There’s something deeply nostalgic about the warm scent of cinnamon, cloves, and brown sugar drifting through the kitchen.
The first time I tried Steenstra’s Windmill Cookie Recipe, it instantly transported me to the cozy feeling of a European bakery in winter. Those crisp, spiced cookies shaped like traditional Dutch windmills have a way of making even an ordinary afternoon feel special.
I grew up loving spiced holiday cookies, but recreating that authentic Dutch flavor at home felt like a true baking milestone.
This recipe captures that signature caramelized crunch and bold spice blend that makes these cookies unforgettable. If you’ve ever wanted to make bakery-style speculaas cookies from scratch, this is the version I trust and return to every year.
What Is Steenstra’s Windmill Cookie Recipe?
Steenstra’s Windmill Cookie Recipe refers to the iconic Dutch-style speculaas cookies known for their crisp texture, deep brown sugar flavor, and warm spice profile.
Traditionally enjoyed around St. Nicholas Day and throughout the holiday season, these cookies are often pressed into intricate windmill molds before baking.
Speculaas originated in the Netherlands and Belgium centuries ago. What sets this recipe apart from regular sugar cookies or gingerbread is the distinctive speculaas spice blend, which typically includes cinnamon, cloves, nutmeg, ginger, and sometimes cardamom or white pepper.
The result is a cookie that is thinner, crisper, and more caramel-forward than standard holiday cookies. Unlike soft gingerbread, windmill cookies are meant to snap when you bite into them, perfectly crisp with a buttery finish.
Why You’ll Love This Recipe
- Perfectly crisp texture with a satisfying snap
- Rich brown sugar flavor with deep caramel notes
- Warm Dutch spice blend that tastes bakery-authentic
- Simple pantry ingredients
- Make-ahead friendly dough
- Ideal for holiday baking or everyday tea-time treats
- Easy to adapt for gluten-free or dairy-free needs
If you love traditional European cookies, buttery spice cookies, or thin crisp cookies for coffee dipping, this recipe will quickly become a favorite.
Ingredients Overview
Here’s everything you need to make authentic Steenstra ’s-style windmill cookies:
Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional but recommended)
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) dark brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Optional
- 1/4 cup finely ground almonds (for subtle nutty flavor)
Ingredient Notes & Substitutions
- Flour: For gluten-free windmill cookies, use a 1:1 gluten-free baking flour blend.
- Butter: Plant-based butter works well for dairy-free cookies.
- Brown Sugar: Dark brown sugar givesa deeper molasses flavor; light brown sugar works but is milder.
- Spices: Fresh spices make a huge difference. If your cinnamon has been sitting for years, replace it.
Step-by-Step Instructions
Cream the Butter and Sugar
In a large mixing bowl, add 1 cup (226g) unsalted butter, softened, and 1 cup (200g) dark brown sugar, packed. Using a stand mixer or hand mixer, beat on medium speed for 2–3 minutes until the mixture turns light, fluffy, and slightly pale.
This step is essential for creating that signature crisp texture and deep caramel flavor. Proper creaming incorporates air into the dough, helping achieve bakery-style windmill cookies with a delicate snap.
Scrape down the sides of the bowl halfway through mixing to ensure everything blends evenly. Avoid rushing this stage. Well-creamed butter and sugar build the foundation for rich, authentic Dutch spice cookies.
Add Egg and Vanilla
Add 1 large, room-temperature egg to the creamed butter and sugar. Beat on medium speed for about 30–45 seconds until fully incorporated and smooth.
The egg binds the dough and creates structure while keeping the texture perfectly balanced, crisp yet delicate. Next, mix in 1 teaspoon pure vanilla extract.
This small but powerful ingredient enhances the warm spice blend and deep brown sugar notes, giving the cookies that authentic bakery-style aroma.
Scrape down the bowl to ensure even mixing. Do not overbeat at this stage; mix just until combined to maintain a tender, refined crumb and classic speculaas consistency.
Combine Dry Ingredients
In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon fine salt, and 1/2 teaspoon baking powder.
