Ready to make irresistible Speculaas cookies (Speculoos) or the original Biscoff Cookies the easy way?
You totally should put these buttery and spiced treats on your baking list this Holiday season or whenever you want to give the gift of unique homemade cookies.
Enjoy them with my Bone Broth Hot Chocolate as a healthy, delicious holiday treat.
Jump to:
- Why you'll love this Biscoff cookie recipe
- What are Speculaas Cookies
- The Speculaas spice mix in this recipe
- Biscoff cookies ingredients & notes
- Recipe steps
- How to shape homemade Speculaas cookies
- Make easy Speculaas cookies—unified shape
- Make special shapes
- How do you store homemade Biscoff cookies
- More good reasons to make these spiced Holiday cookies
- More easy spiced treats
- 📖 Recipe
Why you'll love this Biscoff cookie recipe
- I'm sharing an old simplified homemade Speculaas/Speculoos cookie recipe.
- It uses six spices, giving them a deliciously rich and deep flavor.
- Mix Speculaas spices with dark brown sugar and butter, and you'll get rich caramelized and sweet spiced flavors—a gourmet-like treat perfect for dipping in your favorite warm drink!
- You'll get about 50 crunchy and warm spiced biscuits.
- You don't need the use of any special molds, cookie stamps, or cookie cutters unless you want to take your baking creativity to the next level, and I'll give you the option.
- You can make them with a simple unified shape.
- Or make creative shapes with modern cookie cutters—perfect for baking with kids.
- They are a wonderful treat to gift something unique to friends and family.
- The warm festive flavors of these biscuits will grace your cookie box and spread joy during the Holiday season.
What are Speculaas Cookies
They're sweet buttery biscuits infused with a lovely (Speculaas) spice mix—"specerijen" in Dutch.
As someone who grew up in Belgium, close to the Dutch border, we traditionally enjoyed Speculaas during the Holidays.
Originally from Holland, these spiced Holiday cookies come in beautiful shapes, ranging from thin and crispy to thick and soft, with slivered almonds or without.
Traditionally, special carved wooden molds shape these Speculaas cookies, often mirroring Windmills (hence the name Dutch windmill Cookies) or Speculaas figurines.
Even the spice mix can differ, using anywhere from three—at least cinnamon, ginger, and cloves—to sometimes nine different spices.
Let's bake!
The Speculaas spice mix in this recipe
I'm using a lovely and almost equal blend of
- ground cinnamon
- ground nutmeg
- ground clove
- ground ginger
- ground cardamom
- ground white pepper
Some may include mace spice or coriander seeds, but it's not something I traditionally put into my homemade blend.
On the other hand, I like to mix in anise seeds from time to time. And I highly recommend it if you already have it in your kitchen cabinet.
They add a subtle sweet aroma but won't overpower the rest of the flavors.
Only have whole spices at home? Then, grind them yourself using a coffee grinder or a food processor, and then sift using a fine sieve. It will even result in a more intense flavor.
Biscoff cookies ingredients & notes
Spelt Flour
The recipe calls for whole Spelt flour. I prefer it over regular flour because it has slightly more protein and a naturally sweet flavor, and although not gluten-free, it has a lower gluten content. It also contains a broad array of nutrients.
Spelt flour creates a more complex flavor and adds a lovely texture when mixed with spices.
Buy this whole grain in the organic section of your local store or online. And you can keep it in the refrigerator or freezer to prolong its freshness as long as it is in an airtight container to keep moisture out.
Dark Brown Sugar
An essential ingredient is dark brown sugar with a molasses flavor—I use dark organic sugar from Wholesome.
Traditionally, I made the cookies with brown Vergeoise, a baking sugar from beet sugar with a particular caramel-like taste. But it is hard sometimes to get it here in the US.
Over the years, I have relied on moist organic dark brown sugar rich in natural molasses to get that "authentic" speculoos taste, which works just as well.
Butter
Go for real unsalted butter, either at room temperature or melted.
Melting the butter lightly over low heat on the stove makes it easier to knead or mix it into the dough.
Recipe steps
It's an easy recipe, but you must factor in extra time for the dough to harden and rest to obtain that deep and lovely spiced flavor.
