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Speculoos spread on a knife, resting on a glass jar full of more cookie butter spread.

Dutch Speculoos Cookie Butter Recipe

Just 5 ingredients and less than 5 minutes are all you need for your very own jar of liquid gold. This Easy Speculoos Spread Recipe is sweet, delicious and oh-so-satisfying, packed with caramelised gingerbread flavours in an easy to spread cookie butter.
Course Condiment
Cuisine Dutch
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Calories 928kcal
Cost $5



  • Pop your speculoos biscuits and brown sugar in a blender or food processor and give them a quick spin til nicely crushed and blended.
  • Next pop in your evaporated milk and give it all another good spin for around a minute.
  • Finally, throw in your butter, lemon juice and ground cinnamon and give everything another good pulse. The resulting mixture should be smooth, glossy, and damn-near irresistible. Good luck and enjoy your speculoos adventures!



  • Does Speculoos spread need to be kept in the fridge? Yep, store speculoos spread in the fridge if you’re planning on keeping it for a few days. It’ll last for a week or so (assuming it’s not polished off well before that)!

Variations &  Substitutions

  • It's easy to make this cookie butter recipe vegan-friendly - just substitute the butter and evaporated milk for coconut milk and coconut oil. It’ll change the flavour a bit, but we see nothing wrong with creamy coconutty cinnamon biscuit awesomeness.
Adapted from Homemade Biscoff Spread by Sweetest Kitchen.


Calories: 928kcal | Carbohydrates: 151g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 936mg | Potassium: 822mg | Fiber: 4g | Sugar: 64g | Vitamin A: 489IU | Vitamin C: 4mg | Calcium: 397mg | Iron: 10mg