Learn how to make stroopwafels, delicious Dutch cookies filled with a delectable syrup. This stroopwafel recipe is one of my most requested recipes, and I have made a version that is easy to make. Enjoy a warm stroopwaffle with a hot cup of coffee or tea, or just by itself. The syrup with just a hint of cinnamon is perfectly kept between two deliciously thin waffles! They can be found anywhere, but none are better than fresh homemade stroopwafels.
As a kid, I loved going to “de markt” (think of it as a traveling farmer’s market), because I’d get the chance to eat a fresh stroopwafel from one of the local vendors. These stroopwaffles were twice as large as the storebought ones, warm, and with ooey-gooey syrup! It was a bit messy to eat, but I absolutely loved it. To this day, stroopwafels from “de markt” are the gold standard when it comes to these syrup waffles. So when I started developing this recipe, I wanted them to taste just like I remember those fresh ones, and I think I have come very close.
Because you do need a somewhat specialty waffle iron, I have found a less expensive option that works pretty darn well!
Learn how to make stroopwafels, delicious Dutch cookies filled with a delectable syrup. This stroopwafel recipe is one of my most requested recipes, and I have made a version that is easy to make. Enjoy a warm stroopwaffle with a hot cup of coffee or tea, or just by itself. The syrup with just a hint of cinnamon is perfectly kept between two deliciously thin waffles! They can be found anywhere, but none are better than fresh homemade stroopwafels.
Ingredients
Waffles
- 245 g All-purpose flour
- 10 g Instant yeast
- 70 g Superfine sugar (caster sugar / witte basterdsuiker)
- 120 g Unsalted butter Room temperature
- 15 ml Milk Lukewawrm
- 1 Egg
- 0.5 tsp Ground cinnamon
- 2 g salt
Syrup
- 100 g Brown sugar
- 175 g Keukenstroop or use 1 part treacle and 2 parts golden syrup
- 75 g Unsalted butter
- 1 tsp Ground cinnamon
- 1 pinch Salt
NUTRITION
Nutrition Facts
Easy Stroopwafels
Serving Size
1 cookie
Amount per Serving
Calories
356
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
58
mg
19
%
Sodium
177
mg
8
%
Potassium
319
mg
9
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
4
g
8
%
Vitamin A
514
IU
10
%
Vitamin C
0.02
mg
0
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the dough
- In the stand mixer with the paddle attachment, cream together the butter, cinnamon, and sugar. You may have to scrape down the sides of the bowl.
- Once creamed, add the milk, and yeast, and combine.
- Scrape down the sides of the bowl, then add the egg, and let the mixer run for another minute or so.While the mixer is running, mix the salt through the flour.
- Add the flour, and let it mix, until no dough is sticking to the sides of the mixing bowl anymore.
- On a floured surface, knead the dough for a few minutes.
- Cut the dough into 50g balls, and put them on a cookie sheet. Cover with cling film, and let them sit in a warm spot for at least 45 minutes, up to an hour.
Making the syrup
- In a heavy-bottomed saucepan, over medium-low heat, mix all the syrup ingredients together, and keep stirring until the butter and sugar are melted, and there are no visible sugar crystals. For me, I can tell it's done when the syrup hits a gentle boil (just a few bubbles around the edges of the pan).When done, turn off the heat.
- Put a glass bowl over a pan with simmering water, and pour the syrup in the bowl. It'll keep the syrup liquid enough to spread, without the risk of burning the sugar.
Making the stroopwafels
- Note, if your dough has softened from the warmth in your kitchen, you can pop it in the fridge for 10 minutes before making the stroopwafels.If you are using the :Careful! The metal gets hot! Only touch the black handles!Preheat the iron for 15 minutes. While this iron can make two stroopwafels at a time, I recommend doing only one at a time.Lightly butter the waffle iron (top and bottom), and add a ball of dough. Close the lid slowly, and latch the handles together. Let it cook for approximately 60-70s. There will be steam escaping from the waffle iron, and it'll get visibly less around the 60-70s mark; that's your mark it's done. Stroopwafels burn quickly, so it's better to err on the side of caution. You can always close the lid again if the waffles are still too light. You're aiming for a nice golden brown.If you are using the :Careful! The unit gets hot on the outside, and there are no stay-cool handles. I use a potholder when handling this iron.Set the heat setting to "max," and wait until the "ready" light comes on. Add a ball of dough, a bit closer to the front. Slowly close the lid, until the grey plastic clip can latch close. Then, unlatch it, and ease it up a bit. Cook the stroopwafel for 90-120s, until the darkest area is a nice golden brown. (The Brentwood heats a little less even, so you won't get even coloring.)
- Using the cookie cutter, trim the uneven edges off. The trimmings are delicious, just save them in a bowl!
- Lay the waffle on the corner of a cutting board, and carefully insert a sharp paring knife in it, parallel to the board (you're going to split this waffle into two, making two thin cookies)The trick is to use one hand to rotate the waffle and make just a sawing motion with the knife. (The knife never moves to the left or right, just back-and-forth)I use a folded-up piece of paper towel on top of the waffle to rotate it; it prevents my hand from getting burnt.
- Put some syrup on the spatula, and spread it on one of the waffle halves. Leave a little bit of space around the edge.
- Carefully place the other half on top, and press them together, until there's a little bit of syrup peeking out from the edges.Put the stroopwafel on a plate to cool. If you want to try it right away, give it a minute to let the syrup and waffle cool down enough.
- Repeat this for the rest of the balls of dough. You don't have to butter the waffle iron after the first waffle has been made in it.
What to do with the trimmings
- The trimmings are delicious... either on their own, or just drizzled with a little bit of leftover syrup.
Recipe How-To Video
Private Notes
If you made this recipePost a photo, and use tag #toineskitchen!
True authentic stroopies are such a wonderful thing during the holidays and other events throughout the year. Thanks for this recipe. I love it and will keep it in my book for the kids!
The recipe was easy and fun to make the problem is the actual recipe the strop waffle did not hold together at all they immediately fell apart very disappointing.
Adam – so sorry to hear that… did the consistency of the dough seem like mine? Like all baking recipes, depending on humidity, you have to add a little more or less liquid. If they are falling apart, I guess a little bit of extra liquid in the dough would have helped.
I made this recipe yesterday and we loved! My daughters don’t want stop to eat them . Thank you for sharing this beautiful recipe with us.
I am so glad to hear you enjoyed them! Eet Smakelijk!
Great recipe. Worked out the first time without any changes. We substituted the keukenstroop with Karo dark cornsyrup. It didn’t disappoint.