So patience will pay off when it comes to baking Speculaas.
So, let's look at how to mix and how long to rest the dough.
Mixing the dough
You can use a stand mixer to do the work for you, but I prefer to first combine with a spatula and then knead all the ingredients into a rough ball by hand—it's quick and easy, and I love how you can feel the dough forming.
At first, you'll get a crumbly mixture. But as you keep mixing or kneading, it all quickly sticks together.
Don't overdo the kneading part. Work your dough just enough until it forms a rough ball. Otherwise, it will get too soft and crumbly.
Note: Always ensure that the flour, spices, and brown sugar are well combined before adding any liquids.
Resting the dough
The Speculaas cookie dough should be wrapped in parchment paper and then refrigerated for at least 2 hours or preferably overnight for 2 reasons:
- First, the ball of dough is initially too soft to handle.
- Resting the dough for a specific amount of time creates a richer spiced Speculaas flavor.
Note: the original family recipe calls for the dough to be covered and stored overnight in a cool and dry place. But then again, our winters were cold in Belgium. So, if you don't have a cool place to rest the dough, store it in the fridge. Just know that the dough will be hard when you take it out. So, if you plan to roll it out to create unique shapes using cookie cutters, let the dough sit on the counter first for about 15 to 30 minutes. It will then be easy to roll out without it cracking.
How to shape homemade Speculaas cookies
I'll give you two options:
- Make the cookies in an easy, unified shape—the least amount of work.
- Or use cookie cutters or cookie stamps to make them extra festive.
- Let's look at both options.
Make easy Speculaas cookies—unified shape
- For speed, stick to a unified shape.
- It shaves off about twenty to thirty minutes of the overall baking time or even more because:
- There is no need to wait for the dough to soften once taken out of the fridge
- There is no rolling and cutting it into individual shapes.
Here is what to do to get the same uniform appearance as in the pictures below:
- Roll the dough into a 15-inch long cylinder-like shape (see picture below.)
- Store in the fridge covered to rest overnight. Here I recommend the overnight process versus only two hours to allow the dough to harden sufficiently.
- After the resting period, when ready to bake the cookies, remove the dough, place it on a cutting board and cut it into one-fourth-inch thick slices with a bread knife.
- Let the baking begin. You might have to bake in batches, even if using a large baking sheet.
These buttery and spiced speculoos cookies pair lovely with a cup of coffee or tea and are still beautiful enough to gift.
Make special shapes
If you want to cut some beautiful or "in the spirit of Holiday" cookie shapes, then here is what you need to do:
- After resting, remove the dough from the fridge for about 15 to 30 minutes before rolling.
- I like to cut the dough into three equal pieces for easy handling.
- Flatten the first piece with the palm of your hand until somewhat softened and you feel you can start rolling it out.
- Then roll it out on a lightly floured work surface (I use a cutting board) into an about one-fourth inch thick sheet.
- Then use your cookie cutters, engraved rolling pins, or cookie stamps to cut and make the shapes you want.
- Gather the remaining scraps of dough, knead them again into a ball, and roll it out again to create new shapes.
- Now let the baking begin.
- While the first batch is in the oven, you do it again with the second and third batches of dough: rolling, shaping, and baking.
Note: traditionally, Speculaas cookies were shaped using wooden cookie molds that left an imprint on the surface of the biscuits. Famous shapes include Dutch windmills or the figure of Saint Nicholas, animals, or just everyday life scenes.
How do you store homemade Biscoff cookies
They should last several weeks if stored sufficiently in an airtight container and covered in a dry, dark place.
Usually, I keep them in a large covered tin box lined with parchment paper and leave it on the kitchen counter so anyone who passes through my kitchen can quickly grab one during Christmas and New Year.
More good reasons to make these spiced Holiday cookies
- Crisp, spicy, buttery, and not too sweet, Speculaas cookies are an ideal coffee-dipping treat—just a tiny crunchy indulgence full of warm flavors.
- They're a beautiful and thoughtful holiday gift and ship well when stored in well-packed tin boxes.
