DUTCH STROOPWAFEL RECIPE

Name: Dutch Stroopwafels
Prep time: 45 min
Cook time: 15 min
Total time: 75 min
Ingredients: 2 cups flour; 1/2 cup butter (softened); 1/3 cup sugar; 1 egg (beaten at room temperature); 1 tbsp warm milk; 1 tbsp active dry yeast; 1/4 tsp salt; 1/2 cup maple syrup; 2/3 cup brown sugar; 1/2 cup butter; 1/2 tsp cinnamon

Have you ever had a Strooopwafel? Do you know what they are? DELICIOUS. That’s what :-p I’ve had them before but never made them myself and wanted to try my hand at it. So over the weekend I whipped up some Dutch Stroopwafels and they might not be the prettiest but they were DELISH.

I’m teaming up with some other friends for a Cookie Blog Hop so be sure to check out all their recipes too – they’ll be linked at the bottom of this post!

There are quite a few recipes out there all with slight variations. I based mine off of 196 Flavors Stroopwafel recipe and made a few adjustments.

First, I wanted to share a little history of the Stroopwafel if you’re not familiar with them. It translates literally to “syrup waffle” and it’s made from two wafer cookies joined by a caramel filling. They were first made in the Dutch city of Gouda in the early 19th century, and are very popular throughout the Netherlands.

They weren’t introduced into America until United Airlines offered them on their morning flights. The traditional way to eat a Stroopwafel is to place it on top of your cup of coffee and allow the steam to soften the cookie for a couple of minutes and then enjoy!

You can use a Stroopwafel maker, Pizzelle maker or waffle cone maker. We borrowed a Pizzelle Maker from a friend – it’s his grandmother’s and has definitely made it’s fair share of cookies. I feel like you could just smell all the memories bursting out of it.

These are made in a similar process as Pizzelles, but the dough has different ingredients. Stroopwafel dough typically has yeast in it (although not always) and is a lot firmer.

As I was making the dough, I thought I would be able to make a lot of Stroopwafels but didn’t realize they needed to be 2″ in diameter. I definitely made mine on the smaller side and was able to make 10 balls.

As you can see, my dough didn’t spread all the way to the edges so I definitely could have made them bigger, but they still turned out good! If you want more then definitely think about doubling this recipe.

As I was researching recipes, the one thing that seemed to be a common issue was cutting the Stroopwafels in half. I was prepared to struggle just as much as others noted they had, but I actually found it surprisingly easy.

The trick is to do it right when you take them off the iron so they’re still hot and make sure you have a super sharp knife! I also used a paper towel to hold the Stroopwafel in place because it was way too hot to touch with my bare hand.

A change I made to my recipe was to use maple syrup in place of molasses. After reading a lot of recipes and reviews, it seemed like people said Stroopwafels made with a maple syrup based filling tasted more authentic so that’s what I decided to try!

And holy moly was it good.

My Stroopwafels definitely aren’t perfect and I didn’t cut the edges to make them into perfect circles, but they are DELICIOUS. Some people like theirs crispy but I prefer mine to be soft and chewy and melt in your mouthy which these definitely were.

Print Recipe

Dutch Stroopwafels

Prep Time45 mins

Cook Time15 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: Dutch

Keyword: christmas cookies, cookies, stroopwafel

Equipment

Stroopwafel or Pizzelle Maker
Baking Sheet
Electric Mixer

Ingredients

Dough

2 cups flour
1/2 cup butter softened
1/3 cup sugar
1 egg beaten at room temperature
1 tbsp warm milk
1 tbsp active dry yeast
1/4 tsp salt

Filling

1/2 cup maple syrup
2/3 cup brown sugar
1/2 cup butter
1/2 tsp cinnamon

Instructions

Making the Dough

In a large mixing bowl combine the butter, sugar, egg, milk and yeast and beat until smooth.
Add the flour and salt and knead together until a firm dough forms.
Cover the dough with a cloth and let it rise for 1 hour in a warm place.
Place the dough on a floured surface and knead again for 1-2 minutes.
Roll into 8-10 balls approximately 2 inches in diameter and place on a baking sheet.
Cover with a damp cloth and let rise for another 15 minutes.

Making the Syrup

Combine syrup, brown sugar, butter and cinnamon in a small saucepan.
Heat and stir until smooth and well combined.
Keep on the stove on low, or remove from heat.

Baking

Spray your Pizzelle maker with non-stick cooking spray
Place a ball in the middle of your maker and close.
Let the dough cook for approximately 1 minute or until lightly golden brown.
As soon as you remove it from the heat, use a sharp knife and slice it in half horizontally.
Spoon a tablespoon or so of syrup onto one half of the Stroopwafel and place the otherhalf on top.

Notes

If you want to make your Stroopwafels into perfect circles, as soon as they come off the iron, you can cut them using a circular cookie cutter. Be sure to do this quickly and then continue to cut them as they need to be warm when you do so.

I think I found a new Christmas tradition 🙂