Homemade Stroopwafel Recipe: The Ultimate Dutch Caramel Waffle Cookie

If you’ve ever wandered through a European Christmas market or strolled past a Dutch bakery, you’ve probably been drawn in by the intoxicating aroma of fresh stroopwafels. These thin, crispy Dutch waffle cookies sandwiched with a luscious caramel syrup filling are absolutely irresistible. While they might seem like a specialty treat you can only enjoy while traveling, I’m here to tell you that making homemade stroopwafels in your own kitchen is not only possible—it’s incredibly rewarding!

Stroopwafels are perfect for breakfast with your morning coffee (there’s even a tradition of placing them on top of your coffee cup to warm them!), as an afternoon snack with tea, or packaged beautifully as homemade gifts during the holidays. The combination of buttery, crispy waffle cookies with that gooey, cinnamon-spiced caramel filling creates a texture and flavor experience that’s truly unforgettable. Once you make these at home, you’ll never look at store-bought versions the same way again.

History / Background

The stroopwafel has a rich history that dates back to the late 18th century in the Netherlands, specifically in the city of Gouda (yes, the same city famous for its cheese!). Legend has it that a creative baker named Gerard Kamphuisen invented these delicious treats around 1810. He was looking for a way to use up leftover breadcrumbs and cookie scraps, so he mixed them with syrup to create the iconic caramel filling we know and love today.

Originally, stroopwafels were considered a poor man’s treat because they were made from bakery leftovers. However, they quickly gained popularity across all social classes and became a beloved Dutch staple. By the 19th century, there were over 100 stroopwafel bakers in Gouda alone! The traditional method involved using a specialized stroopwafel iron (similar to a waffle iron but much thinner) to create two thin waffle cookies, which were then sliced horizontally while still warm and sandwiched together with a sweet syrup filling.

Today, stroopwafels are enjoyed worldwide and have become one of the Netherlands’ most iconic exports. They’re traditionally served with coffee or tea, and the Dutch have a charming custom of placing the stroopwafel on top of a hot cup of coffee or tea to gently warm it, making the caramel center perfectly gooey. While you can find packaged stroopwafels in many grocery stores now, nothing compares to the taste and texture of freshly made ones from your own kitchen.

Why You’ll Love This Recipe

Making stroopwafels at home might sound intimidating, but this recipe breaks everything down into manageable steps that any home baker can master. There’s something incredibly satisfying about creating these traditional Dutch treats from scratch, and the results are absolutely worth the effort.

Here’s why this homemade stroopwafel recipe will become your new favorite:

• Fresher and more flavorful than any store-bought version—you control the quality of ingredients and the intensity of that caramel filling
• Impressive yet achievable—these look and taste like they came from a fancy European bakery, but the technique is straightforward
• Customizable sweetness—adjust the caramel filling to your preference, making it more or less sweet
• Perfect for gifting—package these beauties in cellophane bags with ribbon for thoughtful homemade presents
• Fun to make—using a pizzelle maker or stroopwafel iron is genuinely enjoyable, and the whole family can get involved
• Authentic taste—this recipe uses traditional ingredients and methods to create the real Dutch flavor
• Makes a large batch—you’ll have plenty to enjoy fresh, store for later, or share with friends and neighbors
• Versatile serving options—enjoy them crispy, warmed and gooey, or even use them as a dessert component

Ingredient Notes

Creating authentic stroopwafels requires some specific ingredients, but don’t worry—everything is readily available at most grocery stores. Let me walk you through what you’ll need and why each ingredient matters:

For the Waffle Cookies:

• All-purpose flour: Forms the base of your cookie dough. Bread flour can be substituted for a slightly chewier texture, but all-purpose works beautifully.
• Active dry yeast: This is what makes stroopwafels unique! The slight fermentation creates a more complex flavor than regular cookies. Make sure your yeast is fresh and active.
• Warm milk: Activates the yeast and adds richness. You can use dairy-free milk alternatives if needed.
• Unsalted butter: Provides flavor and creates that signature crispy-tender texture. European-style butter with higher fat content works wonderfully.
• Granulated sugar: Sweetens the dough without making it too sweet—the caramel filling provides most of the sweetness.
• Eggs: Bind the dough and add richness. Room temperature eggs incorporate better.
• Vanilla extract: Adds depth of flavor. Pure vanilla is always best.
• Salt: Balances the sweetness and enhances all the other flavors.

