Windmill Cookies aka Speculoos Cookies (nut free option) Recipe - Rachel Cooks® (2024)

Full of delightfully warm spices, these slice and bake windmill cookies are made the easy way, without a mold or stamp. And they’re nut-free!

Boy, do these cookies remind me of Christmas at my parents’ house. Every Christmas, our family would bake dozens of cookies to deliver to friends and relatives.

We didn’t usually change our repertoire of cookies very much. Everyone we delivered to had their favorites and were disappointed if they didn’t see the cookie they were looking forward to.

These windmill cookies were always included. Sweet and warmly spiced with cinnamon, nutmeg, cloves, and allspice, they are perfect with a cup of tea or coffee. They have just the right amount of buttery crunchiness.

Even though windmill cookies are traditionally made just before St. Nicholas Day (December 6) in the Netherlands, I enjoy them all year round. In fact, I served them at our annual Harvest Party this year. I think they’re perfect with a mug of steaming spiced cider, don’t you? Or maybe even better, with an apple cider mule or an apple cider mocktail!

About Windmill Cookies

Traditional cookies. You may know these windmill cookies by a different name: Speculaas (Dutch), Speculoos (Flemish or Belgian), St. Nicholas cookies, or even the brand names Steenstra’s, Voortman’s, or Archway. Windmill cookies are traditionally made with a mold or stamp that presses a fancy image of a windmill, or Dutch boy or girl, or St. Nicholas into the cookie dough. They often include sliced almonds.

Slice and bake cookies. This recipe for windmill cookies is much easier because it’s a slice and bake recipe. Simply make the dough and form it into 2 logs the night before, refrigerate them, and when you’re ready to bake cookies, cut quarter inch slices off and bake! That’s it!

Granted, they aren’t as fancy as traditional windmill cookies but I guarantee they are just as tasty and no one will miss the fancy designs as they’re helping themselves to seconds and thirds.

Nut free. Those of you who already are familiar with my family know that we have nut allergies here at the Gurk household. So….I leave the almonds out. I would encourage you to add them if you love almonds but really these cookies have so much flavor, the almonds aren’t missed.

FAQs

Make It Your Own

• Add almonds. Feel free to add a half cup of sliced almonds. You could even press the almonds into the tops of the sliced cookies before they’re baked for a decorative effect.
• Decorate. Sprinkle sanding sugar on the tops of the cookies before baking, or roll the sides of the dough logs with sugar before you cut them. Another option is to drizzle chocolate or icing on the tops of the cookies after they’ve been baked and cooled.
• Change the spice blend. I love the spice blend in this recipe but if you want, experiment with other spices such as ginger, cardamon, white pepper, or mace.
• Flour options.I used 1 cup of whole wheat flour but you could also use all all-purpose white flour, or all whole wheat flour.
• Make cut-out cookies. Roll the chilled dough out and use a cookie cutter to make cut out shapes.
• Like Archway cookies? Try my iced oatmeal cookies, oatmeal raisin cookies, and gingersnaps.

Storage Tips

Cookies: Make sure the cookies are completely cool before storing them. They keep well in an airtight container at room temperature for at least a week. Windmill cookies can be frozen in an airtight container for a month or more.

Cookie dough: An alternative is to freeze the dough logs, wrapped well, for a month. Thaw the dough overnight in the refrigerator before slicing and baking.