This week for French Fridays with Dorie I chose Speculoos — sweet, spicy, crispy cookies that beg to be dipped in coffee and are perfect for Christmas.
The dough is sweetened with granulated and brown sugars. The spiciness comes from ginger, cloves, and a healthy dose of cinnamon. After mixing the dough, I divided it in half and patted one piece into a rough circle, which I then rolled between two pieces of waxed paper.
I rolled out the other half of the dough and then put both sheets of dough into the refrigerator. The recipe says to chill the dough for at least three hours. I made the dough on Sunday and baked it on Tuesday. It held up well (the recipe says it will keep in the refrigerator for three days), although it did dry out a bit. I reread the recipe and noted that, while the recipe itself only mentions wrapping the dough in plastic wrap to freeze it, the sidebar says to wrap it if you’re going to keep it in the fridge for a few days, too. I also found that the waxed paper on top of and between the sheets of dough stuck to them a bit, and the dough had to be handled very gently as it had a tendency to crack.
Dorie uses a 1 1/4-inch round scalloped cutter to cut her Speculoos. The smallest cutter I had was 1 1/2 inches, which was still very small.
I cut out a pan of cookies and let my daughter cut out a few gingerbread people with the rest of the dough.
There is gingerbread dough in the fridge, and we will most likely bake and decorate Christmas cookies this weekend, so I didn’t bother gathering and rerolling the dough. One pan of Speculoos seemed like enough.
I baked the cookies in a 350°F oven for about 11 minutes, just a bit longer than the recipe says to bake them. They smelled really good baking, almost like a cinnamon-scented candle. I let the Speculoos cool for a few minutes before sampling them. They were delicious. The cinnamon flavor was prominent but not overpowering. You could easily change the taste of these cookies by altering the kind or amount of spices. Had I added more ginger and less cinnamon, they would have tasted like crisp gingerbread cookies.
These cookies are perfect for dunking in coffee or tea. And cut into small circles, they would be perfect for a holiday party.
I enjoyed making and eating these cookies, and only wish that I had rerolled the scraps of dough to make more of them.