Dutch Speculaas Cookies for Sinter Klaas

by amvandenhurk | Dessert, Holiday

A Dutch Treat of Speculaas Cookies for Sinter Klaas

While you can buy Speculaas cookies at many grocery stores in the US now, there is something about making them at home. It makes it special. Speculaas are Dutch spice cookies that are flavorful, but not overly sweet. They are served at coffee time, but work anytime of day with any warm beverage.

The cookies are known by their unique sizes and patterns. The traditional way is using wooden molds. We have ours from The Netherlands. Different patterns and sizes.

We have jar full of Speculaas spice from The Netherlands. The spice mix is usually cinnamon, nutmeg, clove, ginger, white pepper, aniseed powder, and cardamom ground. Over the years we have made speculaas once. This year decided that I would try to make them. For those who know me, I am not a cookie baker. I try, but cookies never seem to work out for me. The recipe is from King Arthur Flour. I was able to de-mold the cookie dough after a few tries; however, it didn’t keep the pattern on the cookie. Bummer. It tasted great, but didn’t look like a speculaas cookie.

Dutch Speculaas Cookies Recipe

Ingredients

• 1 1/2 cups flour
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons speculaas spice; or 3 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/8 teaspoon ginger, 1/8 teaspoon white pepper, 1/8 teaspoon aniseed powder, and 1/8 teaspoon cardamom
• 1/2 teaspoon salt
• 1 large egg

Preparation

• In a small bowl, combine the flours and baking soda. Set aside.
• In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture.
• Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.
• Lightly grease (or line with parchment) two baking sheets.
• Working with one disk at a time, roll the dough 1/8″ to 1/4″ thick.
• To cut out cookies: Use any shape cookie cutter to cut out shapes.
• Flour wooden molds and press dough in molds trimming extra.
• Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes; this helps the cookies retain their shape while baking.
• Fifteen minutes before baking the cookies, preheat the oven to 300°F.
• Bake the cookies for 25 to 30 minutes, until they’re light gold around the edges. Remove them from the oven, and cool them right on the pan.