Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies! Wonderfully crispy, crunchy and deeply caramelized, they’re sure to become part of your annual holiday baking regimen!
Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten on St. Nicholas Day and throughout the Christmas holiday season. They’re traditionally embossed with designs using wooden molds, special rolling pins, or cookie stamps. Speculoos are likewise popular in the Netherlands (speculaas or Dutch windmill cookies) and Germany (spekulatius). This speculoos recipe creates those perfectly delicious, thin, crispy, crunchy, caramelized cookies that are positively irresistible eaten plain or dunked in a hot beverage.
Homemade Biscoff Cookies, Anyone?
If you haven’t heard of them by their traditional names, you’re most likely familiar their commercially-sold name: Biscoff. But let me tell you, the store-bought cookies, as good as they are, cannot compare with the rich and robust flavor of these homemade Biscoff cookies. These crunchy, buttery gingerbread cookies are absolutely scrumptious!
What Is the History Behind Speculoos?
Speculoos cookies go back to at least the mid-1600’s when the shoes of well-behaved children would be filled with them on the eve of December 5th. The following day the children would rush out to see what Sinterklaas left behind for them. The good children would empty their shoes and happily munch on their heaps of speculoos while the bad children were carried off in Sinterklaas’ burlap sack. Such was the threat anyway. From what history tells us no children were actually ever taken, leaving them with another chance to get it right the next year.
For centuries these cookies were a well-kept joint secret of Belgium, the Netherlands and Germany but have since become wildly popular throughout much of the world in the form of Lotus Bakeries’ famous Biscoff cookies, which are now sold in over 40 countries.
In their earliest days speculoos were embossed with the image of St. Nicholas and over the years a wide variety of images were used.
The Belgian, Dutch and German versions of these cookies are similar but with slight variations of the ratios and amount of spices used as well as the thickness of the cookies.
Where Did the Name Speculoos Originate?
Historians believe the name’s origin comes from the Latin word speculum. While the word speculum makes most of us cringe and really should be banned from anything having to do with food, the name, which simply translates as “mirror” from Latin, reflects the traditional method of embossing the cookies in wooden molds that created a “mirror image” of them. Invasive medical instruments aside, speculoos molds were treasured family heirlooms that were passed down from one generation to the next. Wooden molds are still made in Belgium, the Netherlands and in Germany and you can likewise find old antique ones circulating on the web (e.g., Etsy, eBay, etc) and in antique stores. I have a collection of hand-carved 19th-century and newer wooden molds that I look forward to taking out each year for this special occasion of making speculoos.
Do You Need Special Molds to Make Speculoos?
Not at all. They will taste exactly the same no matter what shape they are. You can simply cut them in rectangles (like Biscoff cookies) and enjoy them plain and simple. However if you’d like to go the traditional route of embossing them, you can use traditional wooden molds as mentioned above. For example, a wooden Dutch Windmill mold is something you’ll commonly find in the Netherlands (here in the U.S. we call them “Dutch windmill cookies”). Or you can use silicon molds. Alternatively you can use cookie stamps. I have several sets from Nordic Ware like this one, this one, and this one and they are built to last.
Another option is wooden mold rolling pin that stamps designs onto the cookie dough as you roll it out. I have a mold rolling pin similar to this one that I brought back with me from Germany when I moved to the U.S.. So there are a lot of options out there, both inexpensive and expensive, and you can go as simple or as fancy as you want.
What is Baker’s Ammonia?
Baker’s ammonia, or ammonium bicarbonate, is what was traditionally used as a leavening agent up until 19th century when baking powder or baking soda came along. But that is not to say that baking powder/soda replaced baker’s ammonia because they are in fact different chemical compounds and they yield different results. For that reason some recipes, especially in Europe and the Middle East, still call for baker’s ammonia – specifically low-moisture baked goods like crackers and crispy cookies.
How is Baker’s Ammonia different than Baking Powder / Soda?
