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These Spiced Speculaas Cookies are delicious and nearly identical to those windmill cookies you can buy in the store. Only better. Try them. One of my favorite cookies and perfect to serve with hot tea.
(Post modified on 11/25/23.)
I’ve made these cookies with a windmill cookie cutter, and also with Springerle cookie molds. Springerle molds can be purchased in various stores online, but I like to buy them when on sale either at King Arthur Baking or from Fancy Flours, where you’ll find a huge selection. They make such pretty cookies for Christmas and are kitchen heirloom quality.
More Pressed Cookies to Try
- German Springerle Christmas Cookies
- Joan’s Peanut Butter Cookies
- Rolled Sugar Cookies with Icing
- Linzer Cookies with Strawberry Preserves
Ingredients for Spiced Speculaas Cookies
(See the full recipe at the bottom of this post.)
- all-purpose flour
- almond flour
- Speculaas Spice – Purchase Here or see homemade spice mix below.
- kosher salt
- baking soda
- butter, room temperature
- granulated sugar
- vanilla extract
- large egg
- slivered almonds
Homemade Speculaas Spice
- ground cinnamon
- nutmeg
- cloves
- aniseed
- cardamom
- ginger
- ground white pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a small bowl, combine all-purpose flour, almond flour, Speculaas spice, salt, and baking soda. Set aside.
Using a large mixing bowl, cream together the softened butter and granulated sugar. Add in vanilla extract and the large egg. Mix until well blended.
Gradually stir in the flour mixture until dough forms.
Divide dough in half and wrap with plastic. Refrigerate for 2 or more hours.
Line baking sheets with parchment paper or silicone baking mats. If desired, sprinkle placement areas with slivered almonds. The almonds will be on the backside of the cookies.
On a well floured surface, roll out one half of the dough at a time and roll to 1/8″ thick. Press the dough using a Springerle Cookie Mold or a Windmill Cookie Mold/Cutter, cutting out each cookie, one at a time.
To prevent dough from sticking to molds, brush mold with powdered sugar, or even hot cocoa powder, each time you press, and then press down hard enough to create a good impression.
Using an offset spatula, transfer cookies to prepared baking sheets, carefully placing cookies on areas where slivered almonds have been sprinkled. Freeze for at least 30 minutes to help retain the design.
Preheat oven to 300 degrees. Bake cookies for 25-30 minutes, until lightly golden around the edges. Remove from oven and cool on pans. Makes 2-3 dozen, depending on the size of molds.
Make Your Own Homemade Speculaas Spice
In a small bowl, combine cinnamon, nutmeg, cloves, aniseed, cardamom, ginger, and ground white pepper. Mix well.
Store spice in a container in a cool, dry place for up to 6 months. Makes almost 4 tablespoons.
See more Cookie Recipes Here. Browse Holiday Baking Ideas Here.
Spiced Speculaas Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 5 teaspoons speculaas spice to make your own, see below.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- slivered almonds
Homemade Speculaas Spice
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground aniseed
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground white pepper
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare Dough
- In a small bowl, combine all-purpose flour, almond flour, Speculaas spice, salt, and baking soda. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar. Add in vanilla extract and the large egg. Mix until well blended.
- Gradually stir in the flour mixture until dough comes together.
- Divide dough in half and wrap with plastic. Refrigerate for 2 or more hours.
Form the Cookies
- Line baking sheets with parchment paper or silicone baking mats. If desired, sprinkle placement areas with slivered almonds.
- Once the dough has chilled, roll out one half at a time and roll to 1/8" thick. Press dough with Springerle cookie molds or a windmill cookie mold/cutter, cutting out each cookie, one at a time. (To prevent dough from sticking to molds, brush mold with powdered sugar each time you press, and then press down hard enough to create a good impression.)
- Using an offset spatula, carefully transfer cookies to prepared baking sheets where almonds have been sprinkled.
- Freeze for at least 30 minutes to help retain the design.
- Preheat oven to 300F degrees. Bake cookies for 25-30 minutes, until lightly golden around the edges. Remove from oven and cool on pans. Makes 2-3 dozen, depending on the size of molds.
To Make the Homemade Speculaas Spice
- In a small bowl, combine cinnamon, nutmeg, cloves, aniseed, cardamom, ginger, and ground white pepper. Mix well.
- Store in a container in a cool, dry place. Makes almost 4 tablespoons.
Notes
