Description
These Dutch Speculaas cookies are crisp, buttery, and filled with warm spices like cinnamon, nutmeg, and ginger. A classic European treat that’s perfect for the holidays or an afternoon coffee break.
Ingredients
Scale
- 1/2 cup almond flour
- 1 cup + 1 tablespoon all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon ground cloves
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground cardamom
- 1/3 cup unsalted butter, slightly softened
- 1/2 cup granulated white sugar
- 1 tablespoon blackstrap molasses
- 1 large egg yolk
- 4 teaspoons milk (any kind)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and all spices.
- In another bowl, cream butter and sugar until light and fluffy. Add molasses, egg yolk, milk, and vanilla, and beat until smooth.
- Gradually mix dry ingredients into wet ingredients until a dough forms.
- Wrap dough and chill for 30 minutes for easier rolling.
- On a floured surface, roll dough to about 1/4-inch thickness. Cut into shapes or press into molds.
- Arrange cookies on prepared baking sheets and bake 10–12 minutes, until edges begin to brown.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough before rolling to help it keep its shape.
- Use fresh spices for the best aroma and flavor.
- Store in an airtight container for up to 2 weeks.
- For a festive look, dust with powdered sugar after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg