Speculaas Cookies (Traditional Dutch Spice Cookies)
This post may contain affiliate links.If you enjoy classic Dutch treats like my Dutch Butter Cake and Ontbijtkoek, you’ll love these Dutch speculaas cookies. They have the same warm spice profile but with a crisp, buttery texture that’s perfect for dunking into coffee or tea.
In this recipe, I’ll show you how to make traditional Dutch speculaas cookies with simple pantry ingredients and plenty of cozy spices.
A Quick Look at the Recipe
🏷️ Recipe Name: Dutch Speculaas Cookies
⏱️ Ready In: ~ 55 minutes
🍽️ Serves: 75 pieces
🔥 Calories: 54 kcal per piece (estimate)
🧾 Main Ingredients: Butter, margarine, palm sugar, sugar, salt, egg yolks, cocoa powder, milk powder, cornstarch, speculaas powder, flour.
🥗 Dietary Info: Vegetarian friendly
🧠 Difficulty: Easy for beginner.
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These traditional speculaas cookies are crisp, buttery Dutch spice cookies flavored with cinnamon, cloves, nutmeg, ginger, and brown sugar. Their warm aroma and delicate crunch make them a favorite during the holiday season, but they’re just as delicious any time of year with a cup of coffee or tea.
As someone who grew up enjoying many Dutch-influenced treats in Indonesia, I’ve always been fascinated by how Dutch baking traditions became part of Indonesian food culture. Recipes like Dutch Butter Cake, Dutch Ontbijtkoek (spiced breakfast cake), Lapis Legit, and Lapis Surabaya all reflect this shared culinary history. These speculaas cookies feature the signature blend of spices that Dutch bakers have loved for generations.
If you’ve never made homemade speculaas cookies before, you’ll be surprised at how simple they are to prepare. With a handful of pantry ingredients and a fragrant spice mix, you can create authentic Dutch speculaas cookies at home.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Speculaas Powder – Speculaas spice mix gives these cookies their signature warm and aromatic flavor. If you can’t find it at the store, you can easily make your own homemade Speculaas Powder with a blend of cinnamon, cloves, cardamom, nutmeg, and other spices.
Cocoa Powder – A small amount of cocoa powder adds depth of flavor and enhances the cookies’ rich brown color without making them taste like chocolate cookies.
Unsalted Butter – Unsalted butter adds richness and flavor. Let it soften at room temperature before using for easier mixing.
Margarine – Margarine helps create a crisp texture and reduces spreading during baking. Combined with butter, it gives the cookies a good balance of flavor and crunch.
Canari Nuts – Canari nuts add a pleasant crunch and nutty flavor. You can substitute them with sliced almonds, which are commonly used in traditional Dutch speculaas cookies.
How to Make Speculaas Cookies
STEP 1. In a large mixing bowl, beat the butter, margarine, palm sugar, powdered sugar, speculaas powder, and salt until well combined (Images 1, 2). Add the egg yolks and continue mixing until smooth and creamy (Images 3, 4).
STEP 2. Sift the cake flour, cornstarch, milk powder, and cocoa powder into the butter mixture (Image 5). Add the chopped canari nuts (Image 6). Mix until a dough forms and all the ingredients are evenly incorporated (Image 7). The dough is ready when it holds together easily and can be shaped by hand (Image 8).
STEP 3. Place the dough between two sheets of plastic wrap and roll it out to about ⅛ inch (2–3 mm) thick (Image 9). Cut the dough with your favorite cookie cutters and arrange the cookies on a lined baking tray (Images 10, 11). Decorate each cookie with sliced nuts.
Bake in a preheated oven at 284°F (140°C) for 35 minutes, or until crisp. Transfer the cookies to a cooling rack and let them cool completely before serving (Image 12). Enjoy!
Pro Tips
- Chop the nuts finely, but not too fine – For the best texture, chop the canari nuts finely while leaving some small pieces intact. This gives the cookies a pleasant crunch and allows you to taste the nuts in every bite.
- Don’t overmix the dough – Mix the dough just until everything comes together. Overmixing can make the cookies tougher and less crisp after baking.
- Roll the dough evenly – Try to keep the dough at an even thickness throughout. This helps the cookies bake uniformly so you won’t end up with some cookies overbaked while others remain soft.
- Chill the dough if it becomes too soft – If the dough becomes sticky or difficult to handle, refrigerate it for 15–30 minutes before rolling. Chilled dough is easier to roll out and cut into neat shapes.
- Let the cookies cool completely – The cookies will continue to crisp up as they cool. Allow them to cool completely on a wire rack before storing them in an airtight container.
