Last year Tessa (nineandsixteen.com) shared these cookies when she made them for her holiday gifts. I immediately put it on my list for this year. They are beautiful and old fashioned – my favorite combination. Per Tessa’s recommendation, I started with Martha Stewart’s recipe, but doubled the spices. They were so yummy – I loved the way they turned out, so perfect with a coffee in the afternoon.
Unfortunately these molds have already sold out, but we still have other baking supplies available. Shop Baking Supplies >
Classic Speculaas Cookies 3 1/2 cups of flour 1/2 teaspoon soda 1/2 teaspoon salt 1 tablespoon of cinnamon 2 teaspoons ginger 1/2 teaspoon nutmeg 1 1/2 teaspoons of cardamom 1/4 teaspoon of cloves 1 1/2 sticks of butter, softened 1 cup brown sugar 1/3 cup of water (plus more) Powdered Sugar Cream together butter and brown sugar until fluffy. Slowly add in the dry ingredients and spices. Add water and mix until combined. Shape into 3 sections and wrap in plastic. Refrigerate for 1 hour. Line two baking sheets with parchment paper (you can find here). Preheat oven to 325. Roll out the dough on a floured surface (or you can use powdered sugar) until 3/8″ thick. Dust molds with powdered sugar. Press mold down on dough and cut around using a sharp knife. Gently coax dough out of mold with fingertips and place onto the baking sheet. Place 1 sheet of cookies in the oven, then reduce oven temp to 250 immediately. Bake one sheet at a time until edges begin to turn light gold, 40-45 minutes. Let cool.
