These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!
Since I had a real, warm, ooey-gooey stroopwafel in The Netherlands a couple of years ago, I've wanted to share this recipe with you so that you can enjoy this delicious goodness!
I'll admit, I always thought homemade Dutch stroopwafels would be super complicated, but as long as you have a waffle cone iron you're good to go.
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🍯 What are stroopwafels?
If you've never heard of Dutch stroopwafels or "syrup waffles", they are made with two thin layers of baked dough with a caramel syrup filling in between. You may have seen them on Amazon or at Costco before, but those ones aren't nearly as good as freshly-made.
🥘 Ingredients
- All-purpose flour
- Unsalted butter: Salted butter can also be used; just be sure to decrease the amount of salt added by ¼ teaspoon per ½ cup of butter.
- Granulated sugar
- Active dry yeast: If you are short on time when it comes to rising, instant yeast can be used in place of active yeast.
- Milk
- Egg
- Vanilla extract: Don't settle for imitation vanilla in this recipe! The wafels are SO much better with the real thing.
- Cinnamon
- Salt
- Brown sugar
- Corn syrup
🔪 instructions
- Combine all of the ingredients for the waffles in a stand mixer.
- After kneading the dough, allow to rest for 45 minutes.
- Boil the ingredients for the syrup in a small saucepan over medium heat.
- After the dough has finished resting, preheat and grease a waffle cone iron or pizzelle iron.
- Knead the dough and divide it into small balls.
- Cook the waffle until steam no longer escapes, and it has turned a golden brown.
- Use a round cookie cutter to cut off the edges of the cooked waffle.
- While the waffle is still hot, gently split the waffle with a serrated knife.
- Spread 1 to 2 tablespoons of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
💭 faqs
Traditionally, the Dutch enjoy stroopwafel by placing the cookie on a cup of hot and steamy coffee or tea. After a few minutes, the cookie starts to warm and soften - making it a real treat!
Stroopwafels are sweet and crispy on the outside and warm and gooey on the inside. There really is nothing better than a warm, homemade stroopwafel fresh off the iron. Although, stroopwafels can be easily reheated in the microwave for a few seconds to create a warm treat at any time of day.
These stroopwafels can be stored in an airtight container, on the counter, for up to one week. In fact, I'd highly recommend not storing them in the refrigerator as it will make them harder to eat!
Stroopwafel and pizzelle are both thin and crispy waffle cookies, but they have their differences. Pizzelle is an Italian waffle cookie that can be eaten alone or rolled to make cannoli shells, for example. Stroopwafels are Dutch and are made with two thin cookies filled with warm caramel.
🍰 more dessert recipes
- Pumpkin Baklava
- Chocolate Fondue
- Chocolate Stroopwafels
- Classic Creme Brulee
- Stroopwafel Ice Cream Sandwiches
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
Print📋 Recipe
Homemade Dutch Stroopwafels
These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!
- Prep Time: 1 hours
- Inactive Time: 0 hours
- Cook Time: 1 hours
- Total Time: 2 hours
- Yield: 18 1x
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch
Ingredients
Waffle
- 4 ½ cups all-purpose flour
- 1 cup unsalted butter, melted
- 1 ¼ cups sugar
- 4 ½ tsp active dry yeast
- ½ cup lukewarm milk
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
Caramel Filling
- 2 tablespoons water
- 1 cup brown sugar
- 6 tablespoons unsalted butter
- ¼ cup light corn syrup
- 1 teaspoons cinnamon
- 1 teaspoons vanilla extract
- dash of salt
Instructions
- Add all of the ingredients for the waffles in the bowl of a stand mixer.
- Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough.
- Once the dough is well-kneaded, cover the bowl with plastic wrap and allow it to rest for 45 minutes.
- Meanwhile, heat the water, sugar, butter, and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly.
- Bring the mixture to a boil.
- Add the cinnamon, salt, and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes.
