My Speculaas Snickerdoodle Cookies are a result of the combination of my late mom’s Snickerdoodle recipe and an artisanal spice mix sample sent to me by The Speculaas Spice Company.
Regular readers know how I feel about small, local producers and how much I like to support them. So when the The Speculaas Spice Company’s spice mixture arrived in my letterbox I couldn’t wait to try it. Even the envelope smelled delicious!
Speculaas is a mixture of nine spices and usually includes cinnamon, cloves, ginger, cardamom and nutmeg. Originally formulated in the Netherlands in the seventeenth century, speculaas is full of flavour but also quite mild. If you have visited the Netherlands you may already have tasted their famous windmill biscuits flavoured with one of the many speculaas blends available today.
There are lots of different blends of speculaas spice mixes, each one a little different from the last. They vary from bakery to bakery and home to home, the recipes often a closely guarded secret. The blend I used for my Speculaas Snickerdoodle Cookies is the creation of Steven Dotsch and is based on the recipe for his grandmother’s own speculaas spice mixture. Steven uses organic, Fairtrade spices wherever possible making his Speculaas Spice Mixture ethically conscious as well as absolutely delicious.
These gently spiced Speculaas Snickerdoodle Cookies are the perfect fall treat for kids and adults alike. They are lightly crunchy on the outside, tender on the inside and equally lovely with a glass of milk or cup of tea or coffee. They will keep well in a sealed container for at least three days, in fact I think the flavour gets even better as the days go on. They make a great treat in lunchboxes for back to school.
Whipping up a batch of Speculaas Snickerdoodle Cookies is the work of moments and they make your house smell fantastic while they are baking. Try these delicious fall treats today!
- 1 cup butter, softened
- 1½ cups granulated or caster sugar
- 2 eggs
- 2¾ cups all-purpose (plain) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons Speculaas spice mix
- generous pinch of salt
- 2 tablespoons granulated or caster sugar
- ½ teaspoon Speculaas spice mix
- Preheat oven to 350°F (175°C).
- Cream the butter and sugar together.
- Add the eggs.
- Sift together the flour, cream of tartar, baking soda, salt and Speculaas spice mix.
- Stir the flour mixture into the butter, sugar and egg mixture thoroughly.
- In a small bowl, mix together the 2 tablespoons of sugar and half teaspoon of Speculaas spice mix.
- Roll small pieces of the dough into one inch balls.
- Roll each ball in the mixture of sugar and Speculaas spice mix.
- Place two inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes until lightly golden.
- Take the baking sheets out of the oven and allow the cookies to sit for a minute or two.
- After a minute or two, carefully remove the cookies from the baking sheets and cool on wire racks.
If you enjoyed this recipe you may also enjoy Orange Gingerbread Cookies.