Speculoos Cookies

by

Drop

POSTED Wed, 26 November 2014

Serves

25

Total Time

63 MINS

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 1.16 g)

  • Salt icon
    Salt

    ⅛ teaspoon (about 0.78 g)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Nutmeg icon
    Nutmeg

    ¾ teaspoon (about 1.76 g)finely grated

  • Ground cloves icon
    Ground cloves

    ½ teaspoon (about 1.12 g)

  • Ground ginger icon
    Ground ginger

    1 teaspoon (about 1.85 g)

  • White pepper icon
    White pepper

    1 pinch (about 0.13 g)ground

  • Black pepper icon
    Black pepper

    1 pinch (about 0.13 g)ground

  • 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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