Belgian Spice Cookies Recipe

To create a lacy design on these cookies (also known as Speculoos), place a stencil or doily over the cooled cookies before dusting with powdered sugar.

Belgian Spice Cookies
Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands On Time:
10 mins
Total Time:
5 hrs
2 dozen


  • 1 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon table salt

  • 3 teaspoons pumpkin pie spice, divided

  • 1/2 cup butter, softened

  • 1/4 cup turbinado sugar

  • 1/4 cup firmly packed light brown sugar

  • Parchment paper

  • 1/2 cup powdered sugar


  1. Stir together first 4 ingredients and 1 tsp. pumpkin pie spice in a small bowl. Beat butter and next 2 ingredients in a medium bowl at medium speed with an electric mixer 2 to 3 minutes or until combined. Stir in flour mixture just until blended. Shape dough into a 2-inch-thick log; wrap in plastic wrap, and chill 4 hours to 3 days.

  2. Preheat oven to 325°. Slice dough log into 1/4-inch-thick rounds. Place cookies about 1 inch apart on a parchment paper-lined baking sheet.

  3. Bake at 325° for 10 to 14 minutes or until cookies are fragrant and dry. Cool completely on a wire rack (about 30 minutes).

  4. Stir together powdered sugar and remaining 2 tsp. pumpkin pie spice. Sift powdered sugar mixture over cookies.

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