Spekulatius cookies are as much a part of the German Advent season as Advent wreaths and calendars. They’re almost too pretty to eat, with their intricate patterns pressed from beautiful wooden molds. But then you try one! As these buttery biscuits slowly melt on your tongue, you experience a unique spice blend of cinnamon, cloves, nutmeg, and cardamom unfold. Let me share my Spekulatius recipe with you so the cozy season can begin.
Growing up in Germany, the first appearance of Spekulatius in bakery windows meant one thing: Christmas was coming. My uncles at Bakery Jünemann started pressing these spiced cookies in early November, and I’d be munching on them until Christmas. Today, the Spekulatius cookies you buy in stores have been made by machines. The craft of making them from scratch is too labor-intensive to be profitable. But I promise you that after you try my family recipe, you’ll be kicking yourself for not making homemade Spekulasius years ago.
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Origin and history:
Speculoos originated in Belgium and the Netherlands in the 18th century. There, these spiced cookies have been enjoyed year-round, not just at Christmas. For centuries, speculoos remained a luxury treat. The expensive exotic spices made them unaffordable for most people – even after World War II. Today, they’ve become a beloved mass-produced cookie, especially in Germany’s Westphalia and Rhineland regions.
The name’s origin remains a mystery. Three theories exist: it could come from the Latin “speculator” (the guardian), referring to Saint Nicholas. Or from “speculum” (mirror), because the wooden molds create mirror images. Or from the Dutch “specerij” (spice).
In Germany, decorative Christmas cookies date back to the 15th and 16th centuries. Back then, blessed bread was distributed to churchgoers after Mass. This Christian custom evolved into the beloved German Advent baking tradition. In early December, homes transform into cookie bakeries.
How to make Speculatius Cookies
There are three main types of speculoos cookies. Spice speculoos is the classic variety with a strong spice mix. Almond speculoos are made with ground almonds (affiliate link)adding a nutty element, and Butterspekulaas have, as the name implies, more butter than the other varieties.
My recipe is a butter speculoos – giving it that irresistible, melt-on-your-tongue flavor.
Ingredients:
For the detailed instructions and exact measurements, please jump to the printable recipe card
Traditional speculaas rely on simple, quality ingredients that come together to create their distinctive flavor and texture. You’ll need cold butter, all-purpose flour, granulated sugar, and brown sugar for the base. Ground almonds (affiliate link) add a subtle nuttiness that’s essential to authentic Spekulatius. A medium egg and vanilla extract (affiliate link) bind everything together. The magic, though, comes from the Spekulatius spice mix, a warming blend of cinnamon, cloves, cardamom, coriander, and ginger. Just a pinch of salt balances all those sweet and spicy notes perfectly.
Recipe – Step by Step
Step 1: Make the Dough (Day 1) Cube the cold butter and prepare your Spekulatius spice mix by combining cinnamon, cloves, cardamom, and coriander. In a large bowl, mix the flour, granulated sugar, brown sugar, salt, and ground almonds (affiliate link). Make a well in the center and add the egg and cold butter. Work everything together with cold hands until a smooth dough forms. The dough will feel crumbly at first – that’s normal! If needed, add water 1 teaspoon at a time. Wrap the dough in plastic wrap and refrigerate overnight.
Step 2: Roll and Cut (Day 2) Preheat your oven to 180°C (350°F). Remove the dough from the refrigerator and divide it into two portions. Roll each portion to about 3mm (⅛ inch) thick. Cut out shapes with cookie cutters, an embossed rolling pin (affiliate link)or traditional wooden molds. If using wooden molds, dust them with flour first, press into small portions of dough, and slice off excess with a knife.
Step 3: Chill the cut cookies Place the cut cookies on a baking tray lined with parchment paper. Chill them before baking, either outside if it’s cold or in the fridge. This keeps the beautiful engravings from melting and helps the cookies hold their shape.
Step 4: Bake to Golden Perfection Bake the cookies for 10-12 minutes until firm and lightly golden around the edges. Let them cool completely on a wire rack, they’ll crisp up beautifully as they cool.
Storage and Make-Ahead Tips
These cookies have a long shelf life and last up to three months when stored properly. In Germany, you’d store them in a traditional cookie tin (affiliate link)where they stay crisp in a cool and dry environment. In fact, many Germans say Spekulatius actually tastes better after a few days-the spices mellow and deepen beautifully. Just make sure your tin is airtight to keep them perfectly crunchy!
More German Christmas Cookies You’ll Love
Recipe
Easy Spekulatius (German Spiced Cookies)
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Traditional German Spekulatius cookies with warm spices of cinnamon, cloves, and cardamom. This family recipe from my uncles’ bakery creates perfectly crispy, buttery cookies that taste like Christmas in Germany.
Ingredients
For the speculoos spice mix
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Instructions
Day 1
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Cube the butter and set aside.
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Prepare the spice mix by combining the cinnamon, cloves, cardamom, and coriander in a small bowl and mix well.
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Combine the flour, granulated sugar, brown sugar, spice mix, salt, and ground almonds (affiliate link) in a large bowl or on a clean work surface.
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Make a well in the center and add the egg and cold cubed butter.
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Using cold hands, work the ingredients together until a smooth dough forms. At first, the dough will feel crumbly and dry – don’t worry, it will come together! If needed, add water 1 teaspoon at a time. Avoid over-kneading to keep the cookies tender and crumbly rather than chewy.
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Wrap the dough in plastic wrap and refrigerate overnight.
Day 2
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Preheat your oven to 180°C (350°F).
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Remove the dough from the refrigerator and separate it into two portions. Line a baking tray with baking parchment.
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Roll each dough portion out to a thickness of about 3mm (⅛ inch) and cut out shapes with a cookie cutter. An embossed rolling pin (affiliate link) or use special speculaas molds. If you use the specialty wooden molds, first dust the mold with flour and then press in the small portions of dough. The excess dough can be sliced off with a knife.
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It is best to cool the cookies before baking for 30 minutes to ensure the engravings do not melt. You can do it outside or in the fridge.
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Bake the cookies for about 10-12 minutes until firm.
Nutrition
Calories: 81kcalCarbohydrates: 10GProtein: 1GFat: 4GSaturated Fat: 2GPolyunsaturated Fat: 0.2GMonounsaturated Fat: 1GTrans Fat: 0.1GCholesterol: 9mgSodium: 27mgPotassium: 11mgFiber: 0.4GSugar: 3GVitamin A: 100IUVitamin C: 0.003mgCalcium: 7mgIron: 0.5mg