White Chocolate Speculaas

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cookie removal.

2. 2

   Whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.

   Tip: Use a whisk or a fork to mix the spices evenly.

3. 3

   In a large bowl, cream together butter and brown sugar until light and fluffy.

   Tip: Use an electric mixer or a whisk for this step.

4. 4

   Add eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Stop as soon as the ingredients come together in a ball.

6. 6

   Stir in white chocolate chips and vanilla extract.

   Tip: Use a rubber spatula for this step to avoid breaking the chocolate chips.

7. 7

   Gradually add in milk, mixing until a dough forms.

   Tip: Be careful not to add too much milk, as this can make the cookies too soft.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

   Tip: Use a cookie scoop or a spoon to make uniform cookies.

9. 9

   Bake for 12-15 minutes or until the edges are lightly golden.

   Tip: Keep an eye on the cookies during the last 2 minutes of baking, as they can burn easily.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing them in an airtight container.

11. 11

    Store the cookies in an airtight container at room temperature for up to 5 days.

    Tip: These cookies are best enjoyed fresh, but they can be frozen for up to 2 months.