Speculoos 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: 24 minute
Ingredients
Scale
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.