All That Glitters

Like a moth drawn to a flame, I find myself irresistibly attracted to all things that sparkle. Once the glint of something reflective hits my eye, all previous tasks go straight out the window. Be it a gemstone or a piece of aluminum foil, it must be examined, admired, possibly even cherished. I’m no magpie, but I do find myself with a conspicuous collection of gleaming metallic platters, shimmery eye shadows, iridescent glasses, and high-gloss nail polishes, just at a glance.

Following suit, I can’t possibly turn down any opportunity to indulge in a pinch of culinary glitter. This one, in the form of organic raw cane sugar, is entirely natural, too.

Coated in sweet crystals that catch the light, the tender bite and gentle, warm spice of soft speculoos cookies will be enough to lure in anyone, with or without a propensity to delight in all that glitters. Spread a thick layer of creamy speculoos frosting on top of that, and sandwich it with a second cookie, doubling down on that earthy golden glow is almost too much brilliance to take… Although, I trust you’ll find some way to manage.

Make space on your holiday cookie platter because these speculoos sparklers are all dressed up and ready to dazzle.

Inspired by the Florida Crystals Blogger Challenge, I’m betting that this recipe will be as good as gold. These sweet sprinkles brighten up countless recipes on their website, Facebook, Pinterest, and Instagram pages, but nothing quite like this. Making use of standard granulated, brown, and powdered sugars, the cookies radiate an almost effervescent sweetness, inside and out.

Even the word “speculoos” seems to sparkle, but if it doesn’t dance across your tongue in quite the same way, you could just as happily use creamy peanut butter instead. The results will be every bit as dazzling.

Yield: Makes 30 Cookies; 15 Sandwiches

Speculoos Sparklers

Speculoos Sparklers

Add some sparkle to your holiday cookie platter! These soft, cinnamon-scented sandwich cookies naturally outshine the competition.

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Ingredients

Speculoos Cookies:

  • 1/2 Cup Vegan Butter
  • 1/2 Cup Creamy Speculoos Spread
  • 1/2 Cup Florida Crystals Organic Brown Raw Cane Sugar, Firmly Packed
  • 1/3 Cup Florida Crystals Organic Raw Cane Sugar
  • 1 Cup All-Purpose Flour
  • 2 Tablespoons Ground Flax Seeds
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt

For Rolling:

  • 1/3 Cup Florida Crystals Organic Raw Cane Sugar

Speculoos Filling:

  • 1/4 Cup Vegan Butter
  • 1/2 Cup Creamy Speculoos Spread
  • 1/4 Cup Florida Crystals Organic Powdered Raw Cane Sugar
  • 1/4 Teaspoon Salt

Instructions

    1. Preheat your oven to 350 degrees and line two sheetpans with parchment paper or silicone baking mats.
    2. In the bowl of your stand mixer, cream together the vegan butter, speculoos spread, and both sugars using the paddle attachment. Beat until homogenous and slightly fluffy.
    3. Separately, mix together the flour, ground flax, cinnamon, baking soda, and salt. Slowly begin incorporating the dry ingredients into the stand mixer, pausing to scrape down the sides of the bowl as needed.
    4. Once the batter is smooth, use a small cookie scoop or two spoons to portion out balls about the size of walnuts. Roll between lightly moistened hands to round them out, and drop them into a shallow bowl of the rolling sugar. Toss to coat.
    5. Place on your prepared baking sheets spaced about an inch apart and gently press down to slightly flatten. Bake for 9 - 12 minutes, until set and slightly golden around the edges. Be careful not to over-bake! They'll continue to firm up as they cool.
    6. Meanwhile, prepare the frosting by beating the vegan butter and speculoos spread together in your stand mixer, using the whisk attachment this time, until smooth. Add the powdered sugar and salt, mixing on low speed until incorporated. Gradually increase the speed to high and whip up until creamy, light, and fluffy.
    7. Let cookies cool completely before filling. To finish, spread about a tablespoon of the filling on the bottom of one cookie, and top it with a second. Repeat with remaining cookies.

Notes

Plain, unfilled cookies can be stored in an airtight container at room temperature up to 8 days. Once filled, they should be kept no longer than 3 - 4 days.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 210 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 12mg Sodium: 135mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 0g Sugar: 28g Sugar Alcohols: 0g Protein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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