Dutch cookies

A stroopwafel (; ) is a thin, round biscuit made from two layers of sweet baked dough held together by a syrup filling, often caramel. First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands.

Speculoos (; ; or Karamellgebäck ), known as speculaas in the Netherlands ( or biscoff ( ) internationally, is a biscuit, with origins in the Low Countries (Belgium and the Netherlands), baked with speculaas spices, which is a mix of cinnamon, and sometimes other spices: nutmeg, clove, ginger, cardamom and black pepper — the actual spice mix varies by region and manufacturer. They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculoos around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculoos also

A pepernoot (; plural: pepernoten ; literally, "pepper nuts") is a Dutch cookie-like confectionery, traditionally associated with the early December Sinterklaas holiday in the Netherlands and Belgium. The ingredients have some similarities with German Pfeffernüsse.

'''''' () are hard cookie-like confectioneries made of speculaas, roughly the size of a coin and shaped as a flattened hemisphere, traditionally associated with Sinterklaas and commonly eaten in Belgium and the Netherlands.

A jodenkoek (in Dutch, literal translation: "Jew biscuit", plural: jodenkoeken) is a big, flat, round shortbread biscuit with a diameter of about .

thumb|Kaasstengels made by the monks from the Rawaseneng Monastery in Kandangan, Temanggung.

A drabbelkoek is a sort of round and hard cookie from the city of Sneek, in the Netherlands.

baked treat filled with almond paste

An '''''' (, 'iron cookie') is a soft cookie, traditionally eaten by Dutch fishermen, especially in Vlaardingen, one of the main harbours of the Netherlands during the 19th and 20th centuries. It is an oval cookie around 0.6-0.7 cm thick with a cinnamon 'creamy' taste. The cookies were invented in the city of Vlaardingen and are baked on a checkered iron plate, creating a characteristic waffle-like pattern, similar to stroopwafels.