For the Caramel Filling:

• Brown sugar: Dark brown sugar creates a richer, more molasses-forward caramel, while light brown sugar makes a milder filling.
• Unsalted butter: Creates the silky texture of the caramel. Don’t skimp here—quality butter makes a noticeable difference.
• Corn syrup or honey: Prevents the caramel from crystallizing and keeps it smooth. Corn syrup is traditional, but honey adds a lovely floral note.
• Ground cinnamon: The signature spice in stroopwafel filling. Freshly ground cinnamon has the best flavor.

Equipment Needed

To make authentic stroopwafels, you’ll need some specific equipment, but most items are standard kitchen tools:

• Pizzelle maker or stroopwafel iron: This is essential! A pizzelle maker works perfectly and is more readily available in the US. A traditional stroopwafel iron is ideal if you have one, but they’re harder to find.
• Medium saucepan: For making the caramel filling.
• Large mixing bowl: To prepare your dough.
• Wooden spoon or rubber spatula: For stirring the caramel.
• Sharp serrated knife: Critical for slicing the warm waffles horizontally—this takes practice but gets easier.
• Cutting board: A stable surface for slicing.
• Measuring cups and spoons: Accuracy matters in baking!
• Whisk or electric mixer: For combining the dough ingredients smoothly.
• Small cookie scoop or tablespoon: For portioning the dough consistently.
• Kitchen timer: Timing is everything when cooking these delicate waffle cookies.
• Wire cooling rack: Allows air circulation so your stroopwafels stay crispy.
• Offset spatula or butter knife: For spreading the caramel filling.

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Tips & Variations

Flavor Variations:

• Maple stroopwafels: Replace the corn syrup with pure maple syrup and add a pinch of nutmeg to the filling for a fall-inspired twist.
• Chocolate-drizzled: Once cooled, drizzle melted dark or white chocolate over the top for an extra-decadent treat.
• Orange-cardamom: Add ½ teaspoon of orange zest to the dough and ½ teaspoon ground cardamom to the caramel for a Middle Eastern-inspired flavor.
• Salted caramel: Increase the salt in the caramel to ½ teaspoon and sprinkle flaky sea salt on top before the caramel sets.
• Espresso stroopwafels: Add 1 tablespoon of instant espresso powder to the caramel filling for a coffee lover’s dream.

Dietary Adjustments:

• Gluten-free: Use a 1:1 gluten-free flour blend, though the texture will be slightly different. Cup4Cup works well.
• Dairy-free: Substitute plant-based butter and milk. Coconut milk adds nice richness.
• Reduced sugar: You can reduce the sugar in the dough by half, though the caramel needs its full amount to set properly.

Texture Preferences:

• Extra crispy: Cook the waffles a bit longer until they’re a deeper golden brown.
• Softer, chewier: Remove from the iron when they’re just lightly golden and store in an airtight container immediately.

Pro Chef Tips

1. Temperature is everything: Keep your caramel warm while working, and slice your waffles while they’re still warm but not hot. This timing is crucial for success and becomes intuitive with practice.
2. Invest in a good pizzelle maker: A quality, non-stick pizzelle maker with adjustable temperature control makes a world of difference. It’s worth the investment if you plan to make these regularly.
3. Practice the slicing motion: Use a long, thin serrated knife and a gentle sawing motion. Keep the knife parallel to your work surface. The first few might not be perfect, and that’s okay—they’ll still taste delicious!
4. Make extra caramel: The filling is the star of the show. If you love a lot of caramel (and who doesn’t?), make 1.5x the filling recipe. You can always save leftovers for pancakes or ice cream!
5. Work with a partner: These are easier to make with two people—one person can operate the pizzelle maker while the other slices and fills. It’s a fun kitchen project to do together!
6. Use a scale: For the most consistent results, weigh your flour and other ingredients. Baking by weight is always more accurate than volume measurements.
7. Don’t overfill: It’s tempting to add lots of caramel, but too much will ooze out the sides and make the stroopwafels soggy. A thin, even layer is perfect.
8. Let them fully cool: The stroopwafels need to cool completely for the caramel to set properly and the cookies to become crispy. Patience is key!

