Speculaas Dutch Spice Cookie

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Speculaas are crisp, deeply spiced shortbread-style cookies traditionally baked in the Netherlands around the Sinterklaas holiday. The hallmark is a warm, fragrant spice blend dominated by cinnamon and cardamom, with the dough rested overnight so the flavors fully bloom. Baked thin, they snap at the edges while staying tender in the middle.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 22 gSugar
• 4 gProtein
• 210 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 0 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Dutch spice blend

• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp ground white pepper
• 1/4 tsp ground mace

For the cookie dough

• 250 g all-purpose flour
• 150 g fine dark brown sugar (basterdsuiker), packed
• 125 g unsalted butter, cold and cubed
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 50 g finely ground almonds

Directions

1. Whisk together the flour, baking soda, salt, ground almonds, and the entire spice blend in a bowl until evenly combined and fragrant.
2. In a separate large bowl, rub the cold butter into the brown sugar with your fingertips until the mixture looks like coarse sand with no large butter lumps.
3. Pour the milk and vanilla over the butter-sugar mixture, then add the dry ingredients. Mix with a wooden spoon, then knead briefly by hand just until a stiff, cohesive dough forms.
4. Flatten the dough into a disc, wrap tightly in plastic, and refrigerate for at least 12 hours and up to 36 hours; this long rest is essential for the deep speculaas flavor.
5. Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper. On a lightly floured surface, roll the dough to about 3 mm thickness.
6. Cut out shapes with a 7 cm round or fluted cutter (or press into greased speculaas molds, then tap out onto the prepared sheet), placing cookies about 2 cm apart.
7. Bake on the middle rack for 12 to 14 minutes, until the cookies are deep golden brown at the edges and smell richly spiced; do not underbake, as proper color develops the classic flavor.
8. Slide the parchment onto a wire rack and let the cookies cool completely; they will crisp up as they cool. Store in a sealed tin for up to 3 weeks.

Cook’s Notes

• Do not shorten the 12-hour rest: the spices need time to perfume the dough, and rushed speculaas taste flat.
• Use fine dark brown sugar (Dutch basterdsuiger) if you can find it; it gives the signature caramelized, slightly moist crumb.
• For authentic presentation, bake in carved wooden speculaas molds and knock the cookies out while still warm.
• Watch the final 2 minutes closely; the line between perfectly caramelized and burnt is thin because of the high sugar content.
• Stored in a tin with a slice of apple, the cookies stay crisp and develop an even deeper spice character after a few days.

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