Stroopwafels are thin, crispy Dutch waffle cookies sandwiched with a warm, buttery caramel filling made from scratch. This recipe requires only a pizzelle or stroopwafel iron and yields golden, treat-able cookies perfect for dunking in hot coffee.
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Dissolve yeast in warm milk and let sit for 5 minutes until foamy.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the egg, then stir in the yeast mixture.
Add flour, cinnamon, and salt, mixing until a soft dough forms.
Knead the dough briefly, then cover and let rest for 45 minutes.
Meanwhile, make the caramel filling: combine brown sugar, butter, corn syrup, and cinnamon in a saucepan over medium heat. Stir until sugar dissolves and mixture thickens slightly. Remove from heat and stir in vanilla extract.
Divide the dough into small balls (about 1.5 tablespoons each).
Preheat a pizzelle or stroopwafel iron over medium heat.
Place one dough ball in the center of the iron and press closed. Cook for about 1–2 minutes until golden.
While still warm, use a serrated knife to split the waffle horizontally into two thin rounds.
Spread a layer of caramel filling on the cut side of one half, then press the other half on top.
Repeat with remaining dough balls.
Let stroopwafels cool on a wire rack. They will crisp up as they cool.
To enjoy traditionally, place a stroopwafel over a hot cup of coffee or tea for 1–2 minutes to soften the caramel before eating.
Store cooled stroopwafels in an airtight container at room temperature for up to 5 days. Warm over coffee or in a 275°F oven for 2–3 minutes to soften the caramel.
Pizzelle iron or stroopwafel iron · Serrated knife
Yes—a pizzelle iron works perfectly as a substitute and produces the same thin, crispy waffle. Both create the shallow indents needed for splitting and filling.
Use a serrated knife and work while the waffle is still warm (within 1–2 minutes of cooking). The warmth makes the waffle more pliable and less likely to crack.
Yes—prepare the dough up to step 5, cover it, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and cooking.
The filling thickens as it cools. If it's too thin, simmer for 1–2 minutes longer. If too thick after cooling, warm gently before spreading. The mixture should be spreadable but not runny.
Keep cooled stroopwafels in an airtight container at room temperature for up to 5 days. Warm over coffee before eating to soften the filling, or reheat in a 275°F oven for 2–3 minutes.
