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Holiday Spice Cookies

Gesine Bullock-Prado's Rugelach + Holiday Spice Cookies
Gesine Bullock-Prado's Rugelach + Holiday Spice CookiesNathan Congleton / TODAY
Cook Time:
25 mins
Prep Time:
25 mins
3 dozen cookies

Chef notes

These holiday spice cookies (spekulatius) get a wonderful flavor from brown butter and a variety of fragrant spices. 


  • cups all purpose flour
  • ½ cup almond flour
  • ¼ teaspoon baking soda
  • 1 stick plus 2 tablespoons unsalted butter
  • ½ cup sugar
  • ¼ cup light brown sugar
  • tablespoons speculoos spice (or 1 tablespoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon white pepper, ¼ teaspoon ginger, ¼ teaspoon cardamom)
  • 1 teaspoon salt
  • 1 large egg, room temperature



Preheat oven to  300°F.  Toast the almond flour by spreading it on a sheet pan and baking until browned, about 15 minutes.


Place butter in a small saucepan. Melt over low heat and continue cooking until the butter starts to brown and give off a nutty scent. Set aside.


In a medium sized mixing bowl, whisk together the flour, almond flour, baking soda, spices, and salt. Set aside.


 In the bowl of a stand mixer, combine the butter, sugar, and brown sugar. Mix until combined. Scrape down the bottom and sides of the bowl. Add the egg and mix until well combined.


 Add the dry ingredients all at once and mix on low until just combined. Transfer the dough to plastic wrap and turn over a few times to integrate any dry patches. Wrap well and refrigerate for at least 20 minutes.


 Preheat oven to 325ºF.


 Roll dough to 1/4 inch thick with a traditional rolling pin and generously flour the top before using a 3-D roller. For cut out cookies, roll the dough to 1/8 inch thick.

Bake for 20-25 minutes or until the edges just start to brown.

TIPS: To get a very clean image when using a 3-D rolling pin, allow the cookies to “dry” overnight by placing the cookies on the sheet pan and keeping them, uncovered, on your countertop. Bake in the morning.