Ten years ago Mr. C and I hosted a cookie exchange party. We asked everyone to bring a double batch of their favorite cookie dough. We spent all afternoon baking the cookies, eating stew and homemade bread, and ended the evening by singing Christmas carols and dividing up the cookies. It was great fun.
All the cookies were wonderful (of course), but the Speculaas, OMG, they simply stole the show!
So suffice it to say, I have been baking these cookies every Christmas now for 10 years. And will be until I can no longer pry the lid off of my flour container! They are quite honestly the best spice/ginger cookies I have ever tasted. And everyone who eats one (like anyone can eat just one) tells me that they are the best “adult” ginger cookies they too have ever tasted. I say “adult” because there is a wonderful background flavor in these cookies (the brandy) that imparts a boozeyness (quite sure that’s not a real word, but it best describes the bottom line characteristic of this cookie) that might not work for small children. The cookies are also very spicy. So using this recipe to make gingerbread men for your children is not such a good idea. Making speculaas gingerbread men decorated with brandy flavored icing for your adult children and friends however, is a very good idea. (I’ve seen normally tender hearted people bite the head off one of my speculaas gingerbread men without a moment’s hesitation.)
So, regardless of how you choose to shape these cookies (rolled out and cut into rounds, squares or darling little Christmas shapes or by using my quick and easy icebox cookie method), you simply cannot go wrong preparing a batch of these cookies to share with your family and friends. They are perfect for the holiday season, easy to prepare, travel very well, and last forever in a cookie jar (not around our house you realize), but theoretically will stay fresh for a very long time.
These cookies also make a perfect gift for that difficult adult who has everything. Place the cookies in a lovely Christmas tin and present them along with a nice bottle of port, hearty red wine, or a bag of really fabulous coffee beans. The recipient will think you are one amazing Santa. Which of course you are!
So Merry Christmas everyone. May the holidays bring you peace, love, and if you are lucky a new rice cooker. Oh wait, that’s what I want. Never mind!
- 1 c. unsalted butter, room temperature
- 1½ c. packed dark brown sugar
- 3 T. brandy or rum
- 3 c. flour
- 4 tsp. baking powder
- 1 T. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. salt
- demerara sugar, opt.
Beat butter and brown sugar together until light and fluffy, about 4 minutes. Add brandy. Sift the flour, baking powder, spices, and salt together and add to the butter mixture. Beat until completely combined. (At this point you would normally roll out the dough, cut the dough into your favorite shapes, brush lightly with beaten egg white, and top with almond slices. But because I am lazy, I forgo the traditional way I learned to finish these cookies, and go for the quick and easy.)
Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round anywhere from 1- 1½ inch wide. Refrigerate for 45 minutes. Preheat oven to 375 degrees. Un-wrap the log(s) and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard after retrieving from the refrigerator, leave at room temperature for 5 minutes before slicing). Arrange slices, about 1 inch apart on un-greased baking sheets. Sprinkle lightly with demerara sugar. Bake for 12-15 minutes or until brown and firm. Do not under-bake. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Store the cooled cookies in an airtight container. Great dipped in coffee, red wine, or port.
Thanks again Sarah and Nile for this wonderful recipe.