These crunchy, buttery, rich Belgian spice cookies are a perfect sweet treat for the holiday season. A pinch of our zesty and bold Herati Coriander, paired with sweet cinnamon and allspice, brings these classic cookies to the next level.
* Recipe adapted from Christoper Kimball's Milk Street
Homemade Speculoos
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Ingredients
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1 tsp Rumi Herati Coriander, finely ground
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3⁄4 tsp ground cinnamon
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3⁄4 tsp ground allspice
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2 Tbsp granulated sugar
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2 2⁄3 cups cake flour, plus more for dusting
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1 1⁄2 tsp baking soda
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1 1⁄2 sticks (12 Tbsp) salted butter, at room temperature
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1 cup packed light brown sugar
- 1⁄2 teaspoon kosher salt
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2 Tbsp dark corn syrup
Directions
Heat the oven to 350 degrees.
In a small bowl, stir together the coriander, cinnamon, and allspice. Measure 1 teaspoon of the mixture and add to a separate small bowl. Whisk the granulated sugar into the teaspoon of spices and set aside.
In a medium bowl, whisk together the cake flour, baking soda, cloves.
In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and salt on low speed until combined. Increase to medium-high and continue beating until fluffy and pale, about 5 minutes more.
With the mixer running, gradually add in the corn syrup and 2 tablespoons of water, scraping down the sides of the bowl a needed. Reduce the speed to low and add the flour mixture. Mix until everything comes together to form a smooth dough, about 15 seconds.
Dust the counter with flour. Remove dough from the bowl and gently knead on the floured work surface until smooth (it should feel moist and supple but should not be sticky).
Divide the dough in half. Wrap 1 half in plastic and set aside. With your hands, pat the second piece into a rectangle.
Using a well-floured rolling pin, roll the dough rectangle to an even 1⁄8-inch thickness.
Using a cookie cutter or other kitchen object, cut the dough into desired shapes. Transfer the dough to a parchment-lined baking sheet, at least ½ inch apart. Re-roll the unused dough as needed until all of the dough is used up.
Using a toothpick, poke a few holes in the centers of the cookies and sprinkle with half of the spiced sugar mixture. Before baking, refrigerate uncovered for about 15-20 minutes.
While the first sheet of cookies chills, repeat with the remaining dough.
Transfer chilled cookies to the oven and bake until the cookies are firm and beginning to brown, about 16 - 18 minutes, rotating once halfway through.
Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
