Recipes · Cakes & pastries
Homemade Speculoos Cookies
AI-written · not yet kitchen-tested
Speculoos taste of brown sugar and spices: cinnamon, cloves, cardamom and ginger. The dough is rolled out thin and should chill for at least two hours before baking, so the cookies hold their shape.
Homemade Speculoos Cookies
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 tsp cinnamon ground
- 0.5 tsp ground cloves
- 0.5 tsp ground cardamom
- 0.5 tsp ground ginger
- 1 pinch nutmeg
- 300 g (2 1/2 cup) all-purpose flour
- 150 g (3/4 cup) cold butter cubed
- 150 g (3/4 cup) brown sugar
- 1 egg
- 0.5 tsp baking powder
- 1 pinch salt
- 2 tbsp milk if needed
- 30 g (1.1 oz) sliced almonds for sprinkling (optional)
Method
- Mix the spices for the speculoos spice blend. Combine the flour, baking powder, salt, brown sugar and the spice mixture in a bowl.
- Add the butter and egg and quickly knead everything into a smooth dough. If it is too crumbly, add the milk a tablespoon at a time. Wrap in plastic wrap and chill for at least 2 hours (or overnight).
- Preheat the oven to 350 °F (170 °C) conventional (top and bottom heat), or 300 °F (150 °C) convection. Line two baking sheets with parchment paper.
- Roll the dough out in batches on a little flour to about 3 mm (1/8 inch) thick. Cut out cookies (rectangles, stars, hearts) and place them on the sheets with space between. Sprinkle with sliced almonds if you like.
- Bake each sheet for 10 to 12 minutes, until the edges turn darker. Let the cookies rest on the sheet for 5 minutes, then cool them on a wire rack.
Tip: For the classic look, press the dough into a speculoos mold. Dust the mold lightly with flour and press the dough in firmly.
Tip: The spices develop over a few days. Stored in a cookie tin, the speculoos become more aromatic.