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Stroopwafels (Dutch Caramel Waffles Cookies)

Course Dessert
Cuisine Dutch
Keyword caramel, cookie, dessert, dutch, Netherlands, stroopwafel, waffle
Servings 25 Cookies


Waffle Cookie:

  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup lukewarm water 105-115 degrees F
  • 2 1/4 cups all purpose flour
  • 1/2 cup granulated sugar
  • Pinch salt
  • Pinch ground cinnamon
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 egg

Caramel Filling:

  • 1 cup dark brown sugar
  • 1/2 cup unsalted butter
  • 5 tablespoons keukenstroop or dark corn syrup
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract


To make the waffle cookies:

  • In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to sit until frothy, 5-10 minutes.
  • In a large bowl or a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon. Mix in the yeast with water, butter, and egg until a smooth dough comes together. If it is too crumbly, add a little more water. It it is too loose and sticky, add a little more flour. Cover and allow to rest at room temperature for 30-60 minutes. It will get puffy, but won't double in size.

To make the filling:

  • In a medium saucepan, melt the brown sugar and butter over medium heat. Whisk in the keukenstroop or dark corn syrup and ground cinnamon. Continue to stir often until the mixture starts to bubble and thicken. Reduce heat to low and mix in the vanilla. Keep on warm and stir occasionally while preparing the cookies.
  • Preheat the waffle iron on desired setting (I used 3/4). If needed, lightly grease with oil.
  • Roll a tablespoon piece of dough into a ball, then lightly press into a disc. Place in the center of the preheated iron and press down the lid. Bake until golden, 40-60 seconds. Remove from the iron and quickly cut in half horizontally. Spread someĀ of the hot filling on 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.
  • Best when served warm- be careful filling will be hot. Store cooled cookies in an airtight container at room temperature.