There’s something incredibly comforting about a warm, gooey stroopwafel. Originating in the Netherlands, this iconic treat consists of two thin, crisp waffle cookies sandwiched together with a rich, buttery caramel syrup filling (called stroop, meaning syrup). The name stroopwafel literally translates to “syrup waffle,” and they’re beloved across the world for their chewy, sweet interior and crisp exterior.
Traditionally sold at Dutch street markets, stroopwafels are often placed over a hot cup of coffee or tea, where the steam softens the caramel and makes each bite irresistibly gooey. While store-bought versions are widely available, homemade stroopwafels are on a whole different level — fresher, chewier, and filled with homemade syrup that tastes like pure indulgence.
In this recipe, you’ll learn how to make stroopwafels at home from scratch using a simple waffle iron or a special stroopwafel press. The process may take a bit of practice, especially with slicing the waffles in half, but the reward is well worth it.
Recommended Kitchen Tools
To achieve authentic, crisp-yet-pliable stroopwafels at home, the right tools will help you get the best results:
- Stroopwafel Iron or Thin Waffle Cone Maker – A traditional stroopwafel iron is ideal, but any thin waffle cone or pizzelle maker can work as a substitute.
- Sharp Serrated Knife or Bread Knife – Essential for slicing the hot waffle horizontally into two layers.
- Mixing Bowls – For preparing dough and filling.
- Rolling Pin (optional) – If shaping dough balls manually before pressing.
- Small Saucepan – To cook the syrup filling until thick and glossy.
- Measuring Cups & Spoons – Precision is key when balancing dough and syrup consistency.
- Spatula or Offset Spatula – To spread the syrup evenly onto the waffle layers.
- Cooling Rack – To allow finished stroopwafels to cool without getting soggy.
With these tools in hand, you’ll be fully equipped to dive into this sweet Dutch tradition.
Ingredients
Homemade stroopwafels consist of two main components: the waffle dough and the caramel syrup filling.
For the Waffle Dough:
- 4 cups (500 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon active dry yeast
- 3/4 cup (170 g) unsalted butter, melted
- 2 large eggs
- 1/4 cup (60 ml) warm milk
- 1 teaspoon ground cinnamon
- Pinch of salt
For the Caramel Syrup Filling:
- 1 cup (220 g) brown sugar
- 1/2 cup (120 ml) corn syrup or golden syrup
- 1/2 cup (115 g) unsalted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
This recipe yields about 10 large stroopwafels, but you can double or halve the amounts based on your needs.
Preparation
Step 1: Make the Dough
In a mixing bowl, combine the flour, sugar, yeast, cinnamon, and salt. Add the melted butter, eggs, and warm milk. Mix until a soft, smooth dough forms. You can knead it by hand or use a stand mixer with the dough hook.
Cover the dough with a clean towel and let it rest for 45 minutes at room temperature. It will puff slightly but doesn’t need to double in size like bread dough.
Step 2: Prepare the Syrup Filling
While the dough is resting, make the caramel syrup. In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat. Stir constantly until the mixture starts to bubble.
Lower the heat and simmer for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and stir in cinnamon and vanilla. Let it cool just slightly — you want it warm and spreadable, but not too runny.
Step 3: Divide the Dough
Once the dough has rested, divide it into 10–12 equal pieces (about golf-ball-sized). Roll each into a smooth ball. Keep the remaining dough balls covered while you work.
Step 4: Cook the Waffles
Preheat your stroopwafel iron or thin waffle press. Place a dough ball in the center and press down. Cook for 1–2 minutes, or until golden brown. The waffle should be firm but not hard.
Immediately (while it’s still hot and pliable), use a serrated knife to slice the waffle horizontally in half. This step requires some care—slice gently, starting at the edge and working around.
Step 5: Add the Syrup Filling
Spread a spoonful of warm syrup onto one half of the sliced waffle. Place the second half on top and gently press to seal. Repeat with remaining waffles and filling.
Place finished stroopwafels on a cooling rack to firm up.
Step 6: Serve or Store
Serve the stroopwafels warm or at room temperature. They’re perfect placed over a cup of hot tea or coffee to soften the center.
To store, let them cool completely, then place in an airtight container. They’ll stay fresh for up to a week and can also be frozen for longer storage.
FAQ
Can I make stroopwafels without a special waffle iron?
Yes, a thin waffle cone maker or pizzelle press can work. The key is to make thin, flat waffles that are still soft enough to cut and fill.
Is it necessary to slice the waffles in half?
Authentic stroopwafels are sliced to create two layers, but if your waffle press doesn’t make them thin enough, you can simply sandwich syrup between two whole waffles.
What’s the best syrup to use?
Golden syrup or corn syrup is best for the filling. Maple syrup isn’t recommended—it’s too runny and has a distinct flavor that changes the result.
Can I make the dough ahead of time?
Yes, the dough can be made up to a day ahead and stored in the fridge. Bring it to room temperature before pressing.
Can I freeze stroopwafels?
Yes! Wrap them in parchment paper and store them in a freezer-safe container. Defrost at room temperature or gently warm them before serving.
What if I don’t like cinnamon?
You can leave it out, but cinnamon is traditional in both the dough and the syrup. It adds a warm, comforting note that defines stroopwafels.
Conclusion
Making Homemade Stroopwafels may take a little more effort than your average cookie recipe, but the result is more than worth it. Each bite delivers that classic contrast of crisp edges, soft chewy centers, and a warm buttery syrup that melts in your mouth. It’s no wonder these Dutch treats are loved all over the world.
Whether you enjoy them with your morning coffee, serve them at a holiday gathering, or wrap them up as thoughtful edible gifts, stroopwafels are sure to impress. Plus, baking them at home gives you the freedom to adjust the sweetness, spice, and thickness to your exact taste.
Once you’ve mastered the basic version, feel free to get creative—add a dash of nutmeg, try a chocolate-dipped edge, or even sandwich a flavored caramel like honey-lavender or espresso.
No matter how you spin it, these homemade stroopwafels are pure comfort — and once you’ve had them fresh off the press, you’ll never go back to store-bought.
