Belgian Speculoos Cookies
Prep time
Cook time
Total time
  • 1⅔ cups all-purpose flour, plus more for rolling out
  • 2½ teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 7 tablespoons unsalted butter, room temperature and cubed
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, packed well
  • 1 large egg, at room temperature
  • sanding sugar or raw sugar, for sprinkling
  1. Whisk together the flour, cinnamon, salt, baking soda, ginger, and cloves in a medium sized bowl and set aside. In the bowl of your stand mixer, beat together the butter and sugars until creamy, but 3-5 minutes. Add in the egg and beat until just combined. Gradually add in the flour mixture, until the dough is just moistened.
  2. Lightly flour a work surface and turn the dough out onto it. Knead it a few times to bring it together, then pull out a large sheet of parchment. Lightly flour the parchment paper and divide the dough in half, placing one half on top of the parchment paper. Place another sheet of parchment on top of the dough and roll the dough out until it is about ¼-inch thick. Do the same with the other piece of dough, then place them, still between the paper, in the fridge to chill for at least 1 hour - I think that letting them sit overnight is best, but 3 hours should be fine.
  3. When it's time to bake, preheat your oven to 350 degrees F. Line your baking sheets with parchment paper. Using a 1-1/2 inch in diameter cookie cutter (a shot glass would also work well), cut out your cookies and place them on the baking sheet; the dough may be a bit tricky to work with, but using a butter knife to slide the cut out cookies onto the trays seemed to work well for me. Keep doing this until you've used up all your dough, collecting the scraps and re-rolling the dough out until you have used it all up. Sprinkle your cookie cut-outs with some sanding sugar or raw sugar, if you like.
  4. Bake the cookies for 8-10 minutes, until they are almost set and lightly golden. Allow them to cool for a few minutes on the baking sheets before removing to finish cooling on another surface. These will keep well in an air-tight container at room temperature for up to 5 days.
Adapted From
Recipe by The Crepes of Wrath at