Speculoos Cookies



Posted 5 April 2022 (Last updated 5 April 2022)



Total Time

1hrs 3mins



Traditionally baked in early December, Speculoos are thin, crunchy Belgian cookies with a carmelized, almost-but-not-quite-gingerbread flavor.


  • Unsalted butter icon
    Unsalted butter115 gcold
  • Granulated sugar icon
    Granulated sugar75 g
  • Dark brown sugar icon
    Dark brown sugar165 g
  • Baking soda icon
    Baking soda¼ teaspoon
  • Salt icon
    Salt¼ teaspoon
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Nutmeg icon
    Nutmeg¾ teaspoonfinely grated
  • Ground cloves icon
    Ground cloves½ teaspoon
  • Ground ginger icon
    Ground ginger1 teaspoon
  • White pepper icon
    White pepper¼ teaspoonground
  • Black pepper icon
    Black pepper¼ teaspoonground
  • Ground cardamom icon
    Ground cardamom½ teaspoon
  • Vanilla extract icon
    Vanilla extract8 g
  • Egg icon
  • All purpose flour icon
    All purpose flour235 g

  • 1. Add unsalted butter, granulated sugar, dark brown sugar, baking soda, salt, ground cinnamon, nutmeg, ground cloves, ground ginger, white pepper, black pepper, ground cardamom and vanilla extract to a clean large mixing bowl
  • 2. Mix until light and fluffy
  • 3. Add egg to the large mixing bowl
  • 4. Mix until just combined
  • 5. Add all purpose flour to a clean small bowl
  • 6. Transfer dry ingredients to large mixing bowl gradually while mixing
  • 7. Chill in fridge - 30 min
  • 8. Pre-heat oven - 190°C
  • 9. Line 3 clean baking sheets with parchment paper
  • 10. Roll out the dough until 1/8" (5mm) thick
  • 11. Cut out cookies
  • 12. Transfer cookies to baking sheets
  • 13. Bake until browned at edges - 8 min, 190°C
  • 14. Let cool - 5 min
  • 15. Transfer onto cooling rack

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