Best Belgian Saint Nicholas Cookies Recipes

HOW TO MAKE AUTHENTIC SPECULOOS COOKIES

Steps:

• In a large mixing bowl, cream the butter and brown sugar together.
• Add one egg at a time, mixing about 30 to 60 seconds after each one.
• In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
• Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
• Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
• Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
• While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
• After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!

TRADITIONAL SPECULOOS COOKIES

Steps:

• Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
• Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
• Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

SPECULAAS

Steps:

• Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
• In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
• With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
• Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
• Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
• Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
• Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.

ST. NIKOLAAS KOEKJES - SANTA CLAUS COOKIES

Steps:

• Cream butter with sugar.
• Sift dry ingredients together and add alternatively with the sour cream to the creamed mixture.
• Add nuts.
• Knead together well; shape into a loaf, wrap in waxed paper and chill in the refrigerator overnight.
• Preheat oven to 400°F.
• Slice and bake approximately 8 minutes until lightly browned.

DUTCH SPECULAAS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.