If you haven’t added a Speculoos cookies recipe to your holiday baking lineup, consider this your friendly nudge to make some big, delicious changes in the kitchen! I’ve always loved these little biscuits—they’re perfectly crunchy, packed with warming spices, and downright delicious.
While traditionally associated with St. Nicholas Day on December 6th, their warm spices—like cinnamon, nutmeg, and cloves—make them a delicious treat to be enjoyed throughout the entire winter season. Honestly, they’re so good, you’ll want to enjoy them all year round.
Growing up, I had the luxury of easy access to Speculoos (also called Speculaas in Dutch and Spekulatius in German) cookies. When I lived in Belgium (a story for another day), they were everywhere during the holidays—at the bakery, the market, or even the local grocery store.
Here in the States, though, it’s much harder to find bakery-fresh Speculoos. And when I do come across them pre-packaged, I’m often disappointed by the ingredient labels. Most brands I come across are load them with extra sugar, seed oils, and unnecessary preservatives. While store-bought cookies are convenient, I wanted a healthier, homemade alternative that I could feel good about sharing with my family —and with you. So, I rolled up my sleeves and got to work in the kitchen!
After testing more batches than I can count, I’m thrilled to share this Speculoos cookies recipe with you. It’s simple, wholesome, and captures all the rich, spiced goodness of traditional Speculoos cookies—without the unnecessary additives. Trust me, this recipe won’t disappoint!
The Perfect Winter Holiday Treat
Although people often associate Speculoos with St. Nicholas celebrations on December 6th, where they shape the cookies like St. Nicholas himself, these cookies are a joy to savor all winter long (and beyond!).
They’re perfect for snack time, paired with a warm cup of tea or coffee (I love dipping mine in coffee), or served alongside vanilla ice cream for a post-dinner treat. The best part? Speculoos cookies have a long shelf life, so you can bake a big batch and enjoy them for weeks—if they last that long!
Saint Nicholas Traditions
Growing up, one of my favorite traditions was putting my shoes out on the night of December 5th, hoping St. Nicholas would visit. Every year, without fail, I’d wake up to find my shoes filled with chocolate coins, clementines, and sometimes even little gifts or Speculoos cookies (also called Speculaas in Dutch and Spekulatius in German)!
This tradition began centuries ago, inspired by stories of St. Nicholas, the kind and generous bishop who secretly left gifts for those in need. To this day, his story continues to inspire joy and gift-giving on December 6th, especially in countries like the Netherlands, Germany, Belgium, Northern France (Alsace, where I was born), and beyond. It’s a tradition I grew up with and loved, especially during my time in Belgium, where we celebrated Sinterklaas with our Belgian and Dutch family friends.
All that to say, whether you’re making this delicious Speculoos cookies recipe for a December 6th treat, gifting them to friends for the holidays, or simply enjoying them with your family, they’re the perfect addition to your holiday cookie lineup.
Recipe Notes
When developing this recipe, I wanted to recreate the cookies I cherished while making the ingredient list more accessible for an American kitchen.
Sugar
Traditionally, people make Speculoos with beet sugar, which creates the cookies’ signature caramelized flavor. However, beet sugar can be hard to find and is often more expensive in the U.S., so I opted for dark brown sugar as an alternative. It’s a great substitute that’s much easier to find and still delivers the rich, caramel-like sweetness.
Spices
The classic Speculoos spice blend includes cinnamon, nutmeg, ginger, white pepper, and anise. While I love the subtle licorice-like note that anise adds, I know it’s not for everyone. So, feel free to omit it — the cookies are still delicious without it. I also suggest including the traditional pinch of white pepper for depth. But this, too, is optional based on your taste preferences.
Egg-Free for Extra Crispness
I chose to omit egg in this recipe after testing numerous batches with and without it. I found that the cookies turned out crispier without the extra egg, which my family and I preferred. If you prefer a slightly softer cookie, you can add one egg to the dough when creaming the butter and sugar—just reduce the milk to 1 tablespoon to keep the texture balanced. Both versions are delicious, but the egg-free version really delivers that signature Speculoos crunch I grew up loving.
Molds
Bakers traditionally use beautiful wooden molds to make Speculoos, but finding these molds in the U.S. can be challenging. Instead, I used regular cookie cutters and decorated the cookies with the back of a fork for a simple yet rustic touch.
PrintSpeculoos Cookies Recipe
The ultimate Speculoos Cookies Recipe for the holidays! Crunchy, perfectly spiced, and downright delicious.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 57 minute
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup rye flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground anise (optional)
- 1/8 tsp ground white pepper (optional)
Wet Ingredients:
- 3/4 cup dark brown sugar
- 1/2 cup unsalted butter, softened
- 2 tbsp milk
Instructions
- In a medium bowl, whisk together the all-purpose flour, rye flour, baking soda, salt, and spices.
- In a separate large bowl (I like using a stand mixer for ease), cream the softened butter and dark brown sugar until light and fluffy. Add the milk and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough starts to come together. If using a stand mixer, you might notice some flour remains at the bottom of the bowl. I usually finish combining the dough with my hands to bring it together into a smooth ball.
- Shape the dough into a disk, wrap it tightly in plastic wrap or parchment paper, and refrigerate for at least 2 hours or overnight. Chilling allows the flavors to develop and makes the dough easier to handle.
- When ready to bake, remove the dough from the fridge and let it rest at room temperature for 5–10 minutes to soften just enough for easy rolling. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough to about 1/8 inch (3 mm) thickness on a lightly floured surface for crisp cookies. Use cookie cutters to create your desired shapes, or if you don’t have cookie cutters, simply use a pastry wheel or pizza cutter to slice the dough into clean, simple rectangles.
- Place the cookies on the prepared sheets, leaving a small gap between them. Once the cookies are arranged on the baking sheet, I like to use the tip of a fork to create a rustic border for a charming, homemade touch. To do this, gently press the fork tines into the edges of each cookie, angling them slightly inward, and repeat all around the cookie to create small, even indentations. This step is completely optional, but I find it adds a nice handcrafted touch to your cookies.
- Bake for 10–12 minutes or until the edges are lightly browned. If your cookies are slightly thicker, they may need a few extra minutes in the oven.
- When done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Notes
Store: Keep the cookies in an airtight container to maintain their freshness. They will stay crisp and delicious for up to 2-3 weeks when properly stored.
Freeze: You can prepare the dough ahead of time and freeze it for later use. Wrap it tightly in plastic wrap or parchment paper, then place it in a freezer-safe bag. The dough will keep well in the freezer for up to 3 months. When you’re ready to bake, simply thaw the dough overnight in the refrigerator before rolling, cutting, and baking.
- Speculoos Cookies Recipe: Perfectly Spiced and Crunchy - December 12, 2024
- 12 Eco-Friendly Laundry Detergent Brands + Simple Sustainable Washing Tips - December 7, 2023
- How to Thrift + 10 Top Online Thrift Stores - November 27, 2023
+ show Comments
- Hide Comments