Crispy and Chewy Stroopwafels Recipe | Wanderzest (2024)

Published: · Modified: by Ashley · This post may contain affiliate links. · 18 Comments

Jump to Recipe·Print Recipe

These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!

this recipe

Since I had a real, warm, ooey-gooey stroopwafel in The Netherlands a couple of years ago, I've wanted to share this recipe with you so that you can enjoy this delicious goodness!

I'll admit, I always thought homemade Dutch stroopwafels would be super complicated, but as long as you have a waffle cone iron you're good to go.

Jump to:
  • 🍯 What are stroopwafels?
  • 🥘 Ingredients
  • 🔪 instructions
  • 💭 faqs
  • 🍰 more dessert recipes
  • 📋 Recipe
  • ⭐ Reviews

🍯 What are stroopwafels?

If you've never heard of Dutch stroopwafels or "syrup waffles", they are made with two thin layers of baked dough with a caramel syrup filling in between. You may have seen them on Amazon or at Costcobefore, but those ones aren't nearly as good as freshly-made.

Crispy and Chewy Stroopwafels Recipe | Wanderzest (2)

🥘 Ingredients

  • All-purpose flour
  • Unsalted butter: Salted butter can also be used; just be sure to decrease the amount of salt added by ¼ teaspoon per ½ cup of butter.
  • Granulated sugar
  • Active dry yeast: If you are short on time when it comes to rising, instant yeast can be used in place of active yeast.
  • Milk
  • Egg
  • Vanilla extract: Don't settle for imitation vanilla in this recipe! The wafels are SO much better with the real thing.
  • Cinnamon
  • Salt
  • Brown sugar
  • Corn syrup
Crispy and Chewy Stroopwafels Recipe | Wanderzest (3)

🔪 instructions

  1. Combine all of the ingredients for the waffles in a stand mixer.
  2. After kneading the dough, allow to rest for 45 minutes.
  3. Boil the ingredients for the syrup in a small saucepan over medium heat.
  4. After the dough has finished resting, preheat and grease a waffle cone iron or pizzelle iron.
  5. Knead the dough and divide it into small balls.
  6. Cook the waffle until steam no longer escapes, and it has turned a golden brown.
  7. Use a round cookie cutter to cut off the edges of the cooked waffle.
  8. While the waffle is still hot, gently split the waffle with a serrated knife.
  9. Spread 1 to 2 tablespoons of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
Crispy and Chewy Stroopwafels Recipe | Wanderzest (4)

💭 faqs

How do you eat a stroopwafel?

Traditionally, the Dutch enjoy stroopwafel by placing the cookie on a cup of hot and steamy coffee or tea. After a few minutes, the cookie starts to warm and soften - making it a real treat!

What do stroopwafels taste like?

Stroopwafels are sweet and crispy on the outside and warm and gooey on the inside. There really is nothing better than a warm, homemade stroopwafel fresh off the iron. Although, stroopwafels can be easily reheated in the microwave for a few seconds to create a warm treat at any time of day.

Do stroopwafels need to be refrigerated?

These stroopwafels can be stored in an airtight container, on the counter, for up to one week. In fact, I'd highly recommend not storing them in the refrigerator as it will make them harder to eat!

What is the difference between a stroopwafel and a pizzelle?

Stroopwafel and pizzelle are both thin and crispy waffle cookies, but they have their differences. Pizzelle is an Italian waffle cookie that can be eaten alone or rolled to make cannoli shells, for example. Stroopwafels are Dutch and are made with two thin cookies filled with warm caramel.

🍰 more dessert recipes

If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me onInstagram,Pinterest, andFacebook, too!

Print

📋 Recipe

Homemade Dutch Stroopwafels

Crispy and Chewy Stroopwafels Recipe | Wanderzest (5)

Print Recipe
5 from 9 reviews

These homemade Dutch stroopwafels consist of a thin layer of sweet caramel syrup in between two warm cinnamon waffle cookies. You won’t be able to resist the ooey-gooey goodness of this sweet treat!

  • Author: Ashley
  • Prep Time: 1 hours
  • Inactive Time: 0 hours
  • Cook Time: 1 hours
  • Total Time: 2 hours
  • Yield: 18 1x
  • Category: Dessert
  • Method: Waffle Iron
  • Cuisine: Dutch

Ingredients

UnitsScale

Waffle

  • 4 ½ cups all-purpose flour
  • 1 cup unsalted butter, melted
  • 1 ¼ cups sugar
  • 4 ½ tsp active dry yeast
  • ½ cup lukewarm milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Caramel Filling

  • 2 tablespoons water
  • 1 cup brown sugar
  • 6 tablespoons unsalted butter
  • ¼ cup light corn syrup
  • 1 teaspoons cinnamon
  • 1 teaspoons vanilla extract
  • dash of salt