Blend thoroughly to evenly distribute the bold speculaas spice mixture. Whisking aerates the flour and prevents spice pockets, ensuring a smooth, uniform dough.
This step builds the signature warm, aromatic depth that defines authentic windmill cookies. Use fresh spices for maximum flavor impact.
Properly combining dry ingredients guarantees consistent texture, balanced sweetness, and that irresistible bakery-style crisp snap in every bite.
Form the Dough
Gradually add the prepared dry mixture into the creamed base in two additions. Mix on low speed just until combined. The dough will begin to pull together and look thick, smooth, and richly spiced.
Avoid overmixing, as this can develop excess gluten and reduce the signature crisp texture. If using 1/4 cup finely ground almonds, fold them in gently at this stage for subtle nutty depth.
The finished dough should feel firm but pliable, not sticky. Press it together with your hands if needed. This step locks in the warm spice blend and caramelized brown sugar flavor that defines authentic windmill cookies.
Chill the Dough
Transfer the freshly mixed dough onto plastic wrap and shape it into a flat disc about 1 inch thick. Wrap tightly to prevent drying. Refrigerate for at least 2 hours or up to 24 hours.
This resting time is essential for developing deep, authentic speculaas flavor and achieving that signature crisp snap.
Chilling solidifies the 1 cup (226g) butter, which controls spreading and preserves detailed windmill shapes during baking. It also allows the warm spice blend to fully infuse the dough.
Do not skip this step. Properly chilled dough rolls out smoothly, holds clean edges, and bakes into perfectly caramelized, bakery-style windmill cookies every time.
Roll and Shape
Lightly flour your work surface with 1–2 tablespoons all-purpose flour to prevent sticking. Place the chilled dough in the center and roll it evenly to 1/8-inch thickness using a rolling pin.
Thin, even rolling is the secret to achieving that signature crisp snap and delicate bakery-style texture. Press traditional windmill molds firmly into the dough,h or use detailed cookie cutters for clean edges.
If the dough softens, return it to the refrigerator for 10–15 minutes to maintain sharp designs. Carefully transfer shapes to a parchment-lined baking sheet, spacing them 1 inch apart.
Proper rolling and shaping ensure defined patterns and perfectly caramelized Dutch spice cookies.
Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for even browning. Arrange the shaped cookies about 1 inch apart to allow proper heat circulation.
Bake for 10–12 minutes, or until the edges turn deep golden brown and the centers look set. Watch closely during the final minutes.
The rich 1 cup (200g) dark brown sugar caramelizes quickly, creating that signature crisp texture and bold speculaas flavor. For consistent results, rotate the pan halfway through baking.
Remove when the aroma becomes warm and fragrant. Proper baking ensures a delicate snap, defined details, and authentic bakery-style windmill cookies every time.
Cool
Allow the freshly baked cookies to rest on the baking sheet for 5 minutes after removing them from the 350°F (175°C) oven.
This short resting time lets the caramelized 1 cup (200g) dark brown sugar set properly, strengthening the structure without overbaking.
Carefully transfer the cookies to a wire rack and cool for 15–20 minutes until fully firm. Proper cooling is essential for achieving that signature crisp snap and delicate texture.
Do not stack while warm, as trapped steam can soften the edges. Complete cooling locks in the bold spice blend, preserves sharp windmill details, and delivers true bakery-style perfection in every bite.
Expert Tips for Best Results
Use high-quality ingredients for maximum flavor impact. Fresh 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and premium 1 teaspoon pure vanilla extract create a bold, authentic speculaas profile. Stale spices dull the signature aroma.
Measure 2 1/4 cups (280gof ) of all-purpose flour correctly by spooning and leveling. Too much flour leads to dense cookies instead of a delicate crisp snap. Roll the dough evenly to 1/8 inch for uniform baking and caramelization.
Always chill the dough for at least 2 hours. Properly firm 1 cup (226g) of butter prevents spreading and preserves intricate windmill details. Bake until edges turn deep golden for true bakery-style texture and rich brown sugar depth.
