Soft-Baked Speculoos Cookies

These cookies has almost all the spice cabinet in it such as cinnamon, nutmeg, clove, ginger, coriander and white pepper.

Speculoos cookie or Speculaas is a traditional Dutch or European spiced shortbread cookie that is traditionally baked to be consumed on or before St. Nicholas' Day (December 5th) in the Netherlands and December 6 in Belgium. In Germany they are made for Christmas.

Normally Speculoos cookies normally don't rise that much because they don't use leavening agents but I like my cookies thick and soft and not so thin and crispy.  

You might know the cookies in Cookie Butter form.  It is a very addicting spread that you can use it in sub for peanut butter.  I made Cookie Butter Chocolate Chip Cookies a couple of months ago, you should go check it out.

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Soft-Baked Speculoos Cookies

Time

Prepping: 20 minutes
Chilling: at least 4 hours or overnight
Baking: 8 to 10 minutes

Yields: about 36 cookies

Ingredients

4 cups Unbleached All Purpose Flour plus around 1/4 cup for rolling
1 cup Unsalted Butter, softened
2 cups Dark Brown Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3 Large Eggs, room temperature
1/2 teaspoon Fine Sea Salt
1 tablespoon + 1 1/2 teaspoons Cinnamon
3/4 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Clove
1/4 teaspoon Ground Coriander
1/4 teaspoon Ground White Pepper

1. Cream together softened butter, brown sugar, baking soda, baking powder and spices for 5 minutes or until light and fluffy.
2. Add room temperature eggs one at a time.
3. Slowly sift in three cups of flour into the dough then fold in the last cup of flour.
4. Cover dough and chill cookie dough for at least 4 hours or overnight.
5. Preheat oven to 325 degrees. Divide dough in half. Dust a little floured on a clean surface or a piece of wax paper (that's what I did). Roll dough into a 1/4 inch thick. Stamp cookies out using a cookie cutter then place in the refrigerator for 10 to 15 minutes.
6. Bake for 8 to 10 minutes, rotating halfway through baking. The cookies will still be firm to the touch and edges slightly browned.
7. Let cookies cool on cookie sheet for 5 minutes then transfer to a wired to cool completely. Store in a cool place. Enjoy!
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