SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY
Here's what you need: cinnamon, ground nutmeg, ground cloves, ground ginger, ground cardamom, white pepper, ground anise, flour, salt, baking powder, spice blend, butter, dark brown sugar, sugar, egg, cookies, evaporated milk, sweetened condensed milk, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 20 cookies
Number Of Ingredients 19
Steps:
- To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
- To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
- In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
- Add the flour mixture and combine until well mixed and dough forms.
- Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
- On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
- Cut the dough into desired cookie shape.
- Optional: use speculoos style cookie molds to shape cookies.
- Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
- To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
- Blend until peanut butter texture forms.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY
Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
- Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
- Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add the egg and whisk to incorporate.
- Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
- Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
- Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
- Roll the cookie dough balls in the cinnamon sugar to coat.
- Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet.
- Bake for 12 minutes, until the edges are light golden brown.
- Let cool, then serve.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 18 grams
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
- Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the eggs and stir until thoroughly incorporated.
- Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
- Cover with plastic wrap and chill.
- Preheat the oven to 375˚F (190˚C).
- Using your hands roll dough into ping pong sized balls.
- Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
- Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
- Allow to cool and serve.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
BANANA WALNUT DARK CHOCOLATE STUFFED COOKIES RECIPE BY TASTY
Here's what you need: ripe bananas, coconut oil, vanilla extract, brown sugar, egg, walnuts, flour, cinnamon, baking soda, cornstarch, dark chocolate
Provided by Julie Klink
Categories Snacks
Yield 16 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300˚F (150˚C).
- Mix together bananas, coconut oil, vanilla, brown sugar, and egg. Stir until all of the ingredients are incorporated.
- Add walnuts, flour, cinnamon, baking soda, and cornstarch, and stir until fully incorporated.
- Place 2-inch (5 cm) balls of cookie dough 2 inches (5 cm) apart on a baking sheet. Place a piece of chocolate inside ball of dough. Press dough together until chocolate is covered.
- Bake for 10 to 12 minutes until golden. Can be stored in an airtight container up to 5 days.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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- Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
- Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
- Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
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