Ingredients
- 4 tablespoons butter room temp
- 2 tablespoons evaporated milk
- ½ cup sweetened condensed milk
- 8 ounces Speculoos Cookies (around 4-6 cookies)
- 8 tablespoons unsalted butter, room temp
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1½ cups all purpose flour
- 1 tsp cinnamon
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- Optional pinches of ginger, nutmeg, clove, & cardamom
Preparation
Cookie Butter
Mix in a food processor. Scoop into 1½ ounce balls and place on a lined baking sheet.Freeze.
Cookie Dough
Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, whip butter until fluffy. Add sugar and mix for two minutes. Add vanilla and egg and mix for two more minutes. In a separate bowl, add remaining dry ingredients. Add to wet ingredients in two batches. Don’t over-mix. Roll out dough on a clean surface into the shape of a log. Lightly sprinkle with flour, if needed. Cut log equally into 12 rounds. Take cookie butter out of the freezer and, using one round, in the palm of your hand, place your thumb in the middle. Place cookie butter in indentation and seal shut. Roll between your hands to ensure sealed (or cookie butter will leak out). Roll ball into sugar mixture and place on a Silpat lined baking sheet. Repeat with remaining dough, spacing 3” apart. Bake in the oven for 7 minutes, or until edges of cookies are lightly golden. Let cool slightly before eating, as cookie butter will be very hot.
