Speculoos Cookies
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- Total Time
- 1hr 3mins
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- Serves
- 25
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- Calories
- 108
Traditionally baked in early December, Speculoos are thin, crunchy Belgian cookies with a carmelized, almost-but-not-quite-gingerbread flavor.
recipe updated Feb 25, 2022
Ingredients
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- Unsalted butter
- 115 g
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- Granulated sugar
- 75 g
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- Dark brown sugar
- 165 g
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- Baking soda
- ¼ teaspoon
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- Salt
- ¼ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Nutmeg
- ¾ teaspoon
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- Ground cloves
- ½ teaspoon
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- Ground ginger
- 1 teaspoon
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- White pepper
- ¼ teaspoon
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- Black pepper
- ¼ teaspoon
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- Ground cardamom
- ½ teaspoon
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- Vanilla extract
- 8 g
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- Egg
- 1
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- All purpose flour
- 235 g
Tools
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Stand mixer
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Oven
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Parchment paper
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Cooling rack
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Rolling pin
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Small bowl
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Large mixing bowl
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Baking sheet - 18 x 13"
Step preview
- 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
- Mix until light and fluffy
- Add egg to the large mixing bowl
- Mix until just combined
- Add all purpose flour to a clean small bowl
- Transfer dry ingredients to large mixing bowl gradually while mixing
- Chill in fridge - 30 min
- Pre-heat oven - 190°C
- Line 3 clean baking sheets with parchment paper
- Roll out the dough until 1/8" (5mm) thick
- Cut out cookies
- Transfer cookies to baking sheets
- Bake until browned at edges - 8 min, 190°C
- Let cool - 5 min
- Transfer onto cooling rack