Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Speculoos Cookies & Homemade Cookie Butter

by Pierce Abernathy featured in 7 Recipes Perfect For Oktoberfest


for 20 cookies

Spice Blend

  • 1 tablespoon
  • 1 ½ teaspoons
    ground nutmeg
  • 1 teaspoon
    ground cloves
  • 1 teaspoon
    ground ginger
  • ¼ teaspoon
    ground cardamom
  • ¼ teaspoon
    white pepper
  • ¼ teaspoon
    ground anise


  • 1 ½ cups
    flour (185 g)
  • ¼ teaspoon
  • ½ teaspoon
    baking powder
  • 3 ½ teaspoons
    spice blend
  • ½ cup
    butter (115 g)
  • ½ cup
    dark brown sugar (110 g)
  • ½ cup
    sugar (100 g)
  • 1 egg

Cookie Butter

  • 20 cookies, crushed
  • ⅛ cup
    evaporated milk (30 mL)
  • ¼ cup
    sweetened condensed milk (75 g)
  • ¼ cup
    butter (55 g)
    Calories 212
    Fat 11g
    Carbs 27g
    Fiber 0g
    Sugar 15g
    Protein 3g

Estimated values based on one serving size.



  1. To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
  2. To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
  3. In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
  4. Add the flour mixture and combine until well mixed and dough forms.
  5. Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
  6. On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
  7. Cut the dough into desired cookie shape.
  8. Optional: use speculoos style cookie molds to shape cookies.
  9. Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
  10. To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
  11. Blend until peanut butter texture forms.
  12. Enjoy!




More like this