Specudoodles | The Blonde Buckeye

Ok I admit it, I love ‘food hybrids’. I do. I wish I could come up with the next craze. Cronuts & brookies?! So when there’s an opportunity to make up my own hybrid, I rarely pass it up.  I made a hybrid cookie name, does that count? I’m pretty proud of it. Speculoos + Snickerdoodles = Specudoodles. My husband wasn’t as excited, but he did agree that these cookies are amazing. The edges are ever-so-slightly crisp, along with the outside sugar crunch, but then they’re super soft & chewy on the inside.  Plus with that cookie butter flavor. BOMB. As if that wasn’t enough, I tried out my vanilla bean paste. It’s that lovely smooth vanilla bean flavor, in a convenient little jar. I have a feeling I’ll be reaching for that one more often.

Specudoodles | The Blonde BuckeyeSpecudoodles | The Blonde BuckeyeSpecudoodles | The Blonde BuckeyeSpecudoodles | The Blonde BuckeyeSpecudoodles | The Blonde Buckeye

Specudoodles (Speculoos Snickerdoodles)
Makes 22-24 good-sized cookies
  • 1¾ cups All-purpose Flour
  • ¼ teaspoon Salt
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ½ cup Unsalted Butter (1 stick), softened
  • ¾ cup Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • ½ cup Speculoos Cookie Butter (or other)
  • 1 Egg
  • 1½ teaspoon Vanilla Bean Paste
  • ¼ cup Granulated Sugar
  • 2 teaspoons Cinnamon
  1. In medium-sized bowl, whisk together the flour, salt, baking soda, & baking powder. In stand mixer bowl, fitted with paddle attachment, cream the butter on low for 2 minutes. Add sugars & beat on high speed (8) for another 2 minutes. Beat in cookie butter for another 2 minutes. Add the egg & vanilla, beat for another 1-2 minutes until smooth.
  2. Pour the dry ingredients into the wet ingredients & carefully mix until just combined (*don’t over-mix). Let the dough chill for AT LEAST 2 hours, covered in the refrigerator (chill up to two days, tightly covered).
  3. Preheat oven to 350 degrees F.
  4. In a small bowl, combine the sugar with the cinnamon, mix to combine. Take about 2 tablespoons of the dough & roll it into a ball (I used my medium cookie scoop). Roll dough ball in the cinnamon/ sugar mixture. Place it on a parchment paper-lined cookie sheet. Just gently press the tops, so they don't roll off, but don’t flatten them.
  5. Repeat this process for the remaining cookies.
  6. Bake the cookies for about 8-10 minutes (depending on size). Remove the cookies when the tops are just set & the edges are barely turning golden. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack.
* Store in an airtight container for up to 5 days at room temperature or freeze for up to 2 months



  1. Wow, I love these! I am intrigued by hybrid desserts as well (in fact I just made brookies….mind. blown.) Never thought to put cookie butter in a snickerdoodle though. That’s brilliant!!

  2. These look amazing! I live in London though, and haven’t seen Speculoos here yet 🙁

    • Emily Emily says:

      Oh no! I’m sure they would work with any cookie butter or biscoff spread… I hope you can find some there!

  3. These sound awesome! You’re a culinary genius. Cronuts who? 🙂 I also like how the name reminds me of all those poodle hybrids–labradoodles, cockerdoodles, etc.

  4. What is ‘cookie butter?’ I don’t think I’ve ever heard of it…

    • Emily Emily says:

      Oh my gosh, you need to get some asap. It’s an incredibly delicious spread, about the consistency of a thick peanut butter or nutella. My favorite version is Trader joe’s Speculoos (the smooth kind). Unlike nut butters, it’s made up of ground cookies (with some oil). A word of caution though, it’s extremely addictive! There are other versions too, a common one is Biscoff by Lotus, which I’ve seen at other grocery stores, even Target 🙂

  5. Margarita says:

    Ohhhhhh, these look SO GOOD!! My bf is a big fan of snickerdoodles, and I LOVE cookie butter! Sounds like these cookies could very well appeal to both of us! A question: can I substitute vanilla extract for the vanilla bean paste?

  6. Thank you,I will try to do it.

    I never tired of cookies, These cookies looks awesome!

  7. Followed your recipe but the dough didn’t flatten down even after 20 mins..

    • Emily Emily says:

      Hi Jane,
      Since i wasn’t there when you baked them it’s hard to know exactly what happened when you baked them. Having a thermometer inside your oven can help make sure you’re oven is accurate. Also make sure your cookie dough isn’t rock hard when you place it in the oven. Maybe sit them on the counter for a bit?

      Thanks, Emily


  1. […] a speculoos recipe book, which I seemed to have misplaced. So! Here’s another recipe (from this lovely site) which works really well. As I didn’t adapt it at all really, I’ll leave you to go […]

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