There's something magical about biting into a warm homemade stroopwafel with its crispy edges and gooey caramel center. These traditional Dutch waffle cookies have captured hearts worldwide, and once you taste a fresh batch made in your own kitchen, you'll never go back to store-bought versions. Making homemade stroopwafels might seem intimidating, but I'm here to tell you it's easier than you think.
I still remember the first time I successfully made homemade stroopwafels; the smell of cinnamon and butter filled my kitchen, and my family couldn't believe I'd actually made these iconic treats from scratch. Whether you're looking to impress guests or simply want to enjoy an authentic Dutch dessert, this stroopwafel recipe will guide you through every step to create these delightful caramel-filled waffle cookies.
Background & Why This Recipe Stands Out
Stroopwafels have been a beloved Dutch treat since the late 18th century, originating in the city of Gouda. These thin waffle cookies sandwiched with caramel syrup were traditionally made from leftover breadcrumbs mixed with spices, though modern homemade stroopwafels use a richer dough that creates an incredibly tender cookie. What makes this recipe special is the perfect balance between crispy waffle texture and smooth, buttery caramel filling that melts in your mouth.
The key to exceptional homemade stroopwafels lies in getting the dough consistency just right and cooking the waffles until they're golden brown but still pliable enough to slice and fill. Many recipes skimp on the caramel filling or use corn syrup exclusively, but this authentic version combines butter, brown sugar, and a touch of cinnamon to create that signature Dutch flavor. The result is homemade stroopwafels that rival anything you'd find at a traditional Dutch market, with a homemade touch that makes them even more special.
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Ingredients
For the Waffle Cookies:
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Egg
- Warm milk
- Active dry yeast
- Salt
- Vanilla extract
- Ground cinnamon
For the Caramel Filling:
- Packed brown sugar
- Unsalted butter
- Honey or corn syrup
- Ground cinnamon
- 1Vanilla extract
- Pinch of salt
Note: For gluten-free homemade stroopwafels, substitute with a 1:1 gluten-free flour blend. For vegan versions, use plant-based butter and milk, and replace the egg with a flax egg.
See recipe card for quantities.
Instructions
Step 1: Prepare the Dough
- Dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Pour in the yeast mixture and stir gently.
- Gradually add the flour, salt, and cinnamon, mixing until a soft dough forms.
- Knead the dough for 3-4 minutes until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes in a warm place.
Step 2: Make the Caramel Filling
- Combine brown sugar, butter, and honey in a medium saucepan over medium heat.
- Stir constantly until the butter melts and the sugar dissolves completely.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes.
- Remove from heat and stir in the cinnamon, vanilla, and salt.
- Keep the caramel warm on the lowest heat setting while you cook the waffles; it should be spreadable but not too runny.
Step 3: Cook the Waffle Cookies
- Preheat your stroopwafel maker or pizzelle iron to medium-high heat.
- Divide the dough into 16-18 equal portions and roll each into a small ball.
- Place one dough ball in the center of the preheated iron and close the lid.
- Cook for 45-60 seconds until golden brown (timing may vary by iron).
- Carefully remove the waffle and place it on a cutting board immediately.
- Repeat with remaining dough balls, working quickly while the waffles are still warm and pliable.
Step 4: Fill and Assemble Your Homemade Stroopwafels
- Using a sharp knife, carefully slice each waffle horizontally while still warm to create two thin layers.
- Spread 1-2 tablespoons of warm caramel filling on the bottom half of the waffle.
- Place the top half back on and press gently to spread the caramel to the edges.
- Set aside on a wire rack to cool and allow the caramel to set slightly.
- Repeat with all remaining waffles and filling.
Expert Cooking Tips
Getting your homemade stroopwafels just right requires a few insider tricks that make all the difference.
- Perfect Dough Consistency: The dough should be soft but not sticky. If it feels too dry, add milk one teaspoon at a time. If it's too sticky, dust your hands with a little flour when forming the balls. The right consistency ensures waffles that are crispy outside yet tender inside.
- Temperature Control: Keep your stroopwafel maker at a consistent medium-high heat. Too hot and the waffles will brown too quickly on the outside while remaining doughy inside. Too cool and they'll be tough and difficult to slice.
- Timing is Everything: You must slice the waffles while they're still warm and pliable, ideally within 10-15 seconds of removing them from the iron. Once they cool, they become too crispy to cut without breaking.
- Caramel Consistency: The caramel filling should be the consistency of thick honey. If it's too thick, warm it gently; if too thin, cook it a bit longer. The perfect caramel will spread easily but not drip out the sides.
- Even Spreading: Use an offset spatula or butter knife to spread the caramel evenly across the waffle surface. Start from the center and work your way out in a circular motion for best results.
Recipe Variations & Substitutions
This versatile recipe adapts beautifully to different dietary needs and flavor preferences.
Dietary Adaptations: For gluten-free stroopwafels, use a quality 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum if your blend doesn't include it. Vegan stroopwafels work wonderfully with plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Flavor Variations:
- Chocolate Stroopwafels: Add 2 tablespoons cocoa powder to the dough and use chocolate chips melted into the caramel.
- Pumpkin Spice Version: Mix 1 teaspoon pumpkin spice into the dough and add 2 tablespoons pumpkin puree to the caramel.
- Honey Stroopwafels: Replace half the brown sugar in the caramel with additional honey for a lighter, more floral sweetness.
- Espresso Stroopwafels: Add 1 tablespoon instant espresso powder to the caramel for a coffee-lover's treat.
Filling Substitutions: While traditional caramel is classic, you can experiment with Nutella, maple syrup mixed with butter, or dulce de leche. Just ensure whatever filling you use has the right consistency to spread without dripping.
