A recipe for Stroopwafels (Dutch Syrup-Filled Waffle Cookies)! This decadent treat pairs thin waffle cookies with a thick, cinnamon-spiced syrup filling.
One of the first things I tried when we visited Amsterdam in 2016 was a fresh Stroopwafel from the stand, Rudi’s Original Stroopwafels, in Albert Cuyp Markt. I was immediately enamored and determined to recreate the cookies after going back home.
Literally translating to syrup waffles, these yeast-based cookies are pressed in a waffle iron until golden, then cut in half horizontally and filled with a sweet, caramel-like syrup. The result is a thin, crisp cookie with a decadent and chewy center.
Mine still aren’t as good as enjoying one warm in the middle of the Albert Cuyp Markt (can’t really compete with that experience), but this Stroopwafel recipe has been the closest I have been able to come so far to holding onto those flavors at home.
Notable Ingredients
For best results, try to source Keukenstroop to incorporate into the filling. This thick syrup has a molasses-like color and creates the flavor closest to the Stroopwafels in the Netherlands.
While living in Los Angeles, I was able to find keukenstroop at Holland International Market in Bellflower. I have yet to see it here in Northern Virginia. If you live in the area and are reading this, please let me know if you have been able to find it!
If unavailable, swap for golden syrup (what I do currently- I can get it at Wegmans in Chantilly) or corn syrup. Some recipes mention using a combination of corn syrup and molasses, but I have not personally tried this.
If you cannot find any of these options, the French Flanders Gaufres Fourrées à la Vergeoise (Little Sugar Waffles) recipe on my blog has a filling of simply beet sugar/dark brown sugar and butter.
Forming the Waffle Cookies
To get that notable waffle shape, I pressed the cookie dough using a PetiteCone Express waffle machine. This miniature version has spots for three waffles at a time and holds about a 20 gram (0.70 ounce) round of dough each.
While there are spots to make three waffles at once with this machine, I personally only do one at a time when forming Stroopwafels. I am just not able to work fast enough to heat three and cut through them before the cookies start to cool.
The exact amount of dough may vary based on the size of your waffle cone maker. The cooking time may also vary. For me, the 3/4 setting (about halfway) was perfect to create a golden brown color in about 40-60 seconds.
Take care to not press the cookies too thin. You want them thin, but not so much that you cannot cut through the center. I usually press down without locking the machine.
If the cookie doesn’t come out in a perfect circle, you can use kitchen scissors or a round cookie cutter to remove the excess. Don’t toss these leftover pieces (known as Stroopwafelkruimels, Stroopwafelsnippers, or Koekkruimels)! I like to enjoy them with any remaining syrup along the sides of the pan or over ice cream for a bit of texture. They can also be added to other desserts such as parfaits.
A Few More Stroopwafel Tips
These cookies are definitely one of the more technical recipes I have made lately. The trick is to work fast with the very hot ingredients while still being careful.
The already thin waffle cookies need to be cut in half horizontally while still pliable- shortly after removing from the machine. As they cool, the cookies harden and will crack with handling.
I used a thin, sharp serrated bread knife to do this. If your hands are sensitive to heat, try heatproof gloves or a folded paper napkin for this part to create a barrier while still giving you the control needed to delicately cut the waffles in half.
Once cut, cover the interior of the bottom cookie half with an even layer of the prepared filling. Take care to not get any of the hot syrup on your skin when doing them.
Cover the filling with the top half of the cookie, gently pressing around to make the syrup even until it reaches the edges. Set aside and repeat with the remaining dough and filling.
Serving the Stroopwafels
These Stroopwafels are best served warm. Once cooled to room temperature, store in an airtight container for up to a week.
You can warm the room temperature Stroopwafel by placing it on top of a hot mug of coffee or tea (make sure the liquid is not touching the cookie).
The steam from the drink will soften the syrup filling. Another option is to place the cookie in the microwave for a few seconds.
Variations
Many variations of Stroopwafels are popping up now with their increasing global popularity. Chad and I still prefer them just as we enjoyed in Amsterdam (photo above on the left) with a cinnamon-spiced filling.
