It’s the 15th of the month which means another Baking Partners Challenge! I was excited right when I got the file this month: cookies! Cookies from all around the globe to be exact. There were 4 types that were featured in example recipes but I couldn’t stop drooling over the Speculoos Cookie Sandwiches.
I’ve loved speculoos since I was a kid. And now with the huge increase in cookie butter or speculoos spread in the US it’s a dream come true. The best part is that most of the spreads are vegan so I can just have some “me time” with my speculoos spread and a spoon.
But let’s get back to basics. These cookie spreads started off as cookies. Below is a take on them with a bit of a twist: a chocolate filling. Chocolate never hurts anything! I used a press but these cookies don’t really hold a pattern well, so just cut them in circles or squares to make your life easier.
Speculoos Cookie Sandwiches Recipe
- 1/2 cup margarine cold, cut into 1/2-inch cubes
- 1/3 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon molasses
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 1 teaspoon vanilla extract
- 1 egg replacer mixed with water such as Ener-G
- 1 3/4 cup all-purpose flour
- 1/2 cup 1 stick margarine, room temperature
- 1/3 cup cocoa powder sifted (natural or dutch is fine, I used Drost)
- 1 1/2 cups powdered sugar
- 1/4 cup soy creamer more or less as needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch fine sea salt
- Place margarine cubes in a large mixing bowl or the bowl of a standing mixer fitted with a paddle attachment. Add the sugar, brown sugar, baking soda, salt, and spices and beat on medium speed for 30 seconds or until evenly incorporated. Add vanilla and egg replacer and beat on medium speed until combined, scraping down the sides of the bowl as needed. Add flour and beat on medium speed until all the dry flour has been incorporated.
- Press the dough together into a ball and flatten slightly into a disk shape. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll the dough out to 1/4-inch thick. Cut out cookies with desired shape cutter and arrange on parchment or silicone mat-lined baking sheets, leaving about an inch of space between cookies.
- Bake for 8 to 10 minutes or until the cookies just start to darken around the edges (the longer they cook, the crispier they will be). Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- To prepare filling, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Alternate adding 1/2 cup powdered sugar, followed by 1 tablespoon creamer, mixing well after each addition. Repeat with more powdered sugar, then creamer, then remaining sugar. Add additional creamer as needed; this will depend on the room temperature and consistency of your frosting (during hotter months you will need less creamer than during the cooler winter months). Add vanilla, salt, and cinnamon and beat on medium high speed until frosting is light and fluffy.
- Transfer frosting to a piping bag fitted with a large round tip. Holding the tip close to the surface of the cookie, pipe a thin, even layer of frosting over the entire cookie, leaving about 1/4 inch space around the edge. You can also spread frosting on cookies with an offset spatula. Top with a second cookie and press lightly to adhere. Refrigerate for about 30 minutes to allow the frosting to set.
- Cookies will keep, refrigerated in an airtight container, for up to 5 days.
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