What is the difference between speculoos and speculaas?

Belgian Speculoos includes fewer spices than Dutch speculaas , as the spices were much more expensive to import to Belgium than to the Netherlands. The origins of speculaas are much older. In the 2020s the names speculaas and speculoos are sometimes used interchangeably in Flanders.

What does speculaas mean in Dutch?

Speculaas (Dutch: speculaas, French: spéculoos, [spekylos], German: Spekulatius) is a type of spiced shortcrust biscuit baked with speculaas spices originated from the County of Flanders territory in present-day Belgium, France and the Netherlands.

Who made the original windmill cookies speculaas?

The Steenstra family immigrated from the Netherlands to Grand Rapids, Michigan, in 1920. In 1947 they built a bakery to make their family's delicious speculaas cookie recipe. Dutch speculaas cookies became known as "Windmill Cookies" in the US.

What flavour is speculaas?

Speculoos – also called biscoff – is similar to gingerbread and 'pumpkin spice' flavour . It also goes well with caramel to make sweet recipes that need a hit of warming spices.

What is the new name for speculoos?

But while it's been known as speculoos in Belgium since its invention, when Lotus took the brand to international markets in the 1990s, it abandoned its native name. Instead, it gave it the name Biscoff — a portmanteau of “biscuit” and “coffee” — easier to say for an international audience.

Are speculoos good for you?

Biscoff biscuits, also known as speculoos cookies, are a type of sweet treat that is typically high in sugar, refined carbohydrates, and unhealthy fats. Consuming excessive amounts of these biscuits on a daily basis can lead to several health issues .

Are Biscoff and speculoos the same?

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

What is speculoos in English?

Noun. A type of spiced shortcrust biscuit. In particular, the Belgian version of this biscuit, as contrasted with a Dutch speculaas or German Spekulatius. A type of spread made with the biscuit.

Is speculaas the same as gingerbread?

Originating in the Netherlands, Speculaas cookies are a unique gingerbread cookie filled with warm spices . This version is made in a rustic style by simply rolling out the dough, baking it in one piece, and then breaking it into pieces.

What is the history of Dutch speculaas?

Dutch people believe that speculaas was created in the Netherlands in the 17th century . It was the time when the Dutch East India Company brought spices to Europe and were more widely available. The primary spices used at that time were cinnamon, cloves, mace and ginger.

Are speculoos and Biscoff the same thing?

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

What flavor is Spekulatius?

Spices are usually – but not always – present, giving the Spekulatius its notable flavour. Popular options include cinnamon, cardamom, cloves, and nutmeg .

What is Dutch company speculaas?

These crispy, spiced cookies come in a variety of shapes and are flavoured with ginger and cardamom for a delightfully festive treat. Their signature images are traditionally stamped or moulded into each cookie before baking to give Speculaas a unique character.

Dutch windmill cookies (speculaas) (2024)

Home » cookies, bars and candy » Dutch windmill cookies (speculaas)

December 11, 2023

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A fresh batch of windmill cookies is the BEST way to fill your house with the smell of Christmas. They’re crispy, crunchy, and packed with all the best baking spices.

There are a million different ways to make windmill cookies, but I’ve landed on the best recipe for maximum spice, crunch, and beauty.

These thin spice cookies are sure to become a go-to recipe your family and friends will beg for year after year.

what are windmill cookies?

Windmill cookies are thin, crunchy spice cookies that originated in the Netherlands. They are typically stamped with an ornate design, though they can also be rolled out and decorated with sliced almonds.

Windmill cookie is the American name for speculaas (Dutch name) or speculoos (Belgian name). Basically, this is a recipe to make your own delicious and customizable Biscoff cookies!

what flavor are windmill cookies?

Windmill cookies are made with a rich blend of spices (cinnamon, ginger, nutmeg, cardamom, clove), a touch of almond, and caramelized brown sugar. They’re crunchy, crisp, and perfect for the holidays!

what kind of nuts are in windmill cookies?

Almonds! I prefer the simplicity of almond flour (no grinding necessary). It also gives a super smooth dough that stamps and holds the shape well.

ingredients for windmill cookies

flour
almond flour
baking soda
cinnamon
ginger
cardamom
nutmeg
cloves
butter
sugar
brown sugar
egg
vanilla extract

how to make windmill cookies

Whisk together flour, almond flour and spices.
Cream butter, both sugars, and salt until fluffy.
Beat in egg and vanilla.
Mix in dry ingredients.
Chill at least 2 hours.
Roll out ⅛ inch thick.
Stamp and/ or cut into shapes.
Freeze 30 minutes.
Bake 24-26 minutes at 325°F.
Enjoy!

all about cookie stamping:

Arguably the best part about making windmill cookies is the stamping. It’s optional, but so fun. Make sure to flour your stamps or springerle molds and use chilled dough for the best results.

If you’re lucky enough to have some hand-carved wooden cookie molds on your hands, this dough will work well with those. You can also find some gorgeous stamps on Etsy (search Springerle molds).
In the photos, I’ve used cookie stamps from Nordic Ware-- these are also beautiful and reliable!
Another fun stamping option is the embossed rolling pin. Roll the dough out to ⅛-inch thick with a standard rolling pin, then roll the dough one time with the embossed rolling pin using medium pressure. Cut out cookies and bake.

tips to make the best windmill cookies:

Thoroughly chill the dough before rolling and stamping. If it starts to stick or feel too soft to transfer, just pop it in the freezer for 5- 10 minutes to firm up.
Generously flour your stamps! The more intricate the stamp or cookie mold, the more carefully you have to flour it to make sure the dough comes out.
Freeze the stamped cookies until firm to make sure all of the details are preserved when baking.
Stamp the rolled-out dough and use a cookie cutter or a knife to cut around the stamp shape.
Make sure to roll out the dough to ⅛-inch or thinner and bake at 325°F for crunchy, crispy cookies.
For the cleanest design with stamped speculaas, reduce the baking soda to ⅛ teaspoon. I prefer the texture with ¼ teaspoon baking soda-- the cookies are crunchier (but not hard), a touch lighter, and have a wonderful crumble to them. But they will puff a bit and the surface design won't be as sharp. You chose!

windmill cookie variations:

Roll out cookie dough, cut into shapes with a cookie cutter, and press sliced almonds into the dough.
Filled speculaas cookies: Stuff a thin piece of marzipan between two layers of rolled cookie dough and seal the edges.
Roll balls of dough and press flat with the bottom of a glass. Sprinkle with turbinado sugar or sliced almonds.

more Christmas cookie recipes to try!

spritz cookies

molasses crinkle cookies

hazelnut meringue cookies

shortbread cookies

marble cookies