Speculaas Spiced Cookies

bowl and plate of speculaas spiced cookies

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5 from 5 votes

Delicious, crisp, well spiced shortcrust butter biscuits uniquely flavored with a fragrant blend of warm spices.

Prep Time30

Cook Time50

Chilled3

Total Time4 20

Course: Dessert

Cuisine: European

Keyword: cookies, spice

Servings: cookies

Calories: 72kcal

Author: Tricia

Ingredients

For the cookie dough:

1 ½ cups all-purpose flour (192g)
½ cup almond flour (50g) or ground blanched almonds
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

For the icing:

¼ to ½ cup powdered sugar
1 - 2 teaspoons milk or cream

Instructions

To make the cookies:

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”.

If using a cookie cutter:

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 mold or cookie stamp:

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 cookies:

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.

Notes

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

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition