Hello fellow foodies, it’s your favorite third culture kid Zara Hussain here! Today I am thrilled to share with you a recipe that is close to my heart – Stroopkoeken Splendor. These Dutch caramel cookies are the perfect combination of chewy goodness and creamy sweetness that will have your taste buds dancing with joy. They are simple to make yet utterly irresistible. So why not put on your apron and join me on this baking adventure?
Zara is a curious traveler, avid reader and passionate foodie with a deep appreciation for world cultures and cuisines. As a third culture kid, she has lived in several countries and picked up a love for discovering new places and flavors. She always tries to bring a little bit of her heritage into her cooking and enjoys experimenting with traditional recipes to add her own personal touch.
Zara Hussain currently resides in Netherlands and grew up in Pakistan.
As someone who has lived in several countries and traveled extensively, I always try to incorporate flavors from different cultures into my cooking. Being of Pakistani descent, I have a deep appreciation for the diverse culinary traditions of my country. However, I also love exploring cuisines from other parts of the world. That’s why I fell in love with stroopkoeken when I moved to the Netherlands. The combination of caramel and buttery goodness is simply divine.
Stroopwafels, the Dutch caramel-filled waffle cookies, are a well-known Dutch treat. However, stroopkoeken, or syrup cookies, are less well-known outside of the Netherlands. Stroopkoeken are said to have originated in the Dutch town of Gouda in the early 20th century. Legend has it that a local baker’s wife accidentally dropped some syrup on a tray of cookies, and thus stroopkoeken were born. Another version of the story claims that it was a creative baker who wanted to use up a surplus of syrup. Regardless of the origin story, one thing is for sure – stroopkoeken are a beloved Dutch treat that are not to be missed!
What you need
Stroopkoeken, the Dutch caramel cookies, are a delightful treat that I cannot resist! With my recipe, you can make these scrumptious goodies right in your own kitchen. The dough is a simple mixture of butter, sugar, egg, and flour, but the real magic happens when you add the secret ingredient: dark corn syrup. It instantly transforms the dough into a sticky, chewy delight filled with buttery-goodness that melts in your mouth. The caramel filling, made from the syrup and cream, rounds out the cookie with a heavenly mix of sweetness and creaminess. The recipe itself is fairly straightforward, with only six steps, but each one builds on the previous, from making the dough to baking them to perfection. If you want to impress your family and friends with something they’ve never tried before or treat yourself to a deliciously sweet indulgence, give this Stroopkoeken recipe a try!
Ingredients:
- Unsalted butter – A crucial ingredient in making the Stroopkoeken dough. It creates the perfect flaky texture and mouth-watering aroma. May swap with vegan butter for a dairy-free version.
- Granulated sugar – Used to sweeten the dough and the caramel filling. Creates the chewy texture of the cookie. May swap with honey or maple syrup for a healthier version.
- All purpose flour – The main ingredient in the dough, creates the perfect structure for the cookie. Gluten-free flour is a suitable substitute.
- Egg – Used as a binding agent in the dough. Vegan egg replacers can be used for a plant-based version.
- Dark corn syrup – This syrup is the essential component of the filling. It creates a smooth, rich caramel flavor. Can be swapped with maple syrup for a lighter flavor.
- Heavy cream – Adds creaminess to the caramel filling. A lactose-free or vegan version can be made using a non-dairy cream.
Utensils:
- Mixing bowl
- Electric mixer – Hand mixers can be used instead.
- Saucepan
- Rolling pin
- Parchment paper – These can be swapped with baking sheets, but be sure to grease the sheets to prevent sticking.
- 3 inch round cookie cutter – Optional: If you don’t have a cookie cutter, you can use a small cup or jar to make the shapes.
- Wire rack
Dark Corn Syrup
Dark corn syrup is an essential ingredient in the Stroopkoeken recipe, and it’s what gives them their signature caramel flavor. Although it may seem like a processed and unhealthy ingredient, it’s actually quite a versatile sweetener. It’s not as sweet as honey or granulated sugar, which makes it perfect for desserts with a more subtle sweetness, like the Stroopkoeken. Moreover, it contains traces of potassium and other vitamins and minerals, which makes it a healthier alternative to other syrups on the market. As an added bonus, the darker the syrup, the more antioxidants it contains! However, it should be consumed in moderation as it’s high in sugar. One of the things I love the most about dark corn syrup is that it’s a must-have in many classic American recipes, like pecan pie and caramel popcorn. Plus, it’s quite inexpensive and has a long shelf life, so it’s always a good idea to keep a bottle in the pantry.
