Mondays are rough—from a school year perspective, of course. (Mondays during the summer are as easy as they come.) I’ve decided that in order to help ease the jarring and unwelcome transition from Sunday evening to Monday morning, “Cookie Monday” will be put into effect. Every Monday, a new, mouthwatering cookie recipe will be here for your benefit on Kinsey Cooks!
This Monday, try a lightly spiced sugar cookie sandwich, filled with a layer of speculoos cream. You probably remember speculoos from this recipe. (Side note: one of the search terms that have led people to this blog is: “Can dogs eat speculoos?” Well, unless you are a certain basset hound in our neighborhood, I say it would be a bad idea.) The cookies have slightly crispy edges that yield to soft centers, and they come together in a matter of minutes with just a few pantry ingredients. If you can cream together butter and sugar, you can make these cookies.
Even if you don’t have speculoos on hand, you can make these cookies and serve them as single cookies, rather than sandwich cookies. Next time you wake up on a Monday morning with a strong inclination to throw your alarm clock across the room or the thought of leaving for school or work makes you groan, remember that Cookie Mondays are on your side. Happy Monday!
Speculoos Sandwich Cookies
Heavily adapted from the Best Recipe’s Sugar Cookies
Makes about 24 sandwich cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 tablespoon light brown sugar
1 ½ teaspoons vanilla
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon table salt
½ teaspoon dried ginger
1 teaspoon cinnamon
½ cup speculoos spread (also referred to as Biscoff spread or Cookie Butter)
- Adjust the oven racks to upper and middle position and heat the oven to 375F. Line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar together until light a fluffy, about 3 minutes. Scrape down the bowl and add the egg and vanilla, mixing to combine. Add the flour, baking powder, salt, ginger, and cinnamon, then mix on low until just combined.
- Scoop 1 tablespoon sized portions of dough and roll them into balls. Place them 1 ½ inches apart on the prepared baking sheets, then flatten to a disk about 1 ½ inches in diameter. To do this, dip the bottom on a water glass in water and lightly press on the dough balls. Bake at 375F for 10-12 minutes, until golden brown on the edges. Let cool on wire racks for at least 45 minutes before filling. Repeat with remaining dough until all the cookies have been baked.
- To fill, spread 1 teaspoon of speculoos spread per cookie on half of the baked cookies, then top each of those cookies with an unfilled cookie. Serve.
Note: If you would like to freeze these cookies, freeze them before filling them, then defrost and fill. The spread will not do well in the freezer.