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Speculaas Cookies
Credit:
Ditte Isager
Recipe Summary
Yield: Makes about 32 cookies
Ingredients
Ingredient Checklist
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
6 ounces (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/3 cup water
Confectioners’ sugar, for surface
Gallery
Speculaas Cookies
Credit:
Ditte Isager
Recipe Summary
Yield: Makes about 32 cookies
Gallery
Speculaas Cookies
Credit:
Ditte Isager
Speculaas Cookies
Credit:
Ditte Isager
Speculaas Cookies
Recipe Summary
Yield: Makes about 32 cookies
Recipe Summary
Yield: Makes about 32 cookies
Yield: Makes about 32 cookies
Makes about 32 cookies
Ingredients
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon freshly ground white pepper
- Pinch of ground cloves
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/3 cup water
- Confectioners’ sugar, for surface
Directions
Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
Dust surface and springerle mold lightly with confectioners’ sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
Reviews (25)
Add Rating & Review
190 Ratings
5 star values:
34
4 star values:
67
3 star values:
50
2 star values:
28
1 star values:
11
Load More Reviews
Reviews (25)
Add Rating & Review
190 Ratings
5 star values:
34
4 star values:
67
3 star values:
50
2 star values:
28
1 star values:
11
Add Rating & Review
190 Ratings
5 star values:
34
4 star values:
67
3 star values:
50
2 star values:
28
1 star values:
11
190 Ratings
5 star values:
34
4 star values:
67
3 star values:
50
2 star values:
28
1 star values:
11
190 Ratings
5 star values:
34
4 star values:
67
3 star values:
50
2 star values:
28
1 star values:
11
- 5 star values:
- 34
- 4 star values:
- 67
- 3 star values:
- 50
- 2 star values:
- 28
- 1 star values:
- 11
Martha Stewart Member
Rating: 1 stars
03/08/2018
The recipe was missing eggs- a very critical ingredient.
Martha Stewart Member
Rating: 1 stars
12/15/2017
This recipe is too dry. It is missing eggs. Add two eggs to the butter and sugar cream and then you will get the right consistency. I blindly followed the recipe only to find that I couldn't make a dough with this as it is. Also you don't 'Whisk' dry ingredients together, you sift them. Poor proofing for a recipe site. Won't make it again. Found a more reliable recipe.
Martha Stewart Member
Rating: Unrated
12/13/2011
I would love if JenRM would share her recipe. My husband is Dutch and I've been trying for 3 years to make a good speculaas!
Mayson, I think the "coriander" is a typo.
Martha Stewart Member
Rating: Unrated
12/20/2010
Speculaas is a favorite recipe in our house - especially around Christmas time. Being Dutch helps. :) I must say my mom's recipe is way better (and way easier) than this.
Martha Stewart Member
Rating: Unrated
03/17/2010
I have never made speculaas before and am unfamiliar with the ingredients. In the 2008 recipe (above) it calls from 3/4 t. of cardamom. Martha's 2001 speculaas version is mostly the same...except instead of the cardamom it calls for a t. of coriander. Can someone shed some light on this inconsistency? I'd love to try this spicy cookie, but I want to make sure I get it right. Thanks!
Martha Stewart Member
Rating: Unrated
12/31/2008
These cookies have an excellent taste. I too found the dough to be dry, so I added enough water to make the dough pliable. *NOTE* Next time I make these I would use less flour than the recipe calls for because I found them to have a slight 'floury' taste. Also, I noticed the colder the dough the better the impressions on the final cookies. I would suggest re-chilling the dough between re-rolling the scraps. These cookies are a lot of effort, but the taste is wonderful.
Martha Stewart Member
Rating: Unrated
12/25/2008
These cookies are a lot of effort for a very disappointing result. The dough is impossible to work with because it's so dry. Also, the cooking time recommended in the recipe is way too long. Mine were burned after 22 minutes. I would like advice on what to do with such dry dough and also how to get defined images in the pressed cookies.
Martha Stewart Member
Rating: Unrated
12/19/2008
Ours was dry too, so we added a little more water so it would form a ball. Sometimes the amount of liquid varies based on the moisture present in your flour. I thought the resulting color of cookies was a lot lighter than pictured.
Martha Stewart Member
Rating: Unrated
12/18/2008
There's so little liquid in this recipe, I found it very challenging to form a ball after mixing the dough. When I took it out of the refrigerator and tried to roll it, it just cracked and flaked apart and was unusable. I wish the instructions would give some tips for how to handle such a dry dough.
