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Web Exclusive: Dutch Spice Cookies

Photo and recipe courtesy Holland CVB


1 cup butter, softened
1 cup packed brown sugar
1 egg
3 cups all-purpose flour
1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
? tsp baking powder
? tsp salt
1/2 cup sliced almonds


Speculaas can be made in different shapes, including those created from windmill
and other cookie molds. They are traditionally served during the Feast of
Sinterklaas, but can be enjoyed anytime.

In a large bowl, beat butter and sugar at high speed until light and fluffy.
Beat in the egg and mix well. In a medium-sized bowl, mix the flour
with spices, baking powder and salt. Stir half the flour mixture into the
butter mixture by hand. Add the remaining flour and almonds. Mix with
a wooden spoon or knead with hands. Divide dough into four parts,
wrap in plastic and refrigerate dough and cookie mold for several hours.

Preheat oven to 350 degrees F and grease two cookie sheets. Remove one
quarter of the dough from the refrigerator and flatten it with your
hands. Oil the mold and lightly flour it. Using your fingers, press dough
firmly into the mold. Trim any excess dough from the mold with a
knife. Transfer the cookies onto cookie sheets, spacing about one inch
apart. Refrigerate dough trimming to be rerolled later. Lightly flour but
do not re-oil cookie mold. Repeat process with remaining dough. Bake
cookies 20-25 minutes or until golden brown around the edges.