If I’m being totally honest I have never have a speculoos cookie. But I did go through a phase where I was OBSESSED with Trader Joes cookie butter spread and speculoos ice cream. I am channeling those flavors here. I knew I wanted to share a roll out cookie and I have also been really into making my own cookie crusts. There are so many wonderful gingerbread cookies on the internet so I wanted to try something a little different. After many trials and errors I think these are pretty perfect. They are filled with warm cozy spices and a touch of molasses. They roll out like a dream and hold there shape for any cookie cutter you desire! Frost them to your hearts delight or grind them into crumbs for cheesecakes (stay tuned!), lemon bars and ice cream pies!
Notes:
The recipe below is written as a cut out cookie. You can also make these into logs and slice them into thin slices.
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Sourdough Speculoos Cookies
Description
If I’m being totally honest I have never have a speculoos cookie. But I did go through a phase where I was OBSESSED with Trader Joes cookie butter spread and speculoos ice cream. I am channeling those flavors here. I knew I wanted to share a roll out cookie and I have also been really into making my own cookie crusts. There are so many wonderful gingerbread cookies on the internet so I wanted to try something a little different. After many trials and errors I think these are pretty perfect. They are filled with warm cozy spices and a touch of molasses. They roll out like a dream and hold there shape for any cookie cutter you desire! Frost them to your hearts delight or grind them into crumbs for cheesecakes (stay tuned!), lemon bars and ice cream pies!
Ingredients
Sourdough Speculoos Cookies
Ingredients
8 tablespoons (113 g) unsalted butter room temperature
¾ cups (150 g) light brown sugar
1 large egg room temperature
1 teaspoon (5 g) vanilla extract
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon cloves
pinch of ground white pepper, optional
¼ cup (50 g) sourdough discard, room temperature
1 teaspoon molasses or sorghum syrup
2 ½ cups (300 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
Instructions
- In the bowl of a stand mixer cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, sourdough discard vanilla extract and molasses and beat until combined.
- Add the flour, spices and salt to the wet ingredients and mix until just combined. Use a spatula to scrape the sides of the bowl, making sure all of the ingredients have been combined. Divide the dough into 2 pieces.
- Shape the first piece of dough into a disc and place it between two pieces of parchment paper. Use a rolling pin to roll the dough between the two pieces of parchment paper until it is ¼” in thickness. (Repeat with the second piece.)
- Stack the sheets onto a baking sheet and place in the fridge for a minimum of 2 hours, or up to 48 hours.
- Once you are ready to bake, preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper. Remove one sheet of dough from the fridge. Peel the bottom piece of parchment paper from the dough to release it. Place the sheet of dough back onto the parchment and remove the top piece of paper. Cut out shapes using a cookie cutter and arrange them on the baking sheet. (Gather up scraps, roll between waxed paper and chill before cutting out.) 6. Bake the cookies for 11-12 minutes. Allow cool on the baking sheet for 10 minutes and then transfer to a cooling rack to cool completely before decorating.
Notes
The recipe below is written as a cut out cookie. You can also make these into logs and slice them into thin slices.
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