Speculaas Cookies Recipe

Introduction

Speculaas are spiced Dutch cookies known for their warm, aromatic flavors and crisp texture. Traditionally molded with intricate designs, these delightful treats are perfect for cozy afternoons or festive gatherings.

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)

Instructions

1. Step 1: In a bowl, combine the flour, baking powder, baking soda, cinnamon, ground cloves, aniseed, nutmeg, black pepper, ginger, and salt. Set this dry mixture aside.
2. Step 2: Using an electric mixer, beat the butter and brown sugar together for a few minutes until light and fluffy.
3. Step 3: Beat in the milk, then gradually add the flour and spice mixture, mixing until the dough comes together.
4. Step 4: Shape the dough into a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least one hour until firm.
5. Step 5: Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
6. Step 6: If using speculaas molds, dust them with rice flour, press dough into the molds, tap out the cookies, and trim excess dough. If using an embossed rolling pin, roll out the dough on a rice-floured surface to about 1/8 inch (3 mm) thick and cut into 2 ½ inch rounds.
7. Step 7: Place the shaped cookies on the prepared baking sheets and bake for 15 to 18 minutes, until they turn slightly golden.
8. Step 8: Allow the cookies to cool completely on wire racks before storing or serving.

Tips & Variations

• For a stronger spice flavor, lightly toast whole spices like cloves and aniseed before grinding them fresh for the dough.
• If you don’t have speculaas molds, an embossed rolling pin with traditional patterns works perfectly to create the characteristic designs.
• Use fine rice flour to prevent the dough from sticking and to keep the impression clear when molding or rolling out.

Storage

Store the speculaas cookies in an airtight container at room temperature for up to 5 days. They stay crisp and flavorful and are perfect for snacking or gifting. If they soften, you can re-crisp them in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make speculaas without a special mold?

Yes, you can roll out the dough and use a cookie cutter or an embossed rolling pin to create traditional patterns. Alternatively, flat cookies with the same spices still taste delicious.

How long does the dough keep in the refrigerator?

The dough can be refrigerated for up to 3 days before baking. Make sure it is well wrapped to prevent drying out or absorbing other odors.

Speculaas Cookies Recipe

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★★★★★

4.8 from 147 reviews

Speculaas are traditional spiced cookies with a crisp texture and warm, aromatic flavors from cinnamon, cloves, aniseed, nutmeg, and ginger. These Dutch and Belgian treats are made with a buttery dough that’s pressed into intricate molds or rolled with an embossed pin, resulting in beautifully detailed cookies perfect for holidays or anytime snacking.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 35-38 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Dutch/Belgian

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• ½ cup (4oz/115g) butter (at room temperature)
• ¾ cup (4½oz/128g) brown sugar
• 2 tablespoons milk

Other

• Fine rice flour (for rolling and dusting molds)

Instructions

1. Prepare Special Equipment: Gather speculaas molds or an embossed rolling pin along with a 2.5-inch (6.5 cm) round cookie cutter, which will help shape the dough into traditional speculaas cookie forms.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ground cloves, aniseed, nutmeg, black pepper, ground ginger, and salt. Set this spice-infused flour mixture aside for later use.
3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and brown sugar together until the mixture is light, fluffy, and pale in color. This usually takes a few minutes and helps incorporate air into the dough.
4. Add Milk: Beat in the milk thoroughly, ensuring it combines well with the creamed butter and sugar to moisten the mixture.
5. Incorporate Dry Ingredients: Gradually add the flour and spice mixture to the wet ingredients, mixing gently until the dough is fully combined and uniform in texture.
6. Chill Dough: Shape the dough into a ball, then flatten it into a disk. Wrap the disk tightly with plastic wrap and refrigerate it for at least one hour to firm up, which makes it easier to handle and shape.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking.
8. Shape Cookies: If using speculaas molds, lightly dust the molds with rice flour, press a portion of dough firmly into the mold, then carefully tap to release the shaped dough. Trim any excess dough. If using an embossed rolling pin, roll the dough out to 1/8 inch (3 mm) thickness on a surface dusted with rice flour, then cut out cookies using the 2.5-inch cutter.
9. Bake: Arrange the shaped cookies carefully on the prepared baking sheets. Bake in the preheated oven for 15 to 18 minutes or until the edges become slightly golden but the centers remain pale. This ensures a crisp yet tender cookie.
10. Cool and Store: Transfer the baked speculaas to wire racks to cool completely. Once cooled, store them in an airtight container at room temperature for up to 5 days to maintain freshness and crispness.

Notes

• Be sure to use fine rice flour for dusting molds and rolling surfaces, as it prevents sticking without absorbing too much moisture.
• If you don’t have speculaas molds or an embossed rolling pin, regular cookie cutters will work; however, traditional patterns add to the authentic look.
• Chilling the dough is crucial for achieving the right texture and making the dough easier to handle for molding or rolling.
• Store cookies in an airtight container to keep them crisp; placing a slice of bread in the container can help maintain moisture balance.
• Spices can be adjusted to taste, but the traditional balance is key to the signature speculaas flavor.

Keywords: Speculaas, spiced cookies, Dutch cookies, holiday cookies, cinnamon cookies, traditional cookie recipe