Brown Butter Stroopwafel Sandwich Cookies

The classic Dutch stroopwafel is one of the great pleasures of the cookie world — two thin, crisp waffle rounds, made from a yeasted dough cooked in a specialized iron and split while still warm, sandwiched with a yielding caramel filling. It is a specific thing, and it is wonderful. This is not that. This is our version — a stroopwafel-inspired sandwich cookie built around the same flavours: brown butter, warm spice, and a soft caramel cinnamon centre. It is made entirely in a standard oven, requires no special equipment, and produces something genuinely delicious in its own right. Same soul, different shape. Recipe Details Prep Time: 25 minutes (plus 30 minutes chill) Cook Time: 10–12 minutes Servings: 14–16 sandwich cookies Difficulty: Easy Dietary Info: Contains gluten, dairy, and eggs Ingredients Brown Butter Spice Cookies ¾ cup (170g) unsalted butter ¾ cup (150g) packed dark brown sugar ¼ cup (50g) granulated sugar 1 large egg + 1 egg yolk 1 tsp vanilla extract 2 cups (250g) all-purpose flour 1 tsp cinnamon ¼ tsp cardamom ½ tsp baking soda ½ tsp salt Caramel Cinnamon Filling 1 cup (200g) packed dark brown sugar ½ cup (115g) unsalted butter ¼ cup (80g) golden syrup (or light corn syrup) 1 tsp cinnamon 1 tsp vanilla extract Pinch of salt Instructions Brown the butter: Melt butter in a light-coloured saucepan over medium heat, stirring frequently, until it turns golden and smells nutty — about 5–7 minutes. Pour into a large bowl and let cool for 10 minutes. Make the dough: Whisk both sugars into the browned butter until combined. Add the egg, egg yolk, and vanilla; whisk until smooth and slightly glossy. Fold in flour, cinnamon, cardamom, baking soda, and salt until a soft dough forms. Cover and refrigerate for 30 minutes. Make the filling: Combine brown sugar, butter, and golden syrup in a small saucepan over medium heat. Stir until melted and smooth. Cook, stirring constantly, until the mixture reaches 236°F (113°C) on a candy thermometer — or until it is glossy, thick, and just beginning to pull away from the sides of the pan, about 3–4 minutes at a gentle boil. Remove from heat; stir in cinnamon, vanilla, and salt. Transfer to a bowl and cool to room temperature — it will thicken to a spreadable consistency as it cools. Roll and cut: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Divide the chilled dough in half. Working with one portion at a time, roll between two sheets of parchment to an even 3–4 mm thickness. Cut into rounds using a 6–7 cm cutter. Transfer to prepared baking sheets, spacing 4 cm apart. Gather the scraps and re-roll once to cut additional rounds. Bake: Bake 10–12 minutes, until the edges are lightly golden and the centres are still slightly soft. Cool on the pan for 5 minutes — they will firm as they cool — then transfer to a wire rack and cool completely. Assemble: Pair cookies by size. Spread a generous teaspoon of caramel filling on the flat side of one cookie and press its pair on top. The filling should reach just to the edges without overflowing. Rest before serving: Let assembled cookies sit for at least 20 minutes. The caramel settles into the cookies as they rest, producing a softer, more tender centre. They are delicious immediately, and the texture continues to improve over several hours. The Grounded Kitchen Touch Browning the butter is the step that sets this recipe apart. It adds a toasty, almost toffee-like depth that plain melted butter cannot replicate — and it is what makes these taste like more than just a caramel sandwich cookie. Don't skip it. Serving For the full stroopwafel experience: balance a cookie over a mug of hot coffee or tea for a minute or two before eating. The warmth gently softens the caramel centre — a small ritual that connects this version to the original. Storage Store in an airtight container at room temperature for up to 5 days, although they are at their best within the first 3 days The cookies are delicious immediately, but the texture becomes softer and more tender after several hours as the caramel settles into the cookies Do not refrigerate — the caramel filling will firm up and lose its softness Easy Swaps & Variations Deeper Spice Add a pinch of clove and nutmeg to the cookie dough for a more pronounced speculaas-style warmth Dark Chocolate Edge Dip the assembled cookies halfway into melted dark chocolate and let set on parchment for an indulgent finish Salted Caramel Increase the salt in the filling to ¼ tsp and finish with a small flake of fleur de sel on top of each assembled cookie Pro Tips Roll between parchment: This gives far more consistent thickness than pressing individual balls by hand — and consistent thickness means even baking Thinner is better: At 3–4 mm, the cookies stay close to the spirit of the original; thicker cookies can feel cakey against the caramel Underbake slightly: Pull the cookies when the centres still look soft — they firm up as they cool while retaining a tender texture Cool completely before filling: Warm cookies will melt the caramel and it will run out the sides Pair by size: Match cookies into pairs before filling so each sandwich is even No waffle iron. No splitting. Just the flavour and spirit of a stroopwafel, made entirely in your own kitchen.

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