Homemade Stroopwafels

Soft, chewy, and perfectly spiced with a rich caramel filling, these Homemade Stroopwafels bring the iconic Dutch treat right into your kitchen. Made with a tender waffle dough and a luscious homemade syrup filling, these waffle-cookie hybrids are the ultimate indulgence with a cup of coffee or tea. Whether you’re baking for the holidays or simply satisfying a sweet craving, these stroopwafels are worth every bite.

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Why You’ll Love This Recipe

• Classic European Flavor – Authentic taste, straight from the Netherlands.
• Soft & Gooey Center – Rich homemade syrup melts into every bite.
• Perfect with Coffee or Tea – Warm it on your cup and enjoy!
• Fun to Make at Home – A unique baking project that’s totally rewarding.
• Great for Gifting – Package them up for a cozy, homemade treat.

Ingredients You’ll Need

For the Dough:

• 4 cups all-purpose flour
• 1 cup unsalted butter, melted
• ½ cup granulated sugar
• 2¼ tsp (1 packet) instant yeast
• ½ cup warm milk
• 1 large egg
• ½ tsp cinnamon
• ¼ tsp salt

For the Caramel Filling (Stroop):

• 1 cup light brown sugar, packed
• 1 cup light corn syrup or golden syrup
• 6 tbsp unsalted butter
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• Stroopwafel or pizzelle iron (electric or stovetop)
• Rolling pin (optional)
• Mixing bowls
• Whisk and spatula
• Small saucepan
• Sharp knife or 4-inch round cutter
• Cooling rack

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, dissolve the yeast in warm milk and let sit for 5 minutes.
2. Stir in the sugar, melted butter, egg, cinnamon, and salt.
3. Gradually add flour, mixing until a soft, slightly sticky dough forms.
4. Knead by hand or mixer for 5–6 minutes until smooth and elastic.
5. Cover and let the dough rise in a warm spot for 45–60 minutes, until nearly doubled in size.

Step 2: Make the Caramel Filling

1. In a small saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt.
2. Stir continuously until the mixture comes to a gentle boil.
3. Reduce heat and simmer for 5–7 minutes, stirring often, until thickened slightly.
4. Remove from heat and stir in cinnamon and vanilla extract.
5. Let cool slightly—it should be warm and spreadable.

Step 3: Divide and Shape the Dough

1. Punch down the dough and divide it into 12 equal balls.
2. Keep the dough covered to prevent drying out.
3. Preheat your stroopwafel or pizzelle iron according to the manufacturer’s instructions.

Step 4: Cook the Waffles

1. Place one dough ball onto the preheated iron and close gently.
2. Cook for 1½ to 2 minutes, or until golden brown and cooked through.
3. Carefully remove and place on a cutting board.
4. While still hot and soft, use a sharp knife to slice the waffle horizontally into two thin layers.
5. If needed, trim edges with a round cutter to create perfect circles.

Step 5: Add the Caramel Filling

1. Spread a generous tablespoon of warm caramel onto the inside of one half.
2. Quickly sandwich with the other half and press gently to seal.
3. Place on a cooling rack and allow to set.
4. Repeat with remaining dough and caramel.

Tips for Stroopwafel Success

• Slice While Hot – The waffles are softest right after cooking; slice immediately before they firm up.
• Keep Caramel Warm – If it thickens too much, gently reheat on the stove.
• Don’t Overcook the Waffles – They should be golden, not crunchy.
• Use a Round Cutter – For perfect, uniform stroopwafels.
• Make Ahead – Both dough and caramel can be prepared a day in advance and stored in the fridge.

Serving Suggestions

• Warm Over a Hot Drink – Place the stroopwafel on top of a hot coffee or tea mug to gently warm the filling.
• With Whipped Cream or Fruit – Add berries or a dollop of cream for a dessert-style twist.
• Crumbled in Ice Cream – Chop and mix into vanilla or caramel ice cream for a sweet crunch.
• Gift in Cellophane Bags – Perfect for holidays, parties, or as thoughtful homemade treats.

How to Store & Reheat

Storing:

• Cool completely, then store in an airtight container at room temperature for up to 1 week.
• For longer storage, freeze in a zip-top bag for up to 2 months.

Reheating:

• Microwave: Warm for 10–15 seconds.
• Oven: Bake at 300°F for 3–5 minutes until soft and gooey.

Frequently Asked Questions

1. Can I use a waffle maker instead of a stroopwafel iron?
   A Belgian waffle maker won’t work well due to the deep pockets, but a pizzelle iron or flat waffle press is ideal.
2. What’s the best syrup to use for the filling?
   Golden syrup offers a rich flavor, but light corn syrup works well and is easier to find.
3. Can I make the dough ahead of time?
   Yes! Store it in the fridge overnight and bring to room temperature before using.
4. Can I make these gluten-free?
   Try using a 1:1 gluten-free baking flour, though texture may vary slightly.
5. How do I keep them soft?
   Store in an airtight container and avoid overcooking the waffle layers.

Final Thoughts
Homemade Stroopwafels are a delightful project that yields a treat like no other. With their crisp edges, gooey caramel center, and warm cinnamon aroma, these Dutch waffle cookies are pure comfort. Whether you’re enjoying them warm over your coffee or gifting them to loved ones, they’re guaranteed to impress.

So grab your iron and give them a try—you’ll be amazed at how delicious homemade can be. Don’t forget to share your batch and leave a review. I’d love to see your stroopwafel creations!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cuisine: Dutch

Nutritional Information (Per Serving):
Calories: 290 | Protein: 3g | Carbohydrates: 39g | Fat: 14g | Fiber: 1g | Sodium: 120mg

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