Iconic Speculaas Cookies are a delightful treat that bring the warmth of spiced flavors to your kitchen in just 35 minutes. These cookies boast a perfect balance of cinnamon, nutmeg, and cloves, creating a rich, aromatic experience with every bite. Their crisp, golden edges and tender centers make them a textural dream, ideal for pairing with coffee or tea. Whether you’re baking for the holidays or simply craving something special, these cookies are a timeless favorite that never disappoint.
With a prep time of just 20 minutes and a quick 15-minute bake, these cookies are surprisingly easy to make yet feel indulgent. The deep, caramelized notes of brown sugar and the subtle crunch of almond flour elevate their flavor profile, making them irresistible. Share them with loved ones or savor them solo—they’re a comforting, fragrant treat that’s sure to brighten any moment.
Gather Your Ingredients
- 1 ⅔ cups (8 ⅓ oz/236g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground aniseed
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon ground dried ginger
- ¼ teaspoon salt
- ½ cup (4oz/115g) butter (at room temperature)
- ¾ cup (4½oz/128g) brown sugar
- 2 tablespoons milk
- Fine rice flour (for rolling)
Step-by-Step Instructions
- Combine dry ingredients: In a bowl, mix flour, baking powder, baking soda, cinnamon, cloves, aniseed, nutmeg, black pepper, ginger, and salt. Set aside.
- Cream butter and sugar: Using an electric mixer, blend butter and sugar for a few minutes until fluffy.
- Add milk: Beat in the milk until combined.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together.
- Shape and chill: Gather the dough into a ball, flatten it into a disk, wrap it in plastic, and refrigerate for at least 1 hour (or until firm).
- Preheat oven: When ready to bake, preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Prepare molds or rolling pin: If using speculaas molds, dust them with rice flour, press dough into the mold, tap to release, and trim excess. If using an embossed rolling pin, roll the dough to 1/8-inch (3 mm) thickness on a rice flour-dusted surface and cut with a 2 ½-inch (6.5 cm) cookie cutter.
- Bake: Place cookies on the prepared baking sheets and bake for 15-18 minutes until slightly golden.
- Cool and store: Let cookies cool completely on racks. Store in an airtight container at room temperature for up to 5 days.
Perfect Pairings: Serving Suggestions
Speculaas cookies are a delightful treat on their own, but they pair wonderfully with a warm cup of coffee, tea, or hot chocolate. For a festive touch, serve them alongside a spiced apple cider or mulled wine. They also make a great accompaniment to a cheese platter, especially with aged Gouda or creamy Brie.
Storage Secrets: Keeping Cookies Fresh
To maintain the crisp texture of your speculaas cookies, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe bag for up to 3 months. Just let them come to room temperature before serving.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough a day ahead and refrigerate it overnight. This not only saves time but also enhances the flavors. When rolling out the dough, work in small batches to keep the rest chilled, making it easier to handle and less likely to stick to the rolling pin or molds.
Equipment Guidance: Mastering the Molds
If you’re new to using speculaas molds, dust them lightly with rice flour to prevent sticking. Press the dough firmly into the mold, then tap gently to release. For an embossed rolling pin, roll the dough evenly to a 1/8-inch thickness and use a sharp cutter for clean edges. Practice makes perfect, so don’t worry if your first few cookies aren’t flawless!
Recipe Variations: Customize Your Cookies
Feel free to tweak the spice blend to suit your taste. Add a pinch of cardamom or allspice for extra warmth, or swap brown sugar for white sugar for a lighter flavor. For a nutty twist, mix in finely chopped almonds or hazelnuts into the dough before chilling. Experiment and make these cookies uniquely yours!
Iconic Speculaas Cookies
Equipment
- speculaas molds or an embossed rolling pin and a 2.5-inch (6.5 cm) round cookie cutter
Ingredients
Dry Ingredients
- 1 ⅔ cups all-purpose flour (8 ⅓ oz/236g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground aniseed
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon ground dried ginger
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter at room temperature (4oz/115g)
- ¾ cup brown sugar (4½oz/128g)
- 2 tablespoons milk
For Rolling
- fine rice flour
Instructions
- In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, aniseed, nutmeg, black pepper, ginger, and salt. Set aside.
- With an electric mixer, blend the butter and sugar for a few minutes, until fluffy.
- Beat in the milk, then gradually add the flour mixture.
- Once the dough is combined, gather it into a ball, flatten it into a disk, cover well with plastic wrap and refrigerate until firm (at least one hour).
- When ready to bake, preheat the oven to 325°F (165°C) and line two baking sheets with parchment.
- If using the speculaas molds, dust the molds with rice flour, press a piece of dough into the mold, tap the mold to release the dough, and cut away any extra dough. Repeat with the remaining dough.
- If using an embossed rolling pin, roll out the dough to a 1/8-inch (3 mm) thickness on a surface dusted with rice flour, then use a 2 ½ inch cutter to cut out your cookies.
- Place rolled and cut cookies on the prepared baking sheets and bake for about 15-18 minutes until slightly golden. Let cool completely on racks.
- Store speculaas cookies in an airtight container at room temperature for up to 5 days.
