Stroopwafels are thin, crisp Dutch waffle cookies with a warm caramel filling, made by pressing yeast dough in a special iron and sandwiching the two halves together while still warm. The key to authentic stroopwafels is working quickly once the waffle leaves the iron—slicing and filling them before they cool and harden.
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Dissolve yeast in warm milk and let sit for 5 minutes until foamy.
In a large bowl, combine flour, sugar, cinnamon and butter. Mix until crumbly.
Add the egg, vanilla extract and yeast mixture to the flour mixture. Mix until a stiff dough forms.
Knead dough briefly, then cover and let rest for 30–45 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 let cool slightly.
Divide dough into small balls (about 1–1.5 tablespoons each).
Preheat a pizzelle or thin waffle iron over medium heat and lightly grease it.
Place one dough ball in the center of the iron, press and cook for about 1–2 minutes until golden.
Immediately remove the cookie and trim the edges while still warm using a round cookie cutter.
Quickly and carefully slice the cookie horizontally in half while still warm.
Spread a thin layer of caramel filling on the cut side of one half.
Press the two halves together to form a sandwich.
Repeat with remaining dough balls.
Allow cookies to cool completely before serving.
Store cooled stroopwafels in an airtight container at room temperature for up to 5 days; warm briefly over hot tea or coffee to soften the caramel and restore crispness.
pizzelle iron or thin waffle iron · round cookie cutter (for trimming edges)
A stroopwafel iron (also called a pizzelle press) is a thin, round waffle iron that creates delicate, flat cookies rather than thick, fluffy waffles. Regular waffle makers produce waffles too thick and puffy for stroopwafels; a pizzelle iron or thin waffle iron is essential for the correct texture.
The cookie is pliable and easy to slice cleanly while warm. Once it cools, it hardens and becomes brittle, making it difficult to cut horizontally without cracking or shattering.
Yes. You can prepare the dough, cover it, and refrigerate it for up to 24 hours. Let it come to room temperature for about 15 minutes before dividing into balls and cooking.
Store cooled stroopwafels in an airtight container at room temperature for up to 5 days. They can soften slightly; briefly warm them over a cup of hot tea or coffee to soften the caramel and restore crispness.
Golden syrup or light treacle are direct substitutes and are traditional in Dutch recipes. Honey or maple syrup work as alternatives, though they will change the flavor slightly.