Unsalted Butter
Butter is a common ingredient in many baking recipes, and the Stroopkoeken are no exception. Unsalted butter, in particular, is used to create the perfect texture and flakiness of the cookie dough. What I like about unsalted butter is that it’s versatile, and it can be used both in sweet and savory dishes. It’s a great source of fat-soluble vitamins, like vitamin K, E, and A, and contains healthy short and medium-chain fatty acids. Unsalted butter is also lower in sodium than salted butter, which makes it a better option for those with high blood pressure. One of my favorite ways to use unsalted butter is to slather it over freshly baked bread or toast. The subtle sweetness and creamy texture are unmatched! However, butter should still be consumed in moderation, as it’s high in saturated fat, which can contribute to heart disease. Alternatively, vegan butter can be used as a substitute for unsalted butter in the Stroopkoeken recipe without compromising on taste or texture.
What to serve it with?
I love having stroopkoeken with a nice hot cup of coffee or tea. The warmth and comforting aroma of the beverage pairs perfectly with the sweet and gooey goodness of the cookie. I also like to serve them as a dessert after a hearty meal, especially during gatherings with family and friends. They are a great conversation starter and always leave a lasting impression on guests. Another favorite way of mine to enjoy stroopkoeken is by taking a break during the day and simply taking a moment of indulgence with these treats. The combination of sweetness and the chewiness of the cookies is my go-to pick-me-up, whether I’m in the midst of a busy day or needing a calm moment of relaxation.
Summary
As we come to the end of our stroopkoeken journey, I hope I have inspired you to give this incredible recipe a try. Remember, this is a simple recipe, but the end result is truly satisfying. Do not hesitate to experiment with the recipe, mix things up or add your twist to it. And please, share your thoughts on how you served your stroopkoeken. Do you love it best with a hot beverage as I do, or do you have any other creative serving suggestions? Share your tips in the comments section below, I love hearing how everyone puts a unique spin on a classic recipe. Until next time, happy baking fellow foodies!
Here’s the recipe:
Stroopkoeken Splendor: Crafting Irresistible Dutch Treats at Home
Equipment
- Mixing bowl
- Electric mixer
- Saucepan
- Rolling Pin
- Parchment Paper
- 3 inch round cookie cutter
- Wire rack
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 3 cups All purpose flour
- 1 large Egg
- 1 cup Dark corn syrup
- 1/2 cup Heavy cream
Instructions
- Make the dough - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg and mix until combined. Gradually add the flour, mixing until a dough forms. Divide the dough in half and shape each half into a disk. Wrap disks in plastic wrap and refrigerate for 30 minutes. - Make sure the butter is at room temperature. If it's too cold, it won't incorporate properly into the dough and will result in a tough cookie. If it's too warm, the dough will be sticky and difficult to work with.
- Make the caramel filling - In a small saucepan, bring the dark corn syrup and heavy cream to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally. Remove from heat and let cool to room temperature. - Be careful when working with hot syrup, as it can cause burns if it comes into contact with your skin.
- Preheat the oven - Preheat the oven to 350°F. Line a baking sheet with parchment paper. - Make sure the oven is fully preheated before sliding in the cookies to ensure even baking.
- Roll out the dough - On a lightly floured surface, roll out one of the dough disks into 1/4 inch thickness. Cut out 24 rounds using a 3 inch cookie cutter. Repeat with the other dough disk. - If the dough feels too firm, let it sit at room temperature until pliable.
- Assemble the cookies - Place half of the dough rounds on the prepared baking sheet. Spoon 1 to 2 teaspoons of caramel filling onto each round, leaving a 1/4 inch border around the edges. Top with the remaining dough rounds and press down to seal the edges together. - Make sure to leave a small space around the edges of the dough to prevent the filling from leaking out.
- Bake the cookies - Bake for 15-20 minutes, or until the cookies are lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Be careful not to overbake the cookies, or they will become too crispy and lose their chewy texture.
