Well, I have to start out with an apology. I have so many more cookies I want to share with you, but I think I’ll have to save them for next year. Maybe not all the way till next holiday season, but in January not everyone wants to see cookies, so I’ll hold onto them for a little while :D Like I said yesterday, we finally got some snow. Not the best snow for sledding, but the kids are loving it anyways, even the baby! This was the snow in our back/side yard the other day when it was still snowing like crazy. Isn’t snow just beautiful? I had to take a couple pictures, I love it!
So instead of baking one last batch of cookies this morning, we went sledding. And now that I’m exhausted from the little bit of sledding and from having a bad cold(oh, and from the kids having a cold too) I just want to write this post and have a nap. I’m sorry! I will be back with a round up of the cookies I’ve posted this week and some other cookies already on Food Doodles that you might like, but then after that I think I might take next week off. OK, I might pop in with one post :D We’ll see!
So, the name of these cookies… No I don’t know how to say it. We usually just call them Dutch Spice Cookies. Or sometimes my hubby just calls them “the ones with the white chocolate, you know?” Either one works. Or Dutch Gingerbread would be even simpler. Either way, when you try them, you wont even care that they have a funky name that you can’t say:)
I found the original recipe on Kayotic Kitchen a loooong time ago. You can go check out the original recipe for a little bit of history on the cookie! As for our own “history” with these cookies… I’m pretty sure I first tried them in 2009 when she posted them and I’ve been making them ever since. I think of these as a cookie for around the holidays, but let’s be honest, I make these all year round
So Kay says in the original recipe to make these really small about 5g of dough per cookie, but I’ve never been good at following recipes so when I first started out I made them a little bigger and I’ve just kept doing them like that. Kay talks about hers being crunchy, while mine are a little crunchy around the edges and they’re kind of dense and crumbly(but not dry) in the middle. Oh and I also baked them at a slightly different temperature too. Jeez, I’m bad at following recipes. Or I was… I’d like to think I’ve improved, haha!
We occasionally eat these cookies plain. I actually like how sweet they are without the chocolate, but they aren’t sweet enough for the hubby, so I try to dip them in his favorite white chocolate for him :) Did I mention these are one of his favorite cookies? That’s really saying a lot, since his other favorites are plain, soft sugar cookies and plain shortbread. I don’t understand it, but anyways…
Funny thing about these cookies… I just swapped whole wheat flour in for the regular flour and these worked pretty perfectly. I didn’t need to change a thing, except I used flour and baking powder instead of self raising flour in the original recipe. Some recipes are hard to adapt to whole grains, and some aren’t
I also included Kays recipe for a homemade version of the spice mixture(with the added spices she mentions in the notes). I’m sure you can probably buy it somewhere, but definitely not here. In fact I had never even heard of it back in 2009, so I had to make my own
We really love these cookies! I hope you’ll give them a try!
- 2 C white whole wheat flour(or whole wheat pastry flour)
- 3 tsp baking powder
- 1 and ½ tbsp speculaas spice(recipe to follow)
- Scant ½ tsp salt
- ½ C salted butter, softened
- ⅔ C brown sugar
- 4 tbsp milk(slightly more if needed)
- Chocolate for dipping(optional)
- Preheat oven to 350 degrees. Line a baking sheet and set aside.
- In a bowl, stir together the flour, baking powder, spice mix and salt.
- In a separate bowl beat together the butter and the sugar. Add the dry ingredients and beat together. Add milk as needed until the dough comes together(you may need to use your hands!)
- Break off small pieces and roll into balls. Kay recommends tiny 5g-10g balls of dough, where I usually make mine more 10-15g, but I bake them for a similar time so they’re not quite as crunchy. Place on the baking sheet 1″ apart.
- Slightly flatten the dough balls, just with your fingers. Place in the oven and bake at 350 degrees for 10-12 minutes or until they are cracked on top and golden on the bottom. Remove from the oven and place on a cooling rack. Cool completely before dipping in melted chocolate if desired.
- 4 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp ground anise
- 1 tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp white pepper
- ¼ tsp cardamom
- ¼ tsp mace
- Mix together all the spices and store in an airtight jar or container.