German Spekulatius Cookie Recipe
This German Spekulatius Cookie Recipe has a long tradition. There are many possibilities to make the Spekulatius. The simplest way is to roll the dough with a rolling pin and cut the cookies with a square or rectangle cookie cutter. Another way would be to use a springerle rolling pin available here and cut them with a pastry wheel cutter available here. The original way used to be a wooden springerle mold, which is hard to get in the States and very expensive. I chose to use the springerle rolling pin in combination with the wheel cutter.
Ingredients for German Spekulatius Cookie Recipe:
- 500 g (1.10 lb) of unbleached all purpose flour
- 2 teaspoons of Dr. Oetker baking powder OR 2 teaspoons of baking powder
- 200 g (7.05 oz) of sugar
- ¼ teaspoon of salt
- 1 Paeckchen Vanilla sugar OR 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- 1 teaspoon of cacao
- ½ teaspoon of anis powder
- ½ teaspoon of coriander or cilantro
- ½ teaspoon of ground cloves
- ½ teaspoon of cardamom
- 1-1 ½ teaspoons of cinnamon
- 2 eggs size xl
- 2 tablespoons of milk
- 125 g (4.4 oz) of butter
Preparation of German Spekulatius Cookie Recipe:
In a bowl mix flour and baking powder. Create a hollow in the center. Add sugar and spices. Place eggs and milk into hollow and mix with the other ingredients using a fork until there is a thick paste. Cover it with the flour mix. Cut slices of the cold butter and spread on top of the flour mix. Use an electric handheld mixer with the kneading hooks and mix until the dough is smooth. If necessary, also knead with your hands. If the dough is sticky, place it for a little while in the refrigerator.
Sprinkle some flour on your working surface. Roll out the dough very thin with a rolling pin with cellophane wrap on top of the dough. Take the cellophane off before rolling again over the dough using the floured springerle rolling pin. Cut out the patterns along the lines with a pastry wheel cutter or a cookie cutter. Place the cookies on a baking sheet.
Preheat the oven to 175°C – 195°C (350°F-380°F) and bake the cookies on the middle rack for about 10 minutes. Let them cool down on a cooling rack. Place them in a tin box to store. Find more of Oma’s traditional German Christmas cookies recipes here.