Speculoos Cookies

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 3mins
  • Serves icon
  • Calories icon
based on 4 ratings

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

recipe updated Oct 8, 2019


  • Unsalted butter icon
    Unsalted butter
    115g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    75g (about ¼ cup)
  • Dark brown sugar icon
    Dark brown sugar
    165g (about ¾ cup)
  • Baking soda icon
    Baking soda
    about ¼ teaspoon (1g)
  • Salt icon
    about ⅛ teaspoon (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)
  • Nutmeg icon
    about ¾ teaspoon (2g)
  • Ground cloves icon
    Ground cloves
    about ½ teaspoon (1g)
  • Ground ginger icon
    Ground ginger
    1 tsp (2g)
  • White pepper icon
    White pepper
    None teaspoon (0g)
  • Black pepper icon
    Black pepper
    None teaspoon (0g)
  • Ground cardamom icon
    Ground cardamom
    about ½ teaspoon (1g)
  • Vanilla extract icon
    Vanilla extract
    1¾ tsp
  • Egg icon
    1 (50g)
  • All purpose flour icon
    All purpose flour
    235g (about 1¾ cups)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  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 large mixing bowl until 1/8" (5mm) thick
  11. Cut out
  12. Transfer content of large mixing bowl to 3 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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