Description of this recipe:
Speculaas cookies, also known as Speculoos, are crisp, spiced shortbread cookies traditionally enjoyed during the Christmas and holiday season, particularly in Belgium, the Netherlands, and Germany. These cookies are characterized by their distinctive spice blend, which typically includes cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper. The warm, aromatic spices create a comforting and festive flavor profile that is perfect for the cold winter months. This recipe offers two methods for making Speculaas: one using cookie cutters to create unique shapes and another for making uniform, round cookies by slicing a chilled dough log.
Why you will love this recipe:
You will absolutely adore this Speculaas cookie recipe for several reasons. First and foremost, the flavor is exceptional. The combination of spices creates a symphony of warmth and depth that is simply irresistible. The aroma that fills your kitchen while these cookies bake is heavenly and instantly evokes the spirit of the holidays.
Secondly, this recipe is versatile and offers two distinct methods for shaping the cookies. Whether you prefer to use cookie cutters to create intricate designs or slice uniform rounds from a chilled dough log, you can customize the cookies to your liking. This makes it a fun and engaging baking experience for both beginners and experienced bakers.
Thirdly, these cookies have a wonderful texture. They are perfectly crisp and slightly crumbly, with a satisfying snap that makes them incredibly addictive. They hold their shape well and are ideal for decorating with icing or enjoying plain with a cup of coffee or tea.
Finally, making Speculaas cookies is a fantastic way to share the joy of the holiday season with friends and family. They make a thoughtful homemade gift and are always a welcome addition to any holiday gathering. The recipe is straightforward, and the results are consistently delicious, making it a recipe you’ll want to revisit year after year.
Ingredients:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon white pepper
- 1 teaspoon anise seeds (optional)
- 4 ½ cups Spelt flour (500 grams), plus more to flour the work surface
- 1 ¾ cups dark brown sugar (300 grams)
- 8 ounces butter, melted or at room temperature (16 tablespoons butter or 227 grams). (I use pure Irish unsalted butter from Kerrygold to make these cookies)
- ⅓ cup milk, preferably organic (75 ml)
- 1 egg
Preparation:
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the spelt flour, dark brown sugar, ground cinnamon, ground nutmeg, ground clove, ground ginger, ground cardamom, white pepper, and anise seeds (if using). Ensure that all the ingredients are well combined. This step is crucial for evenly distributing the spices throughout the dough, ensuring a consistent and balanced flavor in every cookie.
Step 2: Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the melted or softened butter, milk, and egg to the well. The butter should be softened but not overly melted to ensure the cookies have the right texture. Using organic milk can enhance the flavor, but any type of milk will work.
Step 3: Mix the Dough
Using your hands or a stand mixer fitted with a dough hook, begin to combine the wet and dry ingredients. If using your hands, gradually incorporate the dry ingredients into the wet ingredients until a dough begins to form. If using a stand mixer, mix on low speed until the dough comes together. Initially, the mixture will appear crumbly, but as you continue to mix, it will gradually form a cohesive dough. Be careful not to overmix the dough, as this can result in tough cookies.
Step 4: Knead the Dough
Transfer the dough to a lightly floured work surface. Gently knead the dough for a few minutes until it forms a smooth, slightly firm ball. Be careful not to over-knead the dough; work it just enough to bring it together. Over-kneading can develop the gluten in the flour, resulting in cookies that are too tough.
Step 5: Divide and Chill the Dough
At this point, you can choose either Method 1 for making cookies with unique shapes or Method 2 for making uniform cookies. Follow the instructions below for your preferred method.
Method 1: Making Cookies with Unique Shapes
Step 6: Shape and Chill
Pat the dough into a more oval-shaped ball. Wrap the dough tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough allows the gluten to relax and the flavors to meld together, resulting in a more flavorful and tender cookie.
Step 7: Preheat and Prepare
Preheat the oven to 350°F (180°C) and adjust the rack to the middle position. This ensures even baking. Remove the dough from the refrigerator about 15 to 30 minutes before rolling to allow it to soften slightly, making it easier to work with.
Step 8: Roll and Cut
Cut the dough into three equal pieces to make it easier to handle. Flatten one piece of dough with the palm of your hand until it softens slightly. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Use your preferred cookie cutters to cut out shapes and immediately transfer them to a large baking sheet lined with parchment paper.
Step 9: Re-roll Scraps
Gather the remaining scraps of dough, knead them gently into a ball, and roll them out again to create more shapes. This ensures that you use all of the dough and minimize waste.
Step 10: Bake
Bake the cookies for 15 minutes. Keep a close eye on them to ensure they don’t over-bake. The cookies should be golden brown around the edges.
Step 11: Cool
Remove the baking sheet from the oven and let the cookies cool slightly on the sheet before transferring them carefully to a wire rack or a large, clean kitchen towel to cool completely. The cookies will harden as they cool.
Step 12: Repeat
While the first batch of cookies is baking, repeat the process of flattening, rolling, and shaping the second and third batches of dough.
