"I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east. "


servings 368 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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  1. In a medium-sized bowl, mix the flour with spices, baking powder and salt.
  2. In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
  3. Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
  4. Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
  5. Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
  6. Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
  7. Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
  8. Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
  9. Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
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  1. 9 Ratings


I made these cookies for my family, and they devoured them. I do not have a windmill mold, so I divided the dough in half, made rectangles out it and chilled it in saran wrap. Actually, in the...

This cookie was ok. It was a little bland. My husband's family is Dutch and he said that this cookie was not much like the original windmill ones. The spices are off and the texture is too cakey...

These did not taste like speculaas at all to me, and I was born and raised into a dutch family, so I definitely have a lot of personal experience!! They tasted like a bland sugar cookie to me, ...

This recipe is great. I made them for the New Year's Eve and my friends were delighted. They're much better then the ones I used to buy in the shop. The only thing I changed is that I used 1 cup...

The "speculaasjes" are originally from the Netherlands. I was looking all over to find them in the stores. Now I can make them myself, thanks to your recipe. Thanks.

One of my co-workers requested these for her last day of work with us, but I had never heard of them. I wasn't sure of what to expect but the cookies turned out delicious. They are just sweet en...

The cookies where great but the dough needed some almond extract to flovor it

If you think this cookie is bland...try adding a bit more spice of something you like. I think the cloves are too much and switched out some of it for nutmeg instead. Adding a Tb. of molasses wa...

My Dutch husband likes more spice so I found a recipe for the speculaas spice which includes (in addition to ground cloves, ground ginger and cinnamon) nutmeg, white pepper, and cardamom. I also...