Festive Belgian Speculoos Cookies with Clove-Spiced Layers

What Makes This Special

These Belgian Speculoos cookies are the essence of winter festivities: crisp, deeply spiced, and beautifully layered with the warmth of cinnamon, nutmeg, ginger, and a gentle but unmistakable hint of clove. This easy, beginner-friendly recipe yields cookies that are both authentic and full of holiday spirit—plus, you can decorate them with festive colored sugar for an extra sparkle. Perfect for gifting, sharing, or enjoying with a mug of steaming cocoa.

Ingredients

Belgian speculoos cookies are all about spice and a caramelized, buttery crunch. Here’s what you’ll need and why:

For the Cookie Dough

• Plain flour: Gives structure and crispness.
• Light brown sugar: Adds caramel flavor and helps the cookies brown.
• Unsalted butter: For a tender, rich crumb.
• Egg: Binds the dough and adds chew.
• Whole milk: Softens and enriches the dough.
• Spices: Cinnamon, cloves, nutmeg, and ginger create a classic, warming Belgian flavor.
• Fine sea salt: Balances sweetness and enhances flavor.
• Baking powder: Ensures a gentle lift without puffiness.
• Vanilla extract: Adds roundness and depth.
• Festive colored sugar or pearl sugar (optional): For decoration and a pop of holiday color.

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the room-temperature butter and light brown sugar with a hand or stand mixer (medium speed) until creamy and slightly lighter, about 3 minutes. This step incorporates air for a lighter texture and allows the sugar to start dissolving for even sweetness.

Step 2: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined. Add the milk and blend just until smooth. This ensures the dough is cohesive and easy to roll.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, nutmeg, and ginger. Mixing the spices with the flour helps distribute them evenly, giving you that signature speculoos flavor throughout.

Step 4: Make and Chill the Dough

Add the dry ingredients to the wet ingredients in two additions. Mix on low speed until just combined, finishing with a spatula if needed. The dough will be soft but should not be sticky. Shape into a disk, wrap in parchment or cling film, and chill for at least 30 minutes. Chilling allows the flavors to meld and makes the dough easier to roll and cut cleanly.

Step 5: Roll and Cut

Preheat the oven to 180°C (160°C fan). Line two baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the chilled dough to about 5 mm thick. Cut out shapes with festive cookie cutters, transferring them to the prepared baking sheets with a spatula. If using, sprinkle with colored sugar or gently press pearl sugar into the tops for decoration.

Step 6: Bake and Cool

Bake for 11–13 minutes, or until the edges are golden and the centers look set. Let cookies cool on the tray for 3 minutes (they will be fragile), then transfer to a wire rack to cool completely. The cookies will crisp as they cool, developing their trademark snap and layered spice aroma.

Pro Tips

• For extra spice depth, prepare the dough up to 48 hours in advance and chill—this intensifies the flavors beautifully.
• Don’t overbake: they’re done when the edges are golden. The centers will finish setting as they cool.
• Dip your cookie cutters in flour between cuts to prevent sticking and keep edges sharp.

Troubleshooting

Cookies are spreading too much? Dough was too warm or overmixed. Chill dough longer and don’t skip the refrigeration step.

Cookies are tough or dry? Overbaking or adding too much flour will make them dry. Roll dough evenly to avoid thin spots and bake just until golden.

Variations

• Chocolate-Dipped Speculoos: After cooling, dip half of each cookie in melted dark chocolate and sprinkle with festive nonpareils.
• Orange Zest Addition: Add 1 tsp finely grated orange zest to the dough for a bright, zesty winter twist.
• Nutty Crunch: Mix in 50 g finely chopped toasted hazelnuts for extra texture and nutty flavor.

Storage

Store cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze baked cookies for up to 2 months—just defrost at room temperature before serving. These cookies also make wonderful edible gifts and will keep their crispness if well sealed.

Enjoy the magic of Belgian winter baking with every bite—layered flavors, festive aroma, and a cookie as beautiful as it is delicious!