Common Mistakes to Avoid

1. Using yeast that’s not active: Always proof your yeast first. If it doesn’t foam after 10 minutes in warm milk, it’s dead and won’t work. Start over with fresh yeast to avoid dense, flat waffles.
2. Cooking at the wrong temperature: Too hot and your waffles will burn on the outside while remaining raw inside; too cool and they’ll be pale and tough. Most pizzelle makers should be on medium-high heat. Do a test waffle and adjust as needed.
3. Waiting too long to slice: This is the #1 mistake! If the waffles cool completely, they become brittle and will shatter when you try to cut them. Slice them while they’re still warm and pliable—within 30 seconds to 1 minute of removing them from the iron.
4. Overmixing the dough: Stir just until combined. Overmixing develops too much gluten, making the waffles tough rather than tender and crispy.
5. Caramel that’s too hot or too thick: If your caramel is bubbling hot, it will make the waffle layers slide around. If it’s too cool and thick, it won’t spread evenly. Keep it warm and spreadable—the consistency of thick honey is perfect.

Storage & Meal Prep

Room Temperature Storage: Store completely cooled stroopwafels in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. They’ll maintain their crispness if stored properly in a dry environment.

Refrigeration: While not necessary, you can refrigerate stroopwafels in an airtight container for up to 2 weeks. Bring them to room temperature before serving, or warm them slightly to soften the caramel filling.

Reheating: The traditional Dutch method is to place a stroopwafel on top of a hot cup of coffee or tea for 2-3 minutes—the steam warms it perfectly and makes the caramel gloriously gooey. Alternatively, microwave for 10-15 seconds or warm in a 300°F oven for 3-5 minutes.

Maintaining Crispness: The key to keeping stroopwafels crispy is moisture control. Make sure they’re completely cool before storing, and always use an airtight container. Adding a small food-safe silica packet (like those that come with vitamins) can help absorb any moisture.

Make-Ahead & Freezer Notes

Make-Ahead Options: You can prepare the dough and let it rest in the refrigerator overnight. Bring it to room temperature before cooking. The caramel filling can be made up to 1 week in advance and stored in an airtight container in the refrigerator—just reheat gently before using.

Freezing Instructions: Stroopwafels freeze beautifully! Place cooled stroopwafels in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer to a freezer-safe container or bag with parchment paper between layers. They’ll keep for up to 3 months.

Thawing and Serving: Remove from the freezer and let them come to room temperature on the counter for about 30 minutes. For the best texture, warm them slightly using the cup-of-coffee method or in a 300°F oven for 5 minutes. They’ll taste freshly made!

Freezing Components Separately: You can also freeze unbaked dough (in an airtight container for up to 2 months) and caramel filling (for up to 3 months) separately. Thaw the dough in the refrigerator overnight, and reheat the caramel gently when ready to use.

Serving Suggestions

Stroopwafels are incredibly versatile and can be enjoyed in numerous ways beyond eating them plain (though that’s pretty wonderful too!):

Classic Pairings:

• Hot coffee or tea: The traditional way! Place the stroopwafel on top of your mug to warm it while the caramel softens.
• Hot chocolate: Break stroopwafels into pieces and stir into hot cocoa for a delightful treat.
• Afternoon tea service: Serve alongside butter cookies, madeleines, and tea sandwiches for an elegant spread.

