Name: Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Dutch
Ingredients: 1/4 cup (60 ml) warm milk; 1 1/2 tbsp (15 gr) instant or active dry yeast; 1 1/8 cups (250 gr) unsalted butter, melted; 1 egg; 3/4 cup (150 gr) granulated sugar; 4 cups (500 gr) all-purpose flour; 1 tsp cinnamon powder; 1 tsp salt; 1 cup (200 gr) brown sugar; 3/4 cup (280 ml) corn syrup; 3 1/2 tbsp (50 gr) unsalted butter; 1 tsp cinnamon powder; 1/4 tsp salt

If you’ve ever had the pleasure of biting into a warm Stroopwafel, you know that crispy, chewy caramel-filled waffle cookie is pure magic. This Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe brings that magic right into your kitchen, letting you craft these Dutch delights from scratch. It’s such a rewarding process—the dough is silky, the caramel rich and spiced just right, and the aroma that fills your home? Absolutely mouthwatering.

Whether you’re looking to impress at your next coffee hour or just craving a cozy homemade treat, this recipe works beautifully. I’ve found that making Stroopwafels is a delightful weekend project, especially when you have a little time to let the dough rise and the caramel bubble to perfection. Trust me, once you make these waffle cookies with caramel filling yourself, store-bought will never satisfy you the same way again!

Ingredients You’ll Need

The ingredients for this recipe come together to balance rich butteriness with a warm cinnamon kick, creating authentic Stroopwafels that taste like you stepped into a Dutch café. When shopping, look for good quality butter and brown sugar, as these really make a difference in flavor and texture.

Milk: Warm milk helps activate the yeast and makes the dough super tender.
Instant or active dry yeast: This is the magic behind the light, airy waffle texture.
Unsalted butter: Melted for dough richness, and also needed for the caramel syrup for that signature buttery taste.
Egg: Adds structure and richness for the waffle dough.
Granulated sugar: Sweetens the dough lightly and balances the caramel’s sweetness.
All-purpose flour: Provides the sturdy base for the waffles to hold their shape.
Cinnamon powder: A warm spice that’s subtle but essential in both dough and caramel for that classic Stroopwafel flavor.
Salt: Just a pinch to enhance all the flavors without overtaking sweetness.
Brown sugar: Used in the caramel syrup, it gives the filling that deep molasses richness.
Light corn syrup: Helps keep the caramel syrup smooth and perfectly chewy.

Variations

I love tweaking this Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe depending on the season or what I have on hand. Feel free to personalize it to suit your taste or dietary needs—it’s surprisingly flexible!

Gluten-Free Version: I’ve tried swapping all-purpose flour with a gluten-free flour blend, and while the texture is a bit different, the caramel filling shines through—just watch the dough’s consistency.
Spice it Up: Adding a pinch of ground ginger or nutmeg to the dough or caramel gives a festive twist that’s fantastic around holidays.
Vegan Adaptation: Use a plant-based butter and substitute the egg with flaxseed meal mixed with water. The yeast still works great, and the caramel can be made with coconut milk instead of butter and milk for a dreamy vegan treat.
Mini Stroopwafels: I sometimes make bite-sized versions for parties—they’re adorable and perfect for snacking.

How to Make Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe

Step 1: Activate Your Yeast and Prepare the Dough

Start by warming your milk—make sure it’s just warm to the touch, around 100°F (38°C), not hot, or it might kill the yeast. Sprinkle in the yeast and let it bloom for 5-10 minutes until frothy. This step is crucial for that light dough texture, so don’t rush it. While the yeast does its thing, melt your butter and lightly beat the egg.

Then, in a large bowl, combine your flour, sugar, cinnamon, and salt. Add the yeast mixture, melted butter, and egg to the dry ingredients and mix until a smooth dough forms. I usually start mixing with a wooden spoon and finish kneading by hand for about 8-10 minutes until the dough feels elastic and smooth. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for about an hour—ideally until it doubles in size.

Step 2: Make the Luscious Caramel Syrup

While your dough is rising, it’s a perfect time to make the caramel filling. In a saucepan, combine the brown sugar, light corn syrup, unsalted butter, cinnamon, and salt. Cook over medium heat, stirring constantly so it doesn’t stick or burn, until the sugar dissolves and the mixture starts to bubble. Let it simmer gently for about 5-7 minutes until thickened but still pourable. If it hardens too much while cooling, just warm it slightly to soften before filling.

Step 3: Cook the Waffle Cookies and Assemble

Once your dough has risen, divide it into small balls—about the size of a golf ball. Traditionally, Stroopwafels are thin and crisp, so I use a specialized waffle iron designed for Stroopwafels, but a regular thin waffle iron or pizzelle maker works, too. Press each ball into the iron for about 1-2 minutes until golden brown.

While the waffles are still hot (but cool enough to handle), slice them horizontally with a sharp knife—this can be tricky, so take your time to avoid breakage. Spread a generous spoonful of your warm caramel syrup inside each waffle, then press the halves back together. The heat of the waffles will soften the caramel perfectly, creating that iconic chewy filling.

How to Serve Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe

A stack of six round waffle cookies with a light golden brown color sits on a white plate. Between each layer is a thin dark filling visible at the edges. A spoon held above the stack pours a thick, shiny dark brown sauce that spreads over the top waffle and drips down the sides. In the background, three more waffle cookies lie flat, and there is a small silver container and a dark blue cloth. The surface beneath everything is a white marbled texture with some old paper sheets partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra something, I like to dust my Stroopwafels with powdered sugar right before serving—it adds a delicate sweetness and looks lovely. Sometimes, I’ll drizzle melted dark or white chocolate over the top for an elegant touch that also adds a richer flavor dimension. A sprinkle of crushed nuts can add a welcome crunch, especially if you’re serving these as a dessert.

Side Dishes

Stroopwafels are naturally delightful solo, but pairing them with a warm cup of coffee or Dutch-style black tea elevates the experience. My personal favorite is to rest a Stroopwafel atop a steaming mug for a minute or two—the steam softens the caramel filling ever so slightly and brings the flavors to life. They also go well alongside fresh fruit or a scoop of vanilla ice cream if you’re leaning into dessert territory.

Creative Ways to Present

For special occasions, I’ve made Stroopwafel “sandwiches” filled with flavored caramel, like salted caramel or espresso-infused syrup, bundling them up in pretty cellophane bags tied with ribbon. Another fun idea is to stand mini Stroopwafels on sticks to create a “cookie pops” platter—kids and adults both love this playful presentation. It’s an inviting way to showcase these waffle cookies at parties or brunches.

Make Ahead and Storage

Storing Leftovers

I store leftover Stroopwafels in an airtight container at room temperature, and they usually stay fresh for about 3-4 days. To keep them from getting too soft or sticky, I separate layers with parchment paper. The caramel stays delightfully chewy, and the waffle cookie crust maintains its crispness just right for snacking later.

Freezing

Freezing Stroopwafels is totally doable and life-saving for busy weeks. I freeze them in single layers wrapped in plastic wrap, then placed inside a freezer bag. When you’re ready, just thaw at room temperature for a couple hours—it’s best not to microwave initially as the caramel might get too soft or uneven.

Reheating

To reheat, I pop a Stroopwafel in a preheated oven at 300°F (150°C) for about 5 minutes. This warm-up revives the crisp outer waffle and gives the caramel just the right softness. You can also place one on top of a hot cup of tea or coffee, letting steam soften it nicely before enjoying again.

FAQs

What’s the difference between Stroopwafels and regular waffles?

Stroopwafels are thin waffle cookies filled with a rich caramel syrup, unlike regular waffles that are thicker and typically served with toppings on top. Their unique texture—thin, crispy outside with chewy caramel inside—is what sets them apart.
Can I use a regular waffle iron to make Stroopwafels?

You can, but traditional Stroopwafels require a thin waffle iron designed for this purpose. A regular waffle iron might produce thicker waffles, so adjust cooking times and slicing carefully to achieve the best results.
How do I prevent the caramel filling from hardening?

Make sure to cook the caramel syrup just until thick but still pourable. If it cools too much and hardens, gently warm it before spreading. Also, assembling the Stroopwafels while both caramel and waffles are warm helps keep that chewy texture.
Can I prepare the dough ahead of time?

Yes! You can prepare the dough, let it rise, then refrigerate it covered overnight. Bring it back to room temperature before dividing and cooking. This can actually improve flavor development.
Is there a way to make these Stroopwafels vegan?

Definitely. Substitute the butter with plant-based alternatives, replace the egg with a flax or chia egg, and use coconut milk in the caramel syrup. This recipe adapts well to vegan needs without losing its charm.

Final Thoughts

Making Stroopwafels at home is like inviting a little bit of Dutch tradition into your kitchen, and I can’t recommend this Stroopwafels Recipe: Delicious Waffle Cookies with Caramel Filling Recipe enough. It’s a perfect mix of cozy comfort and impressive baking skill that anyone can achieve with a bit of patience. I hope you enjoy crafting these crispy, chewy caramel treats just as much as I do—they’re not only delicious but a wonderful way to make memories around the table with friends and family. Happy baking!