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Speculaas Spiced Cookies (also known as Speculoos) are delicious, crisp, well spiced shortcrust butter biscuits very popular in Germany, the Netherlands, Belgium and Austria.
In the United States you can purchase Speculaas Spiced Cookies under the brand name Lotus Biscoff or make your own with this easy recipe! Lightly sweet and fun to make, Speculaas cookies are incredible with a cup of coffee or tea, or as a midnight snack. Uniquely flavored with a fragrant blend of warm spices, these cookies were an instant favorite in our house.
I took the time to research a lot of recipes for Speculaas Spiced Cookies before deciding on a King Arthur Flour recipe.
I adapted the recipe from King Arthur, most noticeably with a lower oven temperature and longer baking time. The slower bake time resulted in a better defined, stamped cookie. I was so thrilled with the cookies that I had to share this recipe!
For years I’ve lusted over cookie stamps and molds and knew that one day I’d find the perfect design.
Recently I received an email from King Arthur Flour featuring new Springerle molds for sale. When I saw the molds I was practically giddy with excitement and immediately knew this pine cone mold was the one for me! Click HERE to get the information and pricing for this lovely mold. If you’re not familiar with King Arthur Flour, check them out, or better yet, try their flour. They are a 100% employee owned company, which is pretty incredible in itself. This is not a sponsored post – and King Arthur Flour doesn’t know who I am – just sharing helpful info and tips with my favorite bakers! The pretty mold came with easy to understand instructions for using and cleaning the mold, and several recipes too. I haven’t tried the recipes yet, but they all sound great!
You don’t have to buy a special mold to make these cookies.
Use your favorite cookie cutter and drizzle the cookies with a simple icing or glaze for a pretty decoration. These cookies keep well for up to a week and maintain their nice crisp texture. These Speculaas Spiced Cookies are perfect for shipping and gifting, and freezing too! If you’re planning to freeze the baked cookies, I would wait to ice until they are completely thawed.
You’ll be the star of the next cookie exchange with this deliciously spiced cookies! Happy baking 🙂
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PRINT THE RECIPE!
- 1 ½ cups all-purpose flour (192g)
- ½ cup almond flour, or ground blanched almonds (50g)
- ¼ teaspoon baking soda
- 3 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon white pepper
- ⅛ teaspoon aniseed powder
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- 8 tablespoons unsalted butter, room temperature (113g)
- ¾ cup granulated sugar (170g)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ to ½ cup powdered sugar
- 1 - 2 teaspoons milk or cream
- In a small bowl whisk together the flour, almond flour, baking soda, cinnamon, nutmeg, clove, ginger, pepper, aniseed, cardamom and salt. Set aside.
- In a large mixing bowl combine the butter and sugar. Beat until lightened and well blended. Add the vanilla and egg and mix just until combined. Add the flour mixture and beat on low until incorporated.
- Divide the mixture in two, and form each into a flat disc. Wrap each in plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Line two baking sheets with parchment paper. Set aside.
Working with one disc at a time, roll the dough out on a heavily floured work surface to the desired thickness, ⅛” to ¼”.
Cut the dough into the desired shapes and place on the prepared cookie sheet about 1-inch apart. Freeze the unbaked cookies for at least 1 hour before baking.
If using a springerle mold, brush the mold or stamp with a light coating of flour. Lightly sprinkle flour over the top of the rolled out cookie dough. The thickness of the dough will all depend on the style of mold you are using and how deep the impression needs to be. To experiment, use about ¼th of the dough disc to start until you determine how thick it needs to be. The cookies are crunchy so you want them thick enough to hold the design but not so thick you can’t bite them easily. Press the mold firmly and evenly into the dough, then remove. Cut around the design with a knife or pastry wheel. Transfer the cookies to the prepared pan and freeze for at least 30 minutes (best frozen longer) to help retain their intricate design while baking.
Preheat oven to 325°F. Place 1 sheet of cookies in the oven and immediately reduce the temperature to 250°F. Bake until the cookies are set and just beginning to turn light brown around the edges. My cookies baked for 50-55 minutes.
- Remove the cookies to a rack to cool completely.
- To ice the cut out cookies, whisk together the powdered sugar and milk. Add more sugar or milk until you reach a drizzling consistency. Drizzle over the cookies. Allow to set for several hours or until the icing is firm.
- Store cookies in an airtight container for up to a week. Cookies may be frozen for up to 30 days in a well sealed container. The cookies are best if frozen before icing. Drizzle with icing after thawing to serve.
- Recipe makes 2 to 4 dozen cookies depending on the size and thickness of the cookies.
Use 1 1/2 tablespoons speculaas spice in place of the cinnamon, nutmeg, clove, ginger, white pepper, aniseed powder and cardamom
Recipe adapted from King Arthur Flour
We enjoy a well spiced dessert and have a great fondness for these traditional Gingerbread Cookies. Another favorite are these Lebkuchen which are German spice cookies that date back to the 1400’s. Ignore the old, terrible photos in that post – the cookies are great! For another delicious treat, try this Old-Fashioned Gingerbread Cake with Lemon Cream. If you love ginger and molasses, and a cake that’s not too sweet, this simple one-bowl Gingerbread is for you. Finally, don’t miss this pretty Gingerbread Roll with Lemon Cream Cheese Filling. This is a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses.
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