Martha Stewart Member
Rating: Unrated
12/17/2008
You could probably find the molds at a Dutch goods store. Just Google it with the name of your city and see if you can find one. My Mom has these molds hanging in her kitchen as a decoration, so I had her bring it with her for the holidays -- and we are making the cookies today.
Martha Stewart Member
Rating: Unrated
12/16/2008
I immediately ordered the wooden forms Martha used, all of them, from houseonthehill.net. To this day I've received them all, as of yesterday the 2nd part of my order, and 2 are still not here. I've been ordering from them for 2 yrs. now. I called them and she said they were overloaded with orders since Martha had them on the show....good luck trying to get before Christmas...
Martha Stewart Member
Rating: Unrated
12/11/2008
Martha's Org.,
I'm so glad you included this cookie in your list this year. It is a little more effort but are so beautiful finished. I've had this cookie recipie since the late 60's or 70's from a magazine that is no longer in publication. I think using a plain cookie cutter would work well, one would just not have the dimension that the regular way does. Happy Holidays
Martha Stewart Member
Rating: Unrated
12/05/2008
Where can I buy the molds for these cookies locally
Martha Stewart Member
Rating: Unrated
12/04/2008
try houseonthehil.net for cookie molds
Martha Stewart Member
Rating: Unrated
12/04/2008
Is it possible to make these, just as cookies to cut out with cutters? I'm going to try it, but it says nowhere on here or in the magazine if it's possible to treat this as a regular cookie dough.
Martha Stewart Member
Rating: Unrated
12/04/2008
These sound good. I inherited my Grandmother's springerle molds and have always made springerles but these sound good and I am glad that I could use them for this recipe. My Grandmother was from Germany and her brother hand carved the molds so they are very precious.
Martha Stewart Member
Rating: Unrated
12/04/2008
I would like to know where I could puchase these molds?
Martha Stewart Member
Rating: Unrated
12/04/2008
Yes these are cookies from Holland!, and I am so proud to find the recipe here on Martha Stewarts site!!!
I will make them and let you know if they taste like back home.
Martha Stewart Member
Rating: Unrated
12/04/2008
What'a wrong with the name?? It's Dutch. http://en.wikipedia.org/wiki/Speculaas
These are delicious - I bought speculaas spice mix in The Netherlands last year. I wish I had bought the molds, too.
Martha Stewart Member
Rating: Unrated
12/04/2008
These sound delicious, but I have to say that this is the worst name for a cookie. Ever. I bet Alexis and Jennifer would have a good time with this one. :)
Martha Stewart Member
Rating: Unrated
12/04/2008
You can also find springerle molds at Sur La Table.
Martha Stewart Member
Rating: Unrated
12/04/2008
In the magazine (Martha Stewart Living) they show this as the source for springerle molds: http://www.houseonthehill.net/ (House on the Hill). They do have a wonderful selection. Rather spendy however! I found a little wooden plaque at a yard sale! And I have a wooden rolling pin with designs embossed in it as well from Cost Plus World Market a few years back. I will try both for 1st time this year.
Martha Stewart Member
Rating: Unrated
12/04/2008
Where can i find a springerle mold?
Martha Stewart Member
Rating: Unrated
12/04/2008
i have an embossed rolling pin and tried this one year; then cut them apart. i don't have springerle molds..turned out ok by dusting the pin a bit before rolling. i think next time id use xxx sugar to dust pin instead of flour.
Martha Stewart Member
Rating: 1 stars
03/08/2018
The recipe was missing eggs- a very critical ingredient.
Rating: 1 stars
Rating: 1 stars
12/15/2017
This recipe is too dry. It is missing eggs. Add two eggs to the butter and sugar cream and then you will get the right consistency. I blindly followed the recipe only to find that I couldn't make a dough with this as it is. Also you don't 'Whisk' dry ingredients together, you sift them. Poor proofing for a recipe site. Won't make it again. Found a more reliable recipe.
Rating: Unrated
12/13/2011
I would love if JenRM would share her recipe. My husband is Dutch and I've been trying for 3 years to make a good speculaas!
Mayson, I think the "coriander" is a typo.
Rating: Unrated
Rating: Unrated
12/20/2010
Speculaas is a favorite recipe in our house - especially around Christmas time. Being Dutch helps. :) I must say my mom's recipe is way better (and way easier) than this.