Equipment Recommendations
The right tools make creating homemade stroopwafels much easier and more enjoyable.
- Stroopwafel Maker or Pizzelle Iron: Essential for achieving the thin, patterned waffle cookies. A traditional stroopwafel iron creates the authentic look, but a pizzelle maker works perfectly as a substitute.
- Sharp Serrated Knife: Critical for slicing the hot waffles horizontally without crushing them. A bread knife works best.
- Wire Cooling Rack: Allows air to circulate around the cookies, preventing sogginess.
- Offset Spatula: Makes spreading the caramel filling smooth and even.
- Heavy-Bottom Saucepan: Ensures even heat distribution when making the caramel, preventing burning.
- Kitchen Timer: Helps maintain consistent cooking times for each waffle.
Storage & Meal Prep Tips
Proper storage keeps your homemade stroopwafels fresh and delicious for days or even months.
Short-Term Storage: Store cooled stroopwafels in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They'll maintain their texture best if kept away from humidity.
Freezing Instructions:
- Freeze unfilled waffles and caramel separately for up to 3 months
- Wrap filled stroopwafels individually in plastic wrap, then place in a freezer bag
- Thaw at room temperature for 30 minutes before serving
- Reheat frozen stroopwafels by placing them over a hot cup of coffee or tea for 2-3 minutes
Make-Ahead Tips: Prepare the dough up to 24 hours in advance and refrigerate it. Bring to room temperature before using. The caramel filling can be made 3 days ahead and gently reheated when needed. For parties, assemble the stroopwafels up to 2 days in advance and store them properly.
Reviving Stroopwafels: If your cookies become too hard, place them over a steaming cup of coffee or tea for 1-2 minutes. The steam softens both the waffle and caramel, recreating that fresh-made texture.
Grandma's Secret That Changed Everything
Here's the trick that transformed my homemade stroopwafels from good to absolutely incredible: add a tiny pinch of cardamom to your caramel filling. This subtle spice enhancement is what many authentic Dutch bakers use but rarely share. Just ⅛ teaspoon of ground cardamom adds a sophisticated warmth that complements the cinnamon and brown sugar beautifully without overpowering the classic flavor.
The second secret is patience with your dough. Let it rest the full 30 minutes even if it looks ready sooner. This resting period allows the yeast to develop flavor and creates a more tender waffle cookie that's easier to slice. These two simple adjustments have earned me countless compliments and requests for my homemade stroopwafels recipe at every gathering.
FAQ
Are stroopwafels difficult to make?
Not at all! While homemade stroopwafels require some specific equipment and timing, the actual process is straightforward. Once you get the hang of slicing the hot waffles and spreading the caramel, you'll find them quite easy to make. The key is working quickly while the waffles are warm and keeping your caramel at the right consistency.
What's the difference between a stroopwafel and a Pizzelle?
The main difference lies in the dough and filling. Pizzelles are crispy Italian waffle cookies made with a thinner, cookie-like batter and typically served plain or with powdered sugar. Homemade stroopwafels use a yeast-based dough and are always filled with caramel syrup. Stroopwafels are also sliced horizontally after cooking to create two thin layers, while pizzelles remain whole.
Can you use a waffle cone maker for stroopwafels?
While not ideal, you can use a waffle cone maker in a pinch to make homemade stroopwafels. The pattern will be different, and you may need to adjust cooking times. A pizzelle iron or traditional stroopwafel maker works much better because they create thinner, more uniform cookies that are easier to slice and fill properly.
What ingredients are in a stroopwafel?
Traditional homemade stroopwafels contain flour, butter, sugar, eggs, milk, yeast, and cinnamon for the waffle cookies. The caramel filling is made from brown sugar, butter, honey or corn syrup, and cinnamon. These simple ingredients combine to create the authentic Dutch flavor that makes stroopwafels so beloved worldwide.
Sweet Endings Await
Making homemade stroopwafels is more than just following a recipe; it's about creating a moment of pure joy with every crispy, caramel-filled bite. These Dutch waffle cookies bring a touch of European charm to your kitchen and make impressive gifts or party treats. The satisfaction of pulling apart two layers of warm waffle to reveal that gooey caramel center is something every home baker should experience.
Now that you've mastered homemade stroopwafels, why not explore more delicious dessert adventures? Try our S'mores Pizza Recipe for another sweet treat that combines classic flavors in an unexpected way, or whip up some Cannoli Squares Recipe for an Italian-inspired dessert that's just as impressive. Both recipes share that same homemade magic that makes your kitchen feel like the best bakery in town. Your journey into creating authentic homemade stroopwafels is just the beginning of many sweet memories to come!
With love from my kitchen to yours,
Ashley Johnson
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Pairing
These are my favorite dishes to serve with this homemade stroopwafels recipe:
Homemade Stroopwafels Recipe
Equipment
- Stroopwafel maker or pizzelle iron
- Sharp serrated knife
- Wire cooling rack
- Offset spatula
- Heavy-bottom saucepan
- Kitchen timer
Ingredients
For the Waffle Cookies
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup warm milk
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Caramel Filling
- ¾ cup brown sugar packed
- ½ cup unsalted butter
- 3 tablespoons honey or corn syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Dissolve yeast in warm milk until foamy.
- Cream butter and sugar until fluffy, then add egg and vanilla.
- Combine yeast mixture with dry ingredients to form soft dough.
- Let dough rest 30 minutes covered in a warm spot.
- Make caramel by melting butter, sugar, and honey until smooth; stir in cinnamon, vanilla, and salt.
- Roll dough into balls and cook in stroopwafel maker until golden brown.
- Slice warm waffles horizontally and spread caramel between layers.
- Press gently, cool on rack, and enjoy fresh or store airtight.
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