Light & Tasty Speculaas Cookies

Speculaas cookies, also known as Dutch Windmill cookies, are a spiced shortbread that is traditionally enjoyed at the beginning of December to celebrate St. Nicholas Day. The spice blend is unique, and it is similar to pumpkin pie spice with a little more ginger and the addition of a touch of anise. These can be made using a cookie mold or rolled out and cut into shapes. No matter how you shape them you’ll enjoy introducing your family and friends to these aromatic and crispy cookies.

Recipe for Speculaas Spice Blend (Makes enough for several batches)

• 3 teaspoons cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground clove
• 2 teaspoons ginger
• 1 teaspoon anise
• 1 teaspoon black pepper

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Ingredients 

• 1 1/2 cups brown sugar
• 1 teaspoon baking powder
• 2 teaspoons speculaas spice blend
• 2 cups all purpose flour
• 1/4 tsp salt
• 8 tablespoons room temperature unsalted butter
• 3-4 tablespoons cold water

Instructions 

Whisk together all dry ingredients. Mix in the butter until it’s fully incorporated. Add water one tablespoon at a time if the dough seems too dry. Your dough should stick together without being sticky to the touch. Roll dough into a ball, flatten to 1″ thick, wrap in plastic wrap or place in a gallon Ziploc bag, and refrigerate overnight. Refrigerating allows the spices to blend into the dough.

Preheat oven to 350 F.

Divide dough in half and put the other half back into the refrigerator. Let dough sit out at room temperature for 10-15 minutes. Roll dough on a lightly floured surface to roughly 1/4″ thick. The key to speculaas is to work as little with the dough as possible so that the natural warmth of your hands and kitchen won’t melt the butter. Cut your dough using cookie cutters or press into/onto cookie molds. If using a cookie mold lightly dust the top of the dough with white rice flour so that it won’t stick.

Place cookies on a parchment lined baking sheet. Bake for 10-15 minutes depending on the thickness and size of your cookies. The diamond cut cookies in the picture above cooked for 14 minutes whereas the windmill shaped ones, using a cookie mold, baked for 10 minutes. After removing from the oven place cookies on a wire rack to cool. These cookies are meant to be crisp and crunchy. Store in an airtight container on the counter for up to a week or freeze for longer storage.

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Nutrient information provided using Lose It! App

Speculaas Cookies

5 dozen 1″x1″ cookies | 48 Calories per Serving

8.3 g carbohydrate; 0.4 g protein; 1.5 g fat; 0 g fiber; 25 mg sodium; 5.4 g sugar