Dutch Speculaas Spices Cookies

By: Camille Bagalay from internationaldessertsblog.com

By: Camille Bagalay from internationaldessertsblog.com

From the blogger: "Made with fragrant Dutch Speculaas Spice, these delicious cookies deserve a spot on your holiday baking tray! Included in this recipe are two ways to make Speculaas Spice Cookies – thin and crispy or soft and chewy. Both are super easy. You’ll love them! I’ve been making these cookies for a few years now. You’ve probably seen Dutch Windmill cookies, Belgian Speculoos Cookies or German Spekulatius Cookies, whether in Europe or at stores like Trader Joe’s, Aldi or World Market. While each cookie is a bit different, depending on the recipe, they’re all pretty similar. This Speculaas Spice Cookie recipe is a little different. The cookies this recipe makes are all about the taste rather than forming them into specific shapes. That’s what makes them easy and delicious! I’m going to show you how to make Dutch Speculaas Spice Cookies two ways. The first way is thin and crunchy, and the second is soft and chewy. Both are perfect for your holiday baking tray! Many people enjoy these cookies at Christmas but they’re tasty all winter long, especially with a cup of hot tea or coffee. And the fragrant spice mix will make your house smell so good and feel all nice and cozy while they’re baking. Plus, they’re egg free, can be made with or without almonds, and aren’t too sweet. "

Click here for the dessert recipe

Yields2 dozen

Preparation Time10 min

Chilling Time1 hr

Cooking Time10 min

Cooking MethodOven

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons speculaas spice mix
3 cups brown sugar
1 cup butter
2 tablespoons milk
1 teaspoon orange zest
sliced almonds (optional)
powdered sugar (optional for dusting the tops of the cookies)

Mix flour, baking soda, salt, and Speculaas Spice Mix in a small bowl.
Cream butter and brown sugar until light and fluffy.
Slowly add flour and mix (it will be a sandy texture).
Add orange zest (optional) and mix.
Add 1 tablespoon of milk and mix on low. Add 1 more tablespoon of milk and mix on low until a dough forms. It might take a few minutes for the dough to come together. The dough will be thick.
Wrap dough in plastic wrap and chill for at least an hour (overnight is optimal) to let the flavors meld.
Pre-heat oven to 350F/175C.
To make the thin and crunchy cookies, roll out dough on floured surface to 1/8 inch thick. Cut cookies using your favorite cookie cutters and then transfer to a lined baking sheet. Add sliced almonds to the top of each cookie (optional). Bake for 10-12 minutes or until the edges are crispy. Cookies will get crispier and more flavorful as they cool.
To make the soft and chewy cookies, roll dough into balls (use about 1 tablespoon of dough), transfer to a lined baking tray, and bake at 350F/175C for 8-10 minutes. Let cool for a few minutes, then dust with powdered sugar.