Baker’s ammonia consists of tiny crystals that break down during the baking process, leaving tiny air pockets behind that create a unique honey-combed, porous crumb for a crispier, crunchier texture. This unique texture is something that neither baking powder nor baking soda can replicate, which instead will yielder much harder, denser cookies without the same crisp-crunch effect. Baker’s ammonia is also unique from baking powder or baking soda in that it contributes to a more uniform spread in the cookies and also increases browning for that wonderful caramelized effect.
Baker’s ammonia does have a very strong, very unpleasant odor but don’t be put off by that – the odor and taste will dissipate during baking.
Speculoos are a prime example of the kind of cookie that greatly benefits from the use of baker’s ammonia for all the reasons mentioned above. Another example is German Springerle.
Any brand of baker’s ammonia will do the trick, just select one that’s food grade. I’ve been using organic food grade Baker’s Ammonia from Pure Organics.
One of the advantages of these cookies is that they’re supposed to be made well in advance. So you can get some of your Christmas baking done at least a couple of weeks before you’ll even need them. Speculoos cookies are supposed to be stored in airtight tins for at least a couple of weeks before eating them to allow their flavors to mature.
While they’re delicious straight out of the oven, their flavor only gets better with time. This also means they’re perfect for gift-giving as they store and ship well. And you’ll score major points with your friends and family!
Let’s get started!
In a mixing bowl combine the flour, baker’s ammonia, salt and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the brown sugar, butter, egg yolks, cream, vanilla and lemon zest. Cream this butter mixture until smooth and pale, 5-6 minutes.
Add the almond/hazelnut flour and mix until combined.
While beating, gradually add this flour mixture to the wet mixture.
Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
If you’re using a mold rolling pin you can roll the dough out between two sheets of plastic wrap to a thickness of just under 1/4 inch (4mm), peel off the top sheet of plastic wrap, use the mold rolling pin to roll the designs out onto the dough, then cut out the cookies and place them on a non-stick cookie tray.
If you’re using molds give them a light dusting of flour to prevent sticking. No need to roll out the dough if you’re using molds, simply take some of the dough and roll it in your palms to the length of the mold, lightly flour the dough (depending on your particular mold you may need that additional bit of flour to prevent sticking), and press it into the mold.
Keeping your knife parallel to the speculoos mold and using a sawing motion, gently cut away the excess dough off the mold so that all you’re left with is the dough that’s shaped inside the mold. Save the dough scraps to roll out to make the rest of the cookies. Invert the mold onto your lined cookie sheet and tap and gently peel until it comes out.
Preheat the oven to 375 degrees F.
Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.
Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks.
Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
Pin Me!
To put your molds and mold rolling pins to further use, be sure to try our Authentic German Springerle!
Traditional Speculoos Cookies
Ingredients
- 2 1/4 cup firmly packed dark brown sugar
- 1 cup unsalted butter , softened at room temperature
- 2 large egg yolks (if the dough is too dry add some extra egg yolk)
- 3 tablespoon heavy whipping cream
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 cup almond or hazelnut flour
- 3 1/4 cup all-purpose flour
- 1/2 teaspoon baker's ammonia (see blog post for explanation)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground anise seed
- 1/4 teaspoon ground cardamom
Instructions
- Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
Laura Forest says
I used English (not metric) measurements. My dough is quite crumbly and I’m having no luck with molds. I used 3 1/4 c. flour, a comment above indicates 2 1/4, wondering which is correct. I’m going to try and add egg yolk at this late stage and see if that works. I followed recipe to a T including getting the special bakers ammonia.
Chantel says
I just finished making these biscuits, very nice recipe. They did spread a hit much, but I also forgot to refrigerate them before baking (it was late in the evening….). I sampled à few after they cooled and was very impressed with them. They’re quite like biscoff. I do like them a bit spicier, so I think next time I will add one and a half of tge spice measurements. (I also patiently waited and *ENTIRE* day for baker’s ammonium. I don’t know if it made a huge difference, but I’m glad I waited)
Chantel says
I did NOT have a problem with crumbly dough, it was perfectly…. malleable? kneadable? rollable? I used metric measurements, but I converted them on my own bc I’m used to doing it and they didn’t seem right.
