Stroopwafels were first made in which Dutch city?

Stroopwafels were first made in Gouda, a city in South Holland in the Netherlands.

A stroopwafel consists of two thin, crisp waffle-like biscuits joined by a sweet syrup filling, usually based on caramel, brown sugar, butter, and sometimes cinnamon. The Dutch name literally means “syrup waffle.” Gouda became closely associated with the treat, which is why stroopwafels are sometimes described as a local specialty even though they are now sold throughout the Netherlands and internationally.

The exact origin story is less certain than the city attribution. Culinary folklore places the first examples in the late 18th or early 19th century, when bakers may have sweetened leftover crumbs and scraps with syrup. One frequently repeated account credits Gouda baker Gerard Kamphuisen; he opened a bakery in 1810, and the oldest known recipe associated with him dates to 1840.

Stroopwafels are commonly warmed over coffee or tea so the filling softens. They are not the same as a Belgian waffle or a thick breakfast waffle: their defining features are the thin baked layers and syrup center.