These German Spekulatius cookies are made with ground spices + cocoa powder to add a warm & cozy flavor, while fun cookie cutters or molds create festive designs. They're similar to Lebkuchen Herzen or gingersnaps, but with their own unique charm.
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These Spiced Biscuit Are My Favorite Christmas Cookie!
Growing up in Germany, I'd get a packet of Spekulatius in my shoes every year from Saint Nicholaus. On the eagerly anticipated morning of December 6th, my sister and I would run down the stairs to see what treasures were left in our shoes. Bypassing the chocolate coins and tangerines, I would tear into the Spekulatius first, relishing in their sweet and spiced flavors.
In fact, Spekulatius cookies are one of my absolute favorite Weihnachtsplätzchen (aka German Christmas cookies). They're packed with flavor from ground cinnamon, cloves, nutmeg, and allspice, similar to my Pfeffernüsse spiced cookies. And these biscuits have a crunchy texture similar to gingersnaps, so I think that they're extra-delicious when dunked in German hot cocoa or coffee.
A Note on Baker's Ammonia
Traditional Spekulatius are made with Baker's Ammonia which is also called hartshorn. It's a leavening agent similar to baking soda and baking powder, but it has less of an alkaline flavor, and it makes cookies extra crispy.
Since I've found it pretty hard to find Baker's Ammonia here in the U.S. I experimented with other variations. I discovered that adding a little cornstarch to cookie dough creates a similar crispy texture.
How to Make this Recipe
1. In a large bowl, whisk the flour, baking powder, cornstarch, cocoa powder, salt, and spices.
2. In a separate mixing bowl, mix the softened butter, granulated sugar, and brown sugar.
3. Add the eggs and vanilla to the butter mixture, and mix until it's well combined.
5. Wrap it in the plastic wrap. Refrigerate for at least 2 hours or overnight.
7. Use cookie cutters to cut out shapes, then transfer the cookies to a baking sheet.
9. Bake the cookies for 10 to 12 minutes at 350°F.
4. Add the dry ingredients and mix with a spoon until it forms a crumbly dough.
6. On a lightly floured surface, roll out the cookie dough to about ¼ inch thick.
8. Alternatively, use a cookie mold dusted with cornstarch to impress designs on the cookie dough.
10. Allow the cookies to cool fully, then enjoy!
Carissa's Kitchen Hack
If your dough is too hard to roll out when it's straight from the fridge, allow it to warm up at room temperature for 20 to 30 minutes. Sometimes I even microwave it on 5 second intervals to soften it just enough to roll it out.
Baking Tips for Delicious Cookies
- Flavor: I love letting the dough refrigerate overnight, which deepens the flavor.
- Shapes: I found this heart-shaped wooden mold online which is great for making these cookies. I've also rolled out the dough with a rolling pin and used cookie cutters to cut out seasonal shapes.
- Design: If you have an embossed rolling pin, you could use that to roll a design into the dough, then cut out shapes with cookie cutters.
Spekulatius Cookies | Crispy Spiced German Biscuits
Ingredients
- 3¾ cups all purpose flour
- 1 teaspoon baking powder
- ¼ cup cornstarch
- 1 Tablespoon unsweetened cocoa powder
- ¼ teaspoon salt (use table salt or fine sea salt, not kosher salt)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract (or substitute 1 tablespoon vanilla sugar)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, cornstarch, cocoa powder, salt, and spices. Set aside.
- In a separate mixing bowl, add the softened butter, granulated sugar, and brown sugar. Mix the butter and sugars with a large spoon until it is soft and creamy.
- Add the eggs and vanilla to the butter mixture, and mix until it's well combined.
- Add the dry ingredients into the wet ingredients. Mix with a large spoon until it forms a dense, crumbly dough. (The dough will be dry at first, but just keep mixing until you no longer see dry flour.)
- Dump the dough onto a large sheet of plastic wrap. Use your hands to press the cookie dough into a large ball, and wrap it tightly in the plastic wrap. Refrigerate the dough for at least 2 hours, or overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. If your dough is hard, allow it to soften and warm up at room temperature for 20 to 30 minutes.
- Shape the cookies with one of the following methods: Cookie Mold: Dust your cookie mold with cornstarch and shake out the excess. Take a small handful of the cookie dough and press it flat into the cookie mold. Turn the mold upside down and whack it on your counter to release the cookie. Transfer the cookie to your baking sheet, and continue with the rest of the cookie dough.Cookie Cutters: On a lightly floured surface, roll out the cookie dough to about ¼ inch thick. Optional: Use an embossed rolling pin to imprint a design on the dough. Use cookie cutters to cut out shapes, then transfer the cookies to your prepared baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the cookies are brown around the edges. Allow the cookies to cool on a cooling rack, then enjoy!
Notes
- Cookie Cutters: If you don't have a cookie mold or a rolling pin & cookie cutters, you can use the bottom of a drinking glass to imprint a beautiful design on your cookies.
- Cookie Mold: If you're using a cookie mold, use a pastry brush to brush it with cornstarch. I find cornstarch works better than powdered sugar or flour when using cookie molds.
- Storing: Traditionally German Spekulatius are stored in metal tins. I recommend storing your cooled cookies in an airtight container for up to 1 week. You can also freeze them for up to 3 months.
Julie Caldwell
If I have baker's ammonia, what should the recipe be?
Carissa Erzen
Hi Julie, I haven't tested this recipe with baker's ammonia, so I'm not about sure the quantity needed.
Diane
I did this for Christmas and they turned out good, just didn't have the fancy cookie cutter lol
Carissa Erzen
Hi Diane, I'm so glad to hear you enjoyed making these cookies for Christmas. And I agree, they taste just as good with or without a fancy cookie cutter!
Lindsey Jll
I had a horrible time getting the dough to stay together into a ball. It seems way to dry. I double checked to make sure I had everything right on my end. Hopefully it comes out after it's
Carissa Erzen
Hi Lindsey, I'm so sorry to hear that! I wonder how soft your butter was, because if it's still a little hard, then it won't allow the dough to come together quite as easily. Also it takes a few minutes of mixing, since the dough is dry at first. Sometimes if you find your dough isn't coming together, mixing it with your hands to warm it up a bit with your body temp can help.
Rolf
Perfect Christmas cookies
Carissa Erzen
Hi Rolf, I agree - it's not Christmas without a batch of Spekulatius!
Mila
Thank you for sharing this recipe!!
Carissa Erzen
Hi Mila, thanks for stopping by & commenting! Let me know if you get a chance to make these cookies!