Stroopwafels are one of the Netherlands' greatest culinary contributions to the world — two thin crisp waffle discs with a sticky caramel (stroop) filling sandwiched between them. They are placed on top of a cup of hot coffee or tea to warm the caramel from the steam, then eaten. First made in Gouda in the early 19th century, they are now one of the world's most popular cookies.
Serves 12
Mix flour, butter, sugar, yeast, egg, cinnamon and warm milk into a soft dough. Knead 5 minutes. Rest covered 30 minutes.
Melt butter in a pan with brown sugar, golden syrup and cinnamon. Bring to a boil and cook 3 minutes until thick. Cool slightly.
Divide dough into 12 balls. Press each in a preheated waffle iron (or thin waffle maker) for 60–90 seconds until cooked and lightly golden.
While still warm, split each waffle horizontally. Spread caramel on one half and sandwich together.
Cool on a rack. The caramel will set firm. Place on a hot cup of coffee for 1 minute to soften before eating.
Work quickly when splitting and filling — they need to be warm and pliable.
A thin waffle maker (not a Belgian waffle iron) gives the correct thin waffle disc.
The caramel should be thick but still spreadable — don't cook it too long.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Dip half the finished stroopwafel in dark chocolate.
Add a pinch of salt to the caramel for a salted version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight tin for up to 2 weeks.
Stroopwafel was invented by baker Gerard Kamphuisen in Gouda around 1810. Initially sold in markets as a cheap cookie made from leftover crumbs, it became a global phenomenon after Albert Heijn supermarkets began mass production in the 1970s.
A thin pizzelle iron or the special stroopwafel iron works best. A regular Belgian waffle iron makes the waffles too thick.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 12 servings total
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