It’s Week 4 of the 12 Weeks of Christmas Cookies and. . .
. . . I may have found my new favourite cookie.
I love spiced cookies—spiced anything really. Lemon is good. Fruit is fine. Those light and fluffy desserts are okay. Rich, flavour-packed sweets? I’ll take two. Or 4. …actually just give me all of them
These cookies fulfill my spice cravings and they are loaded with lots of flavour. They’re perfect for baking in the fall and winter. They’re made for Christmas, quite literally.
Speculaas koekjes are the Dutch version of gingerbread. Sometimes you can find them here shaped as windmills and called Dutch windmill cookies (Voortman makes some, but they got nothin’ on the homemade version). They are traditionally baked in celebration of December 5th, St. Nicholas’ Eve, in the Netherlands.
Speculaas are usually baked in wooden cookie moulds (often shaped like the man of the hour, St. Nick himself), but I don’t even own cookie cutters, so I went with the “slice and bake” option.
This recipe made 120 crisp, spicy, twoonie-sized cookies. 120. Matt and I ate them all in less than a week.
Did I mention I was getting a little soft around the edges?
Damn you delicious cookies.
Speculaas Koekjes (Dutch Spice Cookies)
These cookies just may be my favourite cookies ever. They’re slightly crisp and full of flavour and very very addictive. I got this recipe from a website dedicated to St. Nicholas with tonnes of different versions of cookies from different countries. You should check it out.
makes about 10 dozen small cookies
2 cups brown sugar
1 1/2 cups butter
3 1/2 cups flour
1 egg, beaten
1 t salt, scant
1 t baking powder
1 t cinnamon
3/4 t cloves
1/2 t nutmeg
1/2 t allspice
1/2 t ginger
Cream together the butter and sugar. Add all the remaining ingredients and mix until you get a stiff dough.
Shape the dough into 4 logs 1.5” in diameter and chill, covered, for several hours or overnight. (This helps to develop the flavour or the spices in the dough). Slice and the cookies and cover them with granulated sugar. Place on a parchment lined baking sheet about 1cm or so apart.
Bake the cookies at 350º F. for 10 to 12 minutes until lightly golden (if they’re soft, that’s okay. They will firm up when cooled). Let cool on a rack before eating.
This recipe is being linked up at Meal Planning Magic the host of the 12 Weeks of Christmas Cookies.
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