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88% would make again

Speculoos Cookies & Homemade Cookie Butter

Tasty Team

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Ingredients

for 20 cookies

Spice Blend

  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground anise

Cookies

  • 1 ½ cups flour (185 g)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 ½ teaspoons spice blend
  • ½ cup butter (115 g)
  • ½ cup dark brown sugar (110 g)
  • ½ cup sugar (100 g)
  • 1 egg

Cookie Butter

  • 20 cookies, crushed
  • ⅛ cup evaporated milk (30 mL)
  • ¼ cup sweetened condensed milk (75 g)
  • ¼ cup butter (55 g)

Nutrition Info

Powered by
    Calories 212
    Fat 11g
    Carbs 27g
    Fiber 0g
    Sugar 15g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
  2. To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
  3. In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
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  5. Add the flour mixture and combine until well mixed and dough forms.
  6. Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
  7. On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
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  9. Cut the dough into desired cookie shape.
  10. Optional: use speculoos style cookie molds to shape cookies.
  11. Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
  12. To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
  13. Blend until peanut butter texture forms.
  14. Enjoy!
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