Speculoos Cookies (Dutch Windmill Cookies)

Speculoos Cookies are a thin, crisp and delicously spiced cookie. Typically made to enjoy before St. Nicholas Day or around Christmastime.

Course Desserts & Sweet Treats

Cuisine Dutch

Keyword baking, Christmas, cookies, holiday, St. Nicholas Day

Prep Time 20

Cook Time 40

Additional Time 4

Total Time 5

Servings cookies

Calories 169

Author Laurie McNamara

Ingredients

3 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1½ teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/4 teaspoon ground mace
1/4 teaspoon ground white pepper
3/4 cup sticks unsalted butter softened
1 cup dark brown sugar
1/2 cup granulated sugar
1/3 cup heavy cream
1 egg (see notes)

US Customary - Metric

Instructions

In a medium bowl, measure and add the flour, soda, salt and spices. Whisk to combine.
Meanwhile, in the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium to medium-low speed until light and creamy.
Add half of the flour/spice mixture with the cream and mix until just combined.
Add in 1/3 cup heavy cream and mix until just combined.
Add the remaining flour/spice mixture and mix until no trace of flour remains.If using an egg, add it here (see notes).
Form into a disc and wrap with plastic wrap. Refrigerate for 4 hours or overnight.
Before baking, divide the dough in half. Wrap one half in plastic wrap and pop back into your fridge.
On a lightly floured surface, roll the other half of the dough 1/4 of an inch thick. Use cookie cutters or stamps to cut cookies out. Reshape scraps and stamp or cut out more cookies until you have 12.
Place cookies onto a parchment lined, rimmed baking sheet and pop into the freezer for 30 minutes.
Preheat your oven to 350℉ (or 180℃).
Once the cookies have chilled, remove from the freezer and place directly into your oven. Bake on the middle rack for 14 to 18 minutes or until the edges are lightly golden.

Notes

*I've had great results with this recipe written as is, however a lot of readers (who struggled getting this dough to form) added 1 egg to the dough with success!

Nutrition