Speculaas Spice Cookies Recipe – Whole Wheat & Brown Sugar Delight

Last Updated on 1 month by Neha Deshmukh

Speculaas Spice Cookies Recipe – Whole Wheat & Brown Sugar Delight

Introduction

Oh, Speculaas cookies! These aren’t just cookies; they’re a little slice of cozy tradition. I remember the first time I tried these – a friend brought a tin back from her travels, and the aroma alone was intoxicating. The warm spices, the delicate crunch… I was hooked! This recipe is my take on those treasured memories, with a little extra whole wheat goodness and a touch of Indian-inspired warmth. It takes a bit of time, but trust me, the result is so worth it.

Why You’ll Love This Recipe

These Speculaas cookies are special. They’re not overly sweet, but bursting with complex spice flavors. The whole wheat flour adds a lovely nutty depth, and the combination of dark brown sugar and honey gives them a beautiful chewiness. Plus, they’re perfect for gifting (or, let’s be honest, keeping all to yourself!).

Ingredients

Here’s what you’ll need to create these delightful cookies:

• ?? cup All-purpose flour (approx. 120g)
• ?? cup + 1 ?? tablespoons Cake Flour (approx. 130g)
• ?? cup + 2 tablespoons Whole Wheat flour (approx. 140g)
• ?? teaspoon Baking soda (approx. 5g)
• 1 tablespoon Speculaas spices blend (approx. 15ml)
• ??> teaspoon Salt (approx. 2.5g)
• ?? cup Dark brown sugar (approx. 150g, packed)
• ?? cup Granulated sugar (approx. 200g)
• 1 ??> teaspoons Clover honey (approx. 10ml)
• 6.2 ounces Unsalted butter (approx. 175g), softened
• Powdered sugar (for dusting)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Flour Power: Using a mix of flours gives the cookies a wonderful texture. Don’t skip the cake flour – it keeps them tender!
• Sugar Rush: Dark brown sugar adds a molasses-y depth that’s key to the flavor.
• Honey, I’m Home: Clover honey is lovely, but feel free to use whatever you have on hand.
• Butter Me Up: Make sure your butter is properly softened, but not melted. It should be cool to the touch, but easily pliable.

Speculaas Spices Blend: A Deep Dive

The spice blend is everything in Speculaas cookies. Traditionally, it includes cinnamon, cardamom, anise, white peppercorn, mace, nutmeg, ginger, cloves, and coriander. You can find pre-made blends, or make your own! I love making my own so I can adjust the ratios to my liking. A little extra cardamom never hurt anyone, right?

The Role of Whole Wheat Flour

Adding whole wheat flour isn’t traditional, but I find it adds a lovely nutty flavor and a slightly heartier texture. It also makes them feel a little more wholesome, which is always a bonus.

Choosing the Right Honey

Clover honey is a classic choice, but any good quality honey will work. The flavor will subtly influence the final cookie, so experiment! I’ve even used a local wildflower honey with beautiful results.

Butter Temperature & Quality

Using good quality, unsalted butter is important. It really impacts the flavor. And remember, softened, not melted! This helps create that perfect cookie texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, sift together the all-purpose flour, cake flour, whole wheat flour, baking soda, spices, and salt. Give it a good whisk to make sure everything is evenly distributed. Don’t worry about the little bits of wheat bran left in the sifter – they add character!
2. In the bowl of a stand mixer (or a large bowl if you’re mixing by hand), cream together the softened butter, dark brown sugar, granulated sugar, and honey until light and fluffy. This takes a few minutes, so be patient! Scrape down the sides of the bowl a couple of times to ensure everything is well combined.
3. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix – that’s the key to tender cookies.
4. Form the dough into a 4×6-inch block, wrap it tightly in plastic wrap, and refrigerate overnight. This is crucial! It allows the flavors to meld and the dough to firm up, making it easier to roll out.
5. The next day, lightly flour a clean surface and roll out the chilled dough between two sheets of parchment paper to about ??>-inch thickness. Use cookie cutters to cut out your desired shapes.
6. Place the cut cookies on a baking sheet lined with parchment paper and chill them in the refrigerator for 5 minutes before baking. This helps prevent them from spreading too much.
7. Preheat your oven to 325°F (160°C). Bake the cookies for 17-20 minutes, rotating the baking sheet halfway through, until they are golden brown around the edges.
8. Let the cookies cool on a wire rack. Once completely cool, dust them generously with powdered sugar.

Expert Tips

A few little secrets to cookie success!

• Achieving the Perfect Cookie Thickness: Rolling the dough between parchment paper makes it so much easier to get an even thickness.
• Preventing Cookies from Spreading: Chilling the cut cookies is a game-changer. It keeps them from losing their shape in the oven.
• Understanding Oven Temperature for Even Baking: Make sure your oven is properly preheated. An oven thermometer is your friend!

Variations

Want to get creative? Here are a few ideas:

• Vegan Speculaas Cookies: Substitute the butter with vegan butter and the honey with maple syrup or agave nectar.
• Gluten-Free Speculaas Cookies: Use a gluten-free all-purpose flour blend. You might need to add a little xanthan gum for binding. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Adjusting Spice Levels: Feel free to adjust the spice blend to your liking. I sometimes add a pinch of black pepper for an extra kick.
• Festival Adaptations: These cookies are traditionally baked for St. Nicholas Day (December 5th) and Christmas. You can find molds depicting St. Nicholas or other festive scenes.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of chai or a glass of warm milk. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to a week. They’ll stay crispest if stored in a single layer.

FAQs

Let’s answer some common questions!

What makes Speculaas cookies different from gingerbread?

Speculaas cookies are typically thinner and crisper than gingerbread, and they have a more complex spice blend. Gingerbread often includes molasses, which gives it a darker color and a different flavor profile.

Can I make the dough ahead of time and freeze it?

Absolutely! You can freeze the dough for up to 3 months. Thaw it overnight in the refrigerator before rolling it out.

What is the best way to store Speculaas cookies to maintain their crispness?

Store them in an airtight container at room temperature, in a single layer if possible.

Can I substitute the honey with another sweetener?

You can! Maple syrup or agave nectar are good substitutes.

What if I don’t have cake flour – what can I use instead?

You can make a substitute by combining 1 cup of all-purpose flour with 1 tablespoon of cornstarch.