A Shared Heritage: Netherlands and Belgium

Speculaas is more than a cookie, it’s a cultural icon in both the Netherlands and Belgium. The Dutch gave it global reach early on, thanks to their colonial trade routes and spice imports. But Belgium has its own proud version, known as speculoos, loved for its smooth bite and caramel-like flavor. Different names, slightly different textures, but the same warm, spiced soul.

This beloved biscuit traces back to the 1600s, when the Dutch East India Company brought exotic spices like cinnamon and cloves to Northern Europe. These flavors didn’t just end up in stews or teas — they found a home in baked goods, and speculaas was born. It quickly became a winter staple, especially around Sinterklaas in the Netherlands and Christmas in Belgium.

The Spice Blend That Defines Speculaas

What sets speculaas apart? The spice mix. Bakers traditionally blend cinnamon, nutmeg, cloves, ginger, white pepper, and sometimes cardamom or anise. Together, they create that bold, cozy aroma we instantly associate with the holidays. These weren’t everyday ingredients back then they were rare and expensive, once locked in VOC ships bound for Europe. Today, they’re the heart of every speculaas cookie.

From Tradition to Today

In the Netherlands, speculaas is most popular in early December. You’ll see it shaped like Saint Nicholas, windmills, or animals, a festive treat tied to tradition. Belgium took a slightly different path, turning speculoos into a year-round favorite. It even inspired the now-famous cookie butter spread, which you’ve probably seen (or devoured) by the spoonful.

Modern bakers keep reinventing the classic speculaas flavored cakes, ice creams, even cocktails. But no matter the twist, the cookie’s essence stays the same.

Speculaas Wooden Cookie Molds

Warm, crisp, and beautifully spiced, Speculaas cookies are a beloved treat from the Netherlands and Belgium, traditionally baked during the winter holidays—especially around Sinterklaas. Made with a blend of aromatic spices like cinnamon, nutmeg, cloves, and cardamom, these buttery shortcrust cookies are known for their distinctive snap and charming molded designs. Speculaas are more than just cookies—they're part of a centuries-old tradition that dates back to the 17th-century spice trade, when exotic flavors first arrived in European kitchens.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Rest Time 3

Total Time 3 45

Servings: 48 cookies

Course: Dessert

Cuisine: Netherlands, Belguim

Ingredients Equipment Method Notes

Ingredients

3½ cups all-purpose flour
3 cups brown sugar (preferably dark)
1½ cup unsalted butter, softened
2 large egg (room temperature)
1 tsp baking soda
¼ tsp salt
3 tsp Speculaas spice mix (see below)
3 tbsp milk (optional, for dough texture)

Speculaas Spice Mix (homemade)

2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
⅛ tsp ginger
⅛ tsp cardamom
1 tsp anise (optional)
⅛ tsp white pepper

Equipment

Stand Mixer
Speculaas molds Traditional wooden molds to create embossed designs on the cookies.
Cookie stamps or wooden cutouts optional

Instructions

Cream the butter and sugar in a large bowl until light and fluffy (3 minutes). Add egg: Beat in the egg until combined
In another bowl, whisk together flour, baking soda, salt, and spices.
Gradually add dry ingredients to the butter-sugar mixture and mix until a firm dough forms. Add a bit of milk if it feels too dry or crumbly.
Wrap dough in plastic wrap and chill for at least 2 hour (or overnight).
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
On a floured surface, roll out dough to about 1/8 inch (3 mm) thick. Cut into shapes or press into traditional molds.
Place cookies on the baking sheet and bake for 12–15 minutes, or until edges are golden brown.
Let cool on the tray for 5 minutes, then transfer to a rack to cool completely.

Notes

Use Fresh Spices: The flavor of speculaas comes almost entirely from the spice mix — so make sure your spices are fresh. Ground spices lose their punch over time, so if your cinnamon or cloves have been sitting in the back of the cupboard for years… it might be time to restock.

Don’t Skip the Rest Time: Letting the dough rest (preferably overnight in the fridge) helps the spices deepen and the dough firm up, making it easier to roll and cut into shapes.

Make It Crisp or Soft: Want a crunchy cookie? Roll the dough thinner and bake a bit longer. Prefer it softer and more biscuit-like? Roll it slightly thicker and reduce baking time.

A Holiday Win for Kids

Let’s be honest baking speculaas with kids isn’t about perfection. It’s about floury hands, giggles, and dough that somehow ends up on the dog. Traditionally, bakers used carved wooden molds to press out detailed figures like Saint Nicholas or windmills. They’re beautiful, but not necessary. A few cookie cutters and a little creativity go a long way.

Let your kids take the lead: stars, Christmas trees, cats wearing hats, if they can dream it, it can be a cookie. They’ll love rolling out the dough, pressing in the shapes, and sneaking a taste when they think you’re not looking. Yes, it gets messy. No, it won’t be Pinterest-perfect. But the smell of warm spices and the joy on their faces? That’s the real holiday magic.

Storage

Store them in an airtight container at room temperature, and they’ll stay crisp and flavorful for up to 2 weeks. Just make sure they’ve cooled completely before sealing them up, or you’ll trap moisture and lose that perfect snap.

Want to save some for later? Speculaas freezes beautifully. You can freeze the baked cookies in a zip-top bag or airtight container for up to 3 months, just let them thaw at room temp when you’re ready to enjoy. Even better? Freeze the dough instead. Roll it into a log, wrap it well, and slice-and-bake fresh whenever the craving hits. Instant holiday spirit.