Recipe: Speculaas Cookies

Recipe grade: ★ ★ ★

Where I got this recipe: The recipe is based on a Martha Stewart book of cookie recipes

Baking Partner: My sister Lauren

The recipe in words: crunchy, snappy, spicy

Tips from the chef: Definitely chill the dough overnight.

What I liked about this recipe: I like that the cookie is like a ginger snap kind of cookie. I like the spices, but they are too strong.

What I would change about this recipe: We had to use eggnog for milk – definitely do not use eggnog if you have actual milk! That made the dough a little bit different.

My recommendation: These cookies are really good dipped in coffee, hot chocolate, or even milk!

Ingredients:

• 3 cups of all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon freshly ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly ground mace
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 sticks unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/3 cup whole milk (we substituted with eggnog)

Recipe:

1. In a medium bowl, whisk together flour, baking soda, salt, and spices.
2. In a large bowl with an electric mixer, beat butter and both sugars until pale and fluffy.
3. Add half the flour mixture and mix on low until just combined.
4. Mix in milk, followed by remaining flour mixture.
5. Shape dough into a disk, wrap in plastic, and refrigerate until firm for several hours or overnight.
6. Roll out chilled dough on a floured surface. Use speculaas molds or cookie cutters to cut out the dough into cookies.
7. Bake the cookies at 350 degrees until firm and golden, about 15 minutes.
8. Enjoy!

This recipe is based on the recipe for Speculaas cookies in Martha Stewart’s Cookie Perfection