Belgian Speculoos (Homemade Biscoff Cookies)

Make these Speculoos cookies recipe from scratch-stamped or rolled-for a cozy holiday treat. Crisp, delicately spiced, and sweetened with brown sugar and honey, they offer all the comforting flavor of homemade Biscoff-style cookies.

Traditionally baked for St. Nicholas Day (December 6), Speculoos have a long history in Belgian holiday baking. And if you've wondered how they differ from Dutch Speculaas or classic gingerbread cookies, this recipe includes a helpful guide to their origins and what makes each one unique.

What Are Speculoos?

Speculoos are traditional spiced Belgian cookies-thin, crisp, and deeply caramelized-that have been enjoyed for centuries, especially around St. Nicholas Day and Christmas. They're made with brown sugar, warm spices, and butter, and their flavor is more mellow and caramel-forward than many other European spice cookies.

Modern coffee shops popularized them even further through Lotus Biscoff, the beloved caramelized biscuit often served alongside espresso.

Suggested reading:
A fantastic, authoritative overview: The Brussels Times - "The Story of Speculoos: The Belgian Biscuit That United a Nation."

Origins of Speculoos

• Belgian roots: Created in the early 20th century as a more affordable alternative to the Dutch spiced Speculaas cookies.
• Sugar history: Made with brown sugar (or Belgian cassonade), which gives its signature caramel flavor-originating from sugar-beet production in Belgium.
• Holiday traditions: Often baked for St. Nicholas Day (Dec 6) and increasingly for Christmas.
• The creation of Lotus Biscoff in the 1930s helped cement Speculoos as one of Belgium's most iconic baked treats.

How Speculoos Differ from Gingerbread and Speculaas

Speculoos vs. Gingerbread

• Gingerbread cookies typically contain molasses, a stronger ginger flavor, and a chewier texture.
• Speculoos are crisper, lighter in spice, and rely on brown sugar for caramel depth.

Speculoos vs. Speculaas (Dutch)

• Dutch Speculaas uses more spices-often a full spice mix: cinnamon, nutmeg, cloves, white pepper, cardamom, anise, and coriander.
• Belgian Speculoos are less spicy, more caramelized due to a higher ratio of brown sugar.
• Speculaas were historically more expensive, so Speculoos became the "affordable cousin"-delicious in its simplicity.

Ingredients

A handful of pantry spices, brown sugar, and butter create the warm, caramelized flavor Speculoos are known for. Here's the full list with quick notes:

• All-purpose flour - gives structure for stamping or slicing.
• Baking soda & baking powder - provide light lift and crisp edges.
• Salt - balances sweetness and enhances the warm spices.
• Cinnamon - the dominant spice in traditional Speculoos.
• Nutmeg, cloves & cardamom - add subtle warmth without overpowering.
• Ginger - a gentle heat, milder than gingerbread.
• Black pepper - a classic touch for depth (not spicy).
• Unsalted butter - softened; creates richness and crisp texture.
• Brown sugar - light brown sugar adds the signature caramel notes.
• Honey - helps deepen color and adds a soft sweetness.
• Egg - binds the dough and helps with clean stamped impressions.

Traditional 7-Spice Blend

Classic Belgian Speculoos often use a seven-spice blend similar to Dutch Speculaas, featuring cinnamon, cloves, nutmeg, ginger, cardamom, white pepper, and sometimes anise or coriander. This recipe keeps the flavor warm and familiar by using a simplified, pantry-friendly version-still beautifully aromatic, but easier for everyday baking.

How to Make Speculoos Cookies Recipe

These simple pantry ingredients come together to create the warm, caramelized flavor that makes traditional Speculoos so special.

1. Step 1: Cream the butter, sugar, and honey together until light (about 5-6 minutes). Mix in the dry ingredients of flour, baking powder, baking soda, spices, salt, and pepper until just combined into a soft dough. Knead to form a flat disc and transfer to plastic wrap.

2. Step 2: Wrap tightly and chill for 2 hours or up to 24 hours.

3. Step 3: Preheat to 350°F with rack in the lower-middle position. Roll the dough to about 1/4-inch thick and cut or stamp into cookies.

4. Step 4: If using a stamp, be sure it is well floured and place 1-2 inches apart on a parchment-lined baking sheet. Brush excess flour off the cookies before baking for 12-15 minutes, or until nicely browned.

Stamped Cookie Method (3-inch press)

• Roll dough into golf-ball-sized portions (about 40g), then roll in sugar.
• Press onto a parchment-lined sheet until the edges of the stamp emerge. Trim edges if desired.
• Place 1-2 inches apart.

While a windmill cookie mold is the classic form, you can also use cookie stamps. I’m using these Nordic Ware snowflake cookie stamps.

Rectangular "Biscoff" Style

• Roll dough between parchment sheets until 1/8-1/4 inch thick.
• Use a fluted wheel to cut into 1×2-inch rectangles.
• Transfer carefully with an offset spatula.

Variations

• Extra-Crispy Speculoos: Bake 1-2 minutes longer.
• Traditional Belgian Flavor: Replace honey with dark brown sugar or a mix of brown sugar + a teaspoon of molasses.
• Spicier "Speculaas-Style" Version: Add star anise or coriander.
• Cookie Box Finish: Dunk half of each cookie in melted white chocolate.

If you love warmly spiced cookies, see my reader favorite Ginger Spice Cookies recipe!

Serving Ideas

• Serve with coffee or chai-classic pairing!
• Add to holiday cookie boxes, alongside Russian Teacake Cookies, Sugar Cookies, and Cranberry Pistachio Cookies.
• Crush to make a Speculoos cheesecake crust.
• Include in an afternoon tea tray during the holidays.

Recipe FAQs

Christmas Cookies

Looking for other recipes like this? Try these:

Gingerbread Recipes

If you love gingerbread as much as we do, here are more warmly spiced recipes to try: