Speculoos cookies are similar to gingersnaps but the spice here being cinnamon. These are a great alternative to the traditional spice or gingerbread cookie because they are more mild and they don’t have that strong molasses flavor.
The cookie dough is rather wet so it does require chilling and can really only be rolled out once before it needs to go back in the fridge to become firm again. I rolled the dough extra thin, about 1/8″ thickness which makes them more fragile but I like how crisp they get. With the generous amount of butter in them, they also have a nice flakiness.
The dough is very forgiving and I don’t like to waste so I re-rolled it 3 times to get the most out of it. It also freezes really well. I placed the rounds on a sheet pan and put them in the freezer. Once firm, I stacked the cookies and moved them to an airtight container. Then I baked them right from the freezer. So convenient. I do this with the TKOs as well.
For Christmas dessert I sandwiched slightly softened vanilla ice cream in between two Speculoos cookies. The vanilla is a nice pairing because you can still taste the cinnamon flavor from the cookie. In the future, I would make the cookies 1/4″ thick so they hold up better.
Happy Holidays!
Week 7 of the Bouchon Bakery Book Project
Read the Project recap on Speculoos Cookies
Bake with us!
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