Pressed Speculaas

Speculaas cookies are a holiday staple hailing from the Netherlands and Belgium. It’s tradition that on the eve of St. Nicholas Day, children place their shoes next to the chimney before going to bed, much like a stocking hung on the mantel on Christmas Eve. The next morning, the children are rewarded by receiving speculaas cookies in their shoes.


Pressed Speculaas

Makes about 14 cookies


  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 tablespoon (21 grams) unsulphured molasses
  • 1 teaspoon (4 grams) vanilla extract
  • cups (219 grams) all-purpose flour
  • 1 cup (107 grams) fine graham cracker crumbs
  • teaspoons (3 grams) ground cinnamon
  • ¾ teaspoon (3.75 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt


  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in molasses and vanilla.
  • In a medium bowl, whisk together flour, graham cracker crumbs, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  • Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Divide dough into 12 portions (about 60 grams each). Roll each portion into a ball, slightly flatten, and lightly dust with flour. Using a well-floured cookie press, press each ball until edges of dough slightly exceed diameter of press. Gently pull dough off press. (See Note). Using a 2/-inch round fluted cutter dipped in flour, cut pressed dough without twisting cutter. Place 2 inches apart on prepared pans. Using a pastry brush, gently brush off excess flour from cookies. Repeat rolling, pressing, and cutting dough scraps to use all dough.
  • Bake until bottom edges are very lightly browned, 10 to 12 minutes. Let cool completely on pans on wire racks. Store in an airtight container for up to 4 days.


If your metal cookie press is not releasing well, use a quick burst from a handheld kitchen torch to warm it up. The heat will warm the butter in the dough enough to release while still holding the perfect design.

The post Pressed Speculaas first appeared on Bake from Scratch.

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