Stroopwafels are crispy, paper-thin waffle cookies filled with warm caramel-cinnamon syrup, made in a mini-pizzelle iron and cooled to form a firm, chewy center. The hallmark of authentic stroopwafels is the soft-ball-stage caramel filling (234–240°F) sandwiched between two delicate wafers.
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To make the cookies: In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture.
Fold in the vanilla and melted butter. Cook in a mini-pizzelle iron according to the manufacturer's directions.
To make the filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat until the sugar dissolves, then cover the pot and boil the mixture for 3 minutes.
Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer).
Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes.
Place one teaspoonful of filling (more for larger cookies) onto a cookie.
Top with a second cookie, pressing together to spread the filling. Be careful, as the sugar syrup will be very hot. If the syrup cools and becomes hard to spread, rewarm it slightly.
Store the cookies in a cool, dry place for 1 week, or freeze them for 1 month.
Store cooled stroopwafels in a cool, dry place for up to 1 week; freeze in an airtight container for up to 1 month.
mini-pizzelle maker (or regular-size pizzelle iron) · candy or instant-read thermometer · medium-sized saucepan
A mini-pizzelle maker is recommended to create traditional stroopwafel size, but a regular-size pizzelle iron will work—the cookies will simply be larger.
Soft-ball stage is 234–240°F on a candy or instant-read thermometer. At this temperature, the caramel syrup will be thick enough to stay between the cookies but remain chewy when cooled.
If the syrup cools and hardens before you finish assembling, gently rewarm it over low heat until it reaches the correct spreading consistency. Do not overheat or it will exceed soft-ball stage.
Store in a cool, dry place for up to 1 week, or freeze for up to 1 month.
Golden syrup and light corn syrup are interchangeable in this recipe; both produce the same caramel consistency.
