Speculoos (Belgian Spice Cookies)

Name: Speculoos (Belgian Spice Cookies)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 3 dozen, 36 serving(s)
Ingredients: 2 cups all-purpose flour; 3 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/2 teaspoon table salt; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1 cup unsalted butter, room temperature; 1/2 cup white sugar; 1/4 cup firmly packed light brown sugar; 1 teaspoon vanilla extract

Submitted by DrGaellon

"These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU"

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Ready In:: 1hr 35mins
Ingredients:: 13
Yields:: 3 dozen
Serves:: 36

ingredients

2 cups all-purpose flour
3 teaspoons ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon ground cloves
¹⁄₂ teaspoon table salt
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon baking powder
1 cup unsalted butter, room temperature
¹⁄₂ cup white sugar
¹⁄₄ cup firmly packed light brown sugar
1 teaspoon vanilla extract

directions

Preheat oven to 350°F.
Sift together flour, spices, baking soda, baking powder and salt.
In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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