Speculoos Gingerbread Men

There is something undeniably nostalgic about the scent of ginger and cinnamon wafting through a kitchen, but this year, we’re giving the classic holiday icon a sophisticated upgrade.

By infusing the dough with the deep, caramelized notes of Dutch speculoos, these gingerbread men offer a unique crunch and a complex spice profile that goes far beyond your standard molasses cookie. Whether you're decorating them with intricate royal icing or enjoying them plain with a hot cup of coffee, these cookies are destined to become your new favorite winter tradition

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INGREDIENTS

Spice Blend

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground cloves

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• ¼ tsp ground cardamom

• ¼ tsp white pepper

Dough

• ¾ cup unsalted butter, softened

• ¾ cup dark brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 tbsp molasses

• 2 ¾ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp fine sea salt

• All of the speculoos spice blend

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INSTRUCTIONS

1. Cream butter + sugars Beat until smooth and fully blended, but not fluffy.

2. Add wet ingredients Mix in egg, vanilla, and molasses until uniform.

3. Combine dry ingredients Whisk flour, baking soda, salt, and spices separately.

4. Mix dough Add dry ingredients to wet just until combined. Dough should be firm but pliable.

5. Chill (non-negotiable) Divide dough into two discs, wrap tightly, and chill at least 2 hours (overnight is even better).

Rolling & Cutting (Pro Tips)

• Roll dough between two sheets of parchment

• Roll to ¼ inch thick for sturdy gingerbread men

• If dough warms, slide parchment + dough back into fridge for 5–10 minutes

• Cut shapes and transfer to parchment-lined baking sheets

Bake

• Oven: 350°F (175°C)

• Time: 9–11 minutes

  • Pull when edges are set but centers still slightly soft

• Cool on tray 5 minutes, then move to rack

Cookies will crisp as they cool but keep their sharp edges and details.