Speculoos Spice Cookies
These aromatic Speculoos Spice Cookies are crisp, buttery, and perfectly spiced with warm cinnamon, ginger, and cloves. They're a festive holiday treat or cozy everyday snack, capturing the traditional Belgian flavor in a simple homemade recipe.
Ingredients
Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground cloves
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.75 cup unsalted butter softened at room temperature
- 0.75 cup packed light brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp molasses
Notes
Storage: Keep in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months or freeze dough logs for up to 2 months (slice and bake from frozen, adding 1-2 minutes to bake time). Make-ahead: Dough logs can be refrigerated for up to 3 days before slicing and baking. Substitutions: For a deeper flavor, use dark brown sugar; for less sweetness, reduce granulated sugar to 2 tbsp. Molasses can be replaced with dark corn syrup for a milder taste. Serving: Enjoy with coffee, tea, or as a base for cookie butter spreads.