Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Speculaas Cookies 3.5 (190) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 18, 2020 Print Share Share Tweet Pin Email Photo: Ditte Isager Yield: 32 cookies When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie. Ingredients 3 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground nutmeg ¾ teaspoon ground cardamom ¼ teaspoon ground mace ¼ teaspoon freshly ground white pepper Pinch of ground cloves 6 ounces (1 ½ sticks) unsalted butter, softened 1 cup packed light-brown sugar ⅓ cup water Confectioners' sugar, for surface Directions Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl. Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour. Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour. Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks. Print