Welcome to day three of our 12 Days of Christmas Cookies Around the World! Today we have speculaas.
Speculaas cookies, otherwise known as Biscoff cookies, are all the rage right now. You can find recipes all over the web using them (or the spread made from them) as an ingredient in a number of delicious dishes. But what about recipes for the actual cookie? Those are a little harder to come by. And believe me, I have a recipe for the cookie that will keep you eating and eating and eating.
If you like gingersnaps, you’ll love these speculaas cookies. They are the Dutch equivalent of the American gingersnap, but with more spices. Traditionally, speculaas cookies are made by pressing the dough into a mold and then baking. There are also springerle rolling pins with a design carved into them, so as you roll it over the dough, a design is imprinted onto the cookies. But if you don’t have a mold or a springerle rolling pin (I don’t), it’s just as fine to use a regular rolling pin and cookie cutters or to just cut them into rectangles with a sharp knife.
If you want to try a new cookie this holiday season, try these. You won’t be disappointed. And neither will your neighbors if you decide to share. And while they’re baking, your house will surely smell like Christmas.
- 1/2 cup cold unsalted butter
- 1/4 cup + 2 tablespoons white granulated sugar
- 3/4 cup packed dark brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- Line a baking sheet with parchment paper or a Silpat.
- Cut the butter into 1/2 inch cubes. Place in the bowl of a stand mixer. Add the sugars, baking soda, salt, and spices. Cream butter and dry ingredients together on medium speed until the batter is uniform in color. Scrape down the sides with a large spatula and add the vanilla extract and egg and beat on medium speed until incorporated. Scrape down the sides again and add the flour. Beat on medium speed until incorporated.
- If you using the springerle rolling pin, roll the dough out until 1/2 inch thick with a plain rolling pin. Liberally dust the springerle pin with flour then roll over the dough, pressing firmly to make a 1/4 inch thick cookie dough, with imprint. Cut the dough along the springerle grid lines with a sharp knife or pizza cutter and place on the baking sheet. If using a traditional speculaas cookie mold, roll the dough until 1/2 thick with a plain rolling pin. Lightly spray the mold with cooking oil, then liberally dust with all purpose flour (knocking out any loose flour once you’ve dusted it). Press the dough into the mold, remove excess dough of the back of the mold and then carefully unmold it onto the baking sheet. If using a cookie cutter, roll the dough out until 1/4 inch thick with a plain rolling pin and cut out cookies and place on the baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes. 10 minutes before the time is up, preheat the oven to 375˚F. Bake the cookies in the oven 9-11 minutes or until the cookies look golden brown on the edges. Let cool on the baking sheet for 10 minutes before moving the cookies to a wire rack to cool to room temperature. The cookies will harden as they cool.