Speculoos are spiced cookies made with butter and spices, typical of Belgium and the Netherlands. These crumbly and delicious shortbread biscuits, whose name has a somewhat uncertain origin, are traditionally baked on December 6th, the feast of Saint Nicholas. Loved around the world, and often used in cheesecakes and desserts, they are characterized by an intense aroma and a bold, unmistakable flavor.
The recipe is incredibly simple: simply blend butter and flour until you obtain a sandy mixture, add the sugar, spices —cinnamon, ground ginger, pepper, nutmeg, cloves—and milk, then work everything together to form a dough. After chilling in the refrigerator, shape the cookies and bake at 355°F/180°C for 12-14 minutes until golden brown.
The result will be delicious, crunchy treats with an irresistible caramel flavor. You can create a variety of shapes and enjoy them as a snack, accompanied by hot chocolate, offer them at a party, serve them as a dessert with a cup of espresso, or package them in clear bags and give them as a thoughtful gift to friends and family.
Speculoos' Origins and History
Speculoos are traditional spiced cookies that originated in the Low Countries, particularly Belgium and the Netherlands, where they became closely associated with the feast of Saint Nicholas on December 5 and 6. Their history dates back several centuries, when spices such as cinnamon, nutmeg, cloves, and ginger arrived in Europe through international trade and gradually found their way into festive baking. Traditionally, speculoos were stamped into decorative wooden molds depicting saints, animals, or seasonal figures, making them as much a visual treat as a culinary one. Over time, these crisp, caramelized cookies became popular throughout Belgium and the Netherlands, often enjoyed with coffee or tea. In the United States, speculoos gained wider recognition through the popularity of Biscoff cookies and cookie butter, bringing their distinctive combination of warm spices and toasted caramel flavor to American desserts, spreads, and baked goods.
The origin of the name is uncertain: often also called speculaas, the term could derive from the Latin word species, meaning "spices", or refer to the wooden moulds used to carve the dough, depicting characters from Belgian folklore and culture.
Are Speculoos and Biscoff The Same Thing?
Not exactly. Speculoos is the traditional name for spiced, caramelized cookies originating in Belgium and the Netherlands, typically flavored with cinnamon and other warm spices. Biscoff, on the other hand, is the brand name used by Belgian company Lotus Bakeries for its particular version of these cookies, which is known for its distinctive caramelized flavor and crisp texture. Biscoff cookies are generally less heavily spiced than some traditional speculoos recipes, with caramelized sugar playing a particularly prominent role. In the United States, Biscoff has become the best-known version of speculoos, especially thanks to its popular cookie butter spread, made by grinding the cookies into a creamy paste.
Speculoos Variations
If you don't like baking soda, you can replace it with a pinch of baking powder and add your favorite flavorings, such as vanilla extract or seeds, the grated zest of an organic orange, ground cardamom, or cocoa powder. You can also garnish them with a drizzle of royal icing, making sure it's quite thick, for a truly artistic decoration.
If you like, you can replace half the all-purpose flour with almond flour: your speculoos will be even more delicious.
Can I Make Speculoos Ahead of Time?
Of course! For convenience, you can prepare the dough ahead of time and refrigerate it overnight, then cut out and bake the cookies the next day.
Can I Freeze Speculoos?
Yes, speculoos cookies freeze very well! Once completely cooled, place them in an airtight container or freezer bag, separating layers with parchment paper to prevent breakage. They’ll keep for about 2–3 months in the freezer without losing much of their flavor. When you’re ready to enjoy them, let them thaw at room temperature for 20–30 minutes. If they’ve lost a little of their crispness, warm them in a 300°F (150°C) oven for 3–5 minutes, then let them cool completely before serving.
Storing Instructions
Speculoos can be stored at room temperature, in a tin or tightly closed in a food bag, for up to 1 week.
Ingredients
How to Make Homemade Speculoos
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Place the all-purpose flour and the cold butter from the refrigerator, cut into cubes, in the bowl of a kitchen mixer.
Place the all-purpose flour and the cold butter from the refrigerator, cut into cubes, in the bowl of a kitchen mixer.
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Blend until you obtain a sandy mixture.
Blend until you obtain a sandy mixture.
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Place butter and flour in a bowl and add a pinch of salt, baking soda and brown sugar.
Place butter and flour in a bowl and add a pinch of salt, baking soda and brown sugar.
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Add the spices: cinnamon and ginger powder, pepper, nutmeg and cloves.
Add the spices: cinnamon and ginger powder, pepper, nutmeg and cloves.
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Mix the powders, then pour in the milk and knead quickly until it forms a compact dough.
Mix the powders, then pour in the milk and knead quickly until it forms a compact dough.
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Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.
Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.
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Once the necessary time has passed, roll out the dough with a rolling pin and cut out the biscuits with a rectangular cookie cutter, then arrange them on a baking sheet lined with parchment paper and bake at 355°F/180°C for 12-14 minutes. Once ready, let them cool on a wire rack.
Once the necessary time has passed, roll out the dough with a rolling pin and cut out the biscuits with a rectangular cookie cutter, then arrange them on a baking sheet lined with parchment paper and bake at 355°F/180°C for 12-14 minutes. Once ready, let them cool on a wire rack.
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Enjoy your crunchy and fragrant speculoos speculoos!
Enjoy your crunchy and fragrant speculoos speculoos!
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