- These homemade Biscoff cookies make your whole house smell like Christmas, and everyone will love them.
More easy spiced treats
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📖 Recipe
Speculoos Cookies
Mariska RamondinoIngredients
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamon
- 1 teaspoon white pepper
- 1 teaspoon anise seeds optional
- 4 ½ cups Spelt flour (500 grams) plus more to flour the work surface
- 1 ¾ cups dark brown sugar 300 grams
- 8 ounces butter, melted or at room temperature 16 tablespoon butter or 227 grams. (I use pure Irish unsalted butter from Kerrygold to make these cookies)
- ⅓ cup milk, preferably organic 75 ml
- 1 egg
Instructions
Make the Speculoos Dough
- Combine first the dry ingredients: spices, flour, and sugar. Ensure that the flour, spices, and brown sugar are well combined before adding any liquids.
- Make a dent in the middle with your fist and add butter, milk, and egg.
- Combine with your hands, or use a stand mixer with a kneading hook until the dough comes together.
- At first, you'll get a crumbly mixture. But as you keep mixing or kneading, it all quickly sticks together.
- Transfer the dough onto a lightly floured work surface and gently knead together into a rough ball.
- Don't overdo the kneading part. Work your dough just enough until it forms a rough ball. Otherwise, it will get too soft and crumbly.
Method 1: make cookies with unique shapes.
- Continue from step 6 of making the dough.
- Pat the dough further into a more oval-shaped ball.
- Wrap with parchment paper and refrigerate for 2 hours—you can still choose to let it rest overnight for a deeper flavor but not necessary.
- Preheat the oven to 350 °F/180 °C with the rack adjusted to the middle position.
- Remove the dough from the fridge about 15 to 30 minutes before rolling.
- Cut the dough into three equal pieces for easy handling.
- Flatten the first piece with the palm of your hand until somewhat softened.
- Then roll it out on a lightly floured work surface (I use a cutting board) into an about ¼-inch thick sheet.
- Use your preferred cookie cutters to cut out the shapes you want and immediately transfer them to a large parchment paper-lined baking sheet.
- Gather the remaining scraps of dough, knead them again into a ball, and roll it out again to create new shapes.
- Bake for 15 minutes. Take out and let slightly cool before transferring them carefully to a cutting board or large clean kitchen towel to cool further (they will get harder). This will free up your baking sheet to bake the next batch.
- While you bake the first batch of cookies, repeat the whole process of flattening, rolling, and shaping the second batch of dough, and then ultimately, when the second batch is in the oven, you will do the same with the third batch of dough.
Method 2: Make uniform-looking cookies without special shapes
- Continue from step 6 of making the dough.
- Place the batter onto a lightly floured work surface and start rolling into a 15-inch long cylinder shape (see pictures in the post).
- Cover and wrap with parchment paper.
- Place it in the refrigerator overnight to sufficiently harden and for a deeper flavor.
- Preheat the oven to 350 °F/180 °C with the rack adjusted to the middle position.
- Take the cookie batter from the fridge—the texture should be solid—and place it on a cutting board.
- Immediately cut into thin slices (about ¼-inch thick) with a bread knife.
- Place the cookie slices on a large parchment paper-lined baking sheet and bake for 15 minutes.
- You might have to bake the cookies in multiple batches.
- Take out and let cool for at least 10 minutes (they will get harder).
- Store in a tin box or air-tight container.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Rachel says
I made these cookies with my kids. We substituted in coconut sugar instead of regular sugar. They turned out really nice! We made them into cute Christmas shapes and it was a lovely treat. My kids thought they were delicious too.
Mariska Ramondino says
Aww, thank you, Rachel for leaving this comment and a recipe rating. That means a lot. I am so happy you and your kids love them and made them together. The original recipe (from my aunt) calls for very dark brown sugar (as per the recipe card), which has a much higher percentage of molasses instead of regular brown or light brown sugar. This type of sugar comes with more potent caramel and toffee notes and helps keep the cookies moist. But, I am happy to read that you've made them with coconut sugar instead and love the results. This definitely will help other readers who want to try coconut sugar instead. Thank you so much for sharing!!!!