The Authentic Dutch Stroopwafel Recipe: Rich, Crispy & Gooey All at Once
If you’re a stroopwafel newcomer, start here to get the scoop on everything about stroopwafel basics.
Stroopwafels are classic Dutch cookies that are nearly impossible not to love. They’re made of two thin, crispy waffles filled with a delicious center of decadent caramel. If you’re a stroopwafel newcomer, start here to get the scoop on everything about stroopwafel basics. (The very short version: stroopwafel translates to “syrup waffle” in Dutch, and it’s pronounced STROPE-vah-fuhl.)
If you’re feeling ambitious and you love to bake, try your hand at whipping up a batch of these crave-able treats at home. These cookies-meet-waffles are usually made in a special waffle iron called a pizzelle iron, or in our case, a modern waffle iron specially formulated to make these goodies en masse while staying true to authentic tradition.
If you don’t have this snazzy equipment at home, don’t worry—we’ll show you how to make stroopwafels without a pizzelle iron, with a classic waffle iron instead. You could also use a grill press and a griddle to get that crispy cookie perfection.
The stroopwafel sandwich cookies are made with a recipe using butter, yeast, sugar, egg, and flour. (Think sugar cone meets Belgian waffle.) The gooey filling is mixed together from Dutch molasses syrup, or keukenstroop, brown sugar, unsalted butter, and cinnamon. If you don’t have Dutch molasses syrup, go ahead and use molasses from the grocery store.
We make stroopwafels professionally and always stand behind our Belgian Boys treats, but some occasions call for tying up your apron and baking yourself. These delicacies are a unique pick-me-up with a mug of coffee or tea, and they also make special, thoughtful gifts.
Ready to roll up your sleeves and get baking?
In a medium bowl, dissolve yeast in room temperature milk. Add butter, sugar, and egg, and mix thoroughly. Then gently fold in flour and a pinch of salt. Cover the dough with a warm, moist dish towel and let rise in a warm place for about an hour.
While the yeast works its magic, make the filling. Warm up the molasses over a saucepan or double boiler over medium low heat. When it’s heated through, stir in the brown sugar, butter, and cinnamon. Now you have a wonderful caramel stroopwafel filling that doubles as a topping for an ice cream sundae. (Word to the wise: make an extra batch and watch it disappear!) Let the filling cool.
By now, your dough will have risen beautifully. Carefully form the dough into small, marble-sized balls and place them on a greased cookie sheet, allowing plenty of space between each ball of dough. Cover with a warm, moist dish towel one more time, and let the dough do its thing for another 20 minutes. Now you’re ready to bake!
Use the trusty waffle iron you already have. Place a single dough ball in the iron, press, and bake until golden brown and slightly crispy. This should take about two or three minutes. Work quickly, while the waffles are still warm, carefully cut the waffles in half horizontally, spread with the syrup filling, and press the two halves back together, creating a sandwich.
If you don’t have a waffle iron, you can cook the dough on the griddle, pressing them down with a press or a small pan to get a flat shape—you won’t get those classic stroopwafel pockets, but you’ll still make a tasty treat.
Practice makes perfect! Since these are made with yeast, they take time, patience, and a little bit of finesse to get the dough just right. If you’re feeling creative, you can always experiment with flavors like honey, hazelnut, chocolate, or beyond.
If you’re going through the trouble of baking these fresh at home, definitely dig into one (or more) while they’re still warm. Close your eyes and you’ll be transported to a Dutch market.
Is baking not in the cards for you? Zero worries, we have the perfect solution. Belgian Boys Stroopwafels are made in the Netherlands honoring their national heritage, with great ingredients and care baked into each bite. Each box contains 8 individually-wrapped stroopwafels, perfectly portioned for a treat yourself moment at any time—morning, noon, or night.
Bonus: cover your morning coffee or teacup with a Belgian Boys stroopwafel to get a delicious melted caramel effect!
Stroopwafels are as versatile as they are delicious. You can always just open one from the package (or remove it from the waffle iron) and dig in. The classic way is to place the stroopwafel atop your coffee or tea until the cookie gets soft and the inside gets gorgeously warm and melty.
For a luxurious dessert or afternoon pick-me-up, enjoy a cup of homemade hot chocolate, or even a hot chocolate bomb, with your stroopwafel. Caramelly stroopwafels and rich chocolate are a match made in heaven. Want more inspiration for how to best enjoy your stroopwafel? Head over to our handy how to eat a stroopwafel blog.
Mickey Mouse fans with a sweet tooth, these are perfect for those who want fun, tasty goodness without the work of baking from scratch. All you need is one classic Belgian Boys stroopwafel for two bite-sized Mini Choco Stroopwafels, a caramel stroopwafel simply dipped in real Belgian Callebaut Chocolate. The mini stroopwafels will make the Mickey ears, the best part! Feel free to play with decorating, or just serve these whimsical, festive treats with a glass of cold milk for dunking.
Think of your stroopwafel as a really yummy blank canvas. Now add your favorite dessert goodies. We love a spoonful or two of ice cream, a cloud of whipped cream, a sprinkle of cinnamon, fresh berries, nuts of all varieties, and a drizzle of honey or maple syrup. Now you have a decadent dessert worthy for a special occasion or just a cozy night in.