Speculoos cookies are a specialty of Belgium and the Netherlands. Though it is a spice cookie due to the cinnamon, it is a fairly simple buttery cookie. The high butter content makes the cookie melt in your mouth–even when it’s crispy.
Speculoos Cookie Recipe: :
All Purpose Flour- 104g (3/4 c)
Cake Flour- 74g (1/2c + 1 1/2 Tablespoon)
Whole Wheat Flour- 74g (1/2c + 1 1/2 Tablespoon)
Baking Soda- 1/4 teaspoon
Cinnamon- 1/2 teaspoon
Salt- scant 1/2 teaspoon
Dark Brown Sugar- 74g (1/3 c lightly packed)
Granulated Sugar- 59g (1/4c + 2 teaspoons)
Honey- 8g (1 heaping teaspoon)
Unsalted butter, at room temp- 177g (6.2 ounces)
Put all purpose flour into a bowl. Sift in wheat and cake flours. Sift in baking soda and cinnamon. Add salt and whisk together.
Combine both sugars in a small bowl and whisk to break up any lumps. Using a fork, stir in the honey.
Place butter in bowl of stand mixer fitted with paddle attachment. Turn to medium-low speed and cream the butter until smooth. Add the sugar mixture and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Mound the dough on a work surface. Using the heel of your hand or pastry scraper, push it together into a 4×6 inch block. Wrap in plastic wrap and refrigerate for at least 2 hours, preferable overnight.
Position the racks in the upper and lower thirds of the oven. Preheat oven to 325 F. Line two sheet pans with a Silplat or parchment paper. Unwrap the dough. With a rolling pin, roll out dough, working from left to right, flattening it. Rotate the dough 90 degrees to keep it from sticking to the work surface. Roll to 1/8 inch thick. Using a cookie cutter, cut out the cookies and arrange them on the prepared sheet pan, leaving 3/4 inch between them.
Bake the cookies until golden brown, 13-15 minutes, rotating the pans halfway through baking. Set the pans on a cooling rack for 5-10 minutes, then transfer cookies to a cooling rack to cool completely.