Speculaas Snickerdoodles

single speculaas snickerdoodle

A delicious, buttery cookie with a sugary/spicy coating


  • 2 1/2 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 TBS unsalted butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups sugar plus 1/4 cup for rolling
  • 2 large eggs
  • 1 TBS Speculaas spice


  • Set oven rack to middle position and preheat oven to 375
  • Line baking sheets with parchment paper.
  • Whisk together the flour, cream of tartar, baking soda, and salt.
  • In a stand mixer fitted with the paddle beat the butter, shortening and 1 1/2 cups sugar on medium until pale and fluffy. About 3 minutes.
  • Add the eggs, one at a time until well combined.
  • Turn the mixer to low and slowly add the flour mixture until just combined.
  • Remove the bowl from the stand and stir the batter to make sure it is well mixed.
  • Stir together the remaining 1/4 cup sugar and Speculaas spice in a bowl.
  • Drop dough balls into the sugar mixture and coat before placing on the prepared baking sheets, 2″ apart.
  • Bake in the preheated oven, one sheet at a time until the edges are just set, about 10 to 12 minutes. 
  • Rotate the sheet halfway through baking.
  • Cool the cookies on the baking sheet for 10 minutes before removing to a wire rack to cool completely.


I doubled the recipe

You can freeze the dough balls for up to 1 month. To bake from frozen: use 300 degree oven and bake for 18 to 30 minutes.

Keywords: cookie, cookies, snickerdoodles, speculaas