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Speculaas Spiced Springerle

Author: Charlotte Rutledge

Speculaas Spiced Springerle Recipe Speculaas Spiced Springerle Recipe

Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.

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At a glance

Prep
Bake
Total
Yield
2 to 4 dozen cookies, depending on size
Nutrition information

Ingredients

Choose your measure:

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup toasted almond flour, or almond flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons speculaas spice; or 3 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/8 teaspoon ginger, 1/8 teaspoon white pepper, 1/8 teaspoon aniseed powder, and 1/8 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 large egg

Instructions

  1. To make the cookies: In a small bowl, combine the flours and baking soda. Set aside.
  2. In a large mixing bowl, mix together the butter, sugar, vanilla, spice, and salt. Add the egg and mix until well blended. Stir in the flour mixture.
  3. Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.
  4. Lightly grease (or line with parchment) two baking sheets.
  5. Working with one disk at a time, roll the dough 1/8" to 1/4" thick.
  6. To cut out cookies: Use any shape cookie cutter to cut out shapes.
  7. To shape cookies using a springerle mold: Brush a light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or pastry wheel.
  8. To shape cookies using a springerle pin: Brush a light coating of flour onto the dough and your springerle pin. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.
  9. Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes; this helps the cookies retain their shape while baking.
  10. Fifteen minutes before baking the cookies, preheat the oven to 300°F.
  11. Bake the cookies for 25 to 30 minutes, until they're light gold around the edges. Remove them from the oven, and cool them right on the pan.

Nutrition Information

  • Serving Size 23g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 100
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 65mg
  • Total Carbohydrate 13g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.