Homemade Stroopwafels – Classic Dutch Waffle Cookies

Stroopwafels (dutch syrup waffles) are one of the most beloved treats from the Netherlands, known for their thin, crisp waffle layers and warm, gooey caramel filling. Freshly made, they are slightly crisp around the edges with a soft, chewy center where the syrup melts into every bite. The aroma of butter, cinnamon, and caramelized sugar fills the kitchen as they cook, creating an irresistible atmosphere.

Traditionally sold at Dutch markets, Stroopwafels (dutch syrup waffles) are often placed over a hot cup of coffee or tea. The steam gently warms the syrup filling, making it soft and luscious. That contrast between crisp waffle and silky caramel is what makes them so memorable.

Making them at home requires a waffle iron and a bit of care, but the result is authentic, deeply flavorful, and far superior to packaged versions.

Ingredients Overview

The structure of Stroopwafels (dutch syrup waffles) is simple yet carefully balanced. Each ingredient plays a key role in texture and flavor.

All-purpose flour forms the base of the waffle dough. It provides structure while keeping the waffles tender. A small amount of active dry yeast gives the dough a slight rise and a delicate lightness, preventing the waffles from becoming dense.

Unsalted butter adds richness and contributes to the crisp exterior. It should be softened for easy mixing. Granulated sugar lightly sweetens the dough and helps create a golden finish during cooking.

Warm milk activates the yeast and adds moisture, making the dough pliable and easy to press in the waffle iron. A large egg enriches the dough and helps bind everything together. A pinch of salt balances the sweetness.

The syrup filling is the heart of Stroopwafels (dutch syrup waffles). It typically combines brown sugar, butter, and dark corn syrup or Dutch stroop (syrup). Brown sugar brings a deep caramel flavor, while butter gives smoothness. Ground cinnamon adds a subtle warmth that defines the classic taste.

If traditional stroop is unavailable, golden syrup or a mixture of honey and molasses can be used as a substitute, though the flavor will vary slightly.

Step-by-Step Instructions

Begin by activating the yeast. In a small bowl, combine warm milk with a teaspoon of sugar and sprinkle the yeast on top. Let it sit for about 5 to 10 minutes until foamy. This indicates the yeast is active.

In a large mixing bowl, combine flour, remaining sugar, and salt. Add softened butter, egg, and the yeast mixture. Mix until a soft dough forms. Knead the dough by hand or with a stand mixer for about 5 to 7 minutes, until smooth and elastic.

Cover the dough with a clean cloth and let it rest in a warm place for about 45 to 60 minutes, or until slightly puffed.

While the dough rests, prepare the syrup filling. In a saucepan over medium heat, melt butter with brown sugar and corn syrup. Stir continuously until the sugar dissolves and the mixture becomes smooth. Add ground cinnamon and cook gently for a few minutes until thickened. Remove from heat and keep warm.

Preheat your waffle iron. Traditional stroopwafel irons create a thin pattern, but a standard waffle iron can work if it produces thin waffles.

Divide the dough into small balls, roughly the size of a golf ball. Place one ball in the center of the waffle iron and press firmly. Cook for about 1 to 2 minutes until golden brown.

Work quickly once removed from the iron. While still hot, use a sharp knife to carefully slice the waffle horizontally into two thin layers. Spread a spoonful of warm syrup filling onto one half and immediately place the other half on top, pressing gently to seal.

Repeat with the remaining dough. Allow the Stroopwafels (dutch syrup waffles) to cool slightly so the filling sets.

Tips, Variations & Substitutions

Consistency is key when making Stroopwafels (dutch syrup waffles). If the waffles cool too much before slicing, they may crack. If needed, return them briefly to the waffle iron to soften.

For a deeper caramel flavor, cook the syrup filling slightly longer until it thickens further, but avoid burning. Stir constantly to prevent scorching.

You can add a pinch of nutmeg along with the cinnamon for extra warmth. For a dairy-free version, substitute plant-based butter and milk alternatives, though texture may differ slightly.

If you do not have a waffle iron, this recipe will be difficult to replicate authentically, as the thin waffle structure is essential to the final result.

Serving Ideas & Occasions

Stroopwafels (dutch syrup waffles) are traditionally served with coffee or tea. Place one over the rim of a hot cup and let the steam warm the syrup for a minute before eating.

They are wonderful for afternoon gatherings, holiday cookie trays, or as a thoughtful homemade gift wrapped in parchment and tied with twine.

Serve them slightly warm for the most authentic experience, when the syrup is soft and fragrant.

Nutritional & Health Notes

Stroopwafels (dutch syrup waffles) are a sweet treat made with butter and sugar, so they are best enjoyed in moderation. The recipe contains carbohydrates from flour and sugar, along with fats from butter.

Portion size helps keep this dessert balanced within a varied diet. Making them at home allows you to control the ingredients and adjust sweetness slightly if desired.

FAQs

1. Can I make Stroopwafels (dutch syrup waffles) without yeast?

Yeast provides a subtle texture that distinguishes traditional stroopwafels. While baking powder can be used in some quick versions, the flavor and texture will differ.

2. Why are my waffles too thick?

The dough balls may be too large, or the waffle iron may not be pressed firmly enough. Use smaller portions and apply steady pressure.

3. How do I store Stroopwafels (dutch syrup waffles)?

Store them in an airtight container at room temperature for up to five days. Separate layers with parchment paper to prevent sticking.

4. Can they be frozen?

Yes, once cooled, they can be frozen in an airtight container for up to two months. Warm gently before serving.

5. Why is my syrup filling too runny?

It may not have cooked long enough. Simmer until it thickens slightly, keeping in mind it will firm up as it cools.

6. Can I use honey instead of corn syrup?

Honey can be used, but it changes the flavor profile. Mixing honey with a small amount of molasses creates a closer taste to traditional syrup.

7. Do I need a special stroopwafel iron?

A traditional iron gives the most authentic thin pattern, but a standard waffle iron that makes thin waffles can also work with careful pressing.

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