Dessert Applications:

• Ice cream sandwiches: Use two stroopwafels to sandwich your favorite ice cream—vanilla, caramel, or coffee flavors work beautifully.
• Crumbled over yogurt: Break them up and sprinkle over Greek yogurt with fresh berries.
• S’mores variation: Use stroopwafels in place of graham crackers for an elevated s’more experience.
• Pie or tart crust: Crush stroopwafels and mix with melted butter for an incredible crust for cheesecake or cream pies.

Breakfast Ideas:

• With coffee: The most popular way to enjoy these! Perfect for dunking.
• French toast: Use stroopwafels in place of regular bread for an indulgent breakfast.
• Alongside fresh fruit: Serve with strawberries, raspberries, or sliced peaches.

Gift Presentation: Package stroopwafels in clear cellophane bags tied with ribbon, stack them in decorative tins, or arrange them in gift boxes lined with parchment paper. They make wonderful hostess gifts or holiday presents!

FAQs Section

Q: Can I make stroopwafels without a pizzelle maker or special iron? A: While a pizzelle maker or stroopwafel iron creates the most authentic texture and pattern, you can try using a very thin waffle maker in a pinch. Regular waffle makers produce waffles that are too thick to slice properly. Some crafty bakers have had success with a panini press set to high heat, though results vary. For the best experience, I really recommend investing in a pizzelle maker—they’re affordable and multi-purpose!

Q: Why are my stroopwafels tough instead of crispy? A: This usually happens for a few reasons: the dough was overmixed, creating too much gluten; the waffles were undercooked and didn’t have time to crisp up; or they weren’t stored properly and absorbed moisture. Make sure to cook them until they’re golden brown, cool them completely on a wire rack, and store in an airtight container.

Q: My caramel filling is too runny/too hard. How do I fix it? A: If it’s too runny, return it to the heat and simmer for another 2-3 minutes to thicken it, stirring constantly. If it’s too hard, add a tablespoon of water or milk and reheat gently until it reaches a spreadable consistency. The caramel should be the texture of thick honey when you’re spreading it.

Q: Can I use instant yeast instead of active dry yeast? A: Yes! Use the same amount of instant yeast, but you can mix it directly into the flour without proofing it first in the warm milk. Just add all the liquid ingredients to the flour mixture. The rising time remains the same.

Q: How do I know when the waffles are done cooking? A: They should be golden brown (not pale yellow) and smell fragrant and slightly caramelized. Most pizzelle makers have an indicator light, but I always peek after 30 seconds the first few times to gauge the timing. They should release easily from the iron when ready.

Q: What if my stroopwafels aren’t staying together? A: This usually means your caramel was too cool and thick when you spread it, or you waited too long and the waffles cooled too much. Work quickly while both components are warm, and make sure your caramel is fluid enough to spread easily but not so hot that it runs off the sides.

Q: Can I make mini or jumbo stroopwafels? A: Absolutely! Adjust the amount of batter accordingly—use about ½ tablespoon for minis or 1½ tablespoons for jumbos. Cooking time may need slight adjustment. Mini ones make adorable party treats, while jumbo ones are extra indulgent!

Conclusion

There’s something truly magical about making homemade stroopwafels. Sure, they require a bit of technique and the right equipment, but once you nail the process, you’ll have a skill that impresses everyone and fills your home with the most wonderful aroma of caramel, cinnamon, and buttery waffles. These Dutch treats have been loved for over 200 years for good reason—they’re simply irresistible.

Whether you’re making them for a special occasion, as gifts for the holidays, or just because you’re craving that perfect combination of crispy cookie and gooey caramel, this recipe will guide you to success. Remember, the first few might not be perfect, and that’s completely okay! Even imperfect stroopwafels taste absolutely delicious, and you’ll improve with each batch.

I’d love to hear about your stroopwafel-making adventures! Did you try any of the flavor variations? What did you serve them with? Drop a comment below and let me know how they turned out. And if you loved this recipe, please pin it to your favorite Pinterest board so you can find it again—and share it with friends who would love to try making these Dutch delights at home!

Happy baking, and enjoy your homemade stroopwafels with a perfect cup of coffee! 🧇☕