Description
These Vegan Speculoos Cookies are a delightful homemade version of the famous Biscoff treat, featuring warm spices like cinnamon, nutmeg, and cardamom. Made with vegan butter and natural sugars, these crisp, aromatic cookies are perfect for a cozy snack or dessert, offering a rich, spiced flavor without any animal products.
Ingredients
Scale
Wet Ingredients
- 150 g vegan butter (block butter, room temperature)
Dry Ingredients
- 120 g demerara sugar (turbinado sugar)
- 50 g dark muscovado sugar
- 200 g plain flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ½ teaspoon sea salt
Instructions
- Whisk the butter: Cut the vegan butter into small chunks and place them in a large bowl. Using an electric whisk or stand mixer, whisk the butter for 2 minutes until it becomes light and airy.
- Add sugars and spices: Add the demerara sugar, muscovado sugar, ground cinnamon, nutmeg, ginger, cardamom, and allspice to the butter. Whisk everything together for another 2 minutes to cream it smooth.
- Mix with dry ingredients: Sift the plain flour, baking soda, and sea salt into the bowl. Using your fingertips, rub the flour into the butter mixture until it resembles crumbs. Then knead the mixture with your hands until a uniform dough ball forms. Flatten the dough into a disc, wrap with cling film, and refrigerate for at least 1 hour (or overnight if preferred).
- Prepare dough for baking: Preheat your oven to 180°C (356°F). Lightly flour your work surface and rolling pin. Roll the chilled dough out to approximately ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out cookies, and place them on a lined baking tray at least 2 inches apart.
- Bake the cookies: Bake the cookies for 10 minutes, then remove from the oven. Let them cool on the baking tray for 5 minutes before sliding the parchment paper with cookies onto a cooling rack. Allow the cookies to cool completely for 15-20 minutes before serving.
- Storage: Store the cooled cookies in an airtight container at room temperature. They remain fresh for several weeks but are best enjoyed within 3-4 days for optimal taste and texture.
Notes
- Use block vegan butter rather than margarine or spreads for the best texture and flavor.
- Allow the dough to chill adequately; this makes it easier to roll out and cuts cleaner cookies.
- If you prefer thicker cookies, adjust the rolling thickness accordingly and increase baking time slightly.
- Spice levels can be customized; adjust cinnamon and nutmeg quantity to your liking.
- Store cookies in an airtight container to keep them crisp and fresh.