Instructions

  1. Add all of the ingredients for the waffles in the bowl of a stand mixer.
  2. Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough.
  3. Once the dough is well-kneaded, cover the bowl with plastic wrap and allow it to rest for 45 minutes.
  4. Meanwhile, heat the water, sugar, butter, and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly.
  5. Bring the mixture to a boil.
  6. Add the cinnamon, salt, and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes.
  7. Remove the saucepan from heat and allow to cool for 10 minutes.
  8. After the dough has finished resting, preheat and grease a waffle cone iron or pizzelle iron. Set the temperature to a medium setting.
  9. Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big).
  10. Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes, and it has turned a golden brown.
  11. Carefully remove the cooked waffle from the iron.
  12. Use a round cookie cutter to cut off the edges for a perfectly circular waffle. While the waffle is still hot (this is key), gently split the waffle with a serrated knife. Continue the process until all of the waffles are cooked and split.
  13. Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
  14. Serve the waffles with a hot drink. Store in an air-tight container for up to one week.

Notes

  • Adapted from SprinkleBakes and King Arthur Flour.
  • If not eaten fresh, stroopwafels taste great warmed up in the microwave for a couple of seconds. They are also traditionally placed on top of a hot drink, with the steam from the drink helping to warm them up.

Keywords: caramel, cookie, dessert, stroopwafel, dutch

Recipe Card powered byCrispy and Chewy Stroopwafels Recipe | Wanderzest (9)

More Dessert

  • Pavlova
  • Sticky Toffee Pudding
  • Sweet and Salty Milkshake (Black Tap copycat)
  • Pumpkin Spice Churro Toffee (Disneyland Copycat)

Reader Interactions

Comments

    Leave a Reply

  1. katie says

    can you freeze the dough?

    Reply

    • Ashley says

      Yes! It can be frozen for up to 3 months, just wrap in tightly in plastic wrap and aluminum foil. Make sure to let it defrost completely before making the stroopwafels.

      Reply

  2. Bea says

    This is my new & from now on only recipe! They turned out perfectly light & crispy but most of all the TASTE, wow what a difference a new recipe makes. Your blog spoke to me & I knew these were going to be great, The filling, OMG phenomenal. Thank you will post to your Instagram.

    Reply

  3. Amy Liu Dong says

    One of the easiest and most delicious dessert recipes to make for everyone.
    To be honest, my kids love it so much!

    Reply

  4. Jamie says

    Wow! This waffle recipe looks incredibly delicious and yummy! It's mouth-drooling, especially with the syrup on it! Kids will definitely love it!

    Reply

  5. Zhen says

    My Dad has always wanted to make this! Thanks for sharing this waffle recipe, we'll try it this weekend!You make it look so easy!

    Reply

  6. Ann says

    Oh my goodness, these sound delicious! I now know what I am making for breakfast tomorrow morning! Thanks for the share!

    Reply

  7. Cassandra Sexton says

    I have some many extra s any ideas how to use them up??

    Reply

  8. Caren says

    I just made these today, although I have had the recipe for a while. I was afraid of making the caramel. They came out fantastic. I, too, put two together instead of cutting each one in half. I buy them at Target, but no more. Thank you.

    Reply

    • Ashley says

      I'm so glad you gave the recipe a try! They are so much better than the store-bought ones. 🙂

      Reply

  9. Paul says

    Hi Ashley,

    I’m a Belgian living in Indonesia and I make and sell also stroopwafels here.
    The trick for cutting the waffle is, baking short time on high temperature, once out of the waffle maker, cut this out with a ringshape ((if you like that) and cut the waffle horizontally with a small, thin sharp knife.
    If you bake the waffle to long on a lower temperature than he’s already to dry inside and cutting is impossible .
    Good luck

    Reply

    • Ashley says

      Thanks for the tip Paul! I was wondering what the secret was. 🙂 I'll have to try that next time around!

      Reply

  10. Liana Nachtigal says

    Hi Ashley,
    This is my first time making these and they turned out great. The only thing I may do differently next time is leave my syrup filling a little softer. I found using an artists off set palette knife to open around the edges and then finishing off with a drywall mudding spatula (new of course:) to finish off worked perfectly, I got nice thin intact wafers. Now to enjoy, Cheers!

    Reply

    • Ashley says

      I'm glad that turned out well Liana! That's a great idea to use the palette knife and drywall spatula! 🙂

      Reply

    • Astrid Riedel says

      Thanks for that tip, I just ordered a pizella, so can't wait to try.

      Reply

  11. Tiffanie says

    Very delicious! i was a little worried about working with the yeast at first and just throwing it all together but it all worked out beautifully. Now...to figure out how to cut them because i struggled with that as well! i saw someone use a guitar string with handles on it!

