Speculaas Sugar Cookies
These Speculaas Sugar Cookies are no-spread, perfectly spiced Dutch inspired cookies, perfect for the holiday season.
Servings: 23 7cm circles
Ingredients
- 170 g unsalted butter room temp
- 200 g brown sugar
- 1 egg
- 1 tbsp milk room temp
- 370 g plain (all purpose) flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cornflour
- 2 tsp spice mix see notes
Instructions
- In the large bowl of your stand mixer and using a paddle attachment on low, mix all of the dry ingredients until combined
- Make a well in the centre of the flour mixture and add the egg, butter and milk, mixing on low and increasing to low-medium until mixture comes together. Do not overmix -it doesnt need to form a ball yet
- Remove the mixture and knead by hand to form a ball, then flatten to a disc
- Cover dough with plastic wrap and refrigerate for 3 hours. It can be refrigerated up to 3 days at this point
- Divide dough in half, then roll each half out on your work surface, between 2 sheets of baking paper, to avoid the dough from sticking. Using a rolling pin with guides will help -I use this one, with a 6mm or ¼ inch guide
- Stack the 2 rolled sheets of dough, using the baking paper as a divider and place on a tray in the freezer for 15 minutes. You need to keep the dough flat
- At this point, you can preheat your oven to 160℃ fan forced, or 320℉ fan forced
- After 15 minutes, remove dough from freezer and cut out shapes. I use a 7cm round cookie cutter for the cookies in the photos
- Reroll the excess dough, freeze again for a few minutes, then cut out more shapes.
- Using an offset spatula, gently lift the shapes and place on a lined baking tray. I use a perforated baking sheet to help my cookies keep their shape. Baking paper is fine, but the cookies will likely have a tiny bit of spread.
- Bake cookies for 15 minutes, until golden brown. Remove from oven and allow to cool for 15 minutes, before moving the baked cookies to a cooling rack to cool completely
- Eat as is, or decorate with rolled fondant, cutting shapes with the same cutter you used for the cookies. I use this fondant roller for consistent thickness. To attach the fondant to the cookie, brush cookie with a little sugar syrup or water
- Store in an airtight container for 1 week.If heat sealed, they will last for 8 weeksCan be frozen once sealed, for 3 months
Notes
Spice mix:
- Make my spice mix by combining
- 1 teaspoon of lemon zest
- 2 teaspoons of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon ground coriander powder
- 1/4 teaspoon ground cloves
- 1/8 teaspoon of ginger
- 1/8 teaspoon of cardamom
- you will need 2 teaspoons of spice mix for this recipe
- or substitute for Pumpkin Spice mix, or St Nicholas Spekulaas mix