Homemade Stroopwafels – Crispy Syrup Waffle Delights

I make these Homemade Stroopwafels when I’m craving a crisp, buttery waffle cookie with a warm, gooey caramel‑cinnamon syrup filling. They’re classic Dutch treats that taste best fresh off the iron and go beautifully with coffee or tea.

Why You’ll Love This Recipe

I love this recipe because it turns simple dough into a treat that’s simultaneously thin, chewy, fragrant with cinnamon, and luscious inside with syrup. Warm stroopwafels soften over a coffee cup and release a comforting aroma—totally addictive. Plus, making them feels like a fun baking adventure.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Waffle dough

• Warm milk

• Instant dry yeast

• Eggs

• Unsalted butter, melted

• Granulated sugar

• All‑purpose flour

• Ground cinnamon

• Salt

Caramel syrup filling

• Granulated sugar or brown sugar

• Butter

• Cinnamon

• Optional Dutch stroop (if available) or substitute with corn syrup/molasses mixture

• Optional heavy cream or sea salt for richness and balance

directