Crispy Spiced Speculoos Cookies
Indulge in the delightful crunch of these authentic Flemish Speculoos cookies, a perfect companion to a steaming cup of coffee. With a deliciously spicy profile featuring cinnamon, ginger, and cloves, each bite offers a warm embrace of flavor. These cookies are traditionally rolled very thin, achieving that characteristic crispiness that makes them irresistible—especially when dunked in coffee for a satisfying crunch. Adapted from a classic recipe, this version is even spicier, making it a delectable treat for spice lovers. Enjoy them during the holidays, as a cozy snack, or anytime you crave something sweet and crunchy!
N/A
Servings
100
Calories
10
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking powder
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
ground cinnamon
1 1/2 tablespoons (none)
ground ginger
2 teaspoons (none)
ground cloves
3/4 teaspoon (none)
dark brown sugar
1 1/4 cups (packed)
unsalted butter
1/2 cup (room temperature)
egg
1 (large)
flour
for rolling (none)
Instructions
1
Start by gathering all your ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and cloves until well combined. Set aside.
2
In a large mixing bowl, cream the room temperature unsalted butter and packed dark brown sugar together until the mixture is light and fluffy. This will help to incorporate air for a better texture.
3
Add the egg to the sugar and butter mixture, beating well until fully combined and fluffy.
4
Gradually incorporate the dry mixture into the wet ingredients, mixing well until the dough begins to form and is smooth.
5
Divide the dough into two equal halves. Flatten each half into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for easier rolling and better texture.
6
Preheat your oven to 350°F (175°C) and grease two baking sheets or line them with parchment paper.
7
On a lightly floured surface, roll out one piece of dough as thinly as possible, about 1/8 inch thick. Use cookie cutters to shape your cookies, and be sure to flour your rolling pin as needed. Gather any scraps, reroll, and cut out more shapes until all dough is used.
8
Place the cut cookies onto the prepared baking sheets, leaving a little space between them to allow for spreading during baking.
9
Bake the cookies in the preheated oven for about 8 minutes, or until the edges start to darken slightly. Keep a close eye on them to avoid over-baking.
10
Transfer the cookies to a wire rack to cool completely before serving. Enjoy them fresh or store them in an airtight container to maintain their crispness.
Nutrition Information
4.5g
Fat
14g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Speculoos cookies?
Speculoos cookies are authentic Flemish biscuits known for their spiced flavor and characteristic thin, crispy texture.
What is the flavor profile of these cookies?
These cookies feature a warm and spicy profile dominated by ground cinnamon, ginger, and cloves.
How do I ensure the cookies are crispy?
To achieve maximum crispiness, roll the dough as thinly as possible, ideally about 1/8 inch thick, before baking.
Why should I chill the dough?
Chilling the dough for at least one hour is crucial because it makes the dough easier to roll out and improves the final texture.
What temperature should I bake Speculoos cookies at?
The cookies should be baked in a preheated oven at 350°F (175°C).
How long do these cookies need to bake?
Bake them for about 8 minutes, or until the edges start to darken slightly.
Can I use light brown sugar instead of dark brown sugar?
While you can use light brown sugar, dark brown sugar is preferred for its deeper flavor and higher moisture content which complements the spices.
What is the best way to serve Speculoos?
They are traditionally served with a steaming cup of coffee, often dunked to enjoy the satisfying crunch.
Do I need to sift the flour?
Yes, the recipe recommends sifting the all-purpose flour before whisking it with the other dry ingredients.
Should the butter be cold or room temperature?
The unsalted butter should be at room temperature to allow it to cream properly with the sugar.
How do I prevent the dough from sticking while rolling?
Use a lightly floured surface and flour your rolling pin as needed to prevent the thin dough from sticking.
What spices are included in this recipe?
This recipe uses 1.5 tablespoons of cinnamon, 2 teaspoons of ginger, and 3/4 teaspoon of cloves.
Can I reuse the dough scraps?
Yes, you can gather any scraps, reroll them, and cut out more shapes until all the dough is used.
How should I prepare the baking sheets?
You should either grease the baking sheets or line them with parchment paper to prevent sticking.
Is an egg necessary for this recipe?
Yes, one large egg is used to bind the ingredients and add fluffiness to the creamed mixture.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much fat is in these cookies?
There is approximately 4.5g of fat per serving.
What is the carbohydrate content?
Each serving has about 14g of carbohydrates.
How should I cool the cookies after baking?
Transfer the cookies to a wire rack to cool completely, which helps them maintain their crispness.
How do I store Speculoos cookies?
Store them in an airtight container to keep them fresh and maintain their characteristic crunch.
What size egg is recommended?
The recipe calls for one large egg.
How much cinnamon is in this version?
This spicier version uses 1.5 tablespoons of ground cinnamon.
Can I make these for the holidays?
Yes, these spiced cookies are a perfect treat for holiday baking and seasonal gatherings.
Do I need baking powder?
Yes, 1/2 teaspoon of baking powder is used as a leavening agent.
How many grams of protein are in a cookie?
There is approximately 1g of protein per serving.
What is the first step in making the dough?
The first step is whisking together the flour, baking powder, salt, and spices in a medium bowl.
How do I cream the butter and sugar?
Mix the room temperature butter and dark brown sugar in a large bowl until the mixture is light and fluffy.
How should the dough be divided for chilling?
Divide the dough into two equal halves, flatten them into discs, and wrap them tightly in plastic wrap.
What should the dough look like after adding the dry ingredients?
The dough should be smooth and well-incorporated after mixing the dry ingredients into the wet ones.
How much space should I leave between cookies on the baking sheet?
Leave a little space between each cookie to allow for slight spreading during the baking process.