Turkuaz Kitchen Belgian Speculoos Cookies with butter, brown sugar, granulated sugar, egg, molasses, heavy cream, and a mix of spices like cinnamon, nutmeg, ginger, cardamom, and anise. This traditional Belgian Speculoos Cookies recipe creates an easy dessert that takes about 1 hour to prepare and can serve up to 24 people.
Turkuaz Kitchen Belgian Speculoos Cookies Ingredients
- 2 cups flour
- Pinch of salt
- 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tbsp ground cardamom
- 1/4 tsp ground anise
- 1/2 cup butter (113g)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp molasses
- 2 tbsp heavy cream
- 1 tsp vanilla extract
How To Make Turkuaz Kitchen Belgian Speculoos Cookies
- Combine Dry Ingredients: In a small bowl, add all dry ingredients and combine them well.
- Mix Wet Ingredients: In a large bowl, mix the butter, brown sugar, and granulated sugar. Add the egg, molasses, heavy cream, and vanilla extract. Mix until fluffy.
- Incorporate Dry Ingredients: Pour the flour mixture into the wet mixture by sifting and mixing until everything is incorporated.
- Rest the Dough: Form the dough into a ball and wrap it with plastic wrap. Let it rest in the fridge for 30-40 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Roll Out Dough: On a floured surface, roll out the dough with a patterned rolling pin or doily to 1/4 inch thickness.
- Cut Cookies: Cut the cookies with your choice of cutters and place them on a parchment-covered baking sheet. If you have a speculoos-style cookie mold, you can use it to shape the cookies.
- Bake Cookies: Bake for 12-14 minutes.
- Cool Cookies: Remove the cookies from the oven and transfer them to a cooling rack.
- Optional – Make Cookie Sandwiches: If you want to make cookie sandwiches, spread 1/2 tsp of cookie butter in the center of a cookie and then top it with a second cookie.
- Serve: Serve with hot coffee or tea.
Recipe Tips
- Spices: Adjust the spices to your taste. If you like a stronger spice flavor, you can increase the amounts slightly.
- Rolling Pin: If you don’t have a patterned rolling pin, you can use a regular one and then press a doily or textured fabric on top of the dough to create patterns.
- Thickness: Ensure the dough is rolled out evenly to ensure consistent baking. Thicker cookies may require slightly more baking time.
What To Serve With Belgian Speculoos Cookies
Belgian Speculoos Cookies pair well with hot coffee, tea, hot chocolate, or milk. They also can be served alongside vanilla ice cream, caramel ice cream, mild cheese like brie, or creamy blue cheese for a delicious dessert.
How To Store Belgian Speculoos Cookies
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Refrigeration: If you prefer to keep the cookies longer, store them in an airtight container in the fridge for up to 2 weeks. Allow the cookies to come to room temperature before serving for the best texture and flavor.
- Freezing: Freeze the cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Belgian Speculoos Cookies Nutrition Facts
- Calories: 95
- Total Fat: 4.5g
- Saturated Fat: 2.5g
- Cholesterol: 15mg
- Sodium: 30mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.5g
- Sugars: 7g
- Protein: 1g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Chocolate Chip Cookies
- Turkuaz Kitchen Apple Pie
- Turkuaz Kitchen Lemon Tiramisu
- Turkuaz Kitchen Pavlova
Turkuaz Kitchen Belgian Speculoos Cookies
Description
Turkuaz Kitchen Belgian Speculoos Cookies with butter, brown sugar, granulated sugar, egg, molasses, heavy cream, and a mix of spices like cinnamon, nutmeg, ginger, cardamom, and anise. This traditional Belgian Speculoos Cookies recipe creates an easy dessert that takes about 1 hour to prepare and can serve up to 24 people.
Ingredients
Instructions
- Combine Dry Ingredients: In a small bowl, add all dry ingredients and combine them well.
- Mix Wet Ingredients: In a large bowl, mix the butter, brown sugar, and granulated sugar. Add the egg, molasses, heavy cream, and vanilla extract. Mix until fluffy.
- Incorporate Dry Ingredients: Pour the flour mixture into the wet mixture by sifting and mixing until everything is incorporated.
- Rest the Dough: Form the dough into a ball and wrap it with plastic wrap. Let it rest in the fridge for 30-40 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Roll Out Dough: On a floured surface, roll out the dough with a patterned rolling pin or doily to 1/4 inch thickness.
- Cut Cookies: Cut the cookies with your choice of cutters and place them on a parchment-covered baking sheet. If you have a speculoos-style cookie mold, you can use it to shape the cookies.
- Bake Cookies: Bake for 12-14 minutes.
- Cool Cookies: Remove the cookies from the oven and transfer them to a cooling rack.
- Optional – Make Cookie Sandwiches: If you want to make cookie sandwiches, spread 1/2 tsp of cookie butter in the center of a cookie and then top it with a second cookie.
- Serve: Serve with hot coffee or tea.
Video
Notes
- Spices: Adjust the spices to your taste. If you like a stronger spice flavor, you can increase the amounts slightly.
- Rolling Pin: If you don’t have a patterned rolling pin, you can use a regular one and then press a doily or textured fabric on top of the dough to create patterns.
- Thickness: Ensure the dough is rolled out evenly to ensure consistent baking. Thicker cookies may require slightly more baking time.
Turkuaz Kitchen Belgian Speculoos Cookies