Deliciously Healthy

Speculoos: The Perfect Christmas Cookie

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Photo courtesy of Mister GC/freedigitalphotos.net

Happy Holidays! This is our favorite time of year because it gives us the opportunity to spread cheer with our friends and family. From listening to Christmas tunes to opening presents by the tree, there are countless ways to celebrate the season. One of our favorite traditions is baking cookies with our family. This year, we’ll be whipping up our Speculoos cookie recipe made by Chef Maite Gomez-Rejón of ArtBites. These cookies are prepared with AVOCARE Avocado Oil, cinnamon, nutmeg, cloves, ginger and cardamom – creating that delicious gingerbread flavor we all love. Try it out and let us know what you think!

Speculoos

Makes about 4 dozen cookies

Ingredients

4 tablespoons cold unsalted butter

4 tablespoons AVOCARE Extra Virgin Avocado Oil

¼ cup + 2 tablespoons sugar

¾ cup brown sugar

¼ teaspoon baking soda

½ teaspoon salt

2 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

¾ teaspoon ground cloves

½ teaspoon ground ginger

¼ teaspoon ground white pepper

¼ teaspoon ground black pepper

¼ teaspoon ground cardamom

¼ teaspoon almond extract

1 teaspoon vanilla extract

1 large egg

1 ¾ cup all-purpose flour

Lemon Sugar Drizzle

2 cups powdered sugar

4 tablespoons milk

1 teaspoon vanilla extract

½ teaspoon lemon zest

 

For the cookies:

  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, then cut out cookies using a 2-inch cookie cutter and place on the baking sheet. Repeat with the other half of the dough.
  4. Bake the cookies 9 to 11 minutes or until they are golden brown on the edges. Let cool before serving. The cookies will harden as they cool.

For the Lemon Sugar Drizzle:

  1. Combine powdered sugar, milk, vanilla extract and lemon zest until smooth. Drizzle on cookies and let set before serving.

Do you have a favorite holiday recipe? Share it with us in the comment section below!