Stroopwafels (Dutch Caramel Waffle Cookies)

About This Recipe

Stroopwafels are one of the Netherlands' most iconic sweets, thin, crisp waffle cookies split horizontally while still warm and sandwiched around a thick caramel syrup filling flavored with cinnamon, a technique that requires working quickly before the waffle cools and becomes too brittle to split cleanly. Traditionally sold fresh off griddles at Dutch markets, particularly in Gouda where the treat is said to have originated, stroopwafels are best enjoyed warm, when the caramel filling is still soft and slightly gooey. The technique that matters is timing: the waffle must be split and filled within moments of coming off the iron, while it's still pliable enough to cut horizontally without shattering, since a fully cooled waffle becomes too brittle to work with. The caramel syrup itself, cooked down from brown sugar and butter until thick and glossy, needs to be spread while still warm so it settles evenly between the two waffle halves. A popular modern trick is resting a stroopwafel over a hot cup of coffee or tea for a few minutes, letting the steam gently warm and soften the caramel filling inside — a genuinely Dutch way to enjoy the treat that's become nearly as iconic as the cookie itself.

Ingredients

Serves 10

• 2.5 cupsall-purpose flour
• 2.25 tspactive dry yeast
• 0.5 cupwarm milk
• 0.33 cupsugar
• 1egg
• 0.5 cupbutter(melted, divided)
• 0.25 tspfine sea salt
• 1 cupbrown sugar(for filling)
• 0.5 cupbutter(for filling)
• 0.33 cupcorn syrup(for filling)
• 1 tspground cinnamon(for filling)

Instructions

1. 1

   Activate the yeast

   Whisk warm milk, yeast and a pinch of sugar together, let sit 10 minutes until foamy.

2. 2

   Make the dough

   Mix in remaining sugar, egg, half the melted butter and salt, then gradually add flour, kneading into a smooth dough, about 8 minutes.

3. 3

   Rise

   Cover and let rise in a warm spot for 1 hour until doubled.

4. 4

   Cook the waffles

   Divide the dough into golf-ball-sized portions. Cook each in a preheated waffle iron for 1-2 minutes until golden.

5. 5

   Split immediately

   While still hot and pliable, carefully split each waffle horizontally with a serrated knife.

   You must split the waffle while it's still hot — once cooled, it becomes too brittle to cut cleanly without shattering.

6. 6

   Make the caramel filling

   Melt brown sugar, butter, corn syrup and cinnamon together in a saucepan over low heat until smooth and syrupy, about 5 minutes.

7. 7

   Fill and serve

   Spread the warm caramel filling over one half of each split waffle and press the other half back on top. Serve warm.

Variations

• •

  Add a pinch of ground ginger to the caramel filling for extra warmth.

• •

  Drizzle melted chocolate over the finished stroopwafels for an indulgent twist.

• •

  Make mini versions for easier snacking or gifting.

Storage

Store in an airtight container at room temperature for up to a week; they firm up as they sit but remain enjoyable, especially warmed over a hot drink.

Frequently Asked Questions