have you fallen victim to the cookie butter craze yet? if not, allow me to inform you. cookie butter is a spread made of cookies. yes, you heard me correctly. speculoos cookies, to be precise. speculoos cookies are crisp spice cookies originally from belgium. to make cookie butter, speculoos cookies are ground up and combined with some other flavorings and ingredients until they come together to form a spread, pretty much the consistency of peanut butter. the most popular brands of cookie butter are biscoff and trader joe’s, and everyone says that they are a-maz-ing. but unfortunately for me, those varieties aren’t kosher, so i had to set off to make my own. starting with speculoos cookies.
these cookies are light, crisp, and full of warm spices. they’re the kind of cookies you could probably eat ten of without realizing it. you just keep popping them into your mouth and enjoying as the flavors dance around your tongue. they are delicious as-is, but of course, are truly destined to become cookie butter. stay tuned!
light and crispy spice cookies, of cookie butter fame.
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 7 tablespoons earth balance, softened
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- preheat the oven to 350°F and line a baking sheet with parchment paper.
- combine the flour, salt, baking soda, cinnamon, ginger, and cloves in a bowl and set aside.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance until it is light and fluffy. add both sugars and continue to beat until combined and smooth. add the egg and continue to beat until everything is combined, scraping down the sides of the bowl if necessary.
- with the mixer on low speed, slowly add the dry ingredients and beat until everything is combined.
- turn out the dough onto a piece of waxed paper and, topping it with another piece of waxed paper, roll it out to 1/4-inch thickness. cut circles out of the dough with a small cookie cutter or another round object (i used the rim of a drinking glass). continue to re-roll the scraps of dough until you have used it all.
- place the cookies 1 inch apart on the prepared baking sheet. bake them for 8-10 minutes, until they are golden around the edges. let them cool on the pan for a couple of minutes, then transfer them to a wire rack to cool completely. repeat with the rest of the cookies.