WINDMILL COOKIES

DUTCH WINDMILL COOKIES (SPECULAAS)

Windmill cookies, also known as Speculaas, are a traditional Dutch treat known for their crisp texture and rich, spiced flavor. These cookies are typically enjoyed around the holidays but are perfect any time of year with a cup of coffee or tea. The intricate windmill shapes and delightful blend of spices make them a unique and charming addition to your cookie repertoire.

Why You’ll Love This WINDMILL COOKIES

  • Unique Flavor: The combination of cinnamon, nutmeg, and cloves gives these cookies a warm, spiced flavor that’s distinct and irresistible.
  • Festive and Fun: The traditional windmill shapes make these cookies a festive treat, perfect for holiday gatherings or as a special gift.
  • Versatile: Enjoy them on their own, with a hot beverage, or even as a base for a delicious cookie butter.

Ingredients You’ll Need

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp ground white pepper
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup sliced almonds (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, white pepper, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, milk, and vanilla extract, and mix until combined.
  4. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. If using, fold in the sliced almonds.
  5. Shape Cookies: Divide the dough into two portions. Roll out each portion to about 1/4-inch thickness on a lightly floured surface. Use windmill-shaped cookie cutters to cut out the cookies and place them on the prepared baking sheets.
  6. Bake: Bake the cookies for 10-12 minutes, or until they are lightly browned around the edges. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving Suggestions

  • Enjoy with a hot cup of coffee or tea.
  • Use it as a festive addition to your holiday cookie platter.
  • Crumble over ice cream or yogurt for added texture and flavor.

How to Store WINDMILL COOKIES

Store the cookies in an airtight container at room temperature for up to two weeks. You can also freeze the dough for up to three months; just thaw it in the refrigerator before baking.

Additional Tips

  • For a more pronounced flavor, prepare the dough a day in advance and let it chill in the refrigerator overnight.
  • Substitute whole wheat flour for a nuttier flavor and added texture.
  • If you don’t have windmill cookie cutters, any festive shapes will work.

DUTCH WINDMILL COOKIES (SPECULAAS)

Recipe by Rose HernandezCourse: DessertCuisine: DutchDifficulty: Easy
Servings

36

servings
Prep time

12

minutes
Cooking time

12

minutes
Calories

90

kcal

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1/2 tsp ground cloves

  • 1/2 tsp ground ginger

  • 1/4 tsp ground white pepper

  • 1/4 tsp salt

  • 1 cup unsalted butter, softened

  • 1 cup dark brown sugar, packed

  • 1/4 cup granulated sugar

  • 1 large egg

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • 1/2 cup sliced almonds (optional)

Directions

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, white pepper, and salt.
  • Beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, milk, and vanilla extract, and mix.
  • Gradually add dry ingredients to the butter mixture. Fold in almonds if using.
  • Roll out dough to 1/4-inch thickness. Cut with windmill cookie cutters. Place on baking sheets.
  • Bake for 10-12 minutes. Cool on a baking sheet, then transfer to wire rack to cool completely.

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