If you want the cinnamon less prominent, drop the amount down to 1/2 teaspoon. Sometimes I like to stir in a splash of vanilla extract or vanilla bean paste at the end.
I occasionally see melted chocolate spread over half of the assembled cookie for a fun twist. My daughter tried one recently from Dutch Dame Stroopwafels at the FreshFarm Mosaic Market in Northern Virginia (photo above on the right) with the addition of chocolate and hagelslag (sprinkles).
Other variations I have come across recently in stores include maple syrup, honey, and caramel flavors.
Looking for more Dutch recipes?
Try my:
This recipe was originally posted in February 2017 and updated in August 2025.
Stroopwafels (Dutch Syrup-Filled Waffle Cookies) Recipe
Adapted from The Dutch Table
Stroopwafels (Dutch Syrup-Filled Waffle Cookies)
Ingredients
Waffle Cookie:
- 1 1/2 teaspoons (5 grams) active dry yeast
- 1/4 cup (60 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 2 cups (250 grams) all purpose flour
- 1/3 cup (80 grams) granulated sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- 1/2 cup (113 grams) unsalted butter softened at room temperature
- 1 large egg
Syrup Filling:
- 2/3 cup (133 grams) light brown sugar
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (120 milliliters) keukenstroop or golden syrup or dark corn syrup
- 1 teaspoon ground cinnamon
- pinch salt
Instructions
To make the waffle cookies:
- In a small bowl, sprinkle the yeast over the lukewarm milk and stir briefly to combine. Allow to sit at room temperature until frothy, 5-10 minutes.
- In a large bowl or a stand mixer fitted with a dough hook, combine the flour, sugar, cinnamon, and salt.
- Mix in the frothy yeast with the milk, then the butter and egg until a smooth dough comes together. If it is too crumbly, add a little more milk. It it is too loose and sticky, add a little more flour.
- Cover the bowl and allow to rest at room temperature until slightly puffed, about 1 hour.
- Divide the rested dough into small rounds, 20 grams (0.70 ounces) each. Cover and allow to rest at room temperature for 15 minutes.
To make the filling:
- In a medium saucepan, melt the brown sugar and butter over medium heat.
- Once melted and fully combined, whisk in the keukenstroop (or substitution), ground cinnamon, and salt.
- Continue to stir often until the mixture starts to bubble and thicken.
- Reduce heat to the lowest setting and keep warm, stirring occasionally, while preparing the cookies.
To assemble:
- Preheat the waffle iron to desired setting (I used 3/4). If the iron is not non-stick, lightly grease with oil.
- Once heated, place one of the rested rounds in the center of the iron and press down the lid to form a thin cookie. Do not lock the lid completely closed- the cookie should be thin, but still thick enough to cut through the center with a knife.
- Cook until golden, 40-60 seconds. Remove the golden cookie from the iron and quickly, but carefully, cut in half horizontally using a sharp serrated knife.
- Carefully spread a spoonful of the syrup filling across the inside of the bottom half of the cookie.
- Cover with the top half of the cookie and gently press to evenly spread the filling to the edges. Repeat with remaining dough and filling.
- These Stroopwafels are best when served warm. Store cooled cookies in an airtight container at room temperature for up to a week.
Mary
I love stroopwafels but I’ve never made my own! I’ll have to give these a try!
sushma
Yum!!! These cookies look so appealing.. Who can stop having just one!! Pass the entire lot to me please..
Haley D. Williams
These look perfect! Temperature control is crucial for stroopwafels. They are the perfectly golden!
Platter Talk
I’ve only had these once before but I never forgot them. Can’t wait to try them out. I didn’t even know what the name or where they came from, so that I might look them up. Thanks.
Lauren @ Sew You Think You Can Cook
You’re making these for me as soon as you move here and unpack that waffle iron!
Effie
Stroopwaffle making has always been a family affair in my house growing up. We typically use and English syrup called Lyles, and it is a light syrup.