Stroopwafels (Dutch Caramel Waffle Cookies) Recipe
If you’ve ever wandered through a Dutch market or peeked into a cozy café in Amsterdam, you’ve probably encountered stroopwafels—those irresistible Dutch caramel waffle cookies that could easily become your new favorite treat. What makes these cookies so special? It’s that perfect balance of thin, crisp waffle layers sandwiching a rich, buttery caramel syrup that just melts in your mouth. I first tried making them at home because I wanted to relive that warm feeling of biting into one fresh from a street vendor’s cart. Let me tell you, once you get the hang of the technique, you’ll want to whip up batch after batch.
Whether you’re after something to accompany your afternoon coffee or a delightful homemade gift, this Stroopwafels (Dutch Caramel Waffle Cookies) Recipe is worth every minute it takes. Plus, there’s something incredibly satisfying about rolling out that thin dough and then filling it with luscious caramel syrup. Trust me, once you master this recipe, you’ll be that person everyone asks for when it comes to authentic Dutch treats!
Ingredients You’ll Need
This recipe calls for a blend of pantry staples that combine beautifully to create the perfect waffle texture and that deep, sticky caramel filling. When shopping, don’t skimp on butter quality; it really impacts both dough and syrup. Also, choosing a good brown sugar with molasses enhances the caramel’s rich flavor.
- Milk: Warm milk helps activate the yeast gently, so it’s important to not overheat it.
- Instant or Active Dry Yeast: The yeast makes the waffle dough light and slightly airy without being fluffy like bread.
- Unsalted Butter: Melted, it adds richness and tenderness to the dough and syrup—unsalted is key to control salt levels.
- Egg: Binds the dough and helps with that tender yet structured texture.
- Granulated Sugar: Sweetens the dough without overpowering the caramel.
- All-Purpose Flour: The sturdy base of these waffle cookies—make sure it’s fresh for the best result.
- Cinnamon Powder: A subtle spice that complements the caramel beautifully.
- Salt: Just a bit wakes up the flavors and balances sweetness.
- Brown Sugar (for syrup): Essential for that deep caramel flavor with hints of molasses.
- Light Corn Syrup (for syrup): Keeps the caramel smooth and stretchy—don’t substitute with dark syrup.
Variations
I love tweaking this recipe depending on the season or who I’m sharing with. Stroopwafels are surprisingly versatile, so feel free to make it your own by playing with flavors and sweetness.
- Spiced Variation: I sometimes add a pinch of nutmeg or cardamom along with cinnamon to deepen the spice notes—perfect for cozy fall vibes.
- Vegan-Friendly: You can swap the butter and egg for plant-based alternatives like vegan margarine and flax eggs; the texture changes slightly but still delicious.
- Chocolate Twist: Add a teaspoon of cocoa powder to the dough or drizzle melted chocolate over the finished waffles for an indulgent dessert.
- Lower Sugar: Use coconut sugar in both dough and syrup for a more caramel-like flavor with less impact on blood sugar.
How to Make Stroopwafels (Dutch Caramel Waffle Cookies) Recipe
Step 1: Get Your Dough Ready and Proof Your Yeast
Start by warming your milk to a lukewarm temperature—that’s important so you don’t kill the yeast. Sprinkle the instant or active dry yeast into the warm milk and let it sit for about 5 minutes. You should see some bubbles or foam forming, which means the yeast is alive and kicking. While that’s going on, melt your butter and beat the egg in a mixing bowl. Once the yeast is activated, add it to the butter and egg mixture along with sugar, cinnamon, salt, and most of your flour. You might want to save a little flour for dusting your work surface later.
Step 2: Knead Until Smooth and Elastic
Mix everything until it comes together into a dough, then knead it on a lightly floured surface for about 10 minutes. The trick is to get a smooth, elastic dough that’s not too sticky or dry. If it feels too sticky, sprinkle just a bit more flour, but go easy—you want the dough tender, not tough. Once kneaded, place the dough in a bowl covered with a clean towel or plastic wrap. Set it somewhere warm to rise for about an hour, or until it has roughly doubled in size.
