Learn how to make Stroopwafel, a classic Dutch treat, at home. Crispy waffles, gooey caramel—what's not to love? Keep reading to master this delightful snack.
Stroopwafel is popular during Christmas in the Netherlands. If you are a fan of chocolate we have this special Chocolate Stroopwafel Recipe also you might like this Salted Caramel Chocolate Bark.
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Ingredients
- Flour
- Cinnamon
- Milk
- Egg
- Melted Butter
- Sugar
- Dried Active Yeast
- Brown Sugar
- Corn Syrup
See recipe card for quantities.
Instructions
Prep Dough
Mix milk and yeast. Add melted butter, egg, and sugar. Stir in flour. Knead until soft. Place in a covered bowl for 1 hour.
Make Caramel
Simmer corn syrup. Add brown sugar and butter. Stir until smooth. Add cinnamon and set aside.
Shape Cookies
Divide dough into 40g balls. Use a waffle cone maker to press them thin. Cook until golden.
Cool and Cut
Let waffles cool for a minute. Use a cookie cutter for a round shape. Cut each waffle into two thin cookies.
Add Filling
Spread caramel syrup on one half of each waffle. Press both halves together.
Enjoy
Place Stroopwafel on a hot cup of coffee for a minute before eating.
Hint: To get the best texture, let the caramel syrup cool before filling the waffles. This makes sure it's sticky but not runny.
Substitutions
There is no substitution.
Variations
Add a pinch of nutmeg to the caramel for a holiday twist.
Equipment
Waffle cone maker is a must!
Storage
Store in an airtight container for up to a week. Freezing not recommended.
Top tip
Don't rush the caramel cooking. Slow and steady gives the best texture.
FAQ
No, brown sugar gives the caramel its unique flavor.
Up to one week in an airtight container.
Not recommended.
Any type works.
It probably needed more cooking time.
Saddly no.
Coffee or tea.
Yes, but it might affect the texture.
Related
Looking for other recipes like this? Try these:
How to Make Authentic Stroopwafel
Learn how to make authentic Dutch Stroopwafel at home. Easy steps for crispy waffles and gooey caramel. Perfect treat for the holidays or any day.
- Total Time: 1h 50m
- Yield: 20 Stroopwafels 1x
Ingredients
500g / 2cup Flour
3g / 1tsp Cinnamon
70ml Milk
1 Egg
250g / 1cup + 2tbsp Melted Butter
120g / ½cup + 2tbsp Sugar
16g / 2 packets Dried Active Yeast
250g / 1cup + 3tbsp Brown Sugar
60g / ¼cup Butter
375g / 1cup + 1 ½tbsp Corn Syrup
4g / 1 teaspoon Cinnamon
Instructions
Step 1 - Make the Cookie Dough
- Mix milk and yeast.
- Add melted butter, egg, and sugar.
- Mix in flour.
- Knead on counter until soft.
- Put in a covered bowl.
- Wait 1 hour.
Tip: Make sure your milk is warm, not hot, for the yeast.
Step 2 - Create Caramel Syrup
- Simmer corn syrup.
- Melt in brown sugar.
- Mix in butter.
- Add cinnamon.
- Set aside.
Tip: Stir often so it doesn't burn.
Step 3 - Bake the Cookies
- Make 40g dough balls.
- Heat waffle cone maker to medium-high.
- Press dough until thin.
- Cook for 1m 30s or until golden.
- Cool for 1 minute.
Tip: Don't overcook; they should be golden, not brown.
Step 4 - Fill the Cookie
- Cut round shape with cookie cutter.
- Slice into two thin cookies.
- Add caramel syrup to one half.
- Press halves together.
Tip: Press gently so caramel spreads evenly.
Step 5 - Enjoy the Cookie
- Make hot coffee or tea.
- Place cookie on cup for 1 minute.
- Eat and enjoy!
Tip: The cookie tastes best when slightly warmed over your hot drink.
- Prep Time: 1h 20m
- Cook Time: 1m 30s per waffle
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Vladimir.j
They are so much better than the one you buy at the store 😀!
★★★★★