    Reply

    • Ashley says

      I'm so glad it turned out well for you! Cutting them is definitely the hard part. Ooh I love the idea of the guitar string! You'll have to let me know if you find any good tricks. 🙂

      Reply

Crispy and Chewy Stroopwafels Recipe | Wanderzest (2024)

FAQs

Are stroopwafels supposed to be chewy? ›

So what is a stroopwafel exactly? It translates to "syrup waffle," which couldn't be a more accurate description. It's gooey caramel syrup sandwiched between a thin waffle sliced in half. Buttery, crisp, chewy and spiced with a little cinnamon, it's a masterpiece of flavor and texture.

Are stroopwafels supposed to be crispy? ›

The Dutch word for this is stroop. Hence, the name of this cookie means syrup waffle. If you really want to understand more about what is a stroopwafel, keep reading. The best and freshest stroopwafels are slightly crispy on the outside and soft on the inside.

Are stroopwafels hard or soft? ›

It starts with a waffle-like cookie that is hard enough to stay in one piece and soft enough to bite right through. We bake it fresh so we can assure you that it will have all of its flavor baked in with no additives. Then the cookie is sliced into two halves.

Why are my waffles chewy? ›

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Can stroopwafels go bad? ›

Markus stroopwafels have a shelf life of at least 5 weeks after the date of shipping (= also the date of baking), when stored in a cool place. This may seem short, but the stroopwafels from Markus contain no artificial additives and preservatives.

How do I get my waffles crispy? ›

If the waffles aren't fully crisped when they come out of the waffle iron, put them in a 250 degrees F oven for 5 minutes, directly on the metal racks of the oven (not on a baking sheet). This will crisp the waffles even further and putting it on the wire oven rack will allow the steam to escape and prevent sogginess.

How do you keep waffles crispy? ›

As you are cooking, simply transfer each finished waffle from your waffle maker to the wire rack. That's it! The low temperature of the oven will keep the waffles warm and crispy without burning them and the the elevation of the rack in the baking sheet helps keep away sogginess.

Why do athletes eat stroopwafels? ›

Not as heavy as a bar or as sweet as a gel, they offer a nice alternative method of staying fueled. You feel like you are indulging with something from the bakery, but you are actually getting usable calories your body can turn to fuel.

What brand of stroopwafels does United Airlines use? ›

After some time, United Airlines acknowledged their customers and reintroduced the Daelmans Stroopwafels on their menu. And even better, they now server them not only during breakfast but you can get them any time of the day!

What is the nickname for stroopwafel? ›

Stroopwafel
A plate of stroopwafels
Alternative namesSyrup waffle, treacle waffle, caramel waffle
Created byGerard Kamphuisen
Main ingredientsBatter: flour, butter, brown sugar, yeast, milk, eggs Filling: syrup, brown sugar, butter, cinnamon
Cookbook: Stroopwafels Media: Stroopwafel
2 more rows

How many stroopwafels a day? ›

I sometimes eat more than 5 stroopwafels per day. The average Dutchman only eats 20 stroopwafels per year. I eat more than that in a week. Besides eating to refine our recipe, I also have to eat stroopwafels to compare with other stroopwafels.

Can you eat stroopwafels after expiration date? ›

4.2 Stroopwafel World advises to consume the Perishable Products that contain no best-before date of expiry date, as soon as possible after receipt, but in any case within 4 weeks after receipt of the Perishable Products.

What is the shelf life of stroopwafels? ›

How long is the shelf life? The shelf life of Daelmans Stroopwafels is approximately 5 – 9 months unless otherwise indicated. If the Stroopwafels have an expiry date less than 4 months, we will indicate the expiry date in the product information.

What is the texture of a stroopwafel? ›

The outside is rather chewy because of the type of dough and then, after your teeth slowly break through the waffle, all of a sudden you get to the softness of the caramel.

How are you supposed to eat a stroopwafel? ›

Drop one into a mug of hot milk, watch it melt into silky hot chocolate, an ideal pair to the caramelly stroopwafel and your ticket to a great night in. (Head over here for more hot drink and dessert inspiration.)

How do you fix gummy waffles? ›

But if you're getting waffles that seem to be crisping up very quickly with a gooey center, try lowering the heat — your waffles will be on the iron for a little longer, but it will give them time to cook through without burning the outside.

Top Articles
Latest Posts
Article information

Author: Zonia Mosciski DO

Last Updated:

Views: 6562

Rating: 4 / 5 (51 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Zonia Mosciski DO

Birthday: 1996-05-16

Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257

Phone: +2613987384138

Job: Chief Retail Officer

Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing

Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.