RCI-BR.005.0580.001

Speculaas (spice cookies)

A famous cookie made from spices. It can be seen year-round but mainly around Christmas. Note: Some Dutch/European specialty stores may have pre-mixed speculaas spice packages.

nut-free
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Combine flour, baking powder, salt, cinnamon, ground nutmeg, ground cloves, cardamom powder, and ginger powder in a large bowl, mixing thoroughly to distribute spices evenly.
2
Cut cold butter or margarine into small cubes and add to the flour mixture, then rub between fingertips until the mixture resembles coarse breadcrumbs.
3
Stir in dark brown or Demerara sugar until evenly combined throughout the dry ingredients.
4
Add milk gradually, stirring with a wooden spoon until a stiff dough forms; do not overmix.
5
Turn the dough onto a lightly floured work surface and knead gently 2–3 times until just combined, then shape into a flat disk.
6
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to firm up, making it easier to roll and cut.
7
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
8
Roll out the chilled dough between two sheets of parchment paper to approximately 1/4 inch thickness, working quickly to prevent warmth from softening it.
9
Cut the dough into rectangles or traditional speculaas shapes using a sharp knife or cookie cutter.
10
Transfer cookies to prepared baking sheets, spacing them about 1 inch apart, and press a few slivered almonds gently onto the top of each cookie.
11
Bake for 10–12 minutes until the edges are golden brown and the cookies are set but still slightly soft in the center.
11 minutes
12
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing in an airtight container.

What Makes This Variant Distinct

  • Original variant

Cuisines