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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

Instructions
 

  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

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.