Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together flour, baking soda, salt, and all spices.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until a firm dough forms.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step 2: Roll & Cut
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll out chilled dough on a lightly floured surface to 1/4-inch thickness.
- Use windmill cookie cutters or traditional wooden molds to shape cookies. Re-roll scraps as needed.
- Optional: Press a sliced almond into the center or edges of each cookie.
Step 3: Bake
- Place cookies on prepared baking sheet, spaced 1 inch apart.
- Bake 10–12 minutes or until edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Success
- Chill dough well for easier shaping
- For extra crispness, bake a minute longer and cool completely
- Store in an airtight container to maintain crunch
Variations
- Add a touch of orange zest for brightness
- Use maple syrup instead of milk for deeper sweetness
- Dip one edge in melted dark chocolate for a modern twist
Storage
- Store cookies in an airtight container at room temperature for up to 2 weeks
- Freeze baked cookies for up to 3 months
Conclusion
Classic Windmill Cookies are more than just a pretty treat — they’re a time-honored tradition full of spice, warmth, and nostalgia. Whether you’re baking for the holidays or introducing these gems to a new generation, these cookies are sure to be a hit.
💬 Have you made Speculaas before? Share your memories or photos below!
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