6 Dozen Cookies

1 hour plus cooling

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Speculoos are Belgian spice cookies with a light, airy crispness. Creaming the butter and sugar until light and fluffy also is important, so make sure the butter is softened to cool room temperature, then beat in the stand mixer for the full 5 minutes. The dough can be cut in any shape, but the baking time may need to be adjusted if the cookies are much smaller or larger than 2 inches.


Dozen Cookies


Don’t use light corn syrup in place of dark; light corn syrup lacks the caramel notes that mimics the flavor of the type of brown sugar (made from beets) traditionally used to make speculoos.

1 hour

plus cooling


  • ¾

    teaspoon ground cinnamon

  • ¾

    teaspoon ground coriander


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Regina H.

Great flavor and very crisp. The only issue I had was that the cookies spread and lost definition.

Teresa S.

I made them and made a couple of slight deviations. I used turbo ado sugar instead of light brown and then I had no dark syrup so I used half molasses and half honey. They were great. Very crunchy and full of flavor. Reminds me of the ones I bought in Amsterdam

Jennifer L.

These are delicious and taste so much like the Biscoff cookies. They taste delicious with coffee or hot tea. I am going to include these in my holiday cookie collection.

Linda D.

Do you think maybe 1 1/2 TBL light corn syrup and 1/2 TBL molasses would work as a sub for dark corn syrup? Or maybe even 1 TBL 2 tsp light corn syrup 1 tsp molasses?

Lynn C.

Hi Linda -

In terms of recipe success, you can probably make that substitution without any issues. However, the flavor will be different. Dark corn syrup has a more delicate, caramel flavor, whereas molasses is more smoky and bitter. I'm sure the cookies would still taste good, just different than our original.

The Milk Street Team

Allyse H.

I used maple syrup (thick local kind) and these cookies turned out crisp and amazing!! I never have corn syrup but I always have maple syrup.