Speculoos Cookies

Speculoos cookies are not your average cookie. They're the kind of cookie dreams are made of. A crispy little cross between cookie and cracker, these shortbread cookies are the push I need sometimes to fly on Delta over another airline. While cookies will always be my top pick on a flight (it's true - get those pretzels or salty crackers outtttta here!), Biscoff cookies are on Delta flights, and they are the original speculoos cookie.

These really got famous a few years ago when Trader Joe's put out their cookie butter. I don't know if Biscoff or TJ's smashed up these cookies and made a sugary paste out of them first, but whoever did it could be up for a Nobel Peace Prize. It's like humans can completely disagree on just about every topic, but I've never met a person that said, "Cookie butter sucks, man." That's bringing people together.

Cookie butter is in fact so good that I refuse to keep it in my house. Believe it or not, I'm actually not a big snacker at home. I buy ice cream and it sits in my freezer, barely nibbled on, for months. But cookie butter is different. It's like a toxic ex that keeps hanging around, ready to pounce on your weak moments. I open up the pantry and see the jar there, winking at me and sticking it's tongue out. "Hey girl," it taunts. Not today, cookie butter! I love you, but you are for special occasions only.

Speculoos cookies have been on my list for a long time. I just finally decided to make 'em one day. Though they require a little more effort than your traditional drop cookie, this roll-out dough is very easy to work with and only added a couple of extra minutes. The dough is made like most cookies, with the butter and sugar creamed together first, followed by the addition of eggs and then dry ingredients. In this case, the flour is mixed with a combination of star anise, ginger, nutmeg, and cinnamon to create a spice cookie flavor.

After mixing, I let the dough rest in the fridge, wrapped snugly in saran wrap, for about 2 hours. This allows the moisture to soak into the flour, relaxing the dough. To make the cookies, I rolled the dough to about 1/4 inch thick on a floured pastry board and used biscuit cutters to make little circular cookies.

I baked them for about 12 minutes.

And there we have it, cute little spice cookies.

Though a bit out of season, these cookies remind me of the holiday season. The flavors of cinnamon and nutmeg always bring out warm thoughts of pumpkin pie and time spent with family. These actually came out more cookie-like than expected, and what I mean by that is that when snapped in half, they broke in a graceful way rather than the snap I thought of. So they were a softer kind of shortbread, but still sweet and featuring that complex spice.

But onto the real part, are these the perfect substitute for Biscoff cookies? Not yet. It may be because I know those cookies so well, but the the texture has to be more cracker-like to qualify in my book. Yet still, they had that hint of star anise and spice that I know and love. I decided to share V1.0 of speculoos cookies and let a reader or two try it to judge. These will be making it to the holiday recipe book, fo sho.

Speculoos Cookies Recipe

Ingredients:

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar

1 teaspoon vanilla extract
1 egg
1 teaspoon cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon white pepper
1/4 teaspoon anise extract (or 1/4 teaspoon ground star anise)
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Instructions:

In a mixing bowl, beat softened butter and sugar for 1-2 minutes, until creamy. Add vanilla extract and egg and continue mixing until well combined. Gradually add spices and flour, stirring until combined. Wrap in plastic or cover tightly and refrigerate for at least 2 hours. Preheat oven to 350 degrees F. Roll out dough to about 1/4" thick on a floured surface, then cut out cookie shapes. Place on a parchment-lined pan and bake for 12-14 minutes.

adapted from speculoos cookie butter