Stroopwafles

The wafer-thin waffle and silky syrup filling define stroopwafels. Stroopwafels can be consumed warm when the caramel is at its drippiest, or they can be let to cool and solidify. The syrup layer within the cookie should somewhat melt if the cookie is placed on top of a warm cup of coffee or tea, according to Dutch Review.

This seemingly simple cookie really has a highly convoluted history. Stroopwafels were originally made from leftovers from Dutch bakeries and were previously referred to as a "poor man's cookie" (per Dutch Review). Bakers started sprinkling a thin layer of syrup on top to facilitate mixing the ingredients because the crumbs lacked the moisture to adhere to one another. The cookie eventually gained enough popularity that bakers started using a special iron, known as pizzelle, to create thin discs for the cookie. The batter for a stroopwafel is made of flour, butter, sugar, yeast, milk, eggs, vanilla, and cinnamon, just like other waffles.