Speculoos

Prepare the Dough

In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and ground white pepper.

In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy.

Add the egg and vanilla extract to the butter mixture, and beat until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Chill the Dough

Divide the dough into two equal portions and shape each portion into a disc. Wrap each disc in plastic wrap.

Refrigerate the dough for at least 1 hour, or until firm.

Roll Out and Cut the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness.

Use cookie cutters to cut out shapes, and place the cookies on the prepared baking sheets, spacing them about 1 inch apart.

Repeat with the second disc of dough.

Bake the Cookies

Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Serve