Homemade Stroopwafels

If you’ve ever had a stroopwafel fresh off the press, you know just how magical this Dutch treat can be. These thin waffle cookies filled with a gooey caramel-like syrup are crispy on the outside and sweetly chewy inside. Making Homemade Stroopwafels may seem like a challenge, but with the right tools and this easy-to-follow recipe, you can bring a little taste of the Netherlands right into your kitchen.

Want recipes like this delivered straight to your inbox? Subscribe now to get more delicious baked treats and global dessert favorites.

Why You’ll Love This Recipe
Authentic Taste – Just like the ones from Dutch street markets.
Sweet and Chewy Filling – Homemade syrup made with simple pantry ingredients.
Perfect with Coffee or Tea – Place one over your mug to soften and warm the syrup.
Fun to Make – A great weekend baking project for the whole family.
Better Than Store-Bought – No preservatives, just fresh, sweet flavor.

Ingredients You’ll Need

For the Dough:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp active dry yeast
• ½ cup warm milk (around 110°F)
• ¾ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp salt

For the Syrup Filling:

• 1 cup brown sugar (light or dark)
• ¾ cup unsalted butter
• ¼ cup honey or maple syrup
• 1 tsp cinnamon
• 1 tsp vanilla extract

Tools You’ll Need

• Stroopwafel iron or pizzelle maker
• Rolling pin
• Biscuit cutter or round cookie cutter (4-inch)
• Sharp knife or bread knife
• Saucepan
• Whisk and spatula
• Wire rack

Step-by-Step Instructions

Step 1: Activate the Yeast
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until foamy.

Step 2: Make the Dough
In a large mixing bowl, combine flour, sugar, and salt.
Add the eggs, melted butter, vanilla extract, and the activated yeast mixture.
Mix until a soft dough forms. Knead for about 5 minutes, either by hand or using a dough hook, until smooth and elastic.

Step 3: Let the Dough Rest
Cover the dough with a clean towel and let it rest for 45 minutes to 1 hour, or until slightly puffy.

Step 4: Make the Syrup Filling
While the dough is resting, melt butter in a saucepan over medium heat.
Add brown sugar, honey (or maple syrup), and cinnamon.
Bring to a simmer, stirring constantly until smooth and slightly thickened—about 5–7 minutes.
Remove from heat and stir in vanilla. Set aside to cool slightly (it will thicken as it cools).

Step 5: Divide and Roll the Dough
Once rested, divide the dough into 12 equal portions.
Roll each piece into a ball. Cover them with a towel to keep from drying out.

Step 6: Press and Cook the Wafels
Preheat your stroopwafel iron.
Place one dough ball in the center of the iron and press down to flatten.
Cook for 1½ to 2 minutes until golden brown and cooked through.
Carefully remove and place on a wire rack.

Step 7: Slice the Wafels
While still hot, use a serrated knife to slice the waffle horizontally into two thin halves.
Work quickly—once they cool, they’ll be too crispy to cut without breaking.

Step 8: Spread the Syrup
Spread about 1 to 1½ tablespoons of the warm syrup onto one half of the sliced waffle.
Top with the other half and press gently to seal.

Step 9: Let Them Set
Place the filled stroopwafels on a rack or plate to cool and let the syrup firm up slightly.

Tips for Perfect Stroopwafels
Use a Thin Waffle Iron – Stroopwafels are not thick like Belgian waffles.
Slice While Hot – Only cut the waffles immediately after cooking, while they’re soft.
Don’t Overfill – A little syrup goes a long way; too much will leak out.
Keep Syrup Warm – If it thickens too much, reheat gently before spreading.

Serving Suggestions
Over Coffee or Tea – Set a stroopwafel over your mug to gently warm the syrup.
With Ice Cream – Break one in half and sandwich a scoop of vanilla between.
Dipped in Chocolate – For an extra decadent twist, dip half of each stroopwafel in melted dark or white chocolate.
Gift-Wrapped – Package in cellophane and tie with a ribbon for a homemade gift!

How to Store & Reheat

Storing:

• Room Temperature: Store in an airtight container for up to 1 week.
• Refrigerate: Not recommended, as they may become soggy.

Freezing:

• Place in a single layer in a freezer-safe container or bag.
• Freeze for up to 2 months.
• Thaw at room temperature before serving.

Reheating:

• Warm slightly in a toaster oven or microwave for a just-baked texture.

Frequently Asked Questions

1. Do I need a special waffle iron?
   Yes, a thin waffle iron like a stroopwafel or pizzelle press works best for the thin, crisp cookies.
2. Can I make the dough ahead of time?
   Yes! You can refrigerate the dough overnight. Let it come to room temperature before using.
3. Is there a substitute for honey?
   Maple syrup or brown rice syrup works well as an alternative.
4. What if I can’t slice the waffles cleanly?
   If slicing is too tricky, try using two thin cookies and sandwiching the syrup between them instead.
5. Can I make these gluten-free?
   Yes, a 1:1 gluten-free baking flour blend can be used, though the texture may vary slightly.

Final Thoughts
Homemade Stroopwafels are a rewarding and indulgent treat that brings a little European charm to your table. The process may take a bit more time, but the result—golden, chewy waffles with a warm, spiced syrup center—is completely worth it. Whether you’re enjoying them with a hot drink, gifting them to friends, or savoring them one bite at a time, these stroopwafels will make any day feel extra special.

Try this recipe and let the buttery-sweet aroma transport you to the streets of Amsterdam. Your taste buds will thank you!

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cuisine: Dutch

Nutritional Information (Per Stroopwafel):
Calories: 310 | Protein: 4g | Carbohydrates: 38g | Fat: 16g | Fiber: 1g | Sodium: 120mg

Print