Stroopwafel is Amsterdam's market sweet: two thin sandwich-thin waffles pressed around hot caramel syrup, served warm so the caramel oozes when you bite. The market vendor presses them to order.

Stroopwafels emerged in Gouda in the late 18th century as a baker's way to use leftover crumbs and syrup. By the 20th century the format moved into Amsterdam street markets, with Albert Cuyp and Lindengracht running fresh-pressed stroopwafels alongside the vacuum-packed boxes sold at supermarkets. The warm market version is fundamentally different from the supermarket cookie: a soft caramel layer, the waffles still pliable from the iron.

2 editor picks for Stroopwafel in Amsterdam, ranked by editorial score. All Amsterdam signature dishes · Stroopwafel across every city.