Step 3: Prepare the Caramel Syrup
While your dough is rising, start on the caramel syrup. Combine brown sugar, light corn syrup, melted butter, cinnamon, and salt in a saucepan over medium heat. Stir gently until everything is melted and comes together into a thick, smooth syrup—this usually takes about 5-7 minutes. Don’t rush this part. Once the caramel looks glossy and runs thickly off the spoon, remove it from heat and set aside but keep it warm—you’ll want it molten when assembling your stroopwafels.
Step 4: Shape, Bake, and Slice Your Waffles
Preheat your waffle iron (a thin-waffle or pizzelle iron works best). Punch down the risen dough and divide it into small balls, roughly the size of a golf ball. Each ball will become one waffle, so don’t make them too big. Place a ball in your waffle iron and bake until golden brown and crisp—this usually takes about 1-2 minutes, but check to avoid burning. Immediately after baking, slice each waffle horizontally while still warm (I keep a serrated knife handy for this). This is the trickiest part but worth the effort—split it gently to create two thin waffle layers for the caramel filling.
Step 5: Assemble Your Stroopwafels
Spread a generous spoonful of warm caramel syrup over one waffle half and sandwich it with the other half, pressing gently to seal. The caramel will stick the two thin waffle layers together while still gooey and luscious. Let them cool slightly to firm up the syrup, but enjoy them warm and fresh—you’ll often find that’s when they’re at their best.
How to Serve Stroopwafels (Dutch Caramel Waffle Cookies) Recipe
Garnishes
I usually keep stroopwafels pretty traditional, but sometimes I dust them lightly with powdered sugar or sprinkle finely chopped toasted nuts on the caramel before it sets for a lovely crunch contrast. If you’re feeling fancy, a drizzle of melted dark chocolate on top adds an indulgent touch that pairs beautifully with the cinnamon notes.
Side Dishes
These cookies work wonders alongside a hot cup of coffee or tea. I love placing a stroopwafel atop my mug to warm it slightly before taking a bite. For a more festive touch, pair them with a scoop of vanilla ice cream or serve alongside fresh berries—simple and delightful!
Creative Ways to Present
For special occasions, I’ve served these stroopwafels stacked up on cake stands or arranged on decorative platters with edible flowers and cinnamon sticks. They also make adorable gifts when wrapped individually in wax paper tied with twine. Kids love building little “waffle sandwiches” with extra caramel and a sprinkle of sea salt on top, turning treat time into a fun activity.
Make Ahead and Storage
Storing Leftovers
I keep leftover stroopwafels in an airtight container at room temperature, and they hold up well for about 3-4 days. Be careful to avoid humidity as it can soften the crispy waffles. If they start to soften, I briefly reheat them in a dry pan or toaster oven to bring back that perfect snap.
Freezing
Freezing stroopwafels is totally doable, though I recommend freezing the waffle cookies and caramel separately. Freeze the waffle layers in a single layer on parchment paper and then transfer them to a freezer bag. The caramel syrup can be frozen in a sealed container. Thaw both at room temperature before assembling—you’ll preserve the fresh texture better this way!
Reheating
To reheat and soften your pre-assembled stroopwafels, place one cookie on top of a hot cup of coffee or warm them briefly in a microwave for 10-15 seconds. This warms the caramel inside, making it nice and gooey again. Alternatively, pop them in a toaster oven for a minute or two for that crisp exterior with warm syrup inside. Just be careful not to overheat and scorch the caramel!
FAQs
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What kind of waffle iron should I use for stroopwafels?
Ideally, use a pizzelle iron or a thin-waffle iron that creates thin, crisp waffle layers. Regular thick waffle makers usually produce waffles that are too thick to slice and fill properly. If you don’t have these, some people use a regular waffle iron but press the dough very thin before placing it, though it can be tricky.
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Can I make stroopwafels without yeast?
Yeast is important for giving the dough the characteristic lightness and subtle flavor. You might find recipes without yeast using baking powder or baking soda, but those won’t quite capture the authentic texture. For best results, I recommend sticking with the yeast-based dough in this recipe.
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How do I slice the waffles without breaking them?
