German Spekulatius Cookie Recipe
This German Spekulatius Cookie Recipe has a long tradition. There are various ways of making the German Spekulatius Cookies. The easiest 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 the cookies with a pastry wheel cutter available here. The original way to make these cookies was using a wooden springerle mold. Such a mold may be difficult to find in the United States and may be very expensive. I use the springerle rolling pin combined with the wheel cuter.
Ingredients for German Spekulatius Cookie Recipe:
- 500 g (1.10 lb) of unbleached all purpose flour
- 2 teaspoons of baking powder
- 200 g (7.05 oz) of sugar
- ¼ teaspoon of salt
- 1 package of 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, 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. Add sugar and spices. Create a hole in the center of the flour. Place the eggs and the milk into the hole. Use a fork and mix the ingredients into 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, use your hands to knead. If the dough is sticky, place it in the refrigerator for a little while.
Sprinkle some flour on your working surface. Roll out the dough very thinly with a rolling pin; work with a cellophane wrap on top of the dough. Take the cellophane wrap off. Roll the dough again, 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.