Speculoos (Belgian Spice Cookies)

You will love these speculoos, spicy and crispy Belgian spice cookies.

These cookies are flavored with cinnamon, coriander, allspice, cloves, and brown sugar. They are a lot like Biscoff cookies, but lighter and crispier.

Evidently, speculoos (or speculaas), originated at the Maison Bandoy bakery in Brussels... or at least the bakery became famous for these cookies, making it a tourist destination. It's now managed by the seventh generation of the family who started the bakery.

I took these cookies to work, along with some delicious chocolate cookies, and guess which cookies disappeared first? These spicy speculoos! Spicy over chocolate!

Welcome to this year's Christmas Cookies Week. Last year I shared with you these spiced chocolate molasses cookies, as well as these gingerbread sandwich cookies. There is something about spicy cookies that make them perfect for the holidays.

How to make speculoos cookies:

These cookies are pretty easy to make. You don't even have to chill the dough before rolling it out. First, you beat the butter and brown sugar until they are light and fluffy. Next, you add corn syrup and a bit of water. 

After that, you add the dry ingredients until just combined. Finally, you roll out the cookies dough to 1/8 inch thick, and cut the cookies with the cookie cutter of your choice. I also used a smaller cookie cutter to stamp them with a pattern. Just be sure that you don't cut all the way through.

Finally, you chill the cut cookies for just 15 minutes prior to baking. You can set up an assembly line where you roll out, cut, chill, and bake in batches.

I used Adams Extracts cinnamon in these cookies. They are one of our prize sponsors this year and I love all of their products. You can read more about them and what they are giving away after the recipe.

Adams Extracts has been a great supporter of Christmas Cookie Week!

More Copycat Cookie Recipes:

• Homemade Thin Mints
• Oreo Chocolate Creme Cookies
• Levain Bakery Dark Chocolate Chocolate Chip Cookies
• Homemade Circus Animal Cookies

Speculoos (Belgian Spice Cookies)

Yield: 72 cookies

Author: Karen Kerr

prep time: cook time: total time:

You will love these speculoos, spicy and crispy Belgian spice cookies.

ingredients:

• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground allspice
• 2 tablespoons white sugar
• 320 grams (2 2/3 cups) cake flour
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon ground cloves
• 12 tablespoons (1 1/2 sticks) salted butter, cool room temperature
• 218 grams (1 cup) light brown sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons dark corn syrup
• 2 tablespoons water

instructions:

How to cook Speculoos (Belgian Spice Cookies)

1. Heat the oven to 350 degrees F. 
2. Mix together the cinnamon, coriander, and allspice in a small bowl. Remove one teaspoon of the spice mixture and place it in another bowl, along with the white sugar. 
3. In a medium bowl, add the flour, baking soda, cloves, and the rest of the spice mixture and whisk. 
4. Using a stand mixer with the paddle, beat the butter, brown sugar, and salt on high for about 5 minutes, until fluffy and light. Add the corn syrup and water and mix for 30 seconds more. 
5. Add in the dry ingredients and mix on low until just combined. 
6. Divide the dough in half and lightly knead each half a couple of times. Press each into 8 inch squares. Wrap one in plastic wrap while you work with the other half. 
7. Roll one half of the dough out to 1/8 inch thick between two layers of parchment paper.
8. Using a 2 inch round, square, or rectangle cookie cutter, cut the dough and gently lift the cut cookies to a parchment lined baking sheet, about 1/2 inch apart. 
9. If you like, you can use a smaller cookie cutter to make an imprint on the cookies. Poke a few holes in the center with a toothpick. 
10. Re-roll the scraps and cut more cookies. Sprinkle with the reserved sugar and spice mixture. Place the baking sheet in the refrigerator for 15 minutes before baking. 
11. Bake the cookies in the center of the oven for 15 to 18 minutes, rotating halfway through. Cool on the pan for 10 minutes before transferring to a wire rack. 
12. Repeat with the rest of the cookie dough. 

Calories
47.70

Fat (grams)
1.96

Sat. Fat (grams)
1.22

Carbs (grams)
7.27

Fiber (grams)
0.10

Net carbs
7.17

Sugar (grams)
3.74

Protein (grams)
0.39

Sodium (milligrams)
57.96

Cholesterol (grams)
5.09

https://www.karenskitchenstories.com/2019/11/speculoos-belgian-spice-cookies.html

Karen's Kitchen Stories

Cookies, speculoos, Biscoff, copycat

Dessert

Belgian

Created using The Recipes Generator

This recipe was adapted from Milk Street Magazine, November, 2019.

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