• Cooking Time: 12 minutes
  • Servings: 5 dozen
  • Preparation Time: 20 minutes


My father was Dutch baker and specialized in these classic Dutch cookies. I was determined to find a recipe that would rival the ones he used to make. We called them Windmill cookies back then because he used a windmill mold to shape the dough. I found a passable recipe on Martha Stewart's site a while back, but I really wanted to perfect the spices. I was able to find a great combination of spices on a Dutch website, so I combined the recipes and came up with these! Now I just need the windmill mold and they will be perfect....


  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla
  • 1 cup white sugar
  • 1/1/4 cups dark brown sugar
  • 2 large eggs
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 2 1/2 tablespoons speculaas spice*
  • 1 teaspoon kosher salt
  • * Speculaas spice:
  • 8 parts cinnamon
  • 2 parts nutmeg
  • 2 parts ground cloves
  • 1 part white pepper
  • 1 part ground ginger
  • 1 part cardamom
  • This combination of spices can be found in recipes dating back to the fifteenth century


  • Preheat oven to 350 degrees F.
  • Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.
  • Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl.
  • Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight.
  • Roll out dough to 1/4" or 1/8" thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.

Categories: Cookies 
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