Why did my speculoos cookies come out soft the next day?

They were either rolled too thick or underbaked. At 3 millimeters and a deep caramel color, the cookie sets fully crisp as it cools and rests. Soft cookies can be rescued with 5 minutes in a 300 degree oven, then a complete cool on the rack.

How do I roll speculoos dough without it sticking?

Chill the dough until firm, then roll between two sheets of parchment with the lightest dusting of flour, lifting the top sheet once halfway through to release it. Dough rested overnight rolls the cleanest of all.

Can I freeze speculoos cookie dough?

Yes, very well. Freeze the wrapped disks for up to 2 months, or roll, cut, and freeze the shapes on a tray before bagging them. Bake shapes from frozen at the same temperature with about 1 extra minute.

Why do my speculoos spices taste harsh and separate?

The dough likely skipped its rest. The spices need a night in the butter to marry into one warm flavor. Old ground spices also taste dusty instead of warm, so check the freshness of the cloves and cardamom first.

Do I need a wooden mold to make real speculoos?

No. The molds are tradition, not chemistry. Deep cookie cutters or a fluted pastry wheel give the same thin, crisp, deeply spiced cookie. Chill the cut shapes before baking and the edges stay sharp and detailed.

Speculoos Cookies, Thin, Crisp And Spiced For The Tin

Ingredients

Scale

2 1/2 cups all-purpose flour (300 g), plus more for rolling
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/8 teaspoon ground white pepper
3/4 cup unsalted butter (1 1/2 sticks), softened
1 cup dark brown sugar, packed
2 tablespoons honey
1 large egg, at room temperature
1 teaspoon vanilla extract

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Instructions

Whisk the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, cloves, coriander and white pepper in a medium bowl until the spices are spread evenly through the flour.
Beat the butter and brown sugar in a large bowl for 3 to 4 minutes, until pale and fluffy. Beat in the honey, then the egg and the vanilla, until smooth.
Add the flour mixture in two additions and mix just until a soft dough forms and no dry streaks remain. Divide the dough in half, shape into flat disks, wrap well, and chill for at least 2 hours or overnight.
Heat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Roll one disk on a lightly floured surface to 1/8 inch (3 mm) thick. Cut rectangles of about 2 by 3 inches, or shapes with a deep cookie cutter, and lift them onto the sheet with a thin spatula, leaving 1 inch between cookies.
Bake for 12 to 14 minutes, rotating the sheet halfway, until the cookies are a deep, even caramel brown and firm at the edges. They will still feel slightly soft at the center, which is correct.
Cool on the sheet for 5 minutes, then move to a rack and cool completely. Wait 24 hours before judging the crunch: the cookies turn fully crisp as they rest. Repeat with the second disk of dough.

Author: Chef Rita
Prep Time: 30 minutes
Cook Time: 14 minutes

Nutrition

Serving Size: 2
Calories: 130
Sodium: 95
Saturated Fat: 4
Protein: 1
Cholesterol: 20