Slice the waffles while they’re still warm right after baking using a sharp serrated knife or a special waffle slicer if you have one. Cutting warm waffles prevents cracking or breaking. Take your time and make a steady horizontal cut through the middle to create two even layers.
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What else can I do with leftover caramel syrup?
Leftover caramel syrup is delicious drizzled over ice cream, pancakes, or stirred into your morning coffee. You can also use it as a dip for fresh fruit or even as a sticky glaze for roasted nuts. It keeps well in the fridge for a week in a sealed container.
Final Thoughts
Making Stroopwafels (Dutch Caramel Waffle Cookies) Recipe at home might feel like a mini adventure, but it’s one packed with sweet rewards. I love how these waffles invite you to slow down and savor the process—from mixing the dough to that moment when warm caramel oozes between the crisp layers. Once you’ve shared these with friends or family, you’ll realize how special this homemade treat really is, and honestly, it’s one of those recipes I happily keep returning to whenever I want a little taste of the Netherlands right in my own kitchen. So give it a try—you won’t regret it!
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Stroopwafels (Dutch Caramel Waffle Cookies) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 20 small stroopwafels 1x
- Category: Waffle Cookies
- Method: Baking
- Cuisine: Dutch
Description
This authentic Stroopwafels recipe guides you through creating classic Dutch waffle cookies with a rich caramel syrup filling. The warm, cinnamon-spiced dough is cooked on a specialized waffle iron and sandwiched with a luscious caramel syrup for an irresistible treat perfect with coffee or tea.
Ingredients
Waffle Cookies
- 1/4 cup (60 ml) warm milk
- 1 1/2 tbsp (15 gr) instant or active dry yeast
- 1 1/8 cups (250 gr) unsalted butter, melted
- 1 egg
- 3/4 cup (150 gr) granulated sugar
- 4 cups (500 gr) all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp salt
Caramel Syrup
- 1 cup (200 gr) brown sugar
- 3/4 cup (280 ml) light corn syrup
- 3 1/2 tbsp (50 gr) unsalted butter
- 1 tsp cinnamon powder
- 1/4 tsp salt
Instructions
- Prepare the dough: In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, mix the melted butter, egg, granulated sugar, cinnamon, and salt. Add the activated yeast mixture and gradually stir in the flour until a soft dough forms.
- Knead the dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest in a warm place for 45-60 minutes, or until doubled in size.
- Make the caramel syrup: In a saucepan over medium heat, combine the brown sugar, light corn syrup, unsalted butter, cinnamon, and salt. Stir continuously until the butter melts and the mixture thickens to a spreadable syrup consistency. Remove from heat and keep warm.
- Preheat the waffle iron: Heat a stroopwafel iron or a thin waffle iron to medium-high heat. If you don’t have a stroopwafel iron, you may use a pizzelle maker or a thin-waffle iron as a substitute.
- Cook the waffle cookies: Divide the dough into small walnut-sized balls. Place one ball in the center of the hot waffle iron and close the lid. Cook for about 1-2 minutes until the waffle is golden and crisp but still pliable. Remove carefully and immediately cut the waffle horizontally using a serrated knife or a specialized cutter while it is warm.
- Assemble the stroopwafels: Spread a thin layer of warm caramel syrup on the bottom half of the waffle. Place the top half back on and gently press together to sandwich the caramel filling. Repeat with remaining dough balls and caramel.
- Cool and serve: Allow the stroopwafels to cool on a wire rack for 10-15 minutes; the caramel will set slightly but remain chewy. Serve with coffee or tea for the perfect Dutch treat.
Notes
- Use warm milk (not hot) to activate the yeast effectively.
- Cutting the waffle immediately while warm is essential to achieve the characteristic thin layers of stroopwafels.
- If you don’t have a stroopwafel iron, a pizzelle maker or thin waffle iron can be a workable alternative.
- Store stroopwafels in an airtight container to maintain freshness and chewiness.
- The caramel syrup can be stored for a few days in the refrigerator; gently warm before use.
Keywords: stroopwafels, Dutch waffle cookies, caramel syrup, traditional stroopwafel recipe, homemade stroopwafels, waffle cookies, cinnamon caramel waffles
