Every time I prepare it, everyone licks the pot completely. It is excellent for chilly winter mornings. To suit your personal preferences, season with salt and pepper.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 ½ cups brown sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
- Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
- Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
- Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.
- I always flour my baking sheets rather than greasing them when baking; I personally think it has a much better quality. If you do not want to flour the baking sheet, you must grease it.
- If you really want to have a lot of fun, purchase a speculaas plank, which is a wooden mold created especially for these cookies. Flour the mold and gently press the dough in. Flip the mold over the baking sheet and peel the cookie out. I am constantly praised and asked about my gorgeous, delicious cookies and frequently use them as Christmas gifts and treats when I’ve used the mold.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 27 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was fun, delicious and simple. Treated myself to some beautiful springerle molds, but my husband was craving speculaas. These not only look beautiful but taste great. We read the Legend of the Christmas Cookie by Dandi Daley Mackall with the kids and this is an awesome tie-in and activity. Like other reviewers, I used speculaas spice (King Arthur’s) in lieu of other spices.
I halved it . It was EXCELLENT. I used 1 T of speculaas spice which I made some time ago from a recipe long lost. I am going to try this again with some veg shortening instead of or partially instead of reg butter just to see how it turns out. I never realized that one could simply flour a pan! Thanks for the recipe. Husband and I both loved it.
These turned out great, but I replaced all the spices with Speculaas spice from the market in Delft. Next time I will use a full tablespoon of it.