Spicy Sinterklaas Cookies (Speculaas)

Sinterklaas cookies
Sam Jones/Quinn Brein


2/3 cup packed dark-brown sugar
2 tablespoons milk
2 cups flour
1 teaspoon each ground cloves and cinnamon
1/2 teaspoon each ground nutmeg and ginger
1 pinch salt
1/2 teaspoon baking powder
2 tablespoons chopped blanched almonds
2 tablespoons minced candied fruit
10 tablespoons (1-1/4 sticks) butter, softened
large slivers of blanched almonds and candied fruit, for decoration


In a medium mixing bowl, combine the brown sugar and milk, and stir until smooth. Add the flour, spices, salt, baking powder, almonds, and fruit. Cut in the butter with a pastry blender. Chill. Preheat oven to 350° F. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. To make cutout cookies, roll the dough about ¼ inch thick and cut with cookie cutters. Press almond slivers and fruit onto the cookies wherever they fit into the design. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.


Makes about 18 to 24 cookies.


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I have cookie molds that I

I have cookie molds that I have collected over the years... I can't wait to try this recipe

Do you use self-rising? Can I

Do you use self-rising? Can I use it?

The recipe has Baking powder

The recipe has Baking powder so I think you should be able to use plain flour?

This is a recipe based on

The Editors's picture

This is a recipe based on U.S. measurements.  It's probably best to stick to plain flour and add the specificied amount of baking soda.