Speculoos, also known as Speculaas or Dutch Windmill Cookies, are a holiday cookie that is traditionally made for the Feast of St. Nicholas (Dec. 6th) in the Netherlands and Belgium. They are a shortbread type cookie, but with a lot of spices, like cinnamon, added, which makes them fragrant and tasty!
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I saw a box of the cookies at Trader Joe’s last week and was intrigued, so I decided to make some for this cinnamon cookie hop. I wanted to try something different and it is fun to try holiday cookies from different countries. The cookies are thin, crunchy cookies, and are traditionally stamped with a holiday design. Since I have a cookie stamp that I rarely use it was a perfect cookie for trying it out.
I modified the Speculoos recipe here a little bit, and made up a batch. The dough doesn’t rise much at all, which is exactly the right kind of dough for using a cookie stamp. After I made the dough I rolled it into small balls, and then squished each with the stamp on a lightly floured table, and transferred the cookie to the cookie sheets.
Once I got the hang of using the cookie stamp it was pretty easy to get nice looking cookies every time. I did learn that it is a good idea to dip the stamp in flour after every stamp, and then hit the stamp lightly on the table to get excess flour out. That way the flour got into every nook of the stamp, but there wasn’t a lot of extra on the surface of the cookie. I also tried stamping the cookies directly on the cookie tray, but that didn’t work as well as stamping on the table and transferring the cookie sheet.
If you don’t have a cookie stamp you could just squish the cookies with a drinking glass and they would still be just as tasty, but not quite as pretty!
Once I had a tray full of cookies I sprinkled them with extra cinnamon sugar, just to add more sparkle and spice to the cookie. These cookies were delicious, and the whole house smelled amazing while they baked, thanks to the cinnamon, nutmeg, ginger and cardamon. They were also pretty addictive to eat, so I ended up having my daughter take the cookies back to her apartment, so I would stop eating them!
- 1/2 cup butter
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamon
- 1 3/4 cup flour
- cinnamon sugar
- Cream the butter with the sugar until well mixed.
- Add the egg and vanilla and mix well.
- Add the baking soda, salt, cinnamon, nutmeg, ginger, cardamon and flour and mix.
- Refrigerate the dough for about an hour.
- Preheat the oven to 375 F.
- Roll the dough into 1 inch balls.
- Use a cookie press to flatten the balls until they are 1/4 inch thick. Sprinkle the tops with cinnamon sugar.
- Place on cookie sheets covered in parchment paper. Bake for 11 minutes, until lightly brown around the edges.
Nutrition facts are estimates.
Nutrition Information:Yield: 36
Amount Per Serving: Calories: 75 Saturated Fat: 1g Cholesterol: 11mg Sodium: 65mg Carbohydrates: 12g Sugar: 7g
Find more Cookie Recipes for Holiday Baking