Rating: Unrated
03/17/2010
I have never made speculaas before and am unfamiliar with the ingredients. In the 2008 recipe (above) it calls from 3/4 t. of cardamom. Martha's 2001 speculaas version is mostly the same...except instead of the cardamom it calls for a t. of coriander. Can someone shed some light on this inconsistency? I'd love to try this spicy cookie, but I want to make sure I get it right. Thanks!
Rating: Unrated
12/31/2008
These cookies have an excellent taste. I too found the dough to be dry, so I added enough water to make the dough pliable. *NOTE* Next time I make these I would use less flour than the recipe calls for because I found them to have a slight 'floury' taste. Also, I noticed the colder the dough the better the impressions on the final cookies. I would suggest re-chilling the dough between re-rolling the scraps. These cookies are a lot of effort, but the taste is wonderful.
Rating: Unrated
12/25/2008
These cookies are a lot of effort for a very disappointing result. The dough is impossible to work with because it's so dry. Also, the cooking time recommended in the recipe is way too long. Mine were burned after 22 minutes. I would like advice on what to do with such dry dough and also how to get defined images in the pressed cookies.
Rating: Unrated
12/19/2008
Ours was dry too, so we added a little more water so it would form a ball. Sometimes the amount of liquid varies based on the moisture present in your flour. I thought the resulting color of cookies was a lot lighter than pictured.
Rating: Unrated
12/18/2008
There's so little liquid in this recipe, I found it very challenging to form a ball after mixing the dough. When I took it out of the refrigerator and tried to roll it, it just cracked and flaked apart and was unusable. I wish the instructions would give some tips for how to handle such a dry dough.
Rating: Unrated
12/17/2008
You could probably find the molds at a Dutch goods store. Just Google it with the name of your city and see if you can find one. My Mom has these molds hanging in her kitchen as a decoration, so I had her bring it with her for the holidays -- and we are making the cookies today.
Rating: Unrated
12/16/2008
I immediately ordered the wooden forms Martha used, all of them, from houseonthehill.net. To this day I've received them all, as of yesterday the 2nd part of my order, and 2 are still not here. I've been ordering from them for 2 yrs. now. I called them and she said they were overloaded with orders since Martha had them on the show....good luck trying to get before Christmas...
Rating: Unrated
12/11/2008
Martha's Org.,
I'm so glad you included this cookie in your list this year. It is a little more effort but are so beautiful finished. I've had this cookie recipie since the late 60's or 70's from a magazine that is no longer in publication. I think using a plain cookie cutter would work well, one would just not have the dimension that the regular way does. Happy Holidays
Rating: Unrated
12/05/2008
Where can I buy the molds for these cookies locally
Rating: Unrated
12/04/2008
try houseonthehil.net for cookie molds
Is it possible to make these, just as cookies to cut out with cutters? I'm going to try it, but it says nowhere on here or in the magazine if it's possible to treat this as a regular cookie dough.
These sound good. I inherited my Grandmother's springerle molds and have always made springerles but these sound good and I am glad that I could use them for this recipe. My Grandmother was from Germany and her brother hand carved the molds so they are very precious.
I would like to know where I could puchase these molds?
Yes these are cookies from Holland!, and I am so proud to find the recipe here on Martha Stewarts site!!!
I will make them and let you know if they taste like back home.
What'a wrong with the name?? It's Dutch. http://en.wikipedia.org/wiki/Speculaas
These are delicious - I bought speculaas spice mix in The Netherlands last year. I wish I had bought the molds, too.
These sound delicious, but I have to say that this is the worst name for a cookie. Ever. I bet Alexis and Jennifer would have a good time with this one. :)
You can also find springerle molds at Sur La Table.
In the magazine (Martha Stewart Living) they show this as the source for springerle molds: http://www.houseonthehill.net/ (House on the Hill). They do have a wonderful selection. Rather spendy however! I found a little wooden plaque at a yard sale! And I have a wooden rolling pin with designs embossed in it as well from Cost Plus World Market a few years back. I will try both for 1st time this year.
Where can i find a springerle mold?
i have an embossed rolling pin and tried this one year; then cut them apart. i don't have springerle molds..turned out ok by dusting the pin a bit before rolling. i think next time id use xxx sugar to dust pin instead of flour.
All Reviews for Speculaas Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Speculaas Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