Kimberly @ The Daring Gourmet says
Thank you, Chantel, I’m happy you enjoyed them! In your other comment you mentioned having used your own metric conversions – did you end up using less flour than the recipe called for?
Chantel says
Yes, I used a bit less. I used 390 grams of all purpose flour (120g X 3.25). I use this website for most of my “cups to grams” conversions https ://www .kingarthurbaking.com/learn/ingredient-weight-chart (not sure if I can include links, but going to put it anyways). It has been pretty accurate in the past for me. I did only use 227 g of butter bc that’s what the butter came in and I didn’t feel like trying to add the 3 grams.
Also apologies for the typos in the comments…. whoopsie 😬
Kimberly @ The Daring Gourmet says
Hi Chantel, yes that’s what I thought, hence the cookies spreading. The challenge is that difference sources will give you different cups-to-grams measurements and they can vary from quite a bit.
Anonymous says
Very nice cookies. A little bit dry dough. So, a little bit tricky to maintain the form when transfer on a sheet. But they a really crispy, tender and delicious. Thank you)
Angie O says
Thank you Kim for sharing this recipe. Will keep this recipe. After baked, I find that Everything is good except the spices flavor is way too mild for me. Next time will increase the amount of spice.
Signe says
Hi – I had the same problem as so many others that the dough gets way too dry and crumbly. So I double checked the measurements and the translation from cups to gram is not quite right:
2 1/4 cup of (packed) brown sugar is 450 g. (not 375)
1 cup of butter is 227 g. (not 250)
2 1/4 cup of all purpose flour is 442 g. (not 480)
1 cup of almond flower is 112 g. (not 100)
Could this be the problem?
The dough did not seem so bad last night when I made it. Then it was smooth and nice to work with so I did not add any extra cream. I packed it very tightly in a triple layer of foil and put it in our basement overnight. But this morning the dough is dry and very hard to work with. I can hardly roll it out without it breaking apart.
I’m waiting for the cookies to cool now before baking them. I’m really hoping they will turn out nicely so I can surprise my dutch husband :-)
Happy holidays and all the best from Denmark
Kimberly @ The Daring Gourmet says
Hi Signe, there was a temporary glitch in the metric conversion software that impacted several recipes but the developer was contacted and the problem is resolved. For anyone making this recipe during that temporary glitch the instructions to add some extra egg yolk if the dough was dry would have adequately addressed that issue.
Did you add any cream at all or just not any additional cream beyond the 3 tablespoons called for? These do need the cream for the texture to be correct. Also, I’m wondering if your basement was too cold? The temperature of a refrigerator for example will be too cold and the dough will be brittle.
In any case, I hope you enjoyed the cookies and wish you and your husband a Merry Christmas!
Jennifer says
Hi Signe!
God Jul fra Ærø!!
Jeg lige fandt denne opskrift! Kender den fra en Dutch bonus mor som bagt dem hvert år. Hun blev 90 år i går! Hvis kunne jeg var med hende til den stor fødselsdag i USA – hvor hun bor nu for ca. 65 år.
Håber det gik godt for dig til sidste 8^)
Mvh,
Jennifer
Monika says
I have to say they smell and taste amazing! But I had the same issue as others, the dough was too crumbly to even roll out (yes, I followed all the instructions exactly). I think I will make a note on my copy to add an extra egg yolk and hopefully it will work. Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Hi Monika, yes I already note in step 1 that if the dough is too dry to add a little extra egg yolk. I’m glad you enjoyed them, thank you!
Natalie says
Hello! Thank you for this recipe.
I did make the dough today, and I followed all of your directions, and it came out quite sticky and fragile. Everything seemed to be working fine while I used a rolling pin to make the figures. I had to use a knife and a flat spoon to carry them, so that they would not break. I put the speculoos in the oven, for 12 minutes, on 190 degrees Celsius. However, when they came out, they had melted and had stuck together! My beautiful shapes were gone! Is this because I used a NO gluten flour? I wanted them to be healthier you see…
Kimberly @ The Daring Gourmet says
Hi Natalie, yes, it was the no gluten flour. Additional adjustments would need to be made for a successful gluten free version and not having experimented with that myself I’m afraid I cannot offer an alternative version.
Natalie says
Hello Kimberly! Thank you for your quick reply! I have just discovered why my cookies have spread. There is a kind of gluten free flour that contains something called ‘xanthan gum’, which keeps the dough together. We should make sure it contains this substance, in case we want to make cookies. If it does not contain that, it is suitable only for apple pies and other sweets. So, I may have failed with the shapes, but the taste is delicious! My family and I love them!
Kimberly @ The Daring Gourmet says
That’s great, Natalie, I’m glad you discovered the culprit and am even happier that you enjoyed the cookies, thank you!
David says
I tried two different recipes for these cookies and by far the favorite was this. The brown sugar made gave them a nice color and just the right spices with the lemon zest. Definitely, will be keeping this recipe and throwing the other one out! Delicious. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, David, thank you so much!
Mariel says
These are divine! I am so happy I chose this recipe and decided to double the batch because my family and I cannot stop eating these!
I want to note that I did have to refrigerate the dough against the author’s advice because I didn’t have somewhere cool to rest it, and it was VERY hard when it first came out of the fridge; however, I let it sit out on the counter for about 30-40 minutes, and then was easily able to roll it out without it cracking or drying out.
Everything about these cookies is absolutely splendid! The proportions of spices are perfect. I love the nuttiness and crunchy bite to these cookies. The caramelizad sugar is scrumptious.
I believe I will be forced to make a third batch before the Christmas season is over!
Thank you so much for sharing the recipe. Merry Christmas!
Kimberly @ The Daring Gourmet says
That’s wonderful, Mariel, I’m absolutely thrilled that they’re a family hit, thank you so much!
Jackie R Torrence says
Great taste! However, the dough was VERY crumbly. Couldn’t get it to roll out to the proper thickness…the more I rolled the more crumbly it became. After making the dough, I let it sit overnight on my kitchen counter (72 degrees). It was like there wasn’t enough liquid in the dough. What did I do wrong??? HELP!
Kimberly @ The Daring Gourmet says
Hi Jackie, something definitely went wrong. Did you beat the butter/sugar/egg mixture for a full 5-6 minutes? Did you use large egg yolks? Was the dough wrapped very tightly while it was sitting overnight (if not it can very easily dry out)? Are you in a very dry climate (if so cutting back a little on the flour is the solution)? Did you make any other adjustments to the recipe, either the ingredients or the method?
Jackie R Torrence says
I did beat the butter/sugar/egg mixture for 6 minutes. I used two XL egg yokes. The dough was wrapped tightly. There was not a lot of humidity the day I made the dough, nor on the day I baked them. In the kitchen, I put them in a spot where the heat was not blowing directly on them. The only adjustment I made was: I replaced the baker’s ammonia with baking powder (same quantity). I followed the recipe exactly otherwise. Thank you for your help!!!
Kimberly @ The Daring Gourmet says
Hi Jackie, yeah that just shouldn’t have happened then. Without having been there in person to see what was going on I’m afraid I just don’t know.
Jackie R Torrence says
Hi Kimberly! Sorry we couldn’t figure this out, but I’m not a quitter! I’ll keep trying! I thing I’ll try reducing the flour quantity first. Thank you for your patience with me!!!! I absolutely LOVE these cookies!!!
Happy Thanksgiving!!
Kimberly @ The Daring Gourmet says
Hi Jackie, yes I’d start with that first. You can always add more. Wishing you success this time and please let us know how they turn out! Happy Thanksgving!
