Food and Culture

Cookies Starting with the Letter S: Snickerdoodles, Speculoos, and Sablé

solar_calendar-linear Jul 12, 2024 3:00:00 PM

Homenavigation-arrowArticlesnavigation-arrowCookies Starting with the Letter S: Snickerdoodles, Speculoos, and Sablé

whatsup instagram facebook twitter icon link

Try any of these delicious cookies from the United States, France or the Netherlands. You won’t be disappointed.

Cookies Starting with the Letter S: Snickerdoodles, Speculoos, and Sablé

Here’s a list of cookies or biscuits that start with the letter S: Snickerdoodles from the United States, Sablé from France, and Speculoos from Belgium and the Netherlands.

Snickerdoodles (United States)

snickerdoodles

Ingredients:

  • 375 gm flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon powder
  • 220 gm room temperature butter, preferably unsalted
  • 267 gm granulated sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla extract

 For the cookie topping:

  • 70 gm granulated sugar
  • 1 tsp cinnamon powder

Instructions:

  • Preheat the oven to 190°C and line two baking trays with parchment paper.
  • Mix the dry ingredients in a large enough mixing bowl and set aside.
  • Cream the butter and granulated sugar until pale and smooth, then add vanilla extract, the egg and one yolk.
  • Incorporate the dry ingredients in batches until you achieve a dense dough.
  • Scoop out a generous tablespoonful of the cookie dough and roll it into a ball. You can also use an ice cream scooper if you want chunkier cookies.
  • Flatten them slightly onto the lined baking tray and sprinkle with the sugar and cinnamon topping.
  • Rinse and repeat this process until you run out of the dough. Ensure that the cookies are spaced at least a few inches apart so they have space to spread out during the cooking process.
  • Bake the cookies for 10 minutes in two batches, especially if you have a small oven.
  • Once done, they will be soft and fluffy, but gain some structural integrity as they cool down. 

Speculoos (Belgium and the Netherlands)

speculoos

Ingredients:

  • 185 gm flour
  • 115 gm room temperature unsalted butter
  • 110 gm dark brown sugar
  • 100 gm white sugar
  • 1 egg
  • ¼ tsp salt
  • ½ tsp baking powder
  • 3 ½ tsp of the following spice blend:
  • ¼ tsp cinnamon powder
  • 1 ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp cardamom powder
  • ¼ tsp ground anise

 Instructions:

  • Combine flour, salt, the spice blend and baking powder in a bowl.
  • In another bowl, cream the unsalted butter along with the sugar until you get a light brown paste. Then mix in the egg.
  • Add the flour to this and mix well. You will soon get a well-combined dough.
  • Flatten and wrap it in cling film, then refrigerate for a couple of hours.
  • Preheat the oven to 175°C and line a baking tray with parchment paper.
  • Take the dough out from the fridge and roll it out on a lightly floured surface. It should be about ½ inch thick.
  • Cut the dough into rectangles and place them onto the baking tray.
  • Bake for about 12 to 15 minutes. Let them cool on a wire rack before enjoying them with a warm beverage or some milk. 

Sablé (France)

sable-cookies

Ingredients:

  • 240 gm flour
  • 170 gm unsalted butter
  • 133 gm sugar
  • 2 egg yolks
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 egg yolk for brushing the cookies before baking

Instructions:

  • Line the baking sheet with parchment paper.
  • Cream the butter and sugar, then add the egg, salt and vanilla extract. Mix well.
  • Incorporate the flour slowly into the wet ingredients. Keep mixing until you get a soft cookie dough.
  • Roll it into a floured surface, flatten it into a rectangle, wrap in cling wrap and chill in the fridge for at least an hour.
  • Flour your surface liberally and place the chilled dough on it. Cover with parchment paper and roll it out to an ⅛ inch thickness.
  • Use a cookie cutter of your desired shape, and cut out as many cookies as you can. Place on the lined baking tray.
  • Use up all the dough or save some for later. You can freeze it.
  • Chill the prepared cookies for half an hour. In the meantime, preheat the oven to 175°C.
  • Before placing the baking tray on the oven, brush each cookie with the egg yolk. Bake for about 12 to 15 minutes.  
logo-desktop-DC

Add Desserts Corner to your home screen, for easy access.

Add