Authentic Stroopwafel Recipe: Dutch Caramel Waffle Cookies at Home

There are few smells better than a fresh stroopwafel coming off a hot iron — toasted waffle, warm caramel, a hint of cinnamon. If you've ever wondered whether you can recreate that at home, the answer is yes. This is a real Dutch stroopwafel recipe: a thin yeasted waffle, sliced in half while it's still hot, filled with gooey cinnamon caramel, and pressed back together. It takes a little patience and one special piece of equipment, but the result is worth every minute.

New to these cookies? Start with our guide to what a stroopwafel is — the history, the pronunciation, and the right way to eat one (hint: it involves a hot cup of coffee).

What you'll need

The one non-negotiable tool is a thin waffle cone or pizzelle iron. A regular Belgian waffle maker won't work — its pockets are far too deep. A stroopwafel needs to be thin enough (about 4-6 mm) to slice horizontally into two layers. Beyond that: a sharp knife, and a saucepan for the caramel.

Ingredients

For the waffle dough (makes about 12 stroopwafels)

• 2 cups (250 g) all-purpose flour
• ½ cup (113 g) unsalted butter, melted and slightly cooled
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1½ teaspoons active dry yeast
• 3 tablespoons warm whole milk (about 105°F / 40°C)
• ¼ teaspoon fine salt
• ½ teaspoon ground cinnamon (optional, but very Dutch)

For the caramel filling (the "stroop")

• ¾ cup (150 g) dark brown sugar, packed
• ½ cup (113 g) unsalted butter
• ⅓ cup (110 g) dark syrup — Dutch keukenstroop if you can find it; otherwise a mix of golden syrup and molasses, or dark corn syrup
• 1 teaspoon ground cinnamon
• Pinch of fine salt

How to make stroopwafels, step by step

1. Wake up the yeast. Stir the yeast into the warm milk with a pinch of the sugar. Let it sit 5–10 minutes until foamy.
2. Make the dough. In a large bowl, combine the flour, remaining sugar, salt, and cinnamon. Add the melted butter, egg, and yeast mixture. Mix, then knead 3–4 minutes until you have a soft, slightly tacky dough.
3. Let it rest. Cover the bowl and let the dough rest in a warm spot for 45–60 minutes. It won't double like bread dough — a gentle puff is all you're looking for.
4. Make the caramel filling. While the dough rests, melt the brown sugar, butter, and syrup in a saucepan over medium heat, stirring constantly. Simmer gently 4–5 minutes until smooth and slightly thickened, then stir in the cinnamon and salt. Keep it warm on the lowest heat so it stays spreadable.
5. Portion the dough. Divide the dough into 12 balls, roughly the size of a golf ball (about 40 g each).
6. Bake the waffles. Heat your pizzelle or stroopwafel iron to medium-high. Place a ball in the center, close the lid, and press firmly. Bake 60–90 seconds until deep golden brown.
7. Slice while hot — this is the crucial step. Working quickly (the waffle is only sliceable for about 20–30 seconds), trim the edges if ragged, then use a sharp knife to carefully slice the waffle horizontally into two thin rounds.
8. Fill and sandwich. Spread about a tablespoon of warm caramel over the cut side of one half, place the other half on top, and press gently. Repeat with the remaining dough, keeping the caramel warm as you go.
9. Serve the Dutch way. Rest a stroopwafel on top of a hot cup of coffee or tea for 1–2 minutes. The steam softens the caramel back to gooey perfection.

What you're aiming for: thin, golden waffle layers with caramel peeking out the sides.

Pro tips from our bakery

We bake thousands of stroopwafels a week at our bakery in Georgia — the only state-of-the-art stroopwafel bakery in the USA — and these are the things that make the difference between "pretty good" and "wait, you made these?":

• Slice hot or don't slice at all. Once the waffle cools it turns crisp and will shatter instead of splitting. If one cools too fast, set it aside and enjoy it as a thin waffle cookie.
• Keep the caramel at spreading temperature — about 140°F (60°C). Too cool and it won't spread across the waffle; too hot and it thins out and drips from the edges. If the filling stiffens, a splash of milk and gentle heat brings it back.
• Don't overbake. Golden brown, not dark brown — the waffle keeps cooking for a moment off the iron, and a chewy interior is the goal.
• Storage: airtight container at room temperature, up to two weeks. They also freeze beautifully for up to three months.

Stroopwafel recipe FAQ

Can I make stroopwafels without a special iron?

Honestly — not really. The thin, imprinted waffle is what makes a stroopwafel a stroopwafel. A pizzelle iron (widely available online) is the best substitute for a true stroopwafel iron.

What is the caramel filling made of?

Traditional Dutch stroop is a thick dark syrup cooked with butter, brown sugar, and cinnamon. Golden syrup blended with a touch of molasses is the closest widely available substitute in the US.

Why did my waffle crack when I sliced it?

It cooled too much. Slice within about 30 seconds of coming off the iron, and use a gentle sawing motion with a sharp knife rather than pressing down.

How do the Dutch eat stroopwafels?

Over a hot drink. Rest the cookie on the rim of your mug so the steam warms the caramel — it's the whole ritual. More on that in our guide to eating a stroopwafel.

Or skip the dishes — we bake them fresh

Making stroopwafels at home is a fun weekend project. But if you'd rather have the authentic article without hunting down a pizzelle iron, we bake ours fresh in small batches right here in the USA and ship them to your door.

Shop fresh-baked classic stroopwafels →
Or try our protein-packed stroopwafels — same Dutch recipe, built for the trail and the training ride.