Stroopwafels

Stroopwafels are traditional Dutch waffle cookies made by sandwiching a luscious caramel filling between two thin, crispy waffles. With their irresistible combination of crunch and chew, these golden treats are perfect for pairing with coffee or tea—or enjoying as a sweet snack any time of day. Homemade stroopwafels are surprisingly simple to make and deliver the same delightful flavor as the market-fresh version from the streets of the Netherlands.

Why You’ll Love This Recipe

Stroopwafels are the ultimate blend of crisp texture and gooey, spiced sweetness. The dough is subtly flavored with cinnamon and enriched with butter and egg, while the homemade caramel filling brings depth and chewiness to each bite. They’re excellent served warm, and even better when rested atop a steaming mug—allowing the caramel center to soften ever so slightly. This recipe yields an authentic and delicious result, perfect for gifting, serving during the holidays, or simply indulging in a cozy afternoon moment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the waffle dough:

• 2 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 packet (7g) active dry yeast
• 1/4 cup warm milk
• 1 large egg
• 1/2 teaspoon cinnamon
• Pinch of salt

For the caramel filling:

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup dark corn syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5–10 minutes until frothy.
2. In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter, egg, and the yeast mixture. Mix until a smooth dough forms.
3. Cover the bowl with a cloth and let the dough rise in a warm place for about 45 minutes.
4. Preheat a waffle iron with shallow grids. Divide the dough into 10–12 evenly sized balls.
5. Place one dough ball in the center of the waffle iron and cook for 1–2 minutes, or until golden brown and crisp. Repeat with remaining dough. Let cool slightly.
6. While the waffles cook, prepare the caramel: In a saucepan over medium heat, combine brown sugar, butter, and corn syrup or honey. Stir constantly until the mixture is bubbling and smooth (about 5–7 minutes).
7. Remove the caramel from heat and stir in vanilla extract and a pinch of salt. Let it cool just enough to thicken slightly, but remain spreadable.
8. While the waffles are still warm and soft, carefully slice each one horizontally into two thin layers.
9. Spread a spoonful of the warm caramel on one half and sandwich with the other. Press gently.
10. Let cool completely on a wire rack so the caramel can set. Enjoy fresh or store in an airtight container.

Servings and timing

This recipe yields 12 stroopwafels.
Prep time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Calories per serving: 190 kcal

Variations

• Spiced Caramel: Add a pinch of ground cloves or nutmeg to the caramel for a warm, seasonal twist.
• Chocolate Dipped: Dip half of each stroopwafel in melted dark or milk chocolate and let set.
• Nutty Crunch: Add finely chopped toasted hazelnuts or almonds into the caramel for added texture.
• Vanilla Dough: Add 1/2 teaspoon of vanilla extract to the dough for extra flavor.
• Mini Stroopwafels: Divide dough into smaller balls and make bite-sized versions perfect for snacks or gifts.

Storage/Reheating

Store stroopwafels in an airtight container at room temperature for up to 1 week.
To enjoy warm, place one over a hot mug of coffee or tea for a minute to soften the caramel.
You can also briefly microwave for 5–10 seconds to recreate the just-made texture.

FAQs

Do I need a special waffle iron for stroopwafels?

A waffle iron with shallow grids is ideal for authentic stroopwafels. Belgian-style irons are too deep and will not give the thin, crisp result.

Can I use honey instead of corn syrup?

Yes, honey works well and gives the caramel a rich, floral undertone. The consistency may be slightly different but still delicious.

How do I slice the waffles in half?

Use a sharp, thin knife and slice carefully while the waffle is still warm and pliable. This is easier than when they’ve cooled.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the rise. Bring to room temperature before rolling and cooking.

Can I freeze stroopwafels?

Yes, they freeze well. Place parchment between each cookie and store in a freezer-safe container. Thaw at room temperature.

Is this recipe authentic?

Yes, this homemade version captures the traditional Dutch stroopwafel in flavor and technique, using accessible ingredients.

Can I make gluten-free stroopwafels?

Use a gluten-free all-purpose flour blend. Be aware that texture may vary slightly from the traditional version.

How long does the caramel stay soft?

Once assembled, the caramel sets but remains chewy. It will soften slightly again when warmed over a mug.

Are stroopwafels only for dessert?

No, they make a perfect snack with coffee or tea and are often enjoyed as a breakfast treat in the Netherlands.

Can I double the recipe?

Yes, this recipe scales well. Store extras in a sealed container for easy gifting or longer enjoyment.

Conclusion

Homemade stroopwafels are a delightful project that rewards you with rich, chewy caramel sandwiched between crisp, spiced waffle cookies. With their authentic flavor and inviting texture, these Dutch treats are perfect for enjoying with a hot drink or sharing with friends and family. Once you try them fresh from your own kitchen, you’ll never want store-bought again.

Stroopwafels

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These homemade Stroopwafels are crispy, golden Dutch waffle cookies filled with rich, gooey caramel syrup. Perfectly chewy and sweet, they’re a classic European treat ideal for pairing with coffee or tea. A nostalgic, crowd-pleasing dessert that’s fun to make and irresistibly delicious.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 30 minutes

Ingredients

For the waffle dough:

• 2 1/4 cups all-purpose flour

• 1/2 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1 packet (7g) active dry yeast

• 1/4 cup warm milk

• 1 large egg

• 1/2 teaspoon cinnamon

• Pinch of salt

For the caramel filling:

 

• 1 cup brown sugar

• 1/2 cup unsalted butter

• 1/4 cup dark corn syrup or honey

• 1 teaspoon vanilla extract

• Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until frothy.

2. In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Add melted butter, egg, and the milk-yeast mixture.

3. Mix until a smooth dough forms. Cover and let rise in a warm place for 45 minutes.

4. Preheat a waffle iron with shallow grids. Divide dough into 10–12 small balls.

5. Cook one dough ball at a time in the waffle iron until golden and crisp, about 1–2 minutes. Let cool slightly.

6. While waffles are cooking, prepare caramel: Melt butter with brown sugar and corn syrup in a saucepan over medium heat, stirring constantly until bubbling, about 5–7 minutes.

7. Remove from heat, stir in vanilla and a pinch of salt. Let cool slightly to thicken.

8. While waffles are still warm and soft, slice each horizontally into two thin discs.

9. Spread caramel on one side and sandwich with the other half.

10. Let cool completely to allow the caramel to set. Store in an airtight container.

Notes

• Slice waffles while warm for easier separation.

• Use honey instead of corn syrup for a more traditional Dutch flavor.

• Enjoy warm over a hot mug to soften the caramel slightly.