There are certain cookies that instantly transport me back to cozy kitchens, lightly floured countertops, and the comforting aroma of nuts and warm spices drifting through the house.
Almond Windmill Cookies are one of those recipes. I first fell in love with them during the holidays, when a friend shared a tin of beautifully shaped windmill cookies that tasted far more delicate and aromatic than any store-bought version I had tried before.
What makes this recipe special is the balance: crisp edges, a tender bite, and a deeply nutty almond flavor that feels nostalgic without being heavy.
These Almond Windmill Cookies are inspired by traditional Dutch baking but adapted for modern home kitchens, with clear steps, flexible ingredient options, and plenty of room for customization.
Whether you’re baking for a festive occasion or simply craving a classic almond cookie with character, this recipe delivers every time.
What Is Almond Windmill Cookies?
Almond Windmill Cookies, often associated with Dutch “speculaas”-style cookies, are thin, molded cookies traditionally shaped like windmills, a symbol strongly connected to Dutch culture.
They are typically made with almond flour or ground almonds, butter, sugar, and warm spices, then pressed into wooden molds or shaped carefully by hand.
Unlike chewy almond cookies or soft almond shortbread, Almond Windmill Cookies are known for their crisp texture and defined shapes.
They’re lighter than biscotti, thinner than sugar cookies, and more aromatic than plain butter cookies. The almond flavor is front and center, supported by subtle sweetness and gentle spice rather than overpowering sugar.
Why You’ll Love This Recipe
- Crisp, delicate texture with a rich almond flavor
- Not overly sweet, making them perfect with coffee or tea
- Naturally gluten-free friendly with simple swaps
- Beautiful presentation for holidays, gifting, or cookie platters
- Dough is easy to work with and forgiving for beginners
- Stores well and can be made ahead
Ingredients Overview
Here’s a closer look at what goes into these Almond Windmill Cookies and why each ingredient matters.
- Almond flour – 1 ½ cups (150 g)
Provides the signature nutty flavor and tender crumb. Finely ground blanched almond flour works best for a smooth, delicate texture. - All-purpose flour – 1 cup (125 g)
Helps the cookies hold their shape while baking. For gluten-free Almond Windmill Cookies, a 1:1 gluten-free flour blend works well. - Unsalted butter – ¾ cup (170 g), softened
Adds richness and crispness. Butter should be softened, not melted, to ensure proper creaming. - Granulated sugar – ¾ cup (150 g)
Keeps the cookies light and crisp. You can substitute coconut sugar for a slightly deeper, caramel-like flavor. - Egg – 1 large, room temperature
Binds the dough and adds structure, helping the cookies hold their shape. - Almond extract – 1 teaspoon
Enhances the almond flavor without overpowering the cookies. - Vanilla extract – 1 teaspoon
Adds warmth and balance to the overall flavor. - Baking powder – ½ teaspoon
Gives just enough lift to prevent the cookies from being too dense. - Salt – ¼ teaspoon (fine sea salt)
Essential for balancing sweetness and sharpening flavor. - Optional spices – ½ teaspoon total (cinnamon and/or cardamom)
Traditional additions that add warmth and a classic European bakery aroma.
Substitutions
- Dairy-free: Use plant-based butter sticks designed for baking.
- Vegan: Replace the egg with 1 flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water).
- Gluten-free: Use a high-quality 1:1 gluten-free baking blend in place of all-purpose flour.
Step-by-Step Instructions
Prepare the Dough
In a large bowl, cream the butter and sugar together until light and fluffy. This usually takes 2–3 minutes with a hand mixer. Add the egg, almond extract, and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and any spices you’re using. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and ensuring the cookies hold their windmill shape during baking.
Shape the Cookies
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a windmill cookie cutter or carefully cut shapes by hand. Transfer cookies to a parchment-lined baking sheet.
Bake
Bake for 10–12 minutes, or until the edges are lightly golden. The centers should remain pale for a classic crisp texture.
Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will crisp up as they cool.
Expert Tips for Best Results
- Don’t skip chilling: Warm dough spreads too quickly and loses definition.
- Use fine almond flour: Coarse almond meal can make cookies crumbly.
- Watch the bake time closely: Overbaking can make Almond Windmill Cookies too hard.
- Weigh ingredients if possible: Especially almond flour, for consistent texture.
- Let them cool completely: Flavor and crunch improve as they set.
Variations & Substitutions
- Chocolate-dipped almond windmill cookies: Dip half of each cookie in melted dark chocolate and let set.
- Spiced speculaas-style: Add cinnamon, nutmeg, and clove for a holiday twist.
- Orange-almond cookies: Add orange zest to the dough for brightness.
- Low-sugar option: Reduce sugar slightly and use a granulated sugar alternative designed for baking.
- Extra almond crunch: Press sliced almonds onto the surface before baking.
Storage & Make-Ahead Instructions
- Room temperature: Store baked cookies in an airtight container for up to 7 days.
- Freezing dough: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling.
- Freezing baked cookies: Freeze fully cooled cookies in layers with parchment paper for up to 3 months.
These Almond Windmill Cookies are excellent for holiday prep because both the dough and finished cookies hold up well.
Frequently Asked Questions (FAQ)
Are Almond Windmill Cookies gluten-free?
They can be. By using almond flour and a gluten-free flour blend, you can easily make gluten-free Almond Windmill Cookies.
Why did my cookies spread too much?
This usually means the dough wasn’t chilled long enough or the butter was too warm.
Can I make these without a windmill mold or cutter?
Yes. While traditional shapes are iconic, simple cut-out shapes or even rectangles work perfectly.
Do Almond Windmill Cookies need spices?
No, spices are optional. The almond flavor stands well on its own, but spices add warmth.
How do I keep the cookies crisp?
Store them in an airtight container and avoid humid environments.
Can I use almond meal instead of almond flour?
It’s possible, but the texture will be slightly more rustic and less delicate.
Final Thoughts & Serving Suggestions
Almond Windmill Cookies are one of those timeless recipes that feel just as appropriate on a holiday dessert table as they do alongside an everyday cup of coffee.
I love serving them with espresso, black tea, or even a glass of cold milk for a simple treat. They also make thoughtful edible gifts when wrapped in parchment and tied with twine.
If you’re looking for a cookie that combines tradition, elegance, and approachable baking, these Almond Windmill Cookies are a wonderful place to start. Once you make them, they tend to become a yearly tradition—one that’s requested again and again.