Serving Suggestions
In Indonesia, these speculaas cookies fit right into a festive cookie jar alongside Nastar, Custard Cookies, and Cat Tongue Cookies. I love serving them together during Lebaran and holiday celebrations because each cookie offers a different texture and flavor, making the assortment more interesting for guests.
For a refreshing contrast, serve them with a glass of Pineapple Mint Soda, Cucumber Lime Mint Water, or Tamarind Iced Tea. The bright, fruity flavors help balance the rich spices in the cookies.
If you prefer something warm and cozy, enjoy them with a cup of Wedang Jahe (Indonesian Ginger Tea). The gentle heat of the ginger complements the cinnamon, cloves, and nutmeg in the cookies wonderfully.
These Dutch spice cookies also make a lovely addition to holiday cookie boxes and edible gifts for family and friends.
Speculaas Cookies FAQs
Speculaas cookies are traditional Dutch spice cookies known for their crisp texture and warm blend of spices such as cinnamon, cloves, nutmeg, and ginger. They are especially popular during the holiday season in the Netherlands and Belgium.
Speculaas powder, also known as speculaas spice mix, is a blend of warm spices commonly used in Dutch baking. It gives speculaas cookies their distinctive aroma and flavor. You can make your own homemade speculaas powder using a combination of cinnamon, cloves, nutmeg, ginger, and cardamom.
Yes. If you can’t find ready-made speculaas powder, you can make a homemade version by combining the individual spices. Homemade speculaas spice mix tastes just as delicious and allows you to adjust the flavors to your preference.
Speculaas cookies may seem slightly soft when they first come out of the oven. They will continue to firm up and become crisp as they cool. If they remain soft after cooling, they may need a few more minutes in the oven or may have been rolled too thick.
Yes. The dough can be prepared up to 2 days in advance and stored in the refrigerator. You can also freeze the dough for up to 2 months. Let it soften slightly before rolling and cutting into shapes.
Storage
Store the cooled speculaas cookies in an airtight container or cookie jar at room temperature for up to 2 weeks. Make sure the container is tightly sealed to keep the cookies crisp.
For longer storage, place an oxygen absorber inside the container. This can help the cookies stay fresh for several weeks or even months.
You can also store the cookies in the refrigerator for up to 2 months. Before serving, let them come to room temperature so their flavor and texture can fully develop.
Dutch Speculaas Cookies – Traditional Dutch Spice Cookies
Equipment
- 1 cookie cutter
Ingredients
- 100 gr butter
- 100 gr margarine
- 115 gr palm sugar
- 25 gr sugar
- 2 gr salt
- 2 egg yolks
- 30 gr cocoa powder
- 25 gr milk powder
- 25 gr cornstarch
- 8 gr spekkoek powder
- 265 gr flour
- 125 gr nuts chopped
Instructions
- In a large mixing bowl, beat the butter, margarine, palm sugar, powdered sugar, speculaas powder, and salt until well combined. Add the egg yolks and continue mixing until smooth and creamy.
- Sift the cake flour, cornstarch, milk powder, and cocoa powder into the butter mixture. Add the chopped canari nuts. Mix until a dough forms and all the ingredients are evenly incorporated. The dough is ready when it holds together easily and can be shaped by hand.
- Place the dough between two sheets of plastic wrap and roll it out to about ⅛ inch (2–3 mm) thick. Cut the dough with your favorite cookie cutters and arrange the cookies on a lined baking tray. Decorate each cookie with sliced nuts.
- Bake in a preheated oven at 284°F (140°C) for 35 minutes, or until crisp. Transfer the cookies to a cooling rack and let them cool completely before serving. Enjoy!
Notes
- Chop the nuts finely, but not too fine – For the best texture, chop the canari nuts finely while leaving some small pieces intact. This gives the cookies a pleasant crunch and allows you to taste the nuts in every bite.
- Don’t overmix the dough – Mix the dough just until everything comes together. Overmixing can make the cookies tougher and less crisp after baking.
- Roll the dough evenly – Try to keep the dough at an even thickness throughout. This helps the cookies bake uniformly so you won’t end up with some cookies overbaked while others remain soft.
- Chill the dough if it becomes too soft – If the dough becomes sticky or difficult to handle, refrigerate it for 15–30 minutes before rolling. Chilled dough is easier to roll out and cut into neat shapes.
- Let the cookies cool completely – The cookies will continue to crisp up as they cool. Allow them to cool completely on a wire rack before storing them in an airtight container.
I love making these speculaas cookies during the holiday season. They’re crisp, aromatic, and filled with warm spices, while the palm sugar and nuts add extra depth and texture to every bite.