Ginger-Vanilla Christmas Cookies (Ingwer-Vanille-Spekulatius) Recipe

Posted by
Rate It!
Ginger-Vanilla Christmas Cookies (Ingwer-Vanille-Spekulatius)
Add your photo!
Ingredients
11
Count
Nutrition
754
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

  • 4 1/2 oz butter
  • 4 1/2 oz sugar
  • 1 pinch salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 vanilla bean (about 4 inches long)
  • 1 small egg (about 2 to 2.5 oz)
  • 10 1/2 oz flour

Directions:

  1. Cut or chop candied ginger into very small pieces.
  2. Mix softened butter with sugar, salt and spices until creamy. Scrap out the inside of the vanilla pod, add to mixture and mix.
  3. Add egg and mix until creamy and well mixed. Add ginger and mix.
  4. Add flour gradually to the butter mixture and mix until dough is formed.
  5. Wrap dough into cling film and put into the fridge overnight.
  6. Line out baking tray(s) with parchment paper.
  7. Flour a workspace slightly and roll out the dough very thinly (thinner than 1/4 inch). Cut out squares of about 2 inches (see note).
  8. Put cookies on baking tray and put in a cold place for about 1 hour (see note).
  9. Meanwhile preheat oven (390°F, 200°C).
  10. Bake cookies in lower third of the oven for 10-12 minutes or until cookies are lightly browned. Watch carefully. If you make the cookies very thin watch closely after 8 minutes. Do not overbake them.
  11. Remove from oven and let cool completely. Store in an airtight container.
  12. NOTE on candied ginger: the quality and sharpness varies a lot. If the candied ginger is too mild for your taste, you might add some grounded ginger to the dough, but not more than 1/4 teaspoon.
  13. NOTE on spices: I use fresh grounded spices here. And would recommend to do so. Cardamom, cloves and nutmeg have more flavour. Especially cardamom has more fresh notes.
  14. NOTE on cookie shape: you can use any form from simple squares over different shapes to special cookie molds for Spekulatius. You could also use a cookie stamp. Important: the cookies have to be thin.
  15. NOTE on cooling the cut cookies: prior baking it is important to cool the cookies, so that the butter inside is getting hard again. So they will not rise much in the oven and this cooling will make them crisp. I put the cookies on the baking tray and keep them on the tray in the fridge for 1 hour.
  16. NOTE: time to make does not include time for cooling dough. Cooking time is for one baking tray. Yield is a guess, because it depends mainly on how thin you make the cookies.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 754.18 Kcal (3158 kJ)
Calories from fat 328.66 Kcal
% Daily Value*
Total Fat 36.52g 56%
Cholesterol 103.91mg 35%
Sodium 1091.23mg 45%
Potassium 116.27mg 2%
Total Carbs 100.42g 33%
Sugars 41.93g 168%
Dietary Fiber 5.36g 21%
Protein 7.54g 15%
Vitamin A 0.3mg 11%
Iron 3.2mg 18%
Calcium 154.8mg 15%
Amount Per 100 g
Calories 445.06 Kcal (1863 kJ)
Calories from fat 193.95 Kcal
% Daily Value*
Total Fat 21.55g 56%
Cholesterol 61.32mg 35%
Sodium 643.96mg 45%
Potassium 68.61mg 2%
Total Carbs 59.26g 33%
Sugars 24.74g 168%
Dietary Fiber 3.16g 21%
Protein 4.45g 15%
Vitamin A 0.2mg 11%
Iron 1.9mg 18%
Calcium 91.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top