Low Sodium Speculaas
Indulge in the warm, spiced flavor of traditional European cookies with this Low Sodium Speculaas recipe, perfect for those watching their salt intake without compromising on taste. Featuring a fragrant speculaas spice mix and rich dark brown sugar, these buttery cookies are soft, crumbly, and irresistibly festive. Made with low sodium baking powder and unsalted butter, this recipe focuses on heart-healthy ingredients while staying true to the beloved classic. The dough is easy to prepare and can be chilled overnight for enhanced flavor. Perfect for holiday gatherings or an everyday treat, these cookies can be shaped into your favorite festive designs for an extra special touch. Whether you enjoy them with a cup of tea or as a cozy dessert, these low sodium speculaas are a delightful mix of tradition and health-conscious baking.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Unsalted butter
- 100 grams Dark brown sugar
- 2 tablespoons Speculaas spice mix (see note)
- 1 teaspoon Baking powder (low sodium or sodium-free)
- 1 tablespoon Milk (or water for a dairy-free option)
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, speculaas spice mix, and low sodium baking powder. Whisk together until fully blended.
In a separate bowl, cream the unsalted butter and dark brown sugar until the mixture is light and fluffy. This will take about 3-5 minutes with an electric mixer or 8 minutes by hand.
Add the vanilla extract and milk (or water) to the butter-sugar mixture and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until a soft dough forms. Avoid overmixing.
Divide the dough into two equal portions. Wrap each portion in plastic wrap, pressing it into a flat disk. Refrigerate for at least 1 hour or up to overnight. This ensures the dough is firm enough to roll and enhances the flavor of the spices.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll out one dough disk at a time on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a cookie cutter or a knife to cut out shapes of your choice.
Place the cookie shapes on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Watch closely to avoid overbaking.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 98.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
