Name: Zimt Spekulatius Cinnamon Speculoos
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 24 cookies
Cuisine: German
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 1 egg; 1 tsp vanilla extract

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand mixer or stand mixer.
Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. If the dough is too sticky, you can add a little more flour as needed.
Divide the dough in half and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the dough disks to about 1/4 inch thickness. Use cookie cutters to cut out shapes or a knife to slice the dough into desired shapes.
Place the cookies on the prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them as baking times may vary depending on the thickness of the cookies.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.

Ingredients

Instructions

Nutrition Facts

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