These delicious Dutch cookies consist of a very thin layer of syrup, sugar, butter, and cinnamon that is sandwiched between two thin wafers. Stroopwafels were invented in the late 18th century in the city of Gouda, and many sources give credit to a baker named Gerard Kamphuisen as their inventor.
In the Netherlands, stroopwafels are traditionally consumed with tea or coffee, and it is a custom to place a cookie on top of the cup and let it steam for a few minutes, so that the cookie is heated and the syrupy layer softens.
MOST ICONIC Stroopwafel
Kletskop is a traditional cookie consisting of flour, butter, sugar, salt, and either almonds or peanuts. The cookies are usually flavored with cinnamon and have a delicate, crispy texture. It is recommended to serve kletskoppen with a cup of tea or coffee on the side.
These traditional Dutch cookies hail from the small town of Weesp, hence the name. They are made with a combination of almond paste, lemon zest, sugar, and eggs. The dough is shaped into a log which is freezed and then cut into chunks before being baked until pale golden in color.
After the cookies have cooled down a bit, they can be served and consumed or stored in airtight containers in order to keep their freshness. In 1988, all the city bakers joined forces and baked the largest Weesper mop for a world record. It ended up weighing 115 kilograms, and the event is even memorized with a statue in the city centre.
Ijzerkoekjes are creamy, oval-shaped Dutch cookies with an intense cinnamon flavor. They originate from Vlaardingen near Rotterdam, where they were traditionally consumed by fishermen from the area who used to bring the cookies on fishing trips.
The cookies are hand-baked on an iron plate with a waffle pattern, and they consist of flour, butter, sugar, and warming spices. When properly prepared, ijzerkoekjes should be crispy on the exterior and tender, almost raw on the inside. The first ijzerkoekjes were sold by a grocer named Daantje de Koe, who made them a commercial success around 1850.
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