Dutch Stroopwafel Recipe (with video)
Dutch Stroopwafels don’t need any introduction. These caramel-filled waffle cookies are wildly popular and available in many US markets. But just wait until you’ve tasted a freshly-baked, homemade stroopwafel. Wow!
Table of contents
What you need to make authentic Stroopwafels at home
Did you ever imagine that you could make real Dutch 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.
You will need a waffle iron to bake the cookies. Not a waffle maker like you’d use for breakfast waffles, but a waffle iron designed to make cookies. There’s a link to the one I own in the recipe card.
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 or recipe card below for a substitution.
Ingredients
Ingredient Notes
- Stroop – I highly suggest using real Dutch stroop for this recipe. It is fairly expensive to buy on-line but you can also use it to enjoy Dutch Pannekoeken. A mixture of honey & molasses is an acceptable substitution.
- All Purpose Flour – Medium protein AP flour makes a cookie strong enough to split without crumbling apart.
- Brown Sugar – Brown sugar in the caramel filling adds a nice molasses note to the flavor.
- Yeast – These are yeast-risen cookies. I use active dry yeast in this recipe. Any dry yeast can be substituted.
Process Photos
See the recipe card for detailed measurements and instructions.
- Mix the dough with the beater attachment.
- Turn the dough out onto a lightly floured surface and lightly knead together.
- Divide the dough into 18 pieces. Roll each piece of dough into a ball and set aside for 1 hour.
- Make an assembly line with the dough, waffle maker, filling, utensils and a clean baking sheet for the finished waffles.
- Form the dough ball into a disc and place it on the preheated waffle iron.
- Bake the stroopwafels until golden brown.
- Immediately split the waffle with the tip of a small knife. If you wait too long the cookie will crisp and will be hard to split.
- Open up the waffle. It should split naturally into two pieces.
- Spread a generous helping of caramel filling into the warm waffle. Close the cookie and set it aside to cool.
FAQs
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Dutch Stroopwafel Recipe
Ingredients
Stroop filling
- 7 oz Dutch Stroop (⅔ cup (see note))
- 4 oz brown sugar (½ cup)
- 3 oz unsalted butter
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
Waffle Dough
- 2 oz whole milk (¼ cup, warm)
- 2 ¼ teaspoons dry yeast (7 g or 1 packet)
- 2 large eggs (room temperature)
- 6 oz unsalted butter (melted)
- 5 oz granulated sugar (⅔ cup)
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 15 oz all purpose flour (3 cups, see note)
Instructions
- Combine 7 oz Dutch Stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 teaspoon ground cinnamonand ⅛ teaspoon table 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.
- Combine 2 oz whole milk and 2 ¼ teaspoons dry 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 2 large eggs, 6 oz unsalted butter (melted) and 5 oz granulated sugar.
- With the mixer running on low, add ½ teaspoon ground cinnamon and ¼ teaspoon table salt. Add 15 oz all purpose 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.
- 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.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Is the yeast active or instant?
Either will work.
Have to cut them open immediately before they become too crispy. Have your assembly line ready. We filled half with stroop and half with spreadable Camembert. This recipe gave us 27 balls. Delicious
Another question: when I close the waffle maker, butter leaks out of the dough all down the sides. I am using the same waffle iron as you do. Should I let the dough rest more? Thank you!!
Huh, I’ve never had that happen. Is your room very warm? Is the dough very soft?
Yes. The dough is very soft
Are you weighing your ingredients?
Can you use a pizzelle maker for this? Thx
I think so.
I have purchased a Vevor cone maker just to try this recipe and it works very well.
I set the temperature to 303F and cook the wafers for 85 seconds.
I also substituted cake flour for 1/3 of the flour.
I added 1 teaspoon black pepper to the dough.
For the syrup I use corn syrup as specified and 3 tablespoons molasses.