Stroopkoekje

Stroopkoekje is a traditional Dutch biscuit, often described as a syrup cookie. The name combines the Dutch words for syrup (stroop) and cookie (koekje). The classic form is a small, crisp biscuit that is either a sandwich of two thin layers with a caramel-like syrup filling between them or a single thin cookie with a spread filling that hardens after baking.

Ingredients and preparation typically involve a butter-based dough made from flour, sugar, and sometimes eggs or vanilla. The syrup filling is usually caramel-like, prepared from sugar (or glucose syrup) and butter, and may include a hint of cinnamon or other spices. When the cookies are assembled as a sandwich, the filling adheres the two halves together and creates a sweet, sticky center.

Cultural context and variants: Stroopkoekjes are associated with Dutch coffee culture and are commonly found in bakeries and supermarkets in the Netherlands and neighboring regions. They come in various sizes and sometimes in flavored versions, with regional preferences for the thickness of the cookie and the sweetness of the filling. The product range includes traditional hard, crisp versions as well as softer, more pliable styles produced by different bakers.

Storage and serving: Stroopkoekjes keep best in airtight containers to preserve crispness. They are typically enjoyed with coffee or tea and as a simple dessert or snack. While closely related to the better-known stroopwafel, stroopkoekje remains distinct in its one- or two-piece cookie form with a syrup filling.