pepper icon
    Black pepper
    0g
  • Ground cardamom icon
    Ground cardamom
    1g
  • Vanilla extract icon
    Vanilla extract
    9ml
  • Egg icon
    Egg
    50g
  • All purpose flour icon
    All purpose flour
    235g

Tools

  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Get a clean large mixing bowl
  2. Add cold unsalted butter
  3. Add granulated sugar
  4. Add dark brown sugar
  5. Add baking soda
  6. Add salt
  7. Add ground cinnamon
  8. Add finely grated nutmeg
  9. Add ground cloves
  10. Add ground ginger
  11. Add ground white pepper
  12. Add ground black pepper
  13. Add ground cardamom
  14. Add vanilla extract
  15. Mix until light and fluffy
  16. Add egg
  17. Mix until just combined
  18. Get a clean small bowl
  19. Add all purpose flour
  20. Transfer dry ingredients to large mixing bowl gradually while mixing
  21. Chill in fridge for 30min
  22. Pre-heat
  23. Line 3 baking sheets with parchment paper
  24. Roll out large mixing bowl until 1/8" (5mm) thick
  25. Cut out
  26. Transfer content of large mixing bowl to 3 baking sheets
  27. Bake for 8min until browned at edges
  28. Let cool for 5min
  29. Transfer onto cooling rack
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