Speculaas (also spelled Speculoos in Belgium) is a spiced shortcrust biscuit that originated in the Low Countries, specifically the Netherlands and Belgium. Its roots are shared between these two nations, and the exact “origin” can be attributed to the broader cultural and culinary traditions of the Dutch-speaking regions of Northwestern Europe during the 17th century, when the Dutch East India Company (VOC) was importing exotic spices from Asia. While the Netherlands may have the stronger claim in terms of early popularity and global branding (via Dutch colonial influence), both cultures deeply embraced and helped evolve the cookie.

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.
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.
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Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 3 hours
Total Time 3 hours 45 minutes
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

Method
 

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

Notes

For extra crunch, you can sprinkle cookies with coarse sugar before baking.
Cold dough is easier to roll and holds its shape better when baked—especially important for intricate molds.
 Aim for 1/8 inch (3 mm) thickness for crisp cookies. Thicker dough = softer texture.
Flour your cutter or mold, lightly dust to prevent sticking, especially with detailed wooden molds.
Adjust to taste—add more cinnamon for warmth, more pepper for a subtle kick.
Chilling the dough overnight deepens the spice profile.
Store in an airtight container for up to 2 weeks—they often taste even better after a day or two.