- Cooking Time: 12 minutes
- Servings: 5 dozen
- Preparation Time: 20 minutes
- 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.
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....