If you’ve ever tried the joy that is cookie butter, then you know the flavour of a Speculoos cookie. Speculoos (or sometimes spelled speculaas) is a Belgian cookie. Imagine a gingersnap on steroids. Bolder and much more aggressive than typical gingersnaps, Speculoos cookies are brimming with dark brown sugar, cinnamon, nutmeg, cloves, white pepper, ginger, and cardamom.
Of course, you can buy ready made Speculoos cookies, so why would you want to make your own? Um, giant townhouse speculoos cookie snow globe! Need I say more? Can you imagine a more adorable holiday centerpiece?
When I started researching for this post, I emailed my Belgian friend Brigitte to ask her for her mom’s authentic Speculoos cookie recipe. I figured every Belgian grandmother has her favourite recipe and I’d use that as my starting point. Apparently, her mom has a speculoos cheesecake recipe, a speculoos ice cream recipe, but no speculoos cookie recipe. She never saw the need to make her own. So, I turned to the King Arthur baking website and found a promising recipe. Brigitte helped me make them. While they were good, Brigitte said that they really didn’t taste like the speculoos cookies she ate growing up.
I tinkered with the recipe and came up with my own version. While they’re not exactly like the storebought, they are very delicious!
As soon as the dough is made I divide it into 2 pieces and roll each half between 2 sheets of parchment paper, to a 1/4 inch thickness. Then I freeze the dough for about 30 minutes before cutting it into shapes. So much easier to roll soft dough.
The townhouse cookie cutters are from coppergifts.com
I also made a batch of my favourite Thick and Chewy Gingerbread dough to create some trees for my landscape. 
Click here for the recipe for Speculoos Cookies.