Evan says
I am so excited about these! I made the dough yesterday evening and am planning to bake today.
Question: in the step by step instructions it says to chill the cookies for an hour after cutting them before baking them. This wasn’t mentioned in the long-form instructions and you did warn against refrigeration during the overnight resting period. Is this chilling phase just for cookies in a mold (in just cutting mine) or for all types? And am I to interpret this as a green light for the fridge but only for this limited window?
Thanks so much!
Kimberly @ The Daring Gourmet says
Hi Evan, yes, the chilling period is after the cookies have already been molded/shaped and placed on the cookie sheet. Happy baking and please let us know what you think!
Evan says
They are so yummy!! I did have a couple of questions after my first half-batch trial:
1. Thanks for the reply on refrigeration. I put them all one a single sheet to be in the fridge and then pulled half off and onto a separate sheet to stay in the fridge while the first half baked on that cold sheet. My question is: does the cookie sheet need to be cold when they go into the oven or is it really just about the cookies being chilled?
2. I did have some crumbly dough issues as several have noted. Your recommendation is to cut back on the flour a bit next go round?
Thanks for the recipe! I’m going to try Mandelhörnchen next! When we lived in Berlin I loved those things :)
Kimberly @ The Daring Gourmet says
Awesome, Evan, I’m happy you enjoyed them, thank you! Correct, it’s just about the dough itself being chilled before they go into the oven. And yes to #2 as well. Thanks again!
Kathy Beanblossom says
I just made these and they taste amazing, but I’m wondering if I did something wrong. My dough was very crumbly and hard to work with. I left it in a cool spot for 5 hours. Just wondering if it’s too dry in my house and wondered if I should cut back in the flour. Thanks!
Kimberly @ The Daring Gourmet says
Hi Kathy, yes that could very well be the case if you’re in a relatively low humidity area. I would do just that, scale back a little on the flour.
Pam says
Hi! I visited Germany last year and fell in love with the traditional Speculoos! So glad I found this recipe! I live in tropical Singapore, and your recipe emphasises NOT leaving the dough in the fridge. But leaving it out in my climate means it doesn’t stay in a cool place EVER outside the fridge… haha.. would it be a really bad idea to leave the dough in the fridge in my situation? Would love to hear from you!
Kimberly @ The Daring Gourmet says
Hi Pam, the dough will become very hard, crumbly and miserable/impossible to work with. I’d recommend just letting it sit at room temp for a few hours and if your room temp is hot then reduce the “sitting” time :)
Michelle says
Hi, would it be possible to make these nut-free by subbing the almond flour for AP flour?
thanks!
Kimberly @ The Daring Gourmet says
Hi Michelle, yes you can make a direct 1:1 substitution. The cookies will be denser/heavier but still delicious.
Sara says
I just made these and they are delicious!! I didn’t have baker’s ammonia so I used baking soda instead. I will have to pick it up in future to try these again!
Two questions: Can you freeze this dough? And do the (baked) cookies freeze well?
Kimberly @ The Daring Gourmet says
Wonderful, Sara, I’m so glad you enjoyed them, thank you! I haven’t tried freezing the dough but the baked cookies freeze well.
Oliver says
Hi Sara, I’m not sure if you’re still looking for an answer, but the dough does freeze well and bakes the same way as it would if made that day. I hope this helped. I hope you have a lovely day!
Niki says
Hello, I’ve been looking into Speculoos/all the other names they go by hah, cookie recipes and they all have a different variation of ingredients. I was hoping I could ask you a couple of questions! This is the first recipe I’ve come across that requires heavy whipping cream, would you consider it essential to the recipe where milk wouldn’t substitute well? Is this for the “richness” or the texture of the cookie?
-Also, have you ever tried toasting the almond flour before incorporating it?
-In terms of the cookie tasting better with time—would it have the same effect if I pre-made the dough letting it sit in the fridge for a couple of weeks to develop flavor, or does it tend to be after the bake?
