Homemade Stroopwafels (Dutch Syrup Waffles)
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There's something magical about a fresh stroopwafel — that thin, chewy waffle cookie sandwiched around a warm, gooey caramel filling. I first fell in love with these on a trip through a European market, where a vendor handed me one straight off a hot iron, and I knew I had to figure out how to make them at home. The trick is resting the finished cookie over a warm mug of coffee or tea for a minute so the filling softens back up — it's the coziest little ritual. These take a bit of patience, but every bite is worth it.
Why You'll Love This Recipe
• Authentic Dutch treat made completely from scratch
• Chewy waffle cookie with a rich, gooey caramel filling
• Makes a wonderful homemade holiday gift
Freezer-friendly, so you can make a big batch ahead
• The perfect companion to a hot cup of coffee or tea
Ingredients
For the waffle cookies:
• 2 ½ cups all-purpose flour
•1 packet (2 ¼ tsp) active dry yeast
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg
• ½ cup warm milk
• ¼ tsp salt
For the caramel filling:
• 1 cup packed brown sugar
• ½ cup unsalted butter
• ½ cup light corn syrup or golden syrup
• 1 tsp ground cinnamon (optional)
How to Make Homemade Stroopwafels
1. In a large bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. Add the flour, sugar, salt, softened butter, and egg. Mix and knead until you have a smooth, slightly sticky dough.
3. Cover and let the dough rise in a warm spot for about 1 hour, until doubled in size.
4. Divide the dough into small balls, about the size of a golf ball.
5. Preheat a waffle or pizzelle iron and press each ball of dough until thin and golden brown, about 1-2 minutes per waffle.
6. While the waffles are still warm, carefully slice each one in half horizontally using a sharp knife, creating two thin discs.
7. For the filling, melt the butter, brown sugar, and corn syrup together in a saucepan over medium heat, stirring until smooth and slightly thickened.
8. Spread a thin layer of warm caramel filling onto one waffle half and sandwich it with the other half, pressing gently.
9. Let the stroopwafels cool slightly before serving, or store for later.
Store cooled stroopwafels in an airtight container at room temperature for up to 1 week — they'll stay soft and chewy as long as they're sealed well. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To enjoy a frozen one, let it thaw at room temperature or warm it briefly over a hot drink to soften the caramel filling again.
FAQ
What is a stroopwafel traditionally served with?
Stroopwafels are traditionally rested on top of a hot cup of coffee or tea for a minute or two before eating. The steam gently warms the cookie and softens the caramel filling inside, making it extra gooey and delicious.
Can I make these without a special waffle iron?
Yes — a pizzelle iron works great since it's designed for thin, patterned cookies. A standard waffle iron can also work, though your stroopwafels will be thicker and have a different waffle pattern than the traditional version.
Why is my dough too sticky or too dry?
If your dough feels too sticky, add flour a tablespoon at a time until it's manageable. If it's too dry and crumbly, add a splash of warm milk. Humidity and flour brands can both affect how much liquid the dough needs.
Can I use store-bought caramel for the filling?
You can use a good-quality store-bought caramel sauce in a pinch, though it may be thinner than the homemade version. If it's too runny, simmer it gently on the stove for a few minutes to thicken before spreading.
How long do homemade stroopwafels stay fresh?
When stored in an airtight container at room temperature, they stay fresh and chewy for about a week. Keeping them sealed is key, since exposure to air can dry out the waffle layer.
Can I freeze stroopwafels?
Yes, they freeze well. Freeze them in a single layer first so they don't stick together, then store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Are stroopwafels the same as regular waffles?
No — stroopwafels are thin, chewy waffle cookies, quite different from the thick, fluffy waffles you'd eat for breakfast. They're more like a cookie sandwich than a traditional waffle.
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