Speculaas Snickerdoodle Cookies

Speculaas Snickerdoodle Cookies are a warmly spiced, buttery sugar cookie, formed into balls and rolled in spiced sugar before baking. With crisp edges and a soft, chewy centre, they are comforting, delicious and perfect for snacking.

I developed this recipe back 2014, when Steven Dotsch of the The Speculaas Spice Company sent me a sample of their artisanal Speculaas spice mixture. I used it in my late mom’s Snickerdoodle recipe instead of cinnamon sugar and the results were delightful.

Disclosure: I received a sample to facilitate the development of this recipe. I have not been paid for this post.

Updated May 2026 with metric measurements in addition to cup measures and additional tips. If you prefer to go straight to the recipe, just use the Jump to Recipe button at the top of this post.

What Is Speculaas?

Speculaas (also known as speculoos) is a mixture of nine spices and usually includes cinnamon, cloves, ginger, cardamom and nutmeg. Originally formulated in the Netherlands in the seventeenth century, speculaas spice is full of flavour but also quite mild. It is used in the Dutch Windmill Biscuits famous in the Netherlands as well as in other desserts and treats.

There are lots of different blends of speculaas spice mixes, varying from bakery to bakery and home to home, the recipes often a closely guarded secret. The blend I used for these Speculaas Snickerdoodle Cookies is based on Steven of The Speculaas Spice Company’s grandmother’s recipe.

Tips for Making Speculaas Snickerdoodle Cookies

Be sure to chill the dough before rolling. Like my Orange Gingerbread Crinkle Cookies, chilling the dough improves the size and shape of the cookies as well as the texture. If you skip chilling the dough, the cookies are likely to spread and they will not have the distinctive crisp, chewy texture.

Chill snickerdoodle dough for a minimum of 30 to 60 minutes. If you prefer to chill the cookies overnight, it will make it easier if you remove the dough from the fridge about 10 minutes before rolling into balls.

Watch the cookies while they are baking, particularly the first batch. Oven temperatures can vary and it’s easy for these delicate cookies to burn if you forget to keep an eye on them.

These gently spiced Speculaas Snickerdoodle Cookies are the perfect treat for kids and adults alike. They are lightly crunchy on the outside, tender on the inside and equally lovely with a glass of milk or cup of tea or coffee. They will keep well in a sealed container for at least three days; in fact I think the flavour gets even better as the days go on.

Speculaas Snickerdoodle Cookies are quick and easy to make and they make your house smell fantastic while they are baking. I hope you enjoy them as much as we do!

Speculaas Snickerdoodle Cookies – Printable Recipe

Created by: April J Harris

Speculaas Snickerdoodle Cookies

Course Cookies

Cuisine Netherlands

Servings 6 dozen cookies

Speculaas Snickerdoodle Cookies are a warmly spiced, buttery sugar cookie, formed into balls and rolled in spiced sugar before baking.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookies

• 1 cup butter, softened
• 1½ cups granulated or caster sugar
• 2 eggs
• 2¾ cups all-purpose (plain) flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1½ teaspoons Speculaas spice mix
• generous pinch of salt

For the spice mixture

• 2 tablespoons granulated or caster sugar
• ½ teaspoon Speculaas spice mix

Instructions

• Preheat oven to 350°F (175°C).
• Cream the butter and sugar together.
• Add the eggs and beat in well.
• Sift together the flour, cream of tartar, baking soda, salt and Speculaas spice mix.
• Stir the flour mixture into the butter, sugar and egg mixture thoroughly.
• Chill the dough for 30 to 60 minutes.
• Meanwhile in a small bowl, mix together the 2 tablespoons of sugar and half teaspoon of Speculaas spice mix.
• When the dough has chilled, roll it into one inch balls.
• Roll each ball in the mixture of sugar and Speculaas spice mix.
• Place two inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes until lightly golden.
• Take the baking sheets out of the oven and allow the cookies to sit for a minute or two to firm up.
• Carefully remove the cookies from the baking sheets and cool on wire racks.
• Store in an airtight container at room temperature.

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