Speculoos Cookies

Told you I’d be back! I couldn’t resist this recipe from this month’s Bon Appetit. You say speculoos, Dorie Greenspan, or spice cookies, and I say a big YES.

Speculoos Cookies

The recipe includes a very simple powdered sugar icing. But if, like me, you only have dark brown sugar and dark molasses in your house (the recipe asks for light in both cases), I don’t think you need the icing. The cookies will turn out a bit darker, a bit spicier, and sweeter. Use your favorite sanding sugar (I used gold but any raw crystal sugar will do) and you’re good to go.

Speculoos Cookies

The best part is that you can freeze the dough, roll the log in sugar when you’re ready to bake, and just slice off a baking sheet full of them and have them fresh whenever you want. They would be great holiday cookies–easy to make, and perfect after big dinners with a cup of coffee.

Speculoos Cookies

I’m starting to feel like baking again, and have plans to make lots of holiday cookies (wishful thinking, but worth hoping!)–so do you have any favorite treats you like to make over the winter holidays? I’m especially excited about this

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