Belgian Spice Cookies (Speculoos)

I am mildly obsessed with Biscoff cookies. They are my absolute favorite store-bought cookies (Trader Joe’s Maple Leaf Cookies are a close second…) When my friend shared this version from America’s Test Kitchen, I knew that I had to include them in my Christmas cookie assortment this year. I doubled the recipe. 😉

This recipe was adapted from America’s Test Kitchen via wskg.org.  I rolled out the dough and placed it in the refrigerator overnight. I also froze the cut dough prior to baking to help it maintain its cut shape. I weighed the flour and sugar and used freshly ground spices.

These cookies have the ultimate crispy texture. My husband thought that they had more cardamom than the store-bought version, possibly because I used freshly ground cardamom, but I thought that they were perfect. 🙂 Yum!

Yield: 32 cookies

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 5 teaspoons ground cinnamon
  • 1 teaspoon freshly ground cardamom
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup (6 ounces) turbinado sugar (see note)
  • 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 large egg
  1. Separately, grind cloves and cardamom in a spice grinder.
  2. Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl.
  3. Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
  4. Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).
  5. Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.
  6. Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.
  7. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
  8. Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.
  9. Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).
  10. Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness, about 1/4 to 1/8-inch thick. (If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll.)
  11. Transfer dough with parchment to rimmed baking sheet.
  12. Wrap in plastic wrap and refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)(I refrigerated it overnight.)
  13. Adjust oven racks to upper-middle and lowermiddle positions and heat oven to 300 degrees, preferably on convection.
  14. Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough.
  15. Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.
  16. Cut dough lengthwise into 8 equal strips about 1¼ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long.
  17. Freeze cut dough until firm, about 5 to 10 minutes.
  18. Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.
  19. Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.
  20. Let cookies cool completely on sheets, about 20 minutes. Cookies can be stored at room temperature for up to 3 weeks.

Note: If you can’t find Sugar in the Raw, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding step.

* Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.*

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Belgian Spice Cookies (Speculoos)

  1. I have this recipe saved to try myself; yours look exactly like the original, great job 🙂

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