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Speculaas Snowflakes





Yields
45 Servings



Total Time
6 hrs

We took our ultra-buttery Sheet Pan Scottish Shortbread dough and added the spice combination traditionally used in Dutch speculaas cookies. You’ll need a 9-in. square nonstick Nordic Ware snowflake shortbread pan (find on Amazon). Or bake the whole batch of dough in a 12- by 17-in. rimmed baking sheet lined with parchment paper; while warm, sprinkle with 2 tbsp. coarse white sparkling sugar instead of the 5 tbsp. granulated sugar and cut into rectangles or squares.

su-Speculaas Snowflakes Image




Photo: Jeffery Cross; Styling: Kelly Allen

 1 1/4 pounds (5 sticks) salted butter, at room temperature, plus melted butter for the pan
 1/2 cup plus 5 tbsp. granulated sugar, divided
 1 cup packed light brown sugar
 1 tablespoon cinnamon
 4 teaspoons ground ginger
 1 1/2 teaspoons ground cardamom
 1 teaspoon nutmeg
 1/8 teaspoon ground cloves
 1 1/4 cups white rice flour, like Bob's Red Mill
 4 cups all-purpose flour
Step 1
1

Preheat oven to 275°. In a stand mixer, beat room temperature butter, 1/2 cup granulated sugar, the brown sugar, cinnamon, ginger, cardamom, nutmeg, and cloves on medium speed with paddle attachment until well blended and fluffy. Add rice flour and beat on low speed until incorporated, scraping bowl as needed. Gradually add all-purpose flour; beat on low until blended, scraping bowl occasionally.

Step 2
2

Brush a 9-in. square nonstick snowflake shortbread pan with melted butter. Press 1 1/4 cups dough into pan until very even and smooth. Bake until shortbread is golden in center, 50 minutes. Reduce oven to 250°, drape shortbread with parchment paper, and continue to bake until a finger pressed lightly into center of dough leaves no imprint, 15 minutes more.

Step 3
3

Set shortbread on a cooling rack and let cool 10 minutes. Loosen from pan with a thin sharp knife and invert onto a board. Sprinkle with 1 tbsp. granulated sugar and repeat to use remaining dough (for 5 batches total). After shortbread cools, if you find that you'd like it crunchier, set on a rimmed baking sheet, cover with parchment paper, and pop into a 250° oven for about 20 minutes.

Step 4
4

Make ahead: Airtight at room temperature, up to 1 week, or frozen, up to 3 months.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

45 servings

Serving size

1 cookie

Amount per serving
Calories180
% Daily Value *
Total Fat 11g15%

Saturated Fat 6.8g34%
Cholesterol 28mg10%
Sodium 77mg4%
Total Carbohydrate 19g7%

Dietary Fiber 0.6g3%
Protein 1.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.