Sorry for all the questions. Thanks!
Kimberly @ The Daring Gourmet says
Hi Niki, yes the cream is for richness and texture but you can use milk instead if you prefer. I have not tried toasting the almond flour first. Letting the dough sit in the fridge for a few days will enhance the flavor in and of itself, yes, but it won’t compensate for letting them “ripen” after they’re baked. That said, I love these cookies straight out of the oven – the flavor is so good I usually don’t even bother letting them age for more than a few days.
Irena says
I can’t stop making these!
Kathryn says
Thank you so much for this wonderful recipe. I weighed the butter, flour, ground hazelnuts, and sugar, and the dough turned out beautiful.
Incidentally, your Springerle recipe is just the best also!
Kimberly @ The Daring Gourmet says
Thanks so much, Kathryn, I’m absolutely thrilled you enjoyed both recipes! :)
Kitten says
These were so yummy. My family loved them, even the sheet of cookies I burned!
Kimberly @ The Daring Gourmet says
Oh no!! Well it sounds like they’re really good sports :) Glad it was just one sheet and that your family enjoyed them even so – thanks, Kitten!
Kitten says
Hi Kimberly! I’m a little confused by the first step of this recipe. You have the egg yolks, cream, vanilla and zest in two places. Does it go into the bowl with the sugar and butter at the beginning or do the butter and sugar get beaten first and then the yolks, cream, vanilla and zest go in? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kitten, sorry I had the same sentence repeated twice in a row. Yes, they’re added together in the beginning.
Anonymous says
✔ best ✔ ever ✔ Speculoos essay…ManyThanks
Michelle L says
The flavor of these is perfect! Love them!
Sandra says
I love these!! So fun to make and eat!
Beverly says
Hi, Thanks for the Speculoos recipe. I ordered Speculoos spice blend from Amazon. How can I substitute for the spices listed in your recipe?
Kimberly @ The Daring Gourmet says
Hi Beverly, adding up the spices in this recipe it comes to 4 teaspoons of ground mixed spices.
Anonymous says
Thanks!
Anonymous says
Have you tried to make these gluten free,if so what did you use?being German ,it’s been my. [email protected] Christmas cookie,but it’s been difficult to replicate……
Kimberly @ The Daring Gourmet says
I have not tried to make these gluten free. Theoretically you should be able to use an all-purpose GF flour as a direct substitute but again, I can’t confirm how well it will turn out.
Cathy says
Oh wow! I’m definitely adding these to my holiday baking list!
C says
Oh wow… definitely adding these to my holiday baking list!
Catalina says
wow! These cookies are awesome! So curious to make them!
Tiffany La Forge-Grau says
Those are some really cool cookies! I would really enjoy making these too!
Sara Welch says
Adding these to my baking line up for the holidays! Look too fun and delicious to pass up!
Demeter says
I was just gifted a few molds last year by one of my friends. I’m so excited to add these to my baking list this year.
Beth says
My mom used to buy these cookies when I was young but I never knew what they were! So excited that I know what they are and I can make them at home now!
Krissy Allori says
I’ve always wanted to to try to make these. They just look so good. I’m going to give it a try this year for sure!
Anna says
These are my favorite cookies! They just have the perfect mix of spices. I need to make a new batch soon!
Suzy says
Such a delicious cookie to make! We always have these around for the holidays but didn’t know how simple they were to home make them! Love it!
Betsy says
Great cookies! Delicious. One of my favorites.
Kitten says
Hi Kimberly! Thanks for posting this recipe. I was wanting to make speculoos this Christmas and now I have your recipe to use! I’ve made a lot of your recipes and they’re always foolproof and delicious. I have one question however, can these be made with regular cookie cutters instead of a springerle mold? Thanks!
Kimberly @ The Daring Gourmet says
Thanks so much as always, Kitten :) Absolutely, you can use any kind of cookie cutter you like. Happy Thanksgiving!
Kitten says
Happy thanksgiving to you as well :)