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.
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
In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Add melted butter, egg, and the milk-yeast mixture.
Mix until a smooth dough forms. Cover and let rise in a warm place for 45 minutes.
Preheat a waffle iron with shallow grids. Divide dough into 10–12 small balls.
Cook one dough ball at a time in the waffle iron until golden and crisp, about 1–2 minutes. Let cool slightly.
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.
Remove from heat, stir in vanilla and a pinch of salt. Let cool slightly to thicken.
While waffles are still warm and soft, slice each horizontally into two thin discs.
Spread caramel on one side and sandwich with the other half.
Let cool completely to allow the caramel to set. Store in an airtight container.
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.
Find it online: https://yumfoodusa.com/stroopwafels/