Belgian Speculoos, a spiced shortcrust cookie, is a European favorite. Thin, crunchy, and delicious served with coffee or tea, they are the perfect cookie to add to your holiday baking traditions.

How to Make Belgian Speculoos

The Ingredients

Cookie

• 2 cups all purpose flour
• 1 tablespoon ground cinnamon
• 1½ teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 1/4 cup brown sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 large egg

The Directions

• Combine first 6 ingredients in medium bowl
• Using electric mixer, beat brown sugar and butter in large bowl until light
• Add egg and beat until fluffy
• Gradually add dry ingredients and beat just until combined
• Divide dough in half
• Flatten each half into rectangle
• Wrap with plastic; chill 1 hour
• Preheat oven to 350⁰ F
• Lightly butter 2 large baking sheets
• Roll out 1 dough piece on lightly floured work surface to 13x9-inch rectangle
• Trim edges to form 12×8-inch rectangle
• Cut into 24 4×1-inch rectangles
• Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough)
• Arrange cookies on prepared baking sheets, spacing 1 inch apart
• Bake until edges begin to darken, about 8 minutes
• Transfer cookies to rack and cool
• Repeat with remaining dough

PREP TIME: 30 MINUTES
COOK TIME: 15 - 20 MINUTES
YIELD: 48 COOKIES