Speculoos Cookies

Instructions

1. 1

   In a bowl, combine the flour, baking soda, spices and salt.

2. 2

   In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed or with a wooden spoon, add the dry ingredients. Form the dough into two discs with your hands. Cover in plastic wrap and refrigerate for 1 hour.

3. 3

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.

4. 4

   On a floured work surface, roll the dough out until ¼ inch (5 mm) thick. Using an embossed rolling pin, roll the dough to create designs, if desired (see note). Using a 2-inch (5 cm) round cookie cutter, cut out the cookies. Reuse any scraps. Arrange the cookies on the baking sheets, evenly spacing them out.

5. 5

   Bake one sheet at a time for 12 to 14 minutes or until the bottoms are golden. Let cool completely. The cookies will keep for 1 week in an airtight container at room temperature or for 3 months in the freezer.