Speculoos Cookies

Traditionally baked for consumption on Christmas in the Netherlands, Belgium, Northern France and Germany, these cookies are prepared with flour, butter, sugar, cinnamon, nutmeg, cloves, ginger, cardamom and pepper. They have been popular in Europe since the Middle Ages.



4 tablespoons cold unsalted butter
4 tablespoons avocado oil
¼ cup + 2 tablespoons sugar
¾ cup brown sugar
¼ teaspoon baking soda
½ teaspoon salt
2 ½ teaspoons cinnamon
¾ teaspoon nutmeg
¾ teaspoon cloves
½ teaspoon ginger
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon cardamom
¼ teaspoon almond extract
1 teaspoon vanilla extract
1 large egg
1 ¾ cup flour

  1. Preheat oven to 375˚F. Line a baking sheet with parchment paper.
  2. Cut the cold butter into ½-inch cubes and place in the bowl of a standing mixer fitted with a paddle attachment. Add the avocado oil, sugars, baking soda, salt, and spices. Cream the oil and dry ingredients together on medium speed for 30 seconds or until the batter is uniform in color. Scrape down the sides with a large spatula. Add the almond and vanilla extracts and egg and beat on medium speed until incorporated (about 30 more seconds). Scrape down the sides again and add the flour. Beat on medium speed until incorporated.
  3. Split the cookie dough in half. Using a rolling pin, roll the dough out until ¼-inch thick, cut out cookies using a cookie cutter and place on the baking sheet. Repeat with the other dough half.
  4. Bake the cookies 9 to 11 minutes or until the cookies look golden brown on the edges. Let cool before serving. The cookies will harden as they cool.

Makes about 4 dozen cookies

This delicious recipe was created by AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.

Image courtesy of FreeDigitalPhotos.net/artur84.