Spekuloos is a classic French-style gingerbread that bakes with crisp edges, a warm spice profile, and just enough structure for detailed decorating. Perfect for Fall and Holiday cookie decorating.

Yield: approx. 2 dozen 3” cookies.

Ingredients:

2 Cups Brown Sugar

22 Tbsp (2 ¾ Sticks) Salted Butter, Softened

4 1/2 Cups Gold Medal Flour

1 Egg, Beaten

1 tsp Salt

1 tsp Baking Powder

2 tsp Freshly Grated Lemon Peel

1 tsp Cinnamon

3/4 tsp Cloves

1/2 Tbsp Nutmeg

1/2 tsp Allspice

1/2 tsp Ginger

Tools & Utensils

Kitchen Scale

Measuring Cups & Spoons

Stand Mixer with Paddle Attachment

Spatulas

Cookie Cutter

Rolling Pin

Rolling Mat

Preparation

1.     Prep the dry mix. Whisk together the flour, salt, baking powder, lemon zest, cinnamon, cloves, nutmeg, allspice, and ginger. Set the bowl aside.

2.     Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for about 3 minutes. You want it smooth, fluffy, and well blended.

3.     Add the egg. Pour in the beaten egg and mix until fully incorporated.

4.     Bring the dough together. Add the dry ingredients to the bowl and mix on low until the dough comes together. The dough should be soft but not sticky. No chilling is needed.

5.     Roll and cut. Roll the dough to your preferred thickness and cut into any winter shapes you like, especially ones that hold detail well for decorating.

6.     Bake. Transfer to a parchment lined sheet and bake at 350 degrees for 12 to 14 minutes. They should be lightly golden on the edges. Let your cookies cool fully before decorating (if desired).