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Holiday Recipe: Speculoos Cookies

This is a great time of year to indulge in cookies – especially these speculoos cookies that you can cut into fun shapes. This version comes from The Bouchon Bakery cookbook and can double as a holiday gift or a party favor. These tasty morsels are originally from Belgium, but you might recognize them from those little buttery, spiced treats served as snacks on flights. We suggest making a double batch, as they disappear fairly quickly.


adapted from the Bouchon Bakery Book, makes 8 4″ cookies


  • 3/4 cup (104g) all  purpose flour
  • 1/2 cup & 1 1/2 tablespoons  (74g) cake flour
  • 1/2 cup & 2 tablespoon (74g) whole wheat flour
  • 1/4 teaspoon (1.3g) baking soda
  • 1/2 teaspoon (1.3g) ground cinnamon
  • 3/8 teaspoon (1.3g) kosher salt
  • 1/3 cup (74g) dark brown sugar
  • 1/4 cup & 2 1/4 teaspoon (59g) granulated sugar
  • 1 1/8 teaspoon (8g) clover honey
  • 6.2 ounces (177g) unsalted butter at room temperature
  • powder sugar for dusting


  1. Sift flours, baking soda, cinnamon, and salt into a large bowl, breaking apart any clumps with your fingers to make sure all of the flours are used.
  2. In a separate bowl, combine the two sugars and then mix in honey. Then, use a paddle attachment of a stand mixer to cream the butter until smooth. Add sugar mix and cream for about 2 minutes.
  3. Be sure to scrape down the sides of our bowl and then add the flour mix in several batches, mixing on low speeds for about 15-30 seconds each time.
  4. Once the flour and butter is incorporated, turn onto a floured surface and form a 4″ x 6″ block. Cover tightly with plastic and chill overnight.
  5. To bake, preheat the oven to 325°F.
  6. Roll the dough to an 1/8″ thickness between two sheets of parchment to reduce the need to add additional flour.
  7. Cut into desired shapes and bake for 13-15 minutes until golden brown. If the dough gets too soft to pick up – refrigerate before moving onto cookie sheet.
  8. Once cooked, dust with powdered sugar – or keep it simple and plain.



  1. Spandana Reddy says

    Thank you for the recipe. It’s just in time for the holidays. I’m going to try this making these cookies soon.

    My kitchen wish is a hand blender 🙂

    Happy Holiday!

  2. Evan Garfield says

    I’m a huge fan of speculous and actually churned out a batch of speculous ice cream (!) for a friends birthday not too long ago. So I’d love to make this recipe for a group of hungry feasters.

    My most beloved and heavily utilized kitchen possessions, my vitamix variable speed blender, is sadly on the fritz and since I bought it second hand, it is unfortunately not covered under warranty 🙁

    A new variable-speed vitamix would truly make my holiday dreams come true! Not to mention, it would certainly end up giving back to the feastly community ten-fold, as one of the star players in my prep process for virtually all of my feastly meals!

  3. I love speculoos! On my last trip to Brussels I literally overdosed on it (spread, name it!). Anyway, on our Christmas list we have a Spherification Kit. Marco always loves to add something particular to our dinners. Who would have thought you could have a Caprese salad with basil spheres that melt in your mouth? So my (Dalila) Christmas gift would be for you to get Marco one of these so he will stop asking me for one! 🙂
    Merry Christmas Feastly!
    Dalila and Marco (Casa Maestoso)

  4. Adam and I would love a Nesco Snackmaster Pro Food Dehydrator, so we can start preserving all these apples our CSA is trying to offload on us!

    Happy Holidays everyone!

  5. Steven Andronico says

    A stand mixer would be keen…I can’t compete with the clever poems submitted 🙂 Good luck to all!

  6. Mei Nelson says

    It has been a fantastic year for me to feast with Feastly – 12 theme feasts for 12 months: a year of cooking for strangers. I really appreciate the support of Feastly stuff. I don’t think I could ask more for this experience, but if I could I would love to have a knife set – a real chef’s necessity!

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