Dutch Stroopwafels don’t need any introduction. These caramel-filled waffle cookies are wildly popular and available in many US markets. Just wait until you’ve tasted a freshly-baked, homemade stroopwafel. Wow!
Did you ever imagine that you could make stroopwafels at home? It’s totally doable. These are really, really good stroopwafels. Almost as good as the ones I’ve had hot off the stroopwafel cart in Gouda!
In fact, my Dutch husband said my homemade stroopwafels were “perfect”. Believe me, being Dutch, he is not one for false flattery.
You do need one special piece of equipment and should seek-out one special ingredient.
The special ingredient is Dutch stroop. You can buy it on-line and you’ll find a link in the recipe card (As an Amazon Associate I earn from qualifying purchases). If you can’t find stroop, see the FAQ section below for a substitution.
Scroll through the process photos to see how to make Dutch Stroopwafels:
FAQs about making Stroopwafels at home:
If you can find it, I highly recommend using Dutch stroop for authentic flavor. The best substitute for stroop would be half light corn syrup and half molasses. Don’t use honey or maple syrup as they both have the wrong texture and have specific flavors that won’t work in the filling.
When the filling is warm it will be too runny to spread into the cookies. Allow it to cool to room temperature before using. You can refrigerate the filling to speed up the cooling. If the filling gets very thick you can briefly microwave it to loosen it up a bit.
Yes, the dough can be made ahead and frozen for up to 3 months. Remove the dough balls from the freezer and allow them to defrost before using. The filling could also be made ahead and frozen.
No, not really. They are waffles, after all.
It’s easiest to split the waffles when they’re hot off the iron. The cookies crisp up very quickly and could crack if you try to split them after they’ve cooled. You should split and fill each cookie as soon as it finishes baking. To protect your fingers from the heat you can wear latex gloves or place a paper towel on top of the waffle as you split it.
Stroopwafels will keep at room temperature for several days and can be frozen for longer storage.
You can set a fresh stroopwafel on top of a cup of coffee or tea to lightly melt the filling and warm the cookie. If the cookies have been frozen or are a few days old you can briefly warm them in a 200°F oven.
Watch the recipe video to watch me bake and fill stroopwafels.
Want more authentic Dutch recipes?
- Dutch Apple Tart
- Dutch Sugar Bread
- Dutch Speculaas Cookies
- Dutch Savory Pancake
- Dutch Breakfast Cake
- Dutch Boter Koek
- Dutch Filled Speculaas Cake
- Spekkoek (Thousand Layer Cake)
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Dutch Stroopwafel Recipe
- 7 oz Dutch Stroop (2/3 cup (see note))
- 4 oz brown sugar (1/2 cup)
- 3 oz unsalted butter
- 1 teaspoons ground cinnamon
- 1/8 teaspoon table salt
- 2 oz whole milk (1/4 cup, warm)
- 2 1/4 teaspoons dry yeast (7 g or 1 packet)
- 2 each large eggs (room temperature)
- 6 oz unsalted butter (melted)
- 5 oz granulated sugar (2/3 cup)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 15 oz all purpose flour (3 cups)
- Combine the stroop, brown sugar, butter, cinnamon and salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl and set aside to cool.7 oz Dutch Stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 teaspoons ground cinnamon, 1/8 teaspoon table salt
- Combine the milk and yeast in the bowl of a stand mixer or in a large mixing bowl. Use the beater and mix until the yeast is dissolved. Add the eggs, melted butter and sugar.2 oz whole milk, 2 1/4 teaspoons dry yeast, 2 each large eggs, 5 oz granulated sugar, 6 oz unsalted butter
- With the mixer running on low, add the cinnamon and salt. Add the flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft.1/2 teaspoon ground cinnamon, 1/4 teaspoon table salt, 15 oz all purpose flour
- Divide the dough into 18 pieces, each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover with plastic wrap and set the dough aside for 1 hour.
- Preheat the waffle iron. Take a ball of dough and flatten it to a disc. Place it on the waffle iron and close the iron.
- Bake until golden brown, about 2-3 minutes. Use a fork to lift the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle. Generously spread the inside of the waffle with stroop (about a tablespoon) and sandwich the two halves together. Continue with the remaining dough.
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