The Netherlands may be internationally recognized for its tulips, windmills, and cheese, but its sweet treats deserve equal acclaim on the global culinary stage. Dutch confectionery represents centuries of tradition, innovation, and cultural exchange—creating a unique sweets landscape that balances simplicity with bold flavors. From the iconic stroopwafel to the divisive drop (licorice), Dutch sweets tell the story of a nation’s culinary identity.
“Dutch sweets are characterized by their straightforward approach,” explains Jonnie Boer, chef-owner of three-Michelin-star restaurant De Librije. “There’s an honesty to them—simple ingredients transformed through technique and tradition into something extraordinary.”
This exploration of the Netherlands’ most beloved sweets reveals not just popular treats but also the cultural significance behind them and what leading culinary voices have to say about these distinctive Dutch delicacies.
Stroopwafel: The International Ambassador
The stroopwafel—two thin, crisp waffles sandwiched together with caramel syrup—has become the Netherlands’ most recognized sweet export. Originally created in Gouda in the late 18th century, stroopwafels were born from bakery scraps and quickly became a staple for the working class before conquering the entire nation and eventually the world.
Sergio Herman, the influential Dutch chef who earned three Michelin stars at Oud Sluis, notes: “The stroopwafel perfectly demonstrates the Dutch character—practical in its creation but ingenious in execution. The ritual of placing it atop a hot coffee cup to warm the syrup is a small but brilliant detail that enhances the experience.”
International pastry chef Dominique Ansel, famous for creating the Cronut, has expressed admiration for the stroopwafel’s perfect balance: “There’s architectural brilliance in its simplicity—the textural contrast between the crisp waffle and the gooey center creates an experience greater than the sum of its parts.”
Today, stroopwafels are produced both industrially and by artisanal makers, with traditional markets often featuring fresh, hand-pressed versions made right before customers’ eyes. The most authentic experience, according to Dutch food historian Janny de Moor, “comes from consuming a stroopwafel still warm from the iron, when the caramel has perfect viscosity.”
Drop: The Polarizing National Obsession
No discussion of Dutch sweets would be complete without addressing the nation’s remarkable consumption of drop—Dutch licorice. With annual consumption averaging two kilograms per person, the Netherlands’ love for licorice surpasses all other nations, despite it being perhaps the most divisive treat for international palates.
“Drop isn’t just candy; it’s a cultural identifier,” explains Peter Klosse, professor of gastronomy at Hotel Management School Maastricht. “The Dutch passion for extremely salty, sweet, hard, or soft varieties—sometimes combining these contradictory characteristics—reflects our historical relationship with bold flavors and our trading history.”
Dutch licorice comes in countless varieties: sweet (zoete drop), salty (zoute drop), extremely salty (dubbelzoute), fruit-flavored, honey-sweetened, mint-infused, hard, soft, and shaped into coins, cats, farm animals, or geometric shapes.
René Redzepi of Copenhagen’s Noma, who worked briefly in the Netherlands early in his career, has commented on this peculiar taste: “Dutch licorice represents one of those fascinating cultural taste preferences that seems impenetrable to outsiders. It demonstrates how deeply cultural context shapes our perception of deliciousness.”
Hagelslag: Breakfast Candy Normalized
Perhaps nothing puzzles visitors to the Netherlands more than seeing adults casually sprinkle chocolate or colored sprinkles on buttered bread for breakfast. Hagelslag (literally “hailstorm”) demonstrates the Dutch talent for incorporating sweets into everyday life without ceremony.
Rudolph van Veen, renowned Dutch pastry chef and television personality, defends this practice: “Hagelslag is often misunderstood internationally as childish, but what’s more sophisticated than appreciating small pleasures daily rather than reserving sweets for special occasions? The Dutch have mastered the integration of small indulgences into everyday life.”
Hagelslag comes in numerous varieties, with chocolate being the most popular (available in milk, dark, and white varieties), followed by fruit-flavored and anise-flavored options. De Ruijter and Venz dominate the commercial market, but artisanal chocolatiers have begun creating premium versions with higher cocoa content and natural flavorings.
Gordon Ramsay famously commented on hagelslag during a visit to Amsterdam: “It’s absolutely mad—adults eating sprinkles on toast—but after trying it properly on good bread with quality butter, I understand the appeal. Sometimes simplicity wins.”
Traditional Festival Sweets
Many Dutch sweets are intimately connected to specific holidays or seasons, creating a calendar of confectionery traditions that mark the year.
Oliebollen
These deep-fried doughnuts studded with raisins and coated in powdered sugar are traditionally consumed on New Year’s Eve. Temporary stalls (oliebollenkramen) appear throughout Dutch cities in the winter months, marked by the distinctive aroma of frying dough.
Richard van Oostenbrugge of two-Michelin-star restaurant 212 in Amsterdam notes: “Oliebollen represent that perfect balance between festivity and comfort. The tradition connects families across generations—I remember waiting in line with my grandfather at the same oliebollen stand he visited as a child.”
