The speculoos cookies are crunchy and spiced cookies typical of the Netherlands. I made these cookies without butter by using sunflower oil, and to make them more showy, I glazed them. Ideal for making during the holiday season, these cookies will brighten the family’s breakfast with their spiced aroma and irresistible taste.
Don’t miss the collection Christmas Cookies
You can gift these cookies inside a Christmas Cookie Box
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 20Pieces
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/3 cup sunflower oil
- 3 1/2 tbsp water
- Half teaspoon baking soda
- 1 pinch black pepper
- 1 tablespoon ground cinnamon
- Half teaspoon nutmeg
- 1 ground clove
- 1 cup powdered sugar
- 2 tablespoons water
Tools
- Cutters
Steps
To make the speculoos cookies, in a bowl combine the flour with the sugar and spices. Mix, add the sunflower oil and knead until you get a crumbly mixture.
Finally, add the cold water, little by little, until it is completely absorbed and you get a homogeneous mixture.
If at first it seems like it doesn’t come together quickly, don’t be discouraged and continue to mix the ingredients. It will result in a very smooth and compact dough.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for an hour.
After the time has passed, take the dough and transfer it to the work surface. With the help of a rolling pin, soften the dough and make cookies with the appropriate cutters.
Place the cookies on the baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 15 minutes, until golden. Once ready, place them on a rack to cool.
Meanwhile, prepare the glaze. Pour the powdered sugar into a small bowl. Bring the water to a boil and add it little by little to the sugar. Stir to dissolve the sugar and mix until completely dissolved to avoid lumps.
If the glaze is too runny, add more powdered sugar, one tablespoon at a time, or if it’s too thick, add a little water. The glaze should have a viscous consistency.
Pour the water glaze into a piping bag, cut a small tip, and decorate the cookies. Enjoy!
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