Homemade Belgian Speculoos Cookies: A Step-By-Step Guide

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large egg

Steps and instructions

  1. In a bowl, mix together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Set aside.
  2. In a separate, larger bowl, cream together the brown sugar and butter until light and fluffy.
  3. Add the vanilla extract and egg to the butter and sugar mixture. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
  5. Divide the dough in half. Shape each half into a log and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or until firm.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Remove the dough from the refrigerator and cut each log into slices about 1/8-inch thick.
  8. Arrange the slices on the prepared baking sheet.
  9. Bake for about 12-15 minutes, or until the edges of the cookies are golden brown.
  10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tools for making

  • Mixing bowls - You'll need a bowl to mix the dry ingredients and another bowl for creaming the sugar and butter.
  • Whisk - Use a whisk to combine the dry ingredients thoroughly.
  • Measuring cups and spoons - Accurate measurements are crucial, so use measuring cups and spoons for both dry and wet ingredients.
  • Plastic wrap - Wrap the dough logs tightly in plastic wrap before chilling in the refrigerator.
  • Baking sheet - Line a baking sheet with parchment paper to prevent the cookies from sticking.
  • Wire rack - Place the baked cookies on a wire rack to cool completely.
  • Knife - Use a knife to slice the chilled dough logs into individual cookies.
  • Oven - Preheat your oven to the specified temperature for baking the cookies.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground cinnamon with a different spice, such as cardamom or allspice, to change the flavor profile.
  • Add a handful of chopped nuts, such as almonds or pecans, to the dough for added crunch.
  • Try using coconut sugar or a sugar substitute as a healthier alternative to brown sugar.
  • For a gluten-free version, use a gluten-free flour blend or almond flour instead of all-purpose flour.
  • Add a tablespoon of cocoa powder to the dough for a chocolatey twist.
  • Experiment with different extracts, such as almond or maple, to enhance the flavor.
  • Replace the butter with margarine or coconut oil for a dairy-free or vegan option.
  • Add a pinch of ground cardamom or black pepper to the dough for an interesting twist on the traditional flavor.
  • Sprinkle some coarse sugar or cinnamon-sugar mixture on top of the cookies before baking for an extra touch of sweetness and texture.

Recipe overview

Indulge in the cozy flavors of the holiday season with this delicious Speculoos recipe. These Belgian/Dutch spiced shortcrust biscuits are traditionally baked for consumption on or just before St. Nicholas' feast in the Netherlands, Belgium, and around Christmas in Germany. Made with a delightful blend of cinnamon, nutmeg, ginger, and cloves, Speculoos cookies are ideal for enjoying with a warm cup of coffee or tea. This recipe will guide you through a simple process to create these aromatic and tasty cookies. With a crispy texture and rich, spicy flavor, Speculoos are sure to become a favorite. The dough needs to be chilled before baking, so keep in mind to allow a couple of hours for this step. Enjoy the enticing aroma that will fill your kitchen as these cookies bake to golden perfection. You'll end up with a batch of about 40 cookies, perfect for sharing with friends and family or simply savoring yourself.

Common questions

  1. Can I use a different type of flour? Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend if desired. However, the texture and taste of the speculoos may vary slightly.
  2. Can I use margarine instead of butter? It's best to use unsalted butter for this recipe to achieve the desired flavor and texture. Margarine may alter the taste and texture of the speculoos.
  3. Can I reduce the amount of sugar in the recipe? The amount of sugar contributes to the sweetness and texture of the speculoos. However, you can try reducing the sugar slightly, keeping in mind that it may affect the final taste and texture.
  4. Can I freeze the dough? Yes, you can freeze the dough. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw in the refrigerator before slicing and baking.
  5. How should I store the baked speculoos? Store the cooled speculoos in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

Serving dishes and utensils

Origin stories

Speculoos are delightfully crisp, spice-laden biscuits that hail from the heartland of Europe. In Belgium and the Netherlands, they have been a beloved treat for centuries, traditionally baked for St. Nicholas' Day in early December. The name 'Speculoos' itself is derived from the Latin word 'speculum', meaning mirror, a nod to the cookie molds that are often used to create beautifully detailed, mirror-image designs on these cookies. Now, isn't that a delightful nugget of culinary history?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.