Confession: These might be my favorite cookies of all time.
Second confession: This is basically just a rebake of a recipe that’s already on this blog (sans my beloved pearl sugar, which I’m running low on).
I know it’s kind of bad food-blogger-practice to re-do a recipe… but I just LOVE these cookies.
In fact, I love them so much that even though I actually very rarely ever bake the same recipe twice…
…I bake these at least three or four times a year (and that’s a lot when you have a food blog and feel like you need to create new content on the regular).
So forgive me, blog world, for repeating a recipe, but I’m just keeping it real. Let the record show: these cookies are so good I’ve baked, and now blogged, them more than once.
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.
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.
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.
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…
Well, guess what?
“Winter is here!” … Says the weird, adorable beaky bird guy from Anthropologie.
Guess what else?
Winter calls for a sea of warm, spicy, snappy cookies. Like these.
They’re as fragrant as a candle and will make your whole apartment smell the way winter should smell: dense, nutty, sweet, spicy.
These are almost like an uber-ginger-butter-cookie. The dough is a lot like a shortbread, although still crisp. Although I had some serious frustrations with the recipe (see below), the flavor is deep and dense and really wonderful. Adjusted below, these are a keeper.
Thanks as always to the fabulous ladies of Anthropologie: Shannon, Annie, Kim, Tera, and Kim’s talented intern, Katelyn, who created this beautiful display! (Full disclosure: This month’s Tasting Tuesday was totally a Tasting Wednesday. The snow was way too crazy here in Milwaukee to venture far from home on Tuesday!)
Come join me next month on February 21!
Pearl sugar–hands down one of the best Scandinavian inventions ever–is one of the primary reasons why I am proud to be Norwegian.
People know within a few weeks of meeting me (okay, a few days) that I am Norwegian. This is because my heritage is the
excuse reason behind many of the quirks of my personality.
My pale skin? Norwegian. My bizarre love of cold weather? That Scandinavian blood. My obsession with cardamom? A childhood of baked goods filled with it.
My love of pearl sugar? Yes. Norwegian.
I love chewy cookies. I’m not big on raw dough, but an undercooked cookie is my kind of baked good. But every so often even I need some variety in texture. (Check out the cooking lingo I’m learning from Top Chef Desserts!) That is why pearl sugar is genius. It holds its crunch and bright glowy whiteness when baked. And you probably know this, but it is pretty difficult to make a cookie that is crunchy-crisp on the outside and chewy on the inside.
That is where substituting pearl sugar for regular sugar is a genius move: you get the undercooked, thick, dense texture, the intense dark-molasses-brown-sugar-cinnamon-cloves-ginger-allspice flavor, and a super-sweet crunch of sugar every time you take a bite.
So until I can visit the fjords and northern lights of my ancestral homeland, I will just make some molasses cookies. I’m pretty sure the history of this recipe has nothing at all to do with my Norwegian heritage, but I don’t care: adding pearl sugar makes them Scandinavian enough for me. Continue reading