St. Nicholas Cookies, or speculaas, are lightly spiced, crisp-edged Christmas cookies traditionally made for St. Nicholas Day on December 6th. They’re beautifully fragrant with cinnamon, nutmeg, cloves, and ginger, and they’re incredibly simple to make: no chilling, no complicated steps, and made entirely from pantry staples.

This version is based on a classic old-world recipe, but with a few practical updates:
I use light brown sugar, skip the aniseed, and add a splash of bourbon (optional, but so good).

The result? Crisp, warm, perfectly spiced cookies that feel timeless and homey... the kind you can bake on a quiet December afternoon with the kids.

Why You’ll Love These St. Nicholas Cookies

No chilling required. Simply mix, roll, and bake.

Crisp edges & soft centers. For the perfect speculaas texture.

Beautifully spiced. Balanced warmth, but not overpowering.

Optional bourbon/rum. This adds depth and a traditional touch.

Pantry ingredients. Making them easy to make for real homes.

Perfect for St. Nicholas Day, or any December baking.

Rolls thin and cuts clean, making them great for simple shapes.

Ingredients for Speculaas

Flour. Provides structure so the cookies roll cleanly and hold their shape.

Baking Powder. Gives a light lift and crisp-tender texture typical of old-world speculaas.

Cinnamon. The dominant spice; a full tablespoon creates that classic aroma.

Cloves & Nutmeg. Deep, warm, old-fashioned Christmas flavor.

Salt. Salt balances the sweetness, enhances the spice, and brings clarity to the flavors.

Ginger or White Pepper. Either works beautifully, but we personally prefer the ginger. Ginger adds warmth with a soft bite, whereas the white pepper adds that tiny, barely-there spiciness found in authentic European versions.

Unsalted Butter. Butter provides richness and helps these cookies crisp on the edges while staying tender inside. Using softened butter ensures a smooth, cohesive dough.

Light Brown Sugar. Gives you caramel sweetness without overpowering the spices, and creates that classic speculaas texture: crisp edges, soft center, and a smooth crumb.

Bourbon (or milk). Adds deep warmth and enhances the spices without making the cookies taste boozy. The alcohol evaporates as they bake, leaving behind a subtle caramel-vanilla flavor.

Decorative Sugar. A modern, simple swap that still gives a festive sparkle and a gentle crunch. Traditional speculaas often use blanched almonds, but sugar keeps them kid-friendly and easy.

Step-by-Step Instructions

Mix dry ingredients. In a medium bowl, whisk together: flour, baking powder, cinnamon, cloves, nutmeg, ginger (or white pepper), and salt.

Cream butter and sugar. In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add the bourbon (or substitute milk). Mix until smooth.

Add dry to wet. Gradually add the flour mixture. Mix until the dough comes together, it will be soft but not sticky.

Roll the dough. On a well-floured surface, roll dough to ¼ inch thick. Thinner = crispier, thicker = more tender.

Cut shapes. Use cookie cutters or cut into traditional rectangles.

Add sugar. Sprinkle with decorative sugar (or leave plain).

Bake. Bake at 375°F for 12–15 minutes, or until lightly golden and firm at the edges.

Cool. Let cookies cool on the sheet for 2 minutes, then transfer to a rack. They crisp more as they cool and the texture gets even better after an hour.

Tips for Perfect Speculaas

• Roll evenly for consistent baking.
• If dough feels sticky, dust with a little flour while rolling.
• Don’t overbake, they firm up as they cool.
• These cookies taste even better the next day as the spices deepen.

Variations

• Use rum or brandy instead of bourbon for authenticity.
• Add a tiny pinch of black pepper for traditional European depth.
• Dip in white chocolate for gifting.
• Stand them up in shoes for a St. Nicholas Day surprise.

Storage

These keep beautifully.

• Room temperature: 1–2 weeks in an airtight container
• Freeze: up to 3 months
• Freeze the dough: up to 2 months (thaw, roll, bake)

Spices deepen over time, so the cookies actually get more flavorful after a day or two.

FAQ

Can I make these without bourbon?
Yes. You may substitute milk (for a non-alcoholic version), dark rum, or brandy. Bourbon simply adds depth.

Do I need to chill the dough?
No. This recipe was developed to be rolled and baked immediately.

Why baking powder instead of baking soda?
Baking powder creates a gentle lift and crisp-tender texture traditional to speculaas.

Why are my cookies too soft?
Bake 1–2 minutes longer. They should be lightly golden at the edges.

Can I add aniseed?
Absolutely. This version doesn’t include it because it isn't something we carry in our kitchen, and the flavor is still perfectly traditional. But, if you'd like to add it, simply add ¼ teaspoon.

More Christmas Treats to Try

• Easy Buckeye Candy Recipe
• Simple Rum Balls Recipe
• Flaky, Homemade Pie Crust