Belgian Spiced Speculoos Cookies

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Speculoos are Belgium's beloved thin, crispy spice cookies with deep caramel notes and a fragrant blend of warm spices. Traditionally baked around St. Nicholas Day on December 6th, they develop crackly tops and crisp edges thanks to dark muscovado sugar. Pressed into wooden molds or simply cut into rounds, they're perfect alongside coffee or crushed into butter for the famous cookie spread.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 9 gFat
• 5.5 gSaturated Fat
• 31 gCarbs
• 1 gFiber
• 16 gSugar
• 2.5 gProtein
• 160 mgSodium
• 85 mgPotassium
• 35 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the spice mix

• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp finely ground white pepper
• 1/4 tsp anise seed, crushed

For the dough

• 250 g all-purpose flour
• 150 g dark muscovado sugar, packed
• 125 g unsalted butter, room temperature
• 2 tbsp whole milk
• 1 tsp baking powder
• 1/2 tsp fine sea salt

For finishing

• 1 tbsp granulated sugar, for dusting
• 1/2 tsp extra cinnamon, for dusting

Directions

1. Whisk together the cinnamon, nutmeg, cloves, ginger, cardamom, white pepper, and anise in a small bowl until evenly blended; set aside.
2. In a large bowl, cream the butter and dark muscovado sugar with a wooden spoon or stand mixer for 3-4 minutes until pale, fluffy, and well combined.
3. Mix in the milk and the prepared spice blend until smooth, then sift in the flour, baking powder, and salt. Stir just until a soft dough forms; do not overwork.
4. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days) to let the spices bloom and the dough firm up.
5. Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper. Lightly flour a work surface and rolling pin.
6. Roll the chilled dough to about 3 mm (1/8 inch) thickness. Cut into rounds or rectangles with a 6 cm cutter and place on the prepared sheets, spacing them 3 cm apart.
7. Mix the granulated sugar with the extra cinnamon and dust generously over the tops of the cookies for the signature crackled finish.
8. Bake one sheet at a time for 11-14 minutes, until the edges are deep golden brown and the centers feel just set. Watch closely during the final minutes as muscovado burns fast.
9. Slide the parchment onto a wire rack and let the cookies cool for 5 minutes on the paper before transferring to the rack to cool completely; they will crisp up as they cool.

Cook’s Notes

• Use dark muscovado sugar rather than light brown for the deep, almost toffee-like caramelization that defines speculoos.
• Chill the dough thoroughly; warm dough spreads too much and you'll lose the crisp snap.
• For a more intense spice flavor, toast the spices in a dry pan for 30 seconds before mixing into the dough.
• Press the dough into a greased wooden speculaas mold for the traditional embossed St. Nicholas figures, then knock them out onto the baking sheet.
• Store in an airtight tin for up to 3 weeks; the flavor deepens and becomes more complex after a day or two.

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