Speculaas and Pepernoten
Associated with the Sinterklaas celebration in early December, these spiced treats feature prominently in Dutch winter traditions. Speculaas are flat, crisp cookies impressed with traditional designs, while pepernoten (often confused with the similar kruidnoten) are small, rounded spice cookies.
Robert Kranenborg, the acclaimed Dutch chef and culinary television judge, explains: “The spice mixture in speculaas—cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper—connects directly to our trading history. These ‘colonial’ spices tell the story of Dutch exploration and commerce more eloquently than any history book.”
World-renowned pastry chef Pierre Hermé has praised the sophisticated spice blend in traditional speculaas: “There’s a complexity and balance to these spice combinations that demonstrates remarkable sophistication. It’s a reminder that simple formats can deliver profound flavor experiences.”
Patisserie and Modern Classics
Tompouce
This rectangular pastry consisting of puff pastry layers filled with pastry cream and topped with pink or orange icing (the latter specifically for King’s Day celebrations) represents the French influence on Dutch patisserie.
Huub Biro, pastry chef and owner of the highly regarded Patisserie Holtkamp in Amsterdam, explains: “The tompouce demonstrates how the Dutch adapt foreign influences but make them distinctly our own. The pink version is uniquely Dutch, and the way people debate the proper eating technique—top first or sideways—shows how integrated it is in our culture.”
Gevulde Koek
These butter cookies filled with almond paste represent the Dutch appreciation for simple but rich flavors.
“The gevulde koek is deceptive in its simplicity,” says Joris Bijdendijk, executive chef of RIJKS®, the Michelin-starred restaurant at the Rijksmuseum. “The quality depends entirely on the balance between the shortbread-like outer cookie and the almond filling—too sweet and it becomes cloying, too dry and it loses its charm. When perfect, it demonstrates the Dutch talent for finding excellence without unnecessary elaboration.”
Regional Specialties
Dutch sweet culture also includes numerous regional specialties that have maintained their local identity while gaining national popularity.
Bossche Bollen
Originating from ‘s-Hertogenbosch (Den Bosch), these large, profiterole-like pastries are filled with whipped cream and covered in dark chocolate glaze.
Jan de Wit, fourth-generation owner of the famous Jan de Groot bakery in Den Bosch, explains their enduring appeal: “A proper Bossche Bol must balance fragility with substance—the chocolate must crack when bitten, the cream must be freshly whipped and not too sweet, and the proportion must be perfect. It’s technical pastry disguised as a simple treat.”
Zeeuwse Bolussen
From the southwestern province of Zeeland come these spiral-shaped, cinnamon-coated sticky buns that showcase the influence of spice trade on local baking traditions.
Sergio Herman, whose roots are in Zeeland, notes: “Bolussen represent our regional identity—the spiral shape allegedly influenced by Jewish bakers who settled in Zeeland centuries ago, the sticky sweetness balanced by the warming cinnamon. They’re best enjoyed fresh from the oven when the contrast between the crisp exterior and soft interior is most pronounced.”
Modern Interpretations and Innovation
While traditional sweets remain popular, contemporary Dutch chefs are also reinterpreting these classics for modern palates.
Hidde de Brabander, one of the Netherlands’ most innovative pastry chefs, explains his approach: “I create desserts that honor Dutch sweet traditions but bring them into contemporary contexts. A deconstructed stroopwafel or a molecular gastronomy take on licorice can make people rediscover flavors they thought they knew intimately.”
International chef and television personality Anthony Bourdain, during his visit to the Netherlands, observed: “What’s interesting about Dutch sweets is how they’ve remained somewhat immune to globalization. While you can find the same chocolate cake everywhere in the world, things like proper drop or a fresh stroopwafel retain their cultural specificity.”
The Culture of Sweet Moderation
Perhaps what distinguishes Dutch sweet culture most is not any particular item but rather the approach to consumption. While the Dutch certainly enjoy their sweet treats, they typically do so in moderation and often as part of daily rituals rather than excessive indulgence.
Alain Caron, French-born chef who has made the Netherlands his home and serves as a judge on MasterChef Holland, observes: “What I’ve come to appreciate about Dutch sweet culture is its integration into everyday life. The small cookie served with coffee, the controlled portion sizes, the mindful enjoyment—there’s wisdom in this approach that contrasts with the excessive dessert cultures found elsewhere.”
Conclusion
Dutch sweet traditions reveal much about the national character: a preference for straightforward quality over flashy presentation, an openness to international influences while maintaining cultural identity, and a talent for making everyday moments special through small indulgences.
As two-Michelin-star chef Jacob Jan Boerma summarizes: “The beauty of Dutch sweet traditions lies in their accessibility and honesty. They don’t try to be something they’re not. In a world increasingly dominated by culinary trends and excessive presentations, there’s something refreshingly authentic about a perfect stroopwafel or a quality piece of drop. They represent the Dutch talent for finding the extraordinary in the seemingly ordinary—a lesson all chefs would do well to remember.”
From the internationally beloved stroopwafel to the locally cherished regional specialties, Dutch sweets offer a window into a culinary culture that values tradition, quality, and the mindful enjoyment of life’s simple pleasures.
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