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86% would make again

Speculoos Cookies & Homemade Cookie Butter

by Pierce Abernathy • featured in 7 Recipes Perfect For Oktoberfest

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

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

Estimated values based on one serving size.

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.
  4. Add the flour mixture and combine until well mixed and dough forms.
  5. Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
  6. On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
  7. Cut the dough into desired cookie shape.
  8. Optional: use speculoos style cookie molds to shape cookies.
  9. Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
  10. To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
  11. Blend until peanut butter texture forms.
  12. Enjoy!