German Butter Spice Cookies | Spekulatius-Kekse
No Christmas season would be complete without German spice cookies, Spekulatius Kekse. They are delicately carved, spice-forward cookies that make your home smell like the holidays.
Spekulatius Kekse are cozy, aromatic shortcrust-style cookies made with a deeply fragrant spice mix, and this homemade version gives you all that nostalgic winter flavor with a beautifully crisp bite and the signature look.
Until recently, I didn’t think they would be easy to make at home but with my step-by-step recipe, you can easily recreate this holiday classic in your home.
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What are Spekulatius-Kekse?
These traditional German Spice Cookies (Spekulatius Kekse) are buttery, crisp, warmly spiced, and incredibly easy to make at home. A classic holiday cookie with a short ingredient list, simple steps, and traditional holiday flavor.
Why you’ll love this recipe
Ingredients
- Flour: AP flour forms the base of the crisp shortcrust dough.
- Sugar: I use regular cane sugar.
- Salt: Balances and enhances the spices.
- Spekulatius spice mix: The heart of the recipe – see Simple Substitutions below to make your own.
- Baking powder: Adds a touch of lift without losing the crispness.
- Milk: Helps bring the dough together.
- Butter: For richness and that classic shortbread-style bite, I highly recommend using a European-style butter such as Kerrygold.
Optional ingredients:
- Milk: Use some extra milk for lightly brushing the cookies before baking.
- Almonds: Press the dough into sliced almonds for a traditional almond Spekulatius look.
Helpful Equipment:
In order to achieve that signature look, I recommend the following tools:
- Wooden rolling pin: This is essential to get them rolled out nicely.
- Wooden rolling guides: I love these as they allow me to roll out the dough very evenly (they will also bake evenly!).
- Spekulatius roller: This nifty tool gives your Spekulatius cookies that signature shape and look.
- Embossed rolling pin: Alternatively, you can use a pretty embossed rolling pin.
- Cookie cutters: Of course, you can also use your favorite cookie cutters.
Simple substitutions
- Spekulatius spice mix: Simply mix 1 tsp of cinnamon powder, ½ tsp of ground nutmeg, and ½ tsp of ground cardamom.
- Cane sugar: Substitute with light brown sugar for deeper caramel notes.
- Spekulatius spice mix: Use a blend of cinnamon + cardamom + cloves if needed.
- Milk: Non-dairy milk works well here too.
- Butter: Vegan butter can be used, though texture may be slightly softer.
How to make German Spice Cookies
- In a bowl, mix all the ingredients well.
- Form the dough into a ball, wrap it in plastic, and refrigerate.
- Roll the dough out, ideally about 3mm thick.
- Use a spekulatius roller, an embossed rolling pin, or cookie cutters to cut out shapes. Bake them at 395˚F for about 8 minutes.
5. Remove them from the oven and let them cool completely.
Helpful recipe tips
- Don’t skip the chill time: It prevents spreading and keeps the cookies crisp.
- Roll thinly: 3 mm gives you that classic snap.
- Watch the bake time: They brown quickly – pull them at the first hint of gold.
- Use a Spekulatius roller if you can: Traditional Spekulatius molds give beautiful detail, but any cookie cutter works.
Serving suggestions
These cookies are perfect on your holiday cookie plate with a cup of hot chocolate, mulled wine, spiced tea, or coffee.
They also make stunning edible gifts wrapped in cellophane with a ribbon for classic Christmas market vibes!
Storing and freezing instructions
Freeze baked cookies: Freeze for up to 3 months; thaw uncovered to keep them crisp.
Store: Keep the cookies in an airtight tin at room temperature for up to 3 weeks. Their flavor deepens over time.
Freeze dough: Freeze the wrapped dough for up to 2 months; thaw in the refrigerator before rolling.
German Spice Cookies | Spekulatius
Equipment
- wooden rolling pin
- wooden rolling guides, 3mm
- spekulatis roller or embossed rolling pin or regular cookie cutters
Ingredients
- 270 g AP flour
- 150 g cane sugar
- 1 dash salt
- 2 tsp spekulatius spice mix see notes
- 1 dash baking powder
- 50 ml milk
- 100 g butter
Instructions
- In a medium mixing bowl, combine the dry ingredients and mix. Add the soft butter and milk and mix into a uniform dough.
- Roll the dough into a ball, wrap it in plastic, and chill in the refrigerator for 1 hour.
- Preheat the oven to 395˚F (200˚C).
- Working in batches, on a lightly floured surface roll out the dough to 3 mm thickness.
- With a spekulatius roller, embossed rolling pin, or regular cookie cutters, cut dough into shapes. Transfer them to a cookie sheet lined with parchment paper.
- Bake the cookies for 8 mins. or until just about golden-brown.
- Let them cool completely and transfer them to an airtight container or cookie tin.
Notes
- if you can’t find spekulatius spice mix, make your own with 1 tsp of cinnamon powder, ½ tsp of ground nutmeg, and ½ tsp of ground cardamom
- you can gently brush the cookies with milk before baking
- you can also press the cookies into sliced almonds
- be sure to let the dough chill at least for 1 hour
- for darker, spicier cookies, you can increase the spekulatious spice mix to 3 tsp
Nutrition
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