Stroopwafels (Dutch Syrup-Filled Waffle Cookies)
A recipe for Stroopwafels (Dutch Syrup-Filled Waffle Cookies)! This decadent treat pairs thin waffle cookies with a thick, cinnamon-spiced syrup filling.
Servings 25 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.