- Roll Thin: The thinner the dough, the crispier the cookie. Aim for 1/8 inch.
- Chill Thoroughly: Skipping chilling can cause spreading and loss of detailed shapes.
- Even Baking: Rotate the pan halfway through baking for uniform browning.
- Don’t Overbake: Remove when edges are golden; they firm up as they cool.
- Use Fresh Spices: Speculaas flavor depends heavily on spice quality.
Common Mistake: Overworking the dough can make cookies tough instead of crisp.
Variations & Substitutions
Customize your windmill cookies with simple, flavorful swaps. For gluten-free cookies, replace 2 1/4 cups (280g) of all-purpose flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum for structure.
For a vegan version, use plant-based butter instead of 1 cup (226g) unsalted butter and replace 1 large egg with 1 tablespoon flaxseed meal + 3 tablespoons water.
Enhance flavor with 1/4 teaspoon almond extract or fold in 1/4 cup finely ground almonds for a nutty touch. Chocolate lovers can dip cooled cookies in melted dark chocolate for a decadent twist.
Maple syrup or spice adjustments create unique, bakery-style variations without sacrificing crisp texture or rich caramelized flavor.
- Gluten-Free Speculaas: Substitute equal amount gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Vegan Windmill Cookies: Replace butter with vegan butter and egg with 1 tablespoon flaxseed meal + 3 tablespoons water.
- Almond Windmill Cookies: Add 1/4 teaspoon almond extract and sprinkle sliced almonds on top before baking.
- Chocolate-Dipped Version: Dip half of each cooled cookie in melted dark chocolate for a modern twist.
- Maple-Spiced Variation: Replace 2 tablespoons of brown sugar with pure maple syrup (reduce flour by 1 tablespoon).
These adjustments keep the integrity of the classic Dutch cookie while offering flexibility.
Storage & Make-Ahead Instructions
Room Temperature: Store cooled cookies in an airtight container for up to 1 week. They actually taste better after 1–2 days as the spice flavor develops.
Refrigeration: Not necessary, but can extend freshness slightly.
Freezing
- Freeze baked cookies up to 3 months.
- Freeze dough (wrapped tightly) for up to 2 months. Thaw overnight before rolling.
Make-ahead tip: Prepare the dough 24 hours in advance for a deeper flavor and easier rolling.
Frequently Asked Questions (FAQ)
What makes Steenstra’s Windmill Cookie Recipe different from gingerbread?
Speculaas cookies are thinner, crispier, and rely more heavily on brown sugar caramel notes rather than molasses-heavy softness.
Can I make these windmill cookies without a mold?
Yes. Any thin cookie cutter works. The classic windmill design is traditional but not required.
Why are my windmill cookies not crispy?
They may be too thick or slightly underbaked. Roll thinner and bake until edges turn golden brown.
What is speculaas spice made of?
A blend of cinnamon, cloves, nutmeg, ginger, cardamom, and sometimes white pepper.
Can I freeze speculaas cookie dough?
Absolutely. Wrap tightly and freeze for up to two months.
Are these cookies good for dunking in coffee?
Yes. Their crisp texture makes them perfect with coffee or tea.
How do I get detailed windmill shapes to show clearly?
Chill the dough well and press molds firmly before carefully releasing.
Final Thoughts on Steenstra’s Windmill Cookie Recipe
There’s something timeless about baking a batch of spiced windmill cookies from scratch. This Steenstra’s Windmill Cookie Recipe captures that traditional Dutch bakery flavor with a simple, approachable method that works beautifully in a home kitchen.
Serve these crisp cookies with hot coffee, chai, or even homemade hot cocoa. They’re perfect for holiday cookie trays, edible gifts, or quiet winter afternoons.
If you love authentic European baking, bold spice blends, and buttery crisp textures, this recipe deserves a permanent place in your collection. Once you taste that caramelized snap and fragrant cinnamon aroma, you’ll understand why these cookies have stood the test of time.
