I have a tendency to stick to the same recipes. If it ain’t broke, why fix it right? Christmas time is no different. Christmas is time for gingerbread. Honestly, I don’t really love gingerbread. Sorry, but it’s true. But then I tried a Speculoos Cookie (think Biscoff®, drool) and I was ready to give up gingerbread forever.
I’m a fan of the dropped or sliced cookie. I like things quick and easy. I’ve never given much attention to the rolled, decorated cookies. Now, don’t get me wrong. They’re pretty and all, but I have a short attention span and, oh yeah, I’m kinda lazy about the whole process. And I’ve got other things to do.
Oh, who am I kidding. I’m not really have much to do, especially these days. I’m just not super patient with the whole cookie rolling, cutting, decorating thing.
But, I decided to grab my favorite magazine, Bake From Scratch, test my patience and start rolling up some Speculoos cookies.
What are Speculoos Cookies?
They are the buttery, sweeter, mildly spiced cousin of the gingerbread man. Gingerbread. yuck. Not a fan! But these? Yes please! Speculoos cookies are what they make cookie butter out of. Cookie Butter people! COOKIE BUTTER. That stuff is crazy! I may have finger scooped a taste or two from the jar on previous occasions.
I like that these have the look of gingerbread but with a better flavor. They still have the holiday spices, just more subtle and sweet instead of a strong, gingery heat. Of course, if you like gingerbread then, by all means, you do you and make gingerbread. It’s Christmas after all.
Here are some other holiday cookies if you want to try some other new cookie recipes this Christmas.
A sweeter, buttery, mildly holiday spiced cousin to the gingerbread man. Perfect for decorating and sharing.
- 1/2 cup unsalted butter, softened
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 Tbls molasses
- 2 1/4 c all-purpose flour
- 1 Tbls ground cinnamon
- 3/4 tsp allspice
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp fine sea salt
- 2 cups confectioners’ sugar
- 1 Tbls meringue powder plus 1/4 tsp
- 3 Tbls warm water
In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 3-4 minutes, occasionally scraping the sides of the bowl.
In a medium bowl whisk together dry ingredients. Gradually add flour mixture to butter mixture and beat just until combined. Dough will be tacky.
Divide dough in half, shape into disks and wrap tightly in plastic wrap. Refrigerate for at least two hours.
Preheat oven to 375F. Line baking sheets with parchment paper.
On a lightly floured surface, roll one disk of dough to 1/8-inch thickness. Use desired cutters to cut dough and place on prepared pans. Place in freezer while preparing the remaining dough. Cookies will retain their shape better if frozen before baking.
Bake until lightly golden brown and centers are almost firm, 9-11 minutes. Adjust time depending on size of the cookie shape. Let cool on pans 3-5 minutes and remove to cool completely on wire racks.
Once completely cooled, decorate as desired with Royal Icing. let icing harden completely before stacking. Store in an airtight container at room temperature for up to 5 days.
Combine all ingredients together and stir until combined.
*The icing will be quite stiff which will allow you to control your piping. Add warm water, 1 teaspoon at a time until you reached desired consistency.
*I did alter the spices just a tad from the recipe in the magazine. It called for cloves and I hate the taste of cloves.
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originally posted on December 7, 2017