Method 2: Making Uniform-Looking Cookies
Step 6: Shape into a Cylinder
Place the dough on a lightly floured work surface and roll it into a 15-inch long cylinder shape. Ensure the cylinder is uniform in thickness for even slicing.
Step 7: Chill Overnight
Cover and wrap the dough cylinder tightly in parchment paper or plastic wrap. Place it in the refrigerator overnight to harden sufficiently and allow the flavors to develop.
Step 8: Preheat and Prepare
Preheat the oven to 350°F (180°C) and adjust the rack to the middle position.
Step 9: Slice and Bake
Take the cookie dough from the fridge. The texture should be solid. Place it on a cutting board and immediately cut it into thin slices (about ¼-inch thick) using a sharp bread knife.
Step 10: Arrange and Bake
Place the cookie slices on a large baking sheet lined with parchment paper, leaving a little space between each cookie. Bake for 15 minutes, or until the edges are golden brown.
Step 11: Cool
Remove the baking sheet from the oven and let the cookies cool for at least 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. The cookies will harden as they cool.
COOKING Rating:
- Difficulty: Medium
- Taste: Excellent
- Texture: Crisp and slightly crumbly
Serving Suggestions:
- Enjoy these cookies with a cup of hot coffee or tea.
- Serve them as part of a holiday dessert platter.
- Decorate them with royal icing for a festive touch.
- Pair them with a glass of mulled wine for a cozy winter treat.
- Give them as homemade gifts to friends and family.
Tips:
- Use high-quality spices for the best flavor. Freshly ground spices will provide the most intense aroma and taste.
- Do not overmix the dough, as this can result in tough cookies.
- Chill the dough thoroughly to prevent the cookies from spreading too much during baking.
- Roll the dough out evenly to ensure the cookies bake uniformly.
- Monitor the baking time closely to prevent the cookies from burning.
- Store the baked cookies in an airtight container to maintain their crispness.
- For a deeper flavor, let the dough rest in the refrigerator for up to 24 hours.
- If the dough becomes too soft while working with it, return it to the refrigerator for a few minutes to firm up.
- Experiment with different cookie cutter shapes to create a variety of designs.
- Brush the cookies with a light coating of milk or egg wash before baking for a golden-brown finish.
Prep Time: 30 minutes (plus chilling time) Cook Time: 15 minutes Total Time: 45 minutes (plus chilling time)
Nutritional Information: (per cookie, approximate)
- Calories: 80-100
- Protein: 1 gram
- Sodium: 10-20 mg
Conclusion:
Homemade Speculaas cookies are a delightful treat that brings the warmth and aroma of the holidays into your kitchen. With their unique blend of spices and crisp texture, these cookies are sure to be a hit with family and friends. Whether you choose to create intricate shapes with cookie cutters or slice uniform rounds from a chilled dough log, this recipe offers a fun and rewarding baking experience. So, gather your ingredients, preheat your oven, and get ready to enjoy the magic of homemade Speculaas cookies!
Questions and Answers:
- Can I use regular all-purpose flour instead of spelt flour? Yes, you can substitute all-purpose flour for spelt flour in this recipe. However, keep in mind that spelt flour has a slightly different texture and flavor compared to all-purpose flour. Spelt flour tends to result in a slightly more tender and nutty-flavored cookie. If using all-purpose flour, you may want to reduce the amount slightly, as it can absorb more liquid than spelt flour. Start by using about 4 ¼ cups of all-purpose flour and adjust as needed to achieve the right dough consistency.
- Can I freeze the Speculaas cookie dough? Absolutely! Freezing the dough is a great way to prepare in advance for holiday baking. To freeze the dough, shape it into a disc or log, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. The dough can be stored in the freezer for up to 2-3 months. When you’re ready to bake the cookies, thaw the dough in the refrigerator overnight. Let it sit at room temperature for about 30 minutes before rolling and cutting out the shapes.
- What if I don’t have all the spices listed in the recipe? The combination of spices is what gives Speculaas cookies their distinctive flavor, but you can adjust the spices to suit your taste or what you have on hand. If you’re missing one or two of the spices, you can increase the amounts of the others to compensate. Cinnamon, nutmeg, and cloves are the most essential spices in this recipe, so try to include those if possible. You can also add a pinch of allspice or star anise for a different flavor variation.
- Why are my Speculaas cookies spreading too much during baking? There are several reasons why your cookies might be spreading too much. One common cause is that the dough is too warm. Make sure to chill the dough thoroughly before rolling and cutting out the shapes. Another reason could be that your oven temperature is not accurate. Use an oven thermometer to ensure that your oven is heating to the correct temperature. Also, avoid using butter that is too soft or melted, as this can also cause the cookies to spread.
- How should I store the baked Speculaas cookies to keep them fresh? To keep your baked Speculaas cookies fresh and crisp, store them in an airtight container at room temperature. A tin box or a plastic container with a tight-fitting lid works well. Avoid storing the cookies in the refrigerator, as this can make them soft. If you live in a humid environment, you can add a piece of parchment paper or a silica gel packet to the container to help absorb moisture. Properly stored, Speculaas cookies can last for up to 2 weeks.
