Have you started your Christmas cookie list yet? I haven’t either. But I made some cookies tonight that might end up on it! My sons’ school is having a Thanksgiving feast for the teachers tomorrow and my contribution is cookies. They don’t want anything I’d have to cook. It works out much better this way.
I found a recipe on a food blog that I follow and tweaked it a little bit for the ingredients I had (incidentally, I didn’t have brown sugar on hand and had to make some from scratch), and also made some additions. These are so easy to whip together. They only use one bowl! Those are my favorite kinds of desserts. I hope you try them and love them.
Fluffy Speculoos Cookies with Fruit & Nuts
Recipe adapted from: Biscoff Cloud Cookies, Cookies and Cups
- ½ cup butter, room temperature
- ⅓ cup creamy Speculoos Spread (Trader Joe’s answer to Biscoff)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp salt
- 1 Tbsp cornstarch
- ½ tsp cinnamon
- 2 cups flour
- 1 cup mixed nuts and fruit (I used cranberries, raisins, pistachios, and almonds)
- Preheat oven to 350°
- Line baking sheet with parchment paper.
- Cream together the butter, Speculoos and both sugars for about 2 minutes with a stand or hand held mixer.
- Add in egg and vanilla and mix until combined.
- Add in salt, cornstarch and cinnamon and mix until combined.
- Add in flour and mix on low, until combined.
- Add in your nuts and dried fruit mixture. Only stir until incorporated.
- Use your cookie scoop (or spoons) to drop onto prepared sheet. These cookies won’t spread.
- Bake 8 – 10 minutes, or until golden. Cool on cookie rack.
These are SO easy, so festive, and even more importantly, delicious. You can customize them for any holiday, as well. The Speculoos spread (or Biscoff) is filled with a buttery, almost caramelized flavor, complementing chocolate, dried fruit, or nuts.
Give them a try!