Stroopwafels (Dutch Caramel Waffle Cookies)
Two thin, crisp waffle discs sandwiched around a chewy caramel syrup filling, traditionally warmed over a hot drink.
About This Recipe
Stroopwafels is a real, traditional Dutch dish, known as Dutch Caramel Waffle Cookies. Two thin, crisp waffle discs sandwiched around a chewy caramel syrup filling, traditionally warmed over a hot drink.\n\nStroopwafels originated in Gouda in the late 18th century, reportedly invented by bakers using leftover breadcrumbs sweetened with syrup, and they remain one of the Netherlands' most iconic exports today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Ingredients
Serves 14
- 300 gall-purpose flour
- 10 ginstant yeast
- 50 gsugar
- 0.5 tspfine sea salt
- 150 gbutter(melted, plus more for the iron)
- 1egg
- 100 mlwarm water
- 300 gdark brown sugar(for filling)
- 150 gunsalted butter(for filling)
- 150 ggolden syrup or light corn syrup(for filling)
- 1 tspground cinnamon(for filling)
Instructions
- 1
Make the dough
Mix flour, yeast, sugar and salt, add melted butter, egg and warm water, and knead for 8 minutes until smooth. Rise covered for 1 hour.
- 2
Make the filling
Melt brown sugar, butter, syrup and cinnamon together over low heat, stirring until smooth and glossy; keep warm.
- 3
Portion the dough
Divide the risen dough into small balls, about golf-ball sized.
- 4
Cook in the iron
Cook each ball in a hot, lightly buttered waffle/stroopwafel iron for about 90 seconds until golden and crisp on both sides.
- 5
Split and fill
While still hot, carefully slice each waffle horizontally in half using a sharp knife, then spread the warm caramel filling on the bottom half.
- 6
Assemble
Top with the other half to sandwich the filling, pressing gently, and let cool briefly before serving; reheat the filling if it firms up too much to spread.
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Pro Tips
- →
Slice the waffle in half while it's still hot and pliable — once cooled, it becomes too brittle to cut cleanly without cracking.
- →
Keep the caramel filling warm throughout the process; it firms up quickly and becomes difficult to spread once it cools.
- →
A dedicated stroopwafel iron gives the correct thin, patterned waffle; a regular waffle iron works but produces a thicker cookie.
Variations
- •
Add a pinch of cardamom to the filling for a subtly different spice profile.
- •
Some modern versions dip half of each finished stroopwafel in melted chocolate.
- •
Warm stroopwafels over a hot cup of coffee or tea, letting the steam soften the filling slightly, a beloved Dutch tradition.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
History & Origin
Stroopwafels originated in Gouda in the late 18th century, reportedly invented by bakers using leftover breadcrumbs sweetened with syrup, and they remain one of the Netherlands' most iconic exports today.
Frequently Asked Questions
Do I need a special iron to make these?
A stroopwafel iron produces the traditional thin, patterned discs; a standard waffle iron will make a thicker version that still tastes good but isn't quite as delicate.
Why did my waffle crack when I sliced it?
It had cooled too much before slicing — work quickly while the waffle is still warm and pliable.
Can I make the filling ahead?
Yes, it keeps for weeks in a sealed jar; gently reheat and stir before using to restore its spreadable consistency.
Nutrition Facts
Per serving (50g / 1.8 oz) · 14 servings total
Time Summary
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