Belgium Spice Cookie ~ Speculaas or Spekilatius

Speculoos

Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten on St. Nicholas Day (December 6) and throughout the Christmas holiday season.  They’re traditionally embossed with designs using wooden molds, special rolling pins, or cookie stamps.  Speculoos are likewise popular in the Netherlands (speculaas or Dutch windmill cookies) and Germany (spekulatius).  This speculoos recipe creates those perfectly delicious, thin, crispy, crunchy, caramelized cookies that are positively irresistible eaten plain or dunked in a hot beverage.

Ingredients:
3 cups flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon cloves
1/4 teaspoon ground mace
1/4 teaspoon white pepper
3/4 cup unsalted butter
1 cup packed dark brown sugar
1/2 granulated sugar
1/3 cup heavy cream

Directions:
In a medium bowl, measure and add the flour, soda, salt and spices. Whisk to combine.

Meanwhile, in the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium to medium-low speed until light and creamy.

Add half of the flour/spice mixture with the cream and mix until just combined. Add the remaining flour/spice mixture and mix until no trace of flour remains.

Form into a disc and wrap with plastic wrap. Refrigerate for 4 hours or overnight.

Before baking, divide the dough in half. Wrap one half in plastic wrap and pop back into your fridge. 

On a lightly floured surface, roll the other half of the dough 1/4 of an inch thick. Use cookie cutters or stamps to cut cookies out. Reshape scraps and stamp or cut out more cookies until you have 12.

Place cookies onto a parchment lined, rimmed baking sheet and pop into the freezer for 30 minutes.

Preheat your oven to 350°. 

Once the cookies have chilled, remove from the freezer and place directly into your oven. Bake on the middle rack for 14 to 18 minutes or until the edges are lightly golden.

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