This is a great time of year to indulge in cookies – especially these speculoos cookies that you can cut into fun shapes. This version comes from The Bouchon Bakery cookbook and can double as a holiday gift or a party favor. These tasty morsels are originally from Belgium, but you might recognize them from those little buttery, spiced treats served as snacks on flights. We suggest making a double batch, as they disappear fairly quickly.
adapted from the Bouchon Bakery Book, makes 8 4″ cookies
- 3/4 cup (104g) all purpose flour
- 1/2 cup & 1 1/2 tablespoons (74g) cake flour
- 1/2 cup & 2 tablespoon (74g) whole wheat flour
- 1/4 teaspoon (1.3g) baking soda
- 1/2 teaspoon (1.3g) ground cinnamon
- 3/8 teaspoon (1.3g) kosher salt
- 1/3 cup (74g) dark brown sugar
- 1/4 cup & 2 1/4 teaspoon (59g) granulated sugar
- 1 1/8 teaspoon (8g) clover honey
- 6.2 ounces (177g) unsalted butter at room temperature
- powder sugar for dusting
- Sift flours, baking soda, cinnamon, and salt into a large bowl, breaking apart any clumps with your fingers to make sure all of the flours are used.
- In a separate bowl, combine the two sugars and then mix in honey. Then, use a paddle attachment of a stand mixer to cream the butter until smooth. Add sugar mix and cream for about 2 minutes.
- Be sure to scrape down the sides of our bowl and then add the flour mix in several batches, mixing on low speeds for about 15-30 seconds each time.
- Once the flour and butter is incorporated, turn onto a floured surface and form a 4″ x 6″ block. Cover tightly with plastic and chill overnight.
- To bake, preheat the oven to 325°F.
- Roll the dough to an 1/8″ thickness between two sheets of parchment to reduce the need to add additional flour.
- Cut into desired shapes and bake for 13-15 minutes until golden brown. If the dough gets too soft to pick up – refrigerate before moving onto cookie sheet.
- Once cooked, dust with powdered sugar – or keep it simple and plain.