Christmas Speculoos Cookies (Belgian Gingerbread Cookies)

Ingredients

3 1/2 sticks (400 grams) butter, softened to room temperature

2 1/2 cups (500 grams) brown sugar

3/4 cup (200 grams) demerara sugar

1 egg

1/4 cup (50 ml) water

8 cups (1 kg) flour

2 1/2 teaspoons (10 grams) baking powder

2 1/2 teaspoons (10 grams) speculoos spices (recipe below)

Speculoos Spice Blend:

About a 1/4 cup

1/2 teaspoon (2 grams) ground cardamom

1 teaspoon (4 grams) black pepper

1 teaspoon (4 grams) ground ginger

2 teaspoons (8 grams) ground cloves

2 teaspoons (8 grams) ground nutmeg

6 teaspoons (24 grams) cinnamon

Preparation

In a large mixing bowl or in the bowl of a standing mixer add the softened butter and sugars and mix well. Beat in the egg, then add the water and continue to mix.

Sift the flour with the baking powder and speculoos spices into the dough. Knead until you have a crumbly dough.

Roll into a ball and cover with plastic wrap. Place in the refrigerator and let the dough rest overnight.

Preheat the oven to 350 degrees F (180 C).

Roll out the dough to about 1/4-inch-thick and cut with a cookie cutter.

Place cookies onto a parchment-lined baking sheet and bake for about 14 minutes. Press the center of a cookie and when it rises back, then it is ready.

Let the cookies cool on the baking sheet before removing. Speculoos is still soft when it comes out of the oven, but they harden once cooled.

Ice as you desire or leave them plain.

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About

Based on a recipe from Juliette's Speculoos: Recipes from Bruges' most charming biscuit bakery.

Speculoos are traditionally cut into windmill shapes and left un-iced. You can find cutters or fun patterned wooden rolling pins on Amazon. Otherwise, any Christmas cookie cutter will do!