Vegan ginger Spekulatius cookies

Total: 2 hr 5 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / piece: 104 kcal
, Fat: 5 g
, Carbohydrate: 13 g
, Protein: 1 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g vegan butter, soft
¼ tsp salt
100 g ground cane sugar
2 tbsp water
½ tsp cinnamon
½ tsp ground cardamom
¼ tsp ground cloves
2 cm ginger, finely grated
300 g white flour

To decorate

70 g icing sugar
1 tbsp lemon juice
2 tbsp candied sugar, coarsely crushed
2 pinches cinnamon
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How it's done

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Place the vegan butter, salt and sugar in a bowl, mix thoroughly using the whisk on a mixer. Stir in the water, spices and ginger. Mix in the flour, quickly combine to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out snowflakes (approx. 6 cm in diameter), place on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the cookies to cool on a rack.

To decorate

Mix the sugar and lemon juice to make a thick icing. Spread the icing on top of the cookies, mix the candied sugar and cinnamon, sprinkle on top, leave to dry.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.

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