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Speculaas Cookies

Servings: 16 8 inch cookies


  • 225 g unsalted butter melted
  • 1 large egg beaten
  • 120 g honey ½ cup
  • 1 tbsp milk
  • 1 tsp almond extract
  • 110 g brown sugar ½ cup
  • 2 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 630 g AP flour 4 ½ cups
  • ¼ cup rice flour optional for dusting, AP flour can be used
  • 1 large egg optional for glazing the cookies


  • Beat the egg with the honey, milk and almond extract in a stand mixer with the paddle or with a hand mixer until combined.
  • Combine the dry ingredients except for the flour in a small bowl and add the to the egg mixture. Beat until well combined.
  • Gradually add the melted butter.
  • Gradually add the flour and mix at low speed until it comes together.
  • Transfer to a lightly floured work surface and knead until a smooth, slightly sticky dough is achieved.
  • Wrap with plastic wrap and chill for ½ hour or until firm.
  • Dust your mold with rice flour (or AP flour) and put in small pieces of dough to fill the mold. Roll over the dough with a rolling pin then use a sharp knife to level the dough against the mold.
  • Transfer to parchment lined baking sheets and chill for at least ½ hour or until firm.
  • Preheat oven to 350°F. If desired, brush with 1-2 coats of beaten egg for a glazed finish. Bake straight from the fridge for 12-15 minutes or until just slightly browned at the edges.