Speculoos Cookies trays

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Seasonal Traditions Help Mark Time

My family has several recipes that help us celebrate the passage of seasons and holidays.  We feel bound by tradition to make theses dishes each year.  For instance, we prepare Speculoos cookies for Thanksgiving and St. Nicholas Day.  Below are other seasonal traditions in our home:

In case you haven’t noticed, under the “Recipe” tab in the top menu, you can search for recipes by season or by holiday.  Check it out for new ideas for a particular time of the year.

One treat I enjoyed in Belgium all year long was Liège Waffles (in Dutch known as Luikse Wafels).  If you’d like to make your own Belgian waffles at home, try this authentic recipe.


Seasons in Los Angeles

In Belgium, it’s easy to be aware of the change of seasons.  In the spring, new growth pops up after a bleak winter.  Everything appears deep green during the summer when everyone comes outside to enjoy the good weather.  In fall, the air becomes more crisp, the colors turn yellow, orange and brown, and pumpkins seem omnipresent.  Then in winter days are short, wet and cold.

People tend to eat meals that match the season.  Heavier, warmer dishes during winter; lighter fresher meals during the summer.  Therefore, dishes can be seasonal.  We look forward to eating particular dishes at the same time each year.

In Los Angeles, there are very few differences from one season to the next.  It’s generally warm, sunny and dry all year long.  Nevertheless, Angelenos complain about the cold winter air or a little bit of rain.  Yet, it’s all relative.  For people living in climates with seasons, they’d have a hard time detecting the variations.

Since I moved back to Los Angeles from Belgium last year, I’ve been less inspired to make dishes I usually associate with seasons. With the weather staying more or less the same, the menu options vary less drastically than in colder climates.


Making Speculoos Cookies

Every Thanksgiving I start making Speculoos cookies for the crust of my pumpkin pie.  True to its name, it’s absolutely to die for!  The spices in the Speculoos cookies blend harmoniously with the pie filling.  Try it to see why my family keeps asking me to make it year after year.

Every year I wonder why I don’t make Speculoos cookies more often.  They are super easy and fun to make, especially with kids.   Children can help mix the dough and then use the cookie cutters to make different shapes.


Speculoos Cookies Ingredients
Ingredients and Speculoos Cookies

Speculoos are everywhere in Belgium and the Netherlands in the weeks leading up to St. Nicholas Day in early December.  Parents customarily give Speculoos cookies to their kids to celebrate St. Nicholas.  Large ones, smaller ones.  Some are made by hand, others by machine.  Originally, bakers used large wooden forms carved in the shape of St. Nicholas himself to form the Speculoos cookies.  Over the years, I have accumulated a large box of cookie cutters in all shapes to prepare my cookies.


Doggie Speculoos cookie
Doggie Speculoos cookie


Speculoos Cookies teddy bear
Teddy Bear Speculoos cookie


Heart Speculoos cookie
Heart Speculoos cookie


To find out more about Speculoos cookies, click on this description.

This holiday season, try making Speculoos cookies by yourself or with kids.  You’ll discover how easy they are to prepare and you will start your own traditions.

How to Make Authentic Speculoos Cookies
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Speculoos cookies are lightly spiced and shaped in different forms. Making speculoos cookies is a child-friendly activity. Try making speculoos around the Thanksgiving and Christmas holidays. The times indicated below are for preparing ALL the cookies. Each batch takes about 15 minutes to bake.
Chef:Belgian Foodie
Servings Prep Time Cook Time Passive Time
90cookies 70minutes 90minutes 30minutes
Servings Prep Time
90cookies 70minutes
Cook Time Passive Time
90minutes 30minutes
  • Course
  • Cuisine
  • Season
Servings: cookies
Servings: cookies
Mixing Dough
  1. In a large mixing bowl, cream the butter and brown sugar together.
  2. Add one egg at a time, mixing about 30 to 60 seconds after each one.
  3. In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
  4. Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
Rolling and Baking
  1. Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 3/4 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
  2. Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
  3. While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
  4. After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!
Recipe Notes
  1. You can mix dark and light brown sugar for this recipe.  However, it's best to add mostly dark brown sugar, for instance 2/3 dark brown and 1/3 light brown sugar.  Yet, if you use only dark brown sugar will give a deeper flavor.
  2. If you bake the cookies in a convection oven, follow the instructions for the oven.  You can generally decrease the temperature to 325°F / 165°
Written by:Belgian Foodie

Nutrition Facts
How to Make Authentic Speculoos Cookies
Amount Per Serving
Calories 54 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 10mg 3%
Sodium 12mg 1%
Potassium 17mg 0%
Total Carbohydrates 8g 3%
Dietary Fiber 0.2g 1%
Sugars 4g
Protein 1g 2%
Vitamin A 1%
Vitamin C 0.02%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

4 thoughts on “How to Make Authentic Speculoos Cookies

    1. Thanks, Ellen. These cookies are wonderful with tea, coffee, milk and ice cream! However, they are not gluten free since they contain flour. You could try to make them with a non-gluten alternative. Please share your result if you do.

  1. I thought you have to have true Belgium beet sugar to make this taste anywhere near what the “authentic” taste. Cane sugar covered in molassses doesn’t seem to equate to dark beet sugar.

    1. Hi, Barbara. Thanks for your comment. Try this recipe and see if you can taste any difference due to the type of sugar used. Given that this recipe is made with brown sugar, I don’t think anyone could taste the difference between brown sugar made from cane sugar and brown sugar made from beet sugar. The molasses flavor (or adding) would mask any difference there might be. Have you tasted Speculoos cookies with the beet sugar? You raise an interesting question. Many thanks!

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