Speculoos Cookie Butter Recipes

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!

SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
• Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
• Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
• Add the egg and whisk to incorporate.
• Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
• Cover the bowl with plastic wrap and chill the dough for 30 minutes.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
• Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
• Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
• Roll the cookie dough balls in the cinnamon sugar to coat.
• Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet.
• Bake for 12 minutes, until the edges are light golden brown.
• Let cool, then serve.
• Enjoy!

SPECULAAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
• Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
• Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
• Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

SPECULOOS COOKIE BUTTER PIE

Steps:

• Lightly spray a 9-inch pie plate with nonstick spray.
• In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.
• Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners' sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
• In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.
• Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.
• Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.