This recipe for spiced honey (speculoos) cookies is yet another one that I have flagged in my Set for the Holidays book by Anna Olson. It has also earned a spot in my Christmas cookie rotation.

Nothing against gingerbread, but I found these to be a lovely alternative!

Apparently the main difference between a speculoos and gingerbread cookie is the use of honey instead of molasses. There are very few recipes that I will not try with honey in the ingredients list!

Favourite Takeaways:

1. Warm + lightly spiced
2. Perfect for the holidays
3. Easily made ahead of time

Like the Chocolate Coconut Oatmeal Cookies from the book, I also made this recipe in a half batch for the holidays.

alteration notes:

• Used AP gluten-free flour
• Replaced the spice mixture with ginger and all spice
• Increased cinnamon

approximate times:

• Prep: 15 minutes (+2 hours for chilling)
• Bake: 10-12 minutes

ingredients

w e t

• 1/4 cup unsalted butter, room temperature
• 1/4 cup brown sugar, packed
• 1/4 cup honey
• 1 small egg

d r y

• 1 + 1/4 cups GF all purpose flour 
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

royal icing

• 2 cups icing sugar, sifted
• 1 + 1/2 Tablespoons meringue powder
• 3 Tablespoons warm water

cookie directions

1. In a large bowl (or stand mixer with paddle attachment) add butter, brown sugar and honey – beat until smooth
2. Beat in the egg
3. In a separate bowl sift in the flour, cinnamon, ginger, all spice, baking soda, salt and pepper
4. Add the dry mixture, all at once, to the butter mixture – stir until evenly blended (the dough will be soft)
5. Scrape batter onto a piece of plastic wrap – wrap and chill for at least 2 hours
6. Preheat oven to 325 F.
7. Line 2 cookie sheets with parchment paper
8. Roll out dough on a lightly floured surface to just under 1/4 inch thick
9. Use cookie cutters to cut out your shapes and transfer onto the baking sheet – about 1 inch apart
10. Bake 1 sheet at a time for 10-12 mins – until lightly browned at the edges
11. Transfer to wire racks to cool
12. Cool completely before decorating

icing directions

1. Place icing sugar, meringue powder and water in the bowl of a stand mixer with paddle attachment
2. Beat on low speed until icing sugar is incorporated
3. Increase the speed to medium and beat until the icing comes together and is fluffy – about 2 1/2 minutes
4. To get desired consistency you can always add more water or icing sugar
5. Transfer into piping bags with desired tip
6. Decorate as you please

further insights:

• serves about 2-3 dozen small/medium cookies
• chose a GF all purpose flour with Xanthan Gum
• can be made ahead and stored (iced or plain) in airtight container – about  10 days
• If cookies are iced, store at room temperature as the icing may crack if frozen
• Cover the bowl with a damp tea towel to prevent from drying up fast

If you have any questions about this recipe, for spiced honey cookies, feel free to leave a note in the comments section below or message me on Instagram.

JESSICA. xx

Disclosure:

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