Speculaas Cookies from Bigger Bolder Baking

Speculaas Cookies - made dough December 3, 2023 from Bigger Bolder Baking 

1 2/3 cups (236 grams) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground aniseed

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup (4 ounces) butter, room temperature

3/4 cup (128 grams) brown sugar

2 tablespoons milk

fine rice flour or granulated sugar, for rolling

1. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, aniseed, nutmeg, black pepper, ginger and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined and fluffy, 3-5 minutes.
3. Beat in the milk then gradually add the flour mixture in several additions, mixing on low speed.
4. Once dough is combined, gather into a ball, flatten into a disk and wrap in plastic wrap. If using an embossed rolling pin, chill dough 10-15 minutes then roll out with a plain rolling pin to 1/3" thickness between two sheets of parchment paper. Refrigerate until firm, at least one hour.
5. If using cookie stamps, wrap dough in plastic and refrigerate until firm, at least one hour.
6. When ready to bake, preheat oven to 325 degrees F. Line baking sheets with parchment paper.
7. If using embossed rolling pin, dust embossed rolling pin with rice flour and run rolling pin over rolled-out dough; cut with cookie cutters. If using cookie stamps, pinch off pieces of dough and roll into balls. Roll balls in granulated sugar and stamp with cookie stamp(s). Cut edges if you want them neat. 
8. Evenly space stamped cookies on prepared baking sheets and bake about 15-18 minutes until slightly golden. Let rest on baking sheets for several minutes before transferring to wire rack to cool completely.

I made these earlier in December so I'd be able to ship them out to deployed military troops hopefully in time for them to receive it for Christmas. While I'm not usually a big fan of too many spices in cookies, speculaas are the rare exception (although I'm starting to develop a taste for gingerbread, finally).

Biscoff cookies rank right up there with Oreos in my snobby taste buds exceptions for store bought cookies. It doesn't mean I don't try to bake replicas at home though, although so far nothing tops the original Biscoff cookie.

But these were meant to be stamped and I can't not use my new Christmas stamps, right?

The impressions turned out decently well on these, although the fine writing on the "Merry Christmas" stamp was a little hit or miss.

The tradeoff you have to make with these is how much of a crunch you want in them. If you bake closer to the 15 minute mark, they're a little softer but they're actually meant to be crisp. If you bake closer to the 18-20 minute mark, you'll get the crunch but they are a little harder to bite into. It's all a matter of preference and how strong your teeth are.

Surprisingly, I like the crunchier version in terms of both taste and texture. When they're not baked to full crunchiness, you'll get a mixture of crunch at the edges and more chewiness in the middle but, like the original Biscoff cookies, they are meant to be crisp throughout. The flavor seems to come through better when they're crunchy. I ended up liking the spiciness of this cookie as well, crunch and all.