koekje

Koekje is the Dutch word for a small baked sweet, comparable to a cookie or biscuit in English. It denotes a wide range of sweet baked goods, from crisp, wafer-thin cookies to soft, tender morsels. The term is a diminutive of koek, meaning cake or biscuit, reflecting the Dutch preference for smaller portions.

Ingredients and methods: Most koekjes are based on flour, sugar, and a fat such as butter or oil, sometimes with eggs. Flavorings include vanilla, lemon zest, cinnamon, nutmeg or almond. Some recipes include leavening, such as baking powder, to lighten texture. Add-ins vary widely: chocolate chips, nuts, dried fruit, or seeds are common. The dough is typically shaped or cut and baked until the desired texture is achieved.

Common varieties and uses: In the Netherlands and Belgium, bakers and households make many traditional koekjes. Boterkoekje is a small, rich, butter-forward cookie; speculaas is a spicy almond biscuit associated with winter holidays, particularly Sinterklaas. Stroopkoekje and other caramel- or syrup-based cookies are also popular. Koekjes are commonly served with coffee or tea and are frequently packaged in tins or boxes as gifts or souvenirs.

History and notes: The concept of small, baked sweets has deep roots in European baking, and the Dutch term koekje has long described these items in everyday language. Today, koekjes are produced commercially and at home, reflecting regional tastes and seasonal flavors.