Dutch Speculaas Recipe
Dutch Speculaas Recipe photo by Taste of Home

Dutch Speculaas Recipe

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These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it's tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:30 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch
MAKES: 30 servings


  • Template on page XX
  • Waxed paper
  • 1 cup butter, softened
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons grated orange peel
  • 3-1/2 cups all-purpose flour
  • 1/2 cup finely ground almonds
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Milk and chopped sliced almonds

Nutritional Facts

1 cookie equals 151 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch


  1. Trace template onto waxed paper; cut out. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange peel. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle.
  2. On a parchment paper-lined surface, roll a small amount of dough to 1/8-in. thickness. Trace around template or cut with floured 3-in. holiday-shaped cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps if desired.
  3. Slide a baking sheet under the parchment paper and dough. If using template, trace decorative details with a toothpick. Brush cookies with milk and sprinkle with chopped almonds as desired. Repeat with remaining dough.
  4. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
Originally published as Dutch Speculaas in Taste of Home Christmas Annual Annual 2010, p89

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Reviewed Dec. 6, 2012

"As usual, TOH does not provide all the information, like on the first day of the cookie countdown, they did not provide the cookie recipe...so disappointing!"

Reviewed Dec. 4, 2012

"These are wonderful. And, you don't need a template. You can use cookie cutters. The template was only for the design pictured anyway. These have a wonderful flavor. I will definetley be making these for Christmas giving."

Reviewed Dec. 3, 2012

"Will not make do not know how to get template."

Reviewed Dec. 3, 2012

""Template on page XX"


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