Speculaas Cornstarch Cookies
These Speculaas Cornstarch Cookies were born out of my love for two things. I’ve always loved cornstarch cookies as a child, next to that I’m always a huge fan of anything that contains speculaas spice. So one day, I figured, why not combine the best of both worlds? I set out to tweak my cornstarch cookies recipes, added a bit of speculaas spice and the new Speculaas Cornstarch Cookies came out great! I had my nephews do a taste test and they gave it their thumbs up.
The great thing about this recipe is that you can just tweak it to your liking, add more spice mix if you want. For those of you that are familiar with Speculaas cookies, please know that these don’t taste anything like that. That’s a completely different cookie. It’s also a delicious cookie by the way, love it. Just don’t expect these to taste the same.
Speculaas spice mix is similar to pumpkin pie spice, so for those of you that don’t have a speculaas spice mix available, you can substitute with pumpkin pie spice mix or make your own speculaas spice mix following the recipe from my site.
How To Make Speculaas Cornstarch Cookies
You’ll need cornstarch, butter, an egg, cane sugar, vanilla extract, a pinch of salt and speculaas spice mix. (A full list of ingredients including measurements can be found in the recipe card below.)
Mix butter, vanilla extract and sugar till creamy. Add egg and pinch of salt and mix until the egg is fully incorporated.
On a lower speed, add speculaas spice mix.
And add the cornstarch a little bit at a time.
When you see that a dough starts to from you can take out the dough.
You should have a smooth, non sticky dough like this. If your dough is still a very sticky just add some more cornstarch. If the dough is just a little bit sticky that’s fine, the cookies will turn out great with a slightly sticky dough as well 🙂
Roll the cookie dough into small balls.
Use a fork to flatten the cookies.
I flatten them in a crisscross pattern.
Sprinkle the cookies with hundreds and thousands. The crisscross pattern will help keep the sprinkles in their place. If you want to make a fully gluten free cookie, make sure to use gluten free hundreds and thousands.
Bake in the oven till the sides have a very light golden color, don’t keep them in the oven too long, the cookies should remain a light color. Let the cookies cool down before touching them. They’re very fragile while hot.
Don’t these look just delicious?