Brown Butter Speculaas
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Every year I find myself craving these spiced cookies, and they're honestly so simple to make that I can whip up a batch in under an hour. The magic starts with browning the butter, which gives these speculaas that deep, nutty flavor that feels fancy but requires zero special skills. What I love most is that cinnamon, one of the star spices here, actually helps regulate blood sugar, so you can feel a tiny bit better about indulging. The whole process is incredibly forgiving and budget friendly too, relying on pantry staples you probably already have on hand. These are the cookies I turn to when I want something impressive but don't want to spend my whole afternoon in the kitchen.
Ella x
Ingredients
- 250butter
- 200 gsugar
- 50 gspeculoos spice mix
- 10 gsalt
- 2eggs
- 300 gflour
- 15 gbaking powder
- 5 gnutmeg
- 5 gcinnamon
- 2butterfly pepper
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180 degrees Celsius. Line a baking tray with parchment paper.
- 2
In a medium saucepan, melt the butter over low heat. Continue stirring until the butter turns a light golden brown, about 5 minutes.
Tip: Be careful, as the butter will foam and smell nutty.
- 3
Remove the browned butter from the heat and stir in the sugar until well combined.
- 4
Add the speculoos spice mix, salt, eggs, flour, baking powder, nutmeg, and cinnamon to the browned butter mixture. Mix until a dough forms.
Tip: Be careful not to overmix.
- 5
Scoop the dough into balls, about 20g each. Roll each ball between your hands to shape into a desired shape.
Tip: Use a fork to create a crisscross pattern on top of the cookies, if desired.
- 6
Bake for 15-20 minutes, or until the edges are golden brown.
Tip: Keep an eye on the cookies, as they can burn quickly.
- 7
Remove the cookies from the oven and let them cool on the baking tray for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely.
- 8
Once the cookies are cool, use a small amount of melted butter to attach a small piece of speculoos spice mix to the back of each cookie, if desired.
Tip: This will help the cookies stick together when stacked.
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