Butterscotch Speculaas
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Warm spices and sweet butterscotch come together in a traditional Dutch spiced cookie
Ella x
Ingredients
- 200butter
- 150brown sugar
- 100granulated sugar
- 2eggs
- 50 mlbutterscotch syrup
- 10spices (cinnamon, nutmeg, ginger)
- 250flour
- 10baking soda
- 5salt
- 20speculaas spice mix
- 50 mlvegetable oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Optional: use a silicone mat for easy cleanup.
- 2
Whisk together the butter, brown sugar, granulated sugar, and eggs in a large bowl until light and fluffy.
Tip: Be patient and take your time.
- 3
Add the butterscotch syrup and whisk until well combined.
Tip: Don't overmix.
- 4
In a separate bowl, whisk together the flour, baking soda, salt, and Speculaas spice mix.
Tip: Use a gentle touch to avoid lumps.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Don't overmix.
- 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the cookies retain their shape.
- 7
Roll out the dough to a thickness of 5mm (1/4 inch) and use a cookie cutter to cut out shapes.
Tip: Use a gentle touch to avoid pressing the dough too much.
- 8
Place the cookies on the prepared baking sheet, leaving about 2cm (1 inch) of space between each cookie.
Tip: Don't overcrowd the baking sheet.
- 9
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Keep an eye on them after 10 minutes.
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Don't skip this step.
- 11
Transfer the cookies to a wire rack to cool completely.
Tip: Serve warm or at room temperature.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.