Speculoos Cookies
Delightful spiced biscuits with a crisp texture and rich flavor, perfect for sharing during any occasion.
Ingredients
Butter and Sugars
- 1 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
- 1 cup sugar
- 1/2 cup brown sugar
Eggs
- 2 large eggs Can substitute with unsweetened applesauce (1/4 cup per egg) or flaxseed meal mixed with water.
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon Adjust the amount according to your taste.
- 1 tablespoon ground nutmeg
- 1/2 tablespoon ground cardamom Feel free to add more for a stronger flavor.
- 1/2 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon salt Reduce if using salted butter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, cinnamon, nutmeg, cardamom, cloves, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture until fully combined.
Shaping and Baking
- Roll out the dough to about 1/4 inch thickness.
- Use cookie molds or a rolling pin with embossed patterns to shape the cookies.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Let cool before serving.
Notes
Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. You can also add chopped nuts or chocolate chips for different textures.