Speculoos Buttons

Speculoos Buttons

Speculoos Buttons

Speculoos, or Speculatius, are lightly spiced little cookies that are often made with a special rolling pin, that imprints a design on the cookie.  In this version the dough is formed into a log, then sliced; thus making them small and round like a button.  To keep this idea going I put only a small round disc of frosting on the top of each one and sprinkled colored sugar or pearls on it.  These cookies are quite small and dainty, with their edges sparkling with sugar, and the dab of frosting on top, each one is just a quick little bite of deliciousness.


I modified the original recipe to include a more elaborate mix of spices that make a nice blend with the light brown sugar and mild-flavored light molasses.  You might wish to make these little gems somewhat larger than I did, if you wish to decorate the top surface with piping or add more colored sugar.



Yield:  About 8  dozen cookies


A nice blend of spices give these cookies their yummy flavor.

A nice blend of spices give these cookies their yummy flavor.

  • 2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground mace
  • 1/2 tsp. salt
  • 1/2 cup (1-stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tbsp. mild-flavored (light) molasses
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 1 egg white
  • sanding, or other decorative sugar

    Decorative sugars to roll the logs in.

    Decorative sugars to roll the logs in.


  • 1  1/2 cups powdered sugar
  • sprinkles, colored sanding sugar, or dragées


1.  Whisk the dry ingredients (flour through salt) in a medium bowl; set aside.  Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes.  Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes.  Beat in egg and vanilla, mix for 2 minutes.  Reduce speed to low;  add dry ingredients and mix to blend well.

2.  Scrape dough from bowl and divide into thirds.  Using your palms, roll each piece of dough into an 8″ log.  Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours.

Roll the dough into 3 logs, wrap in plastic wrap and freeze.

Roll the dough into 3 logs, wrap in plastic wrap and freeze.

I left mine overnight before baking.  For neater edges, remove logs from freezer after 1 hour and roll on counter.   Do Ahead:  These cookies can be made up to 2 months ahead. Keep frozen until ready to bake.

3.  Preheat oven to 375*F.  Line 3 baking sheets with parchment paper or silicone baking mats.

4.  Whisk egg white in a small bowl to loosen, lightly brush all over 1 log.  Sprinkle with (or roll in) sanding sugar.  Using a long slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4″-thick rounds.  Transfer to baking sheet, spacing 1/2″ apart;  place in freezer while you cut the next log.  (The cookies hold their shape better if you bake when dough is cold.)  Repeat with remaining dough.

Slice the logs into "coins" before baking.

Slice the logs into “coins” before baking.

5.  Bake the cookies for 11 – 13 minutes, until tops are golden brown and centers are almost firm.  Transfer cookies to wire racks and let cool.  Repeat with all of the baking sheets.  Do Ahead:  Cookies may be baked up to 2 days before glazing.  Store airtight at room temperature.

6.  Glaze:  Mix powdered sugar and 1 – 2 teaspoons cold water in a medium mixing bowl.  Add more water a little at a time if needed.  Glaze should be quite thick.  You may spoon about 1/2 tsp. glaze onto each button, or fill a resealable plastic bag with glaze and cut a small hole in 1 corner, and pipe an even circle onto the cookies.  Decorate with sprinkles, colored sugar, or dragées, if desired.

Decorate each cookie with a little glaze and some colored sugar.

Decorate each cookie with a little glaze and some colored sugar.

Let stand on rack at room temperature for at least 30 minutes for glaze to set.  Cookies may be stored at room temperature in a tightly sealed container.


SOURCE:   Slightly modified recipe from Dorie Greenspan, via Bon Appetit.com


Pumpkin-Spice Cookies

I am still baking with pumpkin on Day #2. of living without a refrigerator.

They look good.  How will they taste?

They look good. How will they taste?

I keep running into recipes that promise fantastically delicious baked items using just two ingredients.  That’s what I said, only two ingredients(?) and one of them is a boxed mix of some kind.  With all this pumpkin puree on hand and needing to be used, I decided to give this concept a test run with this recipe for cookies.  Some of you may remember that I made a two-ingredient recipe once before and that was this one.

For this recipe all you need is a box of Spice Cake Mix, and a can (or two cups) of pumpkin puree.   It couldn’t be simpler.

Two ingredients;  that's all you need!

Two ingredients; that’s all you need!

Empty the cake mix into a large mixing bowl.  Whisk to remove lumps.  Add the pumpkin.

Add pumpkin to cake mix.

Add pumpkin to cake mix.

Stir well and voila,  a thick spicy dough for cookies.

Makes a nice thick dough.

Makes a nice thick dough.

Drop dough by heaping teaspoons-full onto parchment-lined baking sheets.  Using a cookie scoop makes uniform size cookies.

Drop dough by teaspoons onto baking sheets.

Drop dough by teaspoons onto baking sheets.

Bake in preheated 350* oven for 13 – 15 minutes..  Cool on cooling racks.

After baking.

After baking.

These cookies are cake-like in texture, rather dense, and chewy.  Ok, now the truth comes out.  I added 1 more ingredient:  1/2 bag of Heath Toffee Chips.  The cookies would be very good –nice and spicy–without adding anything but the toffee bits made them just that much better.  At this stage they were pretty terrific,  but then I went and frosted some of them with cream cheese frosting (using up what was in that old refrigerator, remember?) and for the remainder after the frosting was gone,  I sprinkled them with confectioners’ sugar.   Oh, La-La-La!

Looking good just dusted with confectioners' sugar.

Looking good just dusted with confectioners’ sugar.

:)  :)  :)  :)

🙂 🙂 🙂 🙂

Sorry, no pics of the frosted ones.  I gave them to my husband to take to his Lodge meeting for the guys.  Get them out of here before I eat them all!


  • 1 box Spice Cake Mix
  • 1 can pumpkin or 2 cups homemade pumpkin puree

Empty cake mix into a large mixing bowl.  Whisk to remove any lumps.

Add pumpkin and mix to combine well.  (Here’s where you get to add any other “goodies”, like nuts or chips.)

Drop by heaping teaspoons onto parchment-lined baking sheets.

Bake at 350* for 13 – 15 minutes.  Mine took almost the full 15 minutes, but start checking them at 13 minutes.  If undercooked, they well be doughy.    I got a total of 30 cookies.

SOURCE:   Duncan Hines.com