It was cookie baking time and I wanted to try something different. We both love the flavor that comes from the speculaas spice and I thought using it instead of the traditional cinnamon would be delicious on a snickerdoodle cookie. And it was. This recipe is adapted from my The Perfect Cookie cookbook.
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Speculaas Snickerdoodles
Makes 24
- 2 1/2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 8 TBS unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cups sugar plus 1/4 cup for rolling
- 2 large eggs
- 1 TBS Speculaas spice
- Set oven rack to middle position and preheat oven to 375
- Line baking sheets with parchment paper.
- Whisk together the flour, cream of tartar, baking soda, and salt.
- In a stand mixer fitted with the paddle beat the butter, shortening and 1 1/2 cups sugar on medium until pale and fluffy. About 3 minutes.
Add the eggs, one at a time until well combined.
Turn the mixer to low and slowly add the flour mixture until just combined.
Remove the bowl from the stand and stir the batter to make sure it is well mixed.
Stir together the remaining 1/4 cup sugar and Speculaas spice in a bowl.
Drop dough balls – I used a small cookie scoop which is about a tablespoon– into the sugar mixture and coat before placing on the prepared baking sheets, 2″ apart.
Bake in the preheated oven, one sheet at a time until the edges are just set, about 10 to 12 minutes.
Rotate the sheet halfway through baking.
Cool the cookies on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
How Were the Speculaas Snickerdoodles?
These are really yummy cookies. Crisp and buttery like a snickerdoodle should be but with that wonderful speculaas flavor that elevates the cookie to a whole new level.
Yummy!
Other Snickerdoodle variations:
PrintSpeculaas Snickerdoodles
A delicious, buttery cookie with a sugary/spicy coating
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 8 TBS unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cups sugar plus 1/4 cup for rolling
- 2 large eggs
- 1 TBS Speculaas spice
Instructions
- Set oven rack to middle position and preheat oven to 375
- Line baking sheets with parchment paper.
- Whisk together the flour, cream of tartar, baking soda, and salt.
- In a stand mixer fitted with the paddle beat the butter, shortening and 1 1/2 cups sugar on medium until pale and fluffy. About 3 minutes.
- Add the eggs, one at a time until well combined.
- Turn the mixer to low and slowly add the flour mixture until just combined.
- Remove the bowl from the stand and stir the batter to make sure it is well mixed.
- Stir together the remaining 1/4 cup sugar and Speculaas spice in a bowl.
- Drop dough balls into the sugar mixture and coat before placing on the prepared baking sheets, 2″ apart.
- Bake in the preheated oven, one sheet at a time until the edges are just set, about 10 to 12 minutes.
- Rotate the sheet halfway through baking.
- Cool the cookies on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
I doubled the recipe
You can freeze the dough balls for up to 1 month. To bake from frozen: use 300 degree oven and bake for 18 to 30 minutes.
Keywords: cookie, cookies, snickerdoodles, speculaas
