Homemade Speculoos Cookie Butter Recipe
Unless you don't have much of a sweet tooth, you're likely well aware of the meteoric rise of all things Biscoff. It's undeniable that Biscoff is hugely popular, but what is a Biscoff cookie? Well, it is merely one particular brand of the Belgian speculoos cookie, which is a delightful caramelized and spiced biscuit. And, dare we say it, the home baked version of this delicious cookie is even more delicious than the famous brand!
More recently, speculoos-flavored cookie butters (also a Belgian invention) have hit the world by storm, and this recipe, created by Tasting Table recipe developer Jennine Rye, shows you how you can make it at home from scratch. But, cookie butter is more than just a fad for those with a sweet tooth; cookie butter can be, and is, used to create many delicious baked goods and pastries. After all, what is speculoos cookie butter except delicious, spiced and caramelized cookie made spreadable?
And, if you aren't in the baking mood but want a quick speculoos flavor-hit, you can liberally slather this creamy cookie butter onto toast, English muffins, croissants, or any other bread-based good you have in the kitchen. Read on to find out how you can make this homemade speculoos cookie butter.
Gather the ingredients for this homemade speculoos cookie butter
To make this homemade speculoos cookie butter, first you will need to gather the ingredients. For the speculoos cookies you will require flour, ground cinnamon, ground ginger, ground cloves, ground nutmeg, baking powder, sugar, butter, and an egg. Additionally, you will need maple syrup, sweetened condensed milk, and coconut oil.
Make the speculoos cookie dough
To begin this recipe, you will need to start by making the cookies. To do this, first add the flour, cinnamon, ginger, cloves, nutmeg, and the baking powder to a bowl, and whisk until the ingredients are thoroughly combined. Then, in a separate bowl or stand mixer, beat together the brown sugar and butter until it is pale and creamy. Beat in the egg, then gently fold in the flour mixture until a soft dough has formed. Be careful not to mix the flour too much; you don't want to activate the gluten in it. Cover the dough and leave it to rest at room temperature for at least 4 hours, but preferably overnight.
Make the cookies
When you're ready to bake the cookies, preheat the oven and prepare a baking tray. Roll out the rested speculoos cookie dough, and then use a cookie cutter to cut out cookies from the dough. It doesn't matter which shape cookie cutter is used for this part, as the cookies will be broken down into crumbs. Though, you may have a few leftover to enjoy alongside your cookie butter! Place the cookies onto the prepared baking tray, and then bake them for 12 minutes until they are just beginning to brown. Set the cookies onto a wire rack to cool completely.
Start the cookie butter
Once the cookies are cool, add them to a food processor and crush them until you have 1 ½ cups of speculoos cookie crumbs. Add the crumbs to a small saucepan along with the maple syrup, the condensed milk, and the water. Then, gently heat the mixture on the stovetop over low heat, stirring frequently. You don't want the mixture to boil, it should be heated just to the point where the crumbs have dissolved, the ingredients are thoroughly combined, and the mixture is nice and glossy. This should only take a few minutes.
Finish and store the cookie butter
Once the cookie mixture in the saucepan has cooled, add it to a food processor along with the solid, room temperature coconut oil. Then, blend the coconut oil into the biscuit mixture until a smooth, creamy mixture is created. Blending the coconut oil in this way makes the resulting cookie butter exceptionally smooth and light.
Then, simply pour the cookie butter into a prepared jar with a lid, and place it into the fridge for a few hours for the coconut milk to resolidify. After this, the cookie butter can be safely stored at room temperature. It's time to dig in! You can enjoy this cookie butter as a spread, though it's also tasty to just grab a spoon and enjoy a scoopful when a sugar craving hits.
- 1 ¾ cups plain flour
- 4 ½ teaspoons ground cinnamon, divided
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¾ cup soft brown sugar
- ½ cup butter, room temperature
- 1 large egg, at room temperature
- 3 tablespoons maple syrup
- 2 tablespoons sweetened condensed milk
- ½ cup water
- ⅓ cup coconut oil, solid room temperature
- In a bowl, whisk together the flour, 4 teaspoons of ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and baking powder, then set aside.
- Using a stand mixer or an electric whisk, beat the brown sugar and butter together for 3-4 minutes until it is creamed and lightened in color. Then, beat in the egg.
- Gradually mix together the dry ingredients with the wet ingredients until a soft dough has formed. Cover the dough and allow it to rest for at least 4 hours, ideally overnight.
- After the cookie dough has rested, preheat oven to 375 F and line a baking tray with parchment paper.
- Sprinkle some flour on a clean, flat surface, then roll out the dough. Using a cookie cutter (it doesn't really matter what size or shape, as you will end up crushing the cookies to crumbs) cut out cookies and place them onto the prepared baking tray. Bake the cookies for 12 minutes until they are browned. Remove from the oven and allow them to cool completely.
- Once the cookies are cool, create cookie crumbs by adding them to a food processor. You will want 1 ½ cups of cookie crumbs in total; keep adding cookies until you reach this amount.
- Add the cookie crumbs to a small saucepan, along with the remaining ½ teaspoon of ground cinnamon, the maple syrup, condensed milk, and ½ cup of water.
- Heat up the mixture over a low heat, mixing constantly, until the cookie crumbs have fully dissolved and the mixture becomes glossy. This should take about 5 minutes.
- Remove the cookie mixture from the heat and allow it to cool for 10 minutes, before adding it to a food processor along with the coconut oil. Blend everything until smooth — this final step will help to create super creamy and smooth cookie butter.
- Transfer the cookie butter to a sealable jar and place it into the fridge for a few hours before using. This cookie butter can be stored in the fridge or at room temperature.
| Calories per Serving | 506 |
| Total Fat | 29.2 g |
| Saturated Fat | 20.9 g |
| Trans Fat | 0.6 g |
| Cholesterol | 73.8 mg |
| Total Carbohydrates | 57.8 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 27.3 g |
| Sodium | 60.6 mg |
| Protein | 5.6 g |
