Windmill cookies are buttery, melt-in-your-mouth treats with a charming swirl design that makes them as delightful to look at as they are to eat. This easy recipe delivers crisp edges and a tender center, perfect for tea time, gifting, or holiday baking.
This is a comprehensive guide about windmill cookies.
Key Takeaways
- Simple Ingredients: Made with pantry staples like flour, butter, sugar, and vanilla, windmill cookies require no fancy equipment or hard-to-find items.
- Fun Swirl Design: The signature spiral pattern is created by layering and rolling colored dough—no cookie cutter needed.
- Perfect Texture: When baked right, these cookies have a crisp exterior and a soft, tender crumb that melts in your mouth.
- Customizable Flavors: Add cocoa powder, matcha, or food coloring to create unique flavor and color combinations.
- Great for Gifting: Their elegant appearance makes them ideal for holiday tins, bake sales, or thoughtful homemade presents.
- Freezer-Friendly: Dough can be prepared ahead and frozen for up to 3 months—perfect for busy bakers.
- Kid-Friendly Activity: Rolling and twisting the dough is a fun, hands-on project for children and adults alike.
[FEATURED_IMAGE_PLACEHOLDER]
What Are Windmill Cookies?
Windmill cookies, also known as molenkoekjes in Dutch, are a beloved European treat with a whimsical twist—literally. These delicate butter cookies get their name from their distinctive spiral pattern, which resembles the blades of a windmill when viewed from above. Originating in the Netherlands, they’ve become a staple in many European households, especially during festive seasons like Christmas and Sinterklaas.
Unlike traditional round cookies, windmill cookies are made by layering two or more colored doughs—typically vanilla and chocolate or vanilla and strawberry—then rolling and twisting them into a log before slicing. The result? A beautiful marbled or spiral design that’s almost too pretty to eat. (Almost.) The flavor is rich and buttery, with a subtle sweetness that pairs perfectly with a cup of tea or coffee.
What makes windmill cookies special isn’t just their appearance—it’s the balance of simplicity and elegance. They’re made with basic ingredients, yet they look like something from a professional bakery. Whether you’re a seasoned baker or a beginner, this recipe is approachable, fun, and incredibly rewarding.
Why You’ll Love This Windmill Cookies Recipe
This windmill cookies recipe is a winner for so many reasons. First, it’s incredibly easy to follow, even if you’ve never baked before. The dough comes together in under 15 minutes, and there’s no need for a stand mixer—just a bowl, a spoon, and your hands.
Second, the recipe is highly customizable. Want a chocolate-vanilla swirl? Add cocoa powder to half the dough. Prefer a pop of color? Mix in a few drops of red or green food coloring for a festive touch. You can even experiment with flavors like matcha, cinnamon, or lemon zest to create your own signature version.
Another reason to love this recipe? It’s perfect for making ahead. The dough can be wrapped and chilled for up to 3 days or frozen for up to 3 months. When you’re ready to bake, simply slice and pop them in the oven. This makes windmill cookies an excellent choice for holiday prep, party planning, or last-minute gifts.
Ingredients You’ll Need
One of the best things about windmill cookies is that they require only a handful of simple ingredients—most of which you probably already have in your kitchen. Here’s what you’ll need:
- 2 ½ cups (300g) all-purpose flour: The base of the dough. Make sure it’s sifted to avoid lumps.
- 1 cup (225g) unsalted butter, softened: Use high-quality butter for the best flavor. Let it sit at room temperature for about 30 minutes before starting.
- ¾ cup (150g) granulated sugar: Provides sweetness and helps create a crisp texture.
- 1 large egg yolk: Adds richness and helps bind the dough.
- 1 teaspoon vanilla extract: Enhances the buttery flavor. Use pure vanilla for the best results.
- ¼ teaspoon salt: Balances the sweetness and brings out the flavors.
- 2–3 tablespoons cocoa powder or food coloring (optional): For the colored dough layer. Cocoa powder adds a chocolate flavor, while food coloring gives a vibrant hue without altering taste.
Tip: If using cocoa powder, sift it with a tablespoon of flour to prevent clumping. For food coloring, gel or paste works best—liquid dyes can make the dough too wet.
