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Vanilla Speculoos Cookies

September 23, 2018
Vanilla Speculoos Cookies

Fall is finally in the air. I think it is my favorite season. It has finally cooled off enough so that I can do some baking. These Vanilla Speculoos Cookies are perfect for fall. They are a bit lighter than my Speculoos Biscuits. A little less gingerbready, more of what you would think of with anything pumpkin. Perfect with a pumpkin spice latte.

Speaking of pumpkin, if you want a spice mix that was made to be used with pumpkin, but with a twist that will make you say, hmmm? You really should try adding Speculoos Spice mix instead of the traditional mix of spices we use here in the states. This spice mixture is straight from Belgium. The cookie recipe and spice mix are adapted from Juliette’s Speculoos Cookbook. The spice mix recipe is here.

Now, on to these yummy fall cookies. This dough divides and freezes beautifully. I like to make up a batch and divide it so I have cookies for now, dough for later and dough to give as hostess gifts (frozen).

Two things when preparing to make these cookies. First, the dough really needs to rest overnight in order to be easy to roll out. Second, you will want to use a stand mixer.

Start out by softening or creaming the butter in the large mixing bowl of your mixer. Next, add in the sugars, and get everything pretty well combined. Add in an egg and vanilla extract. Add the water a little at a time to combine.

In a separate bowl sift or use a whisk to combine the flour, baking powder, salt and speculoos mix. Add the dry ingredients to the wet ones in the mixing bowl. Do this a little at a time. Now, towards the end, this mix is going to get really thick. You will probably need to switch to your dough hook or just knead the last bit in by hand. The dough will be similar to bread dough except maybe a bit more crumbly. When you get to this stage, tip the dough out onto a piece of plastic wrap and knead the dough into a ball. Seal the dough up in the plastic wrap. You want it to be air tight. Put the dough in the fridge to rest overnight.

If you plan to freeze some or all of the dough, now is the time. Divide it up however you like, wrapping each portion in plastic wrap and then placing it in a plastic freezer bag. I like to form hostess gifts into a log.

To bake, knead the dough briefly. Press it out pretty flat using your hands and then roll it out to about 1/4 inch thick. I rolled mine out on a silicon mat this time and it worked like a charm. Use a cookie cutter or wooden mold to form cookies.

Place the cookies about an inch apart on a cookie sheet lined with parchment paper. Don’t skip the parchment paper. The cookies won’t come off the baking sheet that nicely otherwise. Bake the cookies at 325°F (160°C) for 10 to 14 minutes. The cookies are done when the center of the cookie springs back if lightly touched.

I am thinking of making a pumpkin butter cream to frost these with for the Accidental Cowboy. He loves things really sweet. That’s another post….

Vanilla Speculoos Cookies

Vanilla Speculoos Cookies

These crunchy light cookies are perfect for fall. Freeze the dough in small batches so you can pull it out anytime and make a quick couple of dozen cookies. The dough also makes a really nice hostess gift. This recipe is adapted from the cookbook "Juliette's Speculoos."

Course Dessert
Cuisine Belgian
Cook Time 11 minutes
Resting time for dough 8 hours
Total Time 11 minutes
Servings 4 dozen 3 inch diameter
Author Jeanne Rogers - Flo's Kitchen Blog


  • 1 1/3 cups or 300 grams butter at room temprature
  • 1 1/3 cups or 300 grams light brown sugar packed
  • 1 cup or 200 grams sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup or 125 ml water
  • 5 2/3 cups or 700 grams all purpose flour
  • 2 1/8 tsp or 10 grams baking powder
  • 1 pinch salt
  • 1 tsp speculoos spice


  1. In a large bowl, using an electric stand mixer fitted with the paddle attachment or metal beaters, cream the butter.

  2. Add the sugars and beat until well combined. Add the egg and vanilla extract. Cream until well mixed.

  3. Add the water a little at a time, beating it into the dough. 

  4. In a separate bowl, sift together the flour, baking powder, salt and speculoos spice mix.

  5. Add the dry ingredients to the wet ingredients a little at a time. Towards the end you will probably want to switch to a dough hook, or mix using your hand. The mixture will become a crumbly dough. 

  6. Knead the mixture briefly and form the dough into a ball. Cover with plastic wrap and allow to rest overnight. 

  7. After the mixture has rested, divide the dough into portions to freeze or give as gifts. Or, to bake, preheat oven to 325°F (160°C). 

  8. Roll out dough to about 1/4 inch (8 mm) thick. Using a cookie cutter or wooden mould, shape the cookies. 

  9. Place on a sheet pan lined with parchment paper. Bake for 11 to 14 minutes. The cookies are done when the center of the cookie springs back when gently touched.

  10. The cookies will still be soft when they come out of the oven. Allow them to cool for a few minutes before attempting to remove them from the parchment paper. I like to transfer the cookies still on the parchment straight to a cooling rack. 

Recipe Notes

You may need to adjust the amount of water you add. Remember, you are looking for a crumbly dough. 

If you are using dough that has been frozen, allow it to thaw gently overnight in the refrigerator.

This is the link for speculoos spice mix:

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  • Mitch webb May 25, 2020 at 4:28 pm

    I made your vanilla speculoos cookies your recipe didn’t say salted or unsalted butter they were spectaculoosly good

    • May 25, 2020 at 4:48 pm

      Spectacular! So glad you liked them.
      I almost always use salted butter. However, in baking I have not really tasted much of a difference. I should correct that in the recipe though.

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