Speculoos Dippers

Name: Speculoos Dippers
Total time: 55 min
Yield: 28 - 30 serving(s)
Ingredients: 1 3/4 c. all-purpose flour; 1 1/2 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/4 tsp. kosher salt; 1/4 tsp. ground ginger; 1/4 tsp. freshly grated nutmeg; 1/8 tsp. ground cardamom; 1/8 tsp. ground cloves; 1 1/2 sticks unsalted butter, at room temperature; 1/3 c. packed dark brown sugar; 1/4 c. granulated sugar; 1 1/2 tsp. pure vanilla extract; Speculoos cookie butter, for dipping

Get double the speculoos flavor.

By Joy ChoPublished: Dec 1, 2023

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mike garten

Yields:

28 - 30 serving(s)

Total Time:

55 mins

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Dark brown sugar and a medley of baking spices pack each snappy bite of these flavorful cookies with warm, cozy depth. Double the drama (and deliciousness) by dipping the spiced slabs in— you guessed it — speculoos cookie butter.

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Ingredients

1 3/4 cups
all-purpose flour
1 1/2 tsp.
ground cinnamon
1/2 tsp.
baking soda
1/4 tsp.
kosher salt
1/4 tsp.
ground ginger
1/4 tsp.
freshly grated nutmeg
1/8 tsp.
ground cardamom
1/8 tsp.
ground cloves
1 1/2
sticks unsalted butter, at room temperature
1/3 cup
packed dark brown sugar
1/4 cup
granulated sugar
1 1/2 tsp.
pure vanilla extract
Speculoos cookie butter, for dipping

Directions

1. Step 1In medium bowl, whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cardamom, and cloves. In stand mixer on medium, beat butter and both sugars, scraping bowl halfway through, until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low, gradually add flour mixture and mix until just incorporated. Turn out dough onto piece of plastic wrap and shape into 7- by 5-inch rectangle. Wrap and refrigerate 30 minutes.
2. Step 2Between 2 sheets of parchment, roll out dough to rectangle 3/16 inch thick. Remove top layer of parchment. Using fluted pastry cutter, cut dough into 1- by 21/2-inch rectangles without moving cutouts. Slide parchment with dough onto baking sheet and freeze 20 minutes. Meanwhile, heat oven to 350°F.
3. Step 3Line separate baking sheet with parchment and carefully arrange rectangles on top, spacing 1 in. apart. Bake, rotating positions of pans halfway through, until cookies are dry and matte, 14 to 16 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Serve cookies with cookie butter for dipping or spread cookie butter between cookies to make sandwiches.

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