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Speculoos
Speculoos are Belgian spice cookies with a light, airy crispness. Creaming the butter and sugar until light and fluffy also is important, so make sure the butter is softened to cool room temperature, then beat in the stand mixer for the full 5 minutes. The dough can be cut in any shape, but the baking time may need to be adjusted if the cookies are much smaller or larger than 2 inches.
6
Dozen Cookies
Tip
Don’t use light corn syrup in place of dark; light corn syrup lacks the caramel notes that mimics the flavor of the type of brown sugar (made from beets) traditionally used to make speculoos.
1 hour
plus cooling
Ingredients
-
¾
teaspoon ground cinnamon
-
¾
teaspoon ground coriander
Directions
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01Heat the oven to 350°F with a rack in the middle position. Line 2 baking sheets with kitchen parchment. In a small bowl, stir together the cinnamon, coriander and allspice. Measure 1 teaspoon of the mixture into another small bowl, then whisk the white sugar into it and set aside. In a medium bowl, whisk together the cake flour, baking soda, cloves and the remaining spice mixture.
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Hi Linda -
In terms of recipe success, you can probably make that substitution without any issues. However, the flavor will be different. Dark corn syrup has a more delicate, caramel flavor, whereas molasses is more smoky and bitter. I'm sure the cookies would still taste good, just different than our original.
Best,
The Milk Street Team
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Great flavor and very crisp. The only issue I had was that the cookies spread and lost definition.