Speculoos cookies are those delectable biscuits you find on a certain airline's snack offerings. You can make them at home and enjoy them whenever you want!
My daughter is obsessed with the spiced shortbread cookie known as speculoos. She specifically likes the packages of two my husband gets when he is on an airplane. I always slip them in her lunchbox for school and she tells me she eats them first!
There are so many ways to make speculoos and I’ve adapted several recipes to come up with one we love. They contain a heavy dose of spice and are just the right amount of sweet. I roll out the dough and cut them with round cookie cutters; but you could use any shape cookie cutter you prefer. If you have an oblong cutter, use it. Then they will look like they came straight from the package.
The combination of ginger, cinnamon, and cloves makes them especially perfect for the holidays. Dip them in chocolate and serve them at parties. Or, package them up in tins to give as gifts.
When it isn’t the holidays we skip all the fancy packaging and eat them with a tall glass of milk on the side for dipping. In the summer we make them into ice cream sandwiches by rolling them in sprinkles to look like the store-bought variety. Kids love them!
The one trick to note about baking these is that the dough is crumbly and soft. The guidelines below contain specific directions for chilling the dough before cutting it for a reason. If you don’t chill it long enough it will end up crumbling in your hands and not coming together.
If you get as addicted to these as we are, make it easy on yourself and double the recipe. You can very easily freeze these cookies and defrost when you need them!
Lastly, if you are really motivated, these cookies can be used to make homemade speculoos butter that is delicious spread on crackers or used as a dip. But that is a recipe I’ll have to write about next month!