Speculaas Cookies


September 17, 2015

These buttery spice cookies are classic Dutch Christmas treats.

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 24 Cookies


226 g butter, softened

200 g sugar

225 g brown sugar

2 eggs

10 ml vanilla

3.5 cups Wheatless Wonder All-Purpose Flour

2 tsp baking soda

2.5 tbsp speculaas spice (see note)

1 tsp salt


1Cover a cookie sheet with parchment paper.

2Preheat the oven to 350F.

3In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat the butter on medium speed, until it is creamed (lighter colour and fluffy).

4Slowly add the sugar and continue beating on medium for 1 minute, scraping the sides halfway through.

5Add 1 egg and beat until fully incorporated (no yellow visible).

6Add the other egg and beat until fully incorporated and add the vanilla.

7Beat in until no longer visible, around 30 seconds.

8In a medium bowl, mix together the flour, baking soda and salt, with a fork.

9Slowly add the flour mixture, to the butter mixture, with the mixer set to it's lowest setting.

10Beat well and scrape down the sides, in between additions.

11Roll out the batter on a clean surface, to 1/2 cm thickness and cut onto diamonds or use any shape cookie cutter.

12Place cookies on prepared sheet, at least 1 cm apart, to allow for slight spreading and place in the centre of the oven for 12-15 minutes.

13Remove from the sheet immediately by sliding the parchment off and let cool completely.

The speculaas spice can be bought at a specialty Dutch shop or you are welcome to use our mix recipe for ground spices, in: 8 parts cinnamon, 2 parts nutmeg, 2 parts cloves, 1 part white pepper, 1 part ginger, 1 part cardamom. It is also fantastic in spice cake.


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