Speculoos a Flemish Spice Cookie
Delight in the warm, spiced flavors of *Speculoos*, a traditional Flemish spice cookie that captures the essence of cozy European bakeries. These crisp, delicately spiced cookies are scented with a harmonious blend of cinnamon, ginger, cloves, and nutmeg, creating a festive aroma that fills your kitchen as they bake. Made with simple pantry staples like butter, brown sugar, and flour, this recipe is perfect for both seasoned bakers and beginners. The dough is rolled thin and can be shaped into charming designs, such as classic windmills or your favorite holiday cutouts. Ideal as a gift, a snack alongside a hot cup of coffee, or a treat to celebrate the season, these cookies are a timeless favorite that stay fresh for up to a week. With just 15 minutes of prep and a few pantry spices, this *Speculoos* recipe is your ticket to an irresistible homemade treat.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg to the bowl and beat until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into two equal portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the chilled dough discs to about 3 mm (1/8 inch) thickness.
Use cookie cutters to cut the dough into desired shapes, such as traditional windmills or rectangles.
Place the cookies onto the prepared baking sheet, spacing them about 2 cm (1 inch) apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat the process with the remaining dough disc. Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 244.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 417 mg | 9% | |
*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.
