Today I’m sharing my absolute favorite Dutch stroopwafels recipe with you. These delicious caramel-filled waffle cookies have been a staple in my kitchen for years, and I’m so excited for you to try them too!

Why You’ll Love These Dutch Stroopwafels

I fell in love with Dutch stroopwafels during my first trip to Amsterdam, and I’ve perfected this recipe through countless batches at home. The best part? You can enjoy authentic Dutch stroopwafels without booking a flight to the Netherlands!

Ingredients

Cookie Dough:

15 ml milk
7 grams dried instant yeast
250 grams all-purpose flour
120 grams unsalted butter
80 grams soft white sugar
1 egg
Pinch of salt

Stroop (Caramel Filling):

200 grams Dutch stroop
120 grams brown sugar
80 grams unsalted butter
1 teaspoon cinnamon

Equipment:

Stroopwafel iron

Instructions

Start by combining the milk and yeast in a bowl. Let this mixture stand for a moment to allow the yeast to dissolve completely.
In another bowl, mix together the flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead everything until you have a smooth dough. Cover the bowl and let the dough rise for one hour.
When the dough is almost done rising, it’s time to make the stroop filling. Combine all the stroop ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. Remember that the stroop will continue to thicken as it cools!
Shape the dough into balls weighing about 35 grams each. You should be able to make about 14 balls in total. Turn your stroopwafel iron on to the highest setting.
Place a ball of dough in the hot iron and close it. Don’t flatten the waffle too much – you should still be able to cut through it horizontally later. Bake for 1-2 minutes until your Dutch stroopwafel is nicely golden brown.
When the waffle is done, you need to work quickly! Remove it from the iron and immediately use a round cutter to shape it into a nice circle about 8 to 9 cm (3 to 3.5 inches) in diameter.
Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel will be very hot, so I recommend using an oven mitt to hold it in place.
Take one half of the waffle and spread some of the hot stroop on it. Place the other half on top, pressing gently if needed, and place your finished stroopwafel on a wire rack to cool. Repeat for all the remaining dough balls.

Expert Tips

• The temperature of your iron is crucial – if it’s not hot enough, your stroopwafels won’t get that beautiful golden color.

• Work quickly when cutting and filling the waffles – they harden as they cool!

• If you don’t have a specialized stroopwafel iron, a pizzelle maker can work in a pinch.

• For the best texture, let the stroopwafels cool completely before eating them.

• Fresh Dutch stroopwafels taste amazing, but they get even better the next day when the flavors have melded together.

Recipe Variations & Possible Substitutions

While traditional Dutch stroopwafels are perfect as is, I sometimes like to get creative! Try adding a teaspoon of vanilla extract to the dough for extra flavor. You can also experiment with the filling – a splash of bourbon or rum in the stroop creates a delicious adult version.

If you can’t find Dutch stroop, don’t worry! A simple substitute is to make a caramel sauce with equal parts brown sugar and golden syrup (or corn syrup), plus a bit of butter. The texture won’t be exactly the same, but the flavor will still be delicious.

Serving and Pairing Suggestions

The most traditional way to enjoy Dutch stroopwafels is to place one on top of a hot cup of coffee or tea. The steam will warm the waffle and slightly melt the caramel inside – absolute heaven! They also pair wonderfully with hot chocolate on a cold day.

I love serving these as a special breakfast treat or as part of an afternoon coffee break. They’re also perfect for gifting – just stack them in a decorative tin and watch your friends’ faces light up!

Storage and Reheating Tips

Store your stroopwafels in an airtight container at room temperature for up to a week. The texture might change slightly after a few days, but the flavor will remain delicious.

To refresh them, place in a 300°F (150°C) oven for about 5 minutes. Or do as the Dutch do – place one on top of your hot beverage for a minute to warm it through.

Recipe FAQs

What is Dutch stroop? Dutch stroop is a special syrup made from sugar beets. If you can’t find it, you can substitute with a mixture of golden syrup (or corn syrup) and brown sugar.

Can I make stroopwafels without a special iron? While a stroopwafel iron gives the most authentic results, you can try using a pizzelle maker or even a regular waffle iron in a pinch. The texture will be different, but the flavors will still be there!

Why did my stroopwafels get hard? Stroopwafels naturally firm up as they cool – that’s normal! If they’re too hard, you may have overcooked them slightly. Remember to place them over a hot drink to soften before enjoying.

Can I freeze stroopwafels? Yes! They freeze very well. Place them in an airtight container with parchment paper between layers and freeze for up to 3 months. Let them thaw at room temperature.

Troubleshooting Tips

If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more milk.

Is your stroop too thin? Let it simmer a bit longer to reduce and thicken. Too thick? Add a small splash of water or milk and stir until you reach your desired consistency.

These Dutch stroopwafels might take a bit of practice to perfect, but trust me, they’re absolutely worth the effort! The incredible aroma that fills your kitchen while making them is almost as rewarding as that first delicious bite. Enjoy!