Speculoos cookies are a warming Christmas classic, known for their buttery crispness and deep spice aroma. With hints of cinnamon, cloves and cardamom, these cookies fill the entire kitchen with nostalgic winter fragrance. Perfect for cozy evenings, Christmas coffee tables and edible gifting ❤️
Spiced Speculoos Cookies (Spekulatius)
Stefie
40-50
20-25 minutes
Belgian
Cookies
60 min
10 min
Ingredients
For the dough
- 250 g butter (soft)
- 180 g brown sugar
- 1 egg
- 350 g flour
- 100 g almond flour
- 1 tsp baking powder
- ½ tsp salt
Speculoos spice blend
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger powder
- ½ tsp cloves, ground
- ½ tsp nutmeg
- ½ tsp allspice
- 1 tsp orange zest
Directions
- Make the spice blendMix all spices together in a small bowl. Having them combined ensures even flavor throughout the dough.
- Cream butter and sugarBeat the soft butter with the brown sugar until creamy and fluffy.
Add the egg and mix until smooth. - Combine dry ingredientsIn a second bowl, mix flour, almond flour, baking powder, salt and your spice blend.
- Form the doughAdd the dry mixture to the butter mixture and knead everything quickly into a uniform dough.
Do not over-knead — the dough should come together smoothly without getting warm.
Warm dough becomes greasy and loses its shape during baking. - Chill the doughShape the dough into two flat discs, wrap them and refrigerate for at least 1 hour.
Cold dough is essential for sharp edges and defined cookie shapes. - Prepare the ovenPreheat the oven to 170°C (340°F) and line baking sheets with parchment paper.
- Roll out and shapeWork with one dough disc at a time.
Roll it out on a lightly floured surface to about 3–4 mm thickness.
Lift the dough gently every few rolls so it doesn’t stick.
Use a traditional speculoos roller or cookie cutter to shape the cookies. - Arrange and bakePlace the cookies on the baking sheet with a bit of space between them.
Bake for 10–12 minutes, until the edges turn slightly golden.
Let cool completely — they crisp up as they cool. - Optional: Extra crunchFor the classic Belgian touch, you can brush the tops with a little milk before baking to enhance the crispness and color.
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