Vegan Dutch Speculaas Cookies

🛒 Ingredients

• #Spice Blend;
• 2 tbsp ground cinnamon.. 1 tsp ground nutmeg
• ½ tsp ground cloves.. ½ tsp ground ginger
• ½ tsp ground cardamom.. ¼ tsp ground white pepper (traditional touch)
• #Cookie Dough;
• 170 g vegan block butter, softened.. 140 g soft brown sugar or coconut sugar
• 3–4 tbsp cold plant milk (oat or soy).. 1 tsp pure vanilla extract
• 250 g plain all‑purpose flour.. 1 tbsp cornstarch.. ½ tsp baking powder
• ¼ tsp fine sea salt.. Full spice blend (from above)

👩‍🍳 Instructions

1. 1

   Mix spices: Combine all spice ingredients in a small bowl and stir evenly. Set aside.

2. 2

   Cream butter & sugar: In a large bowl, beat softened vegan butter and sugar until light and fluffy — about 3 minutes. Add vanilla and 2 tbsp plant milk; mix well.

3. 3

   Combine dry ingredients: Whisk flour, cornstarch, baking powder, salt, and the prepared spice blend together.

4. 4

   Form dough: Gradually fold the dry mix into the butter mixture. Add remaining plant milk 1 tbsp at a time only until dough holds together — it should be firm, not sticky. Shape into a flat rectangle, wrap in parchment, and chill in fridge for 1 hour until firm enough to roll.

5. 5

   Roll & shape: Preheat oven to 170 °C (340 °F). Line baking trays with parchment. Roll dough out to 3–4 mm thickness. Use a speculaas mould, stamp, or fork to press traditional patterns deeply into the surface, then cut into rectangles or desired shapes.

6. 6

   Bake: Arrange cookies on trays with space between them. Bake for 10–12 minutes until edges turn deep golden. They will still feel soft when hot — do NOT overbake.

7. 7

   Cool & set: Let cool completely on the tray for 10 minutes before transferring to a rack. They crisp up fully as they cool. Store in an airtight container for up to 2 weeks.