Classic Dutch Stroopwafels
Founders
16
30 minutes
Stroopwafels are one of the great pleasures of Dutch baking — two thin, crisp waffle rounds made from a lightly yeasted dough, split while still warm and sandwiched with a buttery caramel syrup. They're crisp around the edges, tender at the centre, and wonderfully chewy where the caramel meets the waffle.
Traditionally made in a specialized stroopwafel iron, they are a little more involved than an everyday cookie, but the process is part of the pleasure. And once you understand the rhythm — portion, press, cook, split, fill — homemade stroopwafels become surprisingly manageable.
Best of all, they're meant to be enjoyed slowly: balanced over a hot cup of coffee or tea, allowing the warmth to soften the caramel from within.
For our version of a Stroopwafel-inspired cookie without the need for a stroopwafel iron or pizzelle iron, see our Brown Butter Stroopwafel Sandwich Cookies.
Ingredients
blank
2¼ cups (280g) all-purpose flour
½ cup (115g) unsalted butter, softened
⅓ cup (70g) granulated sugar
1 large egg
2¼ tsp (7g) instant yeast
2 tbsp (30ml) warm milk
1 tsp vanilla extract
¼ tsp salt
blank
1 cup (200g) light brown sugar, packed
½ cup (115g) unsalted butter
¼ cup (80g) golden syrup or light corn syrup
1 tsp ground cinnamon
1 tsp vanilla extract
¼ tsp salt
Directions
- Make the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add the softened butter, egg, warm milk, and vanilla. Mix until a soft, slightly tacky dough forms. Turn onto a lightly floured surface and knead for 3–4 minutes, until smooth and elastic. Place in a lightly greased bowl, cover, and let rest at room temperature for 1 hour, or until slightly puffy.
- Make the filling: While the dough rests, combine brown sugar, butter, golden syrup, cinnamon, and salt in a small saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Bring to a gentle boil and cook, stirring frequently, until the mixture is smooth, glossy, and thick enough to coat the back of a spoon, about 3–4 minutes. Remove from the heat and stir in vanilla. Set aside to cool slightly. The filling should remain soft and spreadable.
- Prepare the dough portions: Divide the rested dough into 16–18 equal portions, approximately 25–28g each. Roll each portion into a smooth ball and keep the remaining dough covered while you work.
- Heat the iron: Preheat a stroopwafel iron or shallow pizzelle iron according to the manufacturer's instructions. Lightly grease the plates if needed. The iron should be hot enough to cook the waffles quickly without burning them.
- Cook the waffles: Place one dough ball in the centre of the iron and close firmly. Cook for approximately 60–90 seconds, or until the waffle is very thin and evenly golden. Cooking time will vary depending on the iron. The waffle should be cooked through but still pliable enough to split.
- Split while warm: Immediately transfer the hot waffle to a cutting board. While it is still warm and flexible, carefully split it horizontally into two thin rounds using a sharp paring knife or stroopwafel cutter. Work carefully — the waffle is hot, and it becomes brittle quickly as it cools.
- Fill: Spread a thin, even layer of warm caramel filling over one waffle half, leaving a small border around the edge. Place the second half on top and press gently so the filling spreads almost to the edges. Repeat with the remaining dough and filling.
- Cool: Place the finished stroopwafels on a wire rack and allow them to cool completely. The waffles will crisp as they cool while the caramel settles into a soft, chewy centre.