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A stack of Dutch stroopwafels.
5 from 1 vote

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!

Course Dessert
Cuisine Dutch
Keyword caramel, cookie, dessert, dutch, stroopwafel
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours



  • 4 1/2 cups all-purpose flour
  • 1 cup unsalted butter melted
  • 1 1/4 cups sugar
  • 4 1/2 tsp active dry yeast
  • 1/2 cup lukewarm milk
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt

Caramel Filling

  • 2 Tbsp water
  • 1 cup brown sugar
  • 6 Tbsp unsalted butter
  • 1/4 cup light corn syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • dash of salt


  1. In the bowl of a stand mixer, add in all of the ingredients for the waffles. 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 to rest for 45 minutes.

  2. 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.

  3. After the dough has finished resting, preheat and grease a waffle cone 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.

  4. 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, gently split the waffle with a serrated knife (you can skip this step if you find it easier). Continue the process until all of the waffles are cooked and split.

  5. 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.

  6. Serve the waffles with a hot drink. Store in an air-tight container for up to one week.

Recipe Notes

  • Adapted from SprinkleBakes and King Arthur Flour.
  • Since I chose not to split the waffles, I was able to make about 10 stroopwafels. If you are able to split the waffles, you'll be able to make around 20 stroopwafels.
  • 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.