- Remove the saucepan from heat and allow to cool for 10 minutes.
- After the dough has finished resting, preheat and grease a waffle cone iron or pizzelle iron. Set the temperature to a medium setting.
- Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big).
- Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes, and it has turned a golden brown.
- Carefully remove the cooked waffle from the iron.
- Use a round cookie cutter to cut off the edges for a perfectly circular waffle. While the waffle is still hot (this is key), gently split the waffle with a serrated knife. Continue the process until all of the waffles are cooked and split.
- Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
- Serve the waffles with a hot drink. Store in an air-tight container for up to one week.
Notes
- Adapted from SprinkleBakes and King Arthur Flour.
- If not eaten fresh, stroopwafels taste great warmed up in the microwave for a couple of seconds. They are also traditionally placed on top of a hot drink, with the steam from the drink helping to warm them up.
Keywords: caramel, cookie, dessert, stroopwafel, dutch
katie says
can you freeze the dough?
Ashley says
Yes! It can be frozen for up to 3 months, just wrap in tightly in plastic wrap and aluminum foil. Make sure to let it defrost completely before making the stroopwafels.
Bea says
This is my new & from now on only recipe! They turned out perfectly light & crispy but most of all the TASTE, wow what a difference a new recipe makes. Your blog spoke to me & I knew these were going to be great, The filling, OMG phenomenal. Thank you will post to your Instagram.
Ashley says
Thank you so much for your comment Bea! I'm so glad you like this recipe. There's nothing better than a warm, homemade stroopwafel! 🙂
Amy Liu Dong says
One of the easiest and most delicious dessert recipes to make for everyone.
To be honest, my kids love it so much!
Jamie says
Wow! This waffle recipe looks incredibly delicious and yummy! It's mouth-drooling, especially with the syrup on it! Kids will definitely love it!
Zhen says
My Dad has always wanted to make this! Thanks for sharing this waffle recipe, we'll try it this weekend!You make it look so easy!
Ann says
Oh my goodness, these sound delicious! I now know what I am making for breakfast tomorrow morning! Thanks for the share!
Cassandra Sexton says
I have some many extra s any ideas how to use them up??
Caren says
I just made these today, although I have had the recipe for a while. I was afraid of making the caramel. They came out fantastic. I, too, put two together instead of cutting each one in half. I buy them at Target, but no more. Thank you.
Ashley says
I'm so glad you gave the recipe a try! They are so much better than the store-bought ones. 🙂
Paul says
Hi Ashley,
I’m a Belgian living in Indonesia and I make and sell also stroopwafels here.
The trick for cutting the waffle is, baking short time on high temperature, once out of the waffle maker, cut this out with a ringshape ((if you like that) and cut the waffle horizontally with a small, thin sharp knife.
If you bake the waffle to long on a lower temperature than he’s already to dry inside and cutting is impossible .
Good luck
Ashley says
Thanks for the tip Paul! I was wondering what the secret was. 🙂 I'll have to try that next time around!
Liana Nachtigal says
Hi Ashley,
This is my first time making these and they turned out great. The only thing I may do differently next time is leave my syrup filling a little softer. I found using an artists off set palette knife to open around the edges and then finishing off with a drywall mudding spatula (new of course:) to finish off worked perfectly, I got nice thin intact wafers. Now to enjoy, Cheers!
Ashley says
I'm glad that turned out well Liana! That's a great idea to use the palette knife and drywall spatula! 🙂
Astrid Riedel says
Thanks for that tip, I just ordered a pizella, so can't wait to try.
Tiffanie says
Very delicious! i was a little worried about working with the yeast at first and just throwing it all together but it all worked out beautifully. Now...to figure out how to cut them because i struggled with that as well! i saw someone use a guitar string with handles on it!
Ashley says
I'm so glad it turned out well for you! Cutting them is definitely the hard part. Ooh I love the idea of the guitar string! You'll have to let me know if you find any good tricks. 🙂