Speculaas Cookies (Traditional Dutch Windmill Cookies)
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Speculaas cookies are classic Dutch spiced cookies, traditionally shaped with wooden molds into windmills, animals, or festive designs. Made with warm spices, brown sugar, and butter, these cookies are crisp, fragrant, and full of flavor. They’re especially popular around the holidays, but I think they’re too good to save for just one season.
The molds give the cookies a beautiful, old-fashioned look, but you can also use regular cookie cutters or slice the dough into rectangles and still enjoy the same taste.
The name “Speculaas” is thought to be linked to “specerij,” meaning spice. In Germany and Austria, similar cookies are called Spekulatius, and in Belgium and France, they’re called Speculoos.
Speculaas are perfect with a cup of coffee, tea, or hot chocolate. The flavor is warm and spiced, similar to gingerbread but less sweet and more aromatic. You taste cinnamon, cloves, nutmeg, and other spices in every bite, balanced by the caramel notes from dark brown sugar. The texture is crisp and slightly sandy, perfect for dunking in a warm drink.
The best part of holiday baking is the smell of spices, and these Dutch Speculaas Cookies deliver just that. Simple to make and full of classic flavor, this recipe is one to keep.
How to Make Speculaas Cookies
To make speculaas, you first mix the dry ingredients: flour, baking powder, spices, and salt. Then you blend in butter, sugar, and a little milk until the dough comes together. The dough needs to rest before shaping and baking, which helps the spices develop more flavor.
If you’re using wooden molds, lightly dust them with rice flour before pressing in the dough. This helps the cookies release more easily. If any flour sticks to the cookies after molding, just brush it off gently with a soft brush.
You’ll need speculaas spice mix to make these cookies. You can either use a store-bought mix or make your own with my speculaas spice recipe. As a substitute, you can use pumpkin pie spice or a gingerbread cookie mix. The flavor won’t be exactly the same, but it’s a close alternative.
Continue below for the full recipe with ingredients and step-by-step instructions.
Dutch Windmill Cookies (Speculaas)
If you’re baking for the holidays, try this Dutch Speculaas Cookie recipe. It’s simple, traditional, and full of warm spice flavor that makes your kitchen smell amazing.
Ingredients
- 2 cups all-purpose flour (250 g)
- 2 tsp baking powder
- 2 tbsp speculaas spice mix
- Pinch of salt
- 3/4 cup dark brown sugar (150 g)
- 2/3 cup butter (150 g), softened
- 3 tbsp milk, lukewarm
- Rice flour, for dusting the molds
Instructions
- In a large bowl, combine the flour, baking powder, speculaas spice mix, and salt.
- Add the dark brown sugar and softened butter. Using your hands, combine until crumbly.
- Pour in the lukewarm milk and keep kneading until the dough comes together. If the dough feels too dry, add a tiny splash more milk.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight for a deeper flavor.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- If you’re not using wooden molds, simply roll out the dough and cut it into shapes with cookie cutters. If you are using molds, dust them with rice flour first, then press the dough in firmly so the details transfer clearly to the cookie.
- Use a piece of sewing thread or a thin string to remove any extra dough from the mold. Hold the string taut against the surface and slide it under the excess dough, then roll it across to trim the top. This leaves the mold neatly filled with dough.
- Turn the mold upside down and give it a firm tap or two to release the cookie. If it doesn’t come out right away, tap again. Gently brush off any remaining rice flour with a soft brush if needed.
- Place cookies on the baking sheet and bake for 15 minutes, until slightly firm to the touch.
Notes
Store cooled-off speculaas cookies in an airtight tin or container at room temperature for up to 2 weeks.
You can freeze the unbaked dough (wrapped tightly) for up to 2 months. Baked cookies can be frozen too, thaw at room temperature before serving.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 121Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 11mgSodium: 423mgCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 2g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
If you love Dutch holiday cookies, try my recipe for Pepernoten next.
