Stuffed Speculoos Cookies

Ingredients

• 200 g Unsalted butter (At room temperature, softened)
• 100 g Vergeoise (full cane sugar)
• 100 g White sugar
• 1 unit Egg (Lightly beaten into an omelette (optional))
• 120 g Speculoos paste (Thick spreadable paste)
• 250 g All-purpose flour
• 30 g Cornstarch (Maizena)
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 1 pinch Salt
• 200 g Speculoos biscuits (for filling and topping) (To be cut in half after baking)

Instructions

1. Form the small speculoos balls

   Weigh 15‑20 g of speculoos biscuits, roll them into balls and place them on a baking sheet lined with parchment paper.

   Time: PT10M

2. Freeze the speculoos balls

   Place the sheet in the freezer for 1 hour so the balls harden.

   Time: PT1H

3. Soften the butter

   Microwave the butter for 30 s on defrost mode until it reaches a softened consistency, without melting it.

   Time: PT1M

4. Mix butter, vergeoise and white sugar

   In a large bowl, cream the softened butter with the vergeoise and white sugar until you obtain a homogeneous and slightly airy mixture.

   Time: PT5M

5. Incorporate the egg and the speculoos paste

   Add the beaten egg, then the speculoos paste. Mix until the paste is well incorporated.

   Time: PT2M

6. Sift the dry ingredients

   In another bowl, sift the flour, cornstarch, baking soda, baking powder, cinnamon and a pinch of salt.

   Time: PT3M

7. Incorporate the dry ingredients

   Gradually pour the dry mixture into the wet mixture, stirring with the wooden spoon until you obtain a homogeneous dough.

   Time: PT5M

8. Refrigerate the dough

   Cover the bowl with plastic wrap and place the dough in the refrigerator for 1 hour to firm up.

   Time: PT1H

9. Form the stuffed cookies

   Divide the dough into 20 equal portions, shape balls, dig a well in the center with your finger, insert a small frozen speculoos ball, then close the dough, sealing the edges well.

   Time: PT15M

10. Preheat the oven

    Preheat the oven to 180 °C.

    Time: PT5M

    Temperature: 180°C

11. Bake the cookies

    Place the cookies on the sheet (about 5 cm apart) and bake for 12 minutes, until the edges are golden but the center remains slightly soft.

    Time: PT12M

    Temperature: 180°C

12. Add the speculoos topping

    Immediately after removing from the oven, break speculoos biscuits in half and press the halves onto the top of each still‑warm cookie.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

28 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Vergeoise (full cane sugar): Brown sugar
• Instead of White sugar: Cane sugar
• Instead of Egg: Apple sauce (¼ cup)
• Instead of Speculoos paste: Ginger paste, Salted butter caramel
• Instead of All-purpose flour: Whole wheat flour
• Instead of Cornstarch (Maizena): Potato starch
• Instead of Baking soda: Baking powder (changes texture)
• Instead of Baking powder: Leavening powder
• Instead of Ground cinnamon: Nutmeg
• Instead of Salt: Sea salt
• Instead of Speculoos biscuits (for filling and topping): Flavored ladyfingers

Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowl
• Wooden spoon
• Whisk (optional)
• Sieve
• Kitchen scale
• Freezer
• Refrigerator
• Oven
• Ice cream scoop (or cookie scoop)
• Knife or spatula for hollowing the center

Critical Steps — Do Not Skip

• Freeze the small speculoos balls before assembly
• Refrigerate the dough for at least 1 hour
• Properly seal the filling ball inside the dough
• Do not overbake the cookies (12 minutes at 180 °C)

Chef Tips from the Video

• Lightly dust with powdered sugar before serving for a decorative touch.
• Use high‑quality butter (80 % fat) for a richer flavor.
• For an extra spicy note, add a pinch of ground ginger to the dry ingredients.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 to 7 days.

Freezer: Cookies freeze for up to 2 months; thaw at room temperature before enjoying.

Room temperature: At room temperature, they stay soft for 3 days.

Make-Ahead Tips

• Prepare the speculoos balls and freeze them until use.
• The dough can be made the day before and kept in the refrigerator.
• Baked cookies can be frozen and reheated for 5 minutes in the oven.