Step-by-Step Baking Instructions
1. Prepare the Dough
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy—about 2–3 minutes with a hand mixer or stand mixer. Add the egg yolk and vanilla extract, and mix until fully combined. Gradually add the flour and salt, mixing on low speed or by hand until a soft dough forms. Be careful not to overmix.
2. Divide and Color the Dough
Divide the dough into two equal portions. Leave one portion plain (vanilla). To the second portion, add cocoa powder (sifted with 1 tablespoon of flour) or a few drops of food coloring. Knead gently until the color is evenly distributed. If using cocoa, the dough may be slightly drier—add a teaspoon of milk if needed to bring it together.
3. Roll and Layer
On a lightly floured surface, roll each dough portion into a rectangle about ¼ inch thick and roughly the same size. Place the chocolate (or colored) dough on top of the vanilla dough. Gently press them together to seal.
4. Roll and Twist
Starting from one long side, tightly roll the layered dough into a log. If the dough becomes too soft, chill it for 10–15 minutes to firm up. Once rolled, gently twist the log a few times to create a spiral effect. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days).
5. Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough log from the fridge and slice into ¼-inch thick rounds. Place them on the baking sheet, leaving about 1 inch between each cookie. Bake for 10–12 minutes, or until the edges are lightly golden. The centers should still look soft.
6. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool. Store in an airtight container at room temperature for up to 2 weeks.
Tips for Perfect Windmill Cookies
Achieving the perfect windmill cookie takes a little practice, but these tips will help you get it right every time:
- Chill the dough: Cold dough is easier to roll and slice. If the dough gets too soft while working, pop it back in the fridge for 10–15 minutes.
- Use a sharp knife: A sharp, non-serrated knife gives clean cuts and prevents the spiral from smudging.
- Don’t overbake: These cookies are done when the edges are just golden. Overbaking will make them too hard.
- Experiment with flavors: Try adding a teaspoon of espresso powder to the chocolate dough for a mocha twist, or mix in freeze-dried raspberry powder for a fruity flavor.
- Freeze for later: Unbaked dough logs can be frozen for up to 3 months. When ready to bake, slice and bake straight from the freezer—just add 1–2 minutes to the baking time.
Serving and Storing Suggestions
Windmill cookies are best enjoyed fresh, but they stay delicious for days when stored properly. Keep them in an airtight container at room temperature, layered between sheets of parchment paper to prevent sticking. For longer storage, freeze baked cookies for up to 2 months—thaw at room temperature before serving.
These cookies are perfect for:
- Holiday cookie exchanges
- Tea parties or afternoon snacks
- Homemade gift tins
- Children’s lunchboxes
- Pairing with coffee, tea, or hot chocolate
For a special touch, dust the cooled cookies with powdered sugar or drizzle with melted chocolate. You can also sandwich two cookies together with a thin layer of jam or Nutella for a decadent treat.
Conclusion
Windmill cookies are more than just a sweet treat—they’re a joyful baking experience that brings beauty and flavor to your kitchen. With their elegant spiral design and rich, buttery taste, they’re sure to impress family and friends alike. Whether you’re baking for the holidays, a special occasion, or just because, this windmill cookies recipe is a delightful way to create something memorable.
So grab your rolling pin, gather your ingredients, and get ready to twist, roll, and bake your way to cookie perfection. Once you try these, you’ll understand why windmill cookies have been a cherished favorite for generations. Happy baking!
Frequently Asked Questions
Can I make windmill cookies without food coloring?
Absolutely! You can use natural alternatives like cocoa powder, matcha, or fruit powders (like beetroot or blueberry) to create color and flavor without artificial dyes.
Why did my cookies spread too much?
This usually happens if the dough is too warm or the butter was over-softened. Chill the dough thoroughly before slicing and baking, and make sure your butter is soft but not melted.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies. Unsalted butter gives you better control over the flavor.
How do I fix cracked dough when rolling?
If the dough cracks, gently press it back together with your fingers. Chilling the dough for 10–15 minutes before rolling can also help prevent cracking.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Keep in mind the texture may be slightly different, but they’ll still be delicious.
How long do windmill cookies stay fresh?
When stored in an airtight container at room temperature, they stay fresh for up to 2 weeks. For longer storage, freeze baked or unbaked dough.