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Speculoos Cookies & Homemade Cookie Butter

by Pierce Abernathy

Ingredients

for 20 cookies

Spice Blend

  • 1 tablespoon
    cinnamon
  • 1 ½ teaspoons
    ground nutmeg
  • 1 teaspoon
    ground cloves
  • 1 teaspoon
    ground ginger
  • ¼ teaspoon
    ground cardamom
  • ¼ teaspoon
    white pepper
  • ¼ teaspoon
    ground anise

Cookies

  • 1 ½ cups
    flour (185 g)
  • ¼ teaspoon
    salt
  • ½ teaspoon
    baking powder
  • 3 ½ teaspoons
    spice blend
  • ½ cup
    butter (115 g)
  • ½ cup
    dark brown sugar (110 g)
  • ½ cup
    sugar (100 g)
  • 1 egg

Cookie Butter

  • 20 cookies, crushed
  • ⅛ cup
    evaporated milk (30 mL)
  • ¼ cup
    sweetened condensed milk (75 g)
  • ¼ cup
    butter (55 g)

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Preparation

  1. To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
  2. To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
  3. In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
  4. Add the flour mixture and combine until well mixed and dough forms.
  5. Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
  6. On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
  7. Cut the dough into desired cookie shape.
  8. Optional: use speculoos style cookie molds to shape cookies.
  9. Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
  10. To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
  11. Blend until peanut butter texture forms.
  12. Enjoy!
 

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