ldbtaylor.com hyggebypost.com dutch spice cookie recipe

We love these thin, spicy cookies.

(Unfortunately I really love them.  I love the dough, the glaze, the cookies themselves…)

The photo below is one I posted a few years back – somehow I don’t have one from this year, though I did make a double batch of Speculass Koekjes for Thanksgiving. Honest. Yet somehow both the dough and cookies managed to disappear before I was able to snap a picture.

(It is a bit difficult to hold a camera and gobble cookie dough simultaneously.)

So here is the recipe and its source (where you will find more delicious recipes and Saint Nicholas information!) 

I simply roll the dough into logs, stick them into the fridge for a while, slice, and bake. They’re delicious lightly iced with a vanilla or almond flavored glaze, and look pretty with sprinkles. I like white on white, my kidlets usually go for the colors – hence the bold pink below. 

(They’re also delicious plain – which is how every single one I baked for Thanksgiving was gobbled up.

By noon on Black Friday there was nary a spice cookie left at Witt’s End.)

And now onto the Christmas Batch!


Speculass Koekjes

{Dutch Spice Cookies}

What You’ll Need

2 cups brown sugar

1 ½ cups butter or hard margarine

3 ½–4+ cups flour

1 egg, beaten

1 tsp salt, scant

1 teaspoon baking powder

1 teaspoon cinnamon

¾ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon allspice

½ teaspoon ginger


How To Do It

Cream butter and sugar. Add remaining ingredients and mix, adding enough flour to form a very stiff dough. Press well-chilled dough into cookie boards (flour mold well, press dough in with fingers, level it off, then turn the board over and bang one end on the counter so the cookie drops out).*

Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

*To use with Rycraft Cookie Stamp: wipe stamp lightly with oil to help prevent sticking. Form dough into 1-inch balls, (roll in granulated sugar), place on ungreased cookie sheet, and stamp immediately. If design disappears, add more flour to dough. If dough begins to stick, brush particles from stamp and treat again with oil.

*Or shape into cylinder of desired size and chill thoroughly in covered container. Slice and bake as above. Makes six dozen this way.


Sources for St. Nicholas cookie boards and stamps

Adapted from Dutch Touches: Recipes and Traditions, compiled by Carol Van Klompenburg and Dorothy Crum, Penfield Press, 1966.
Purchase from amazon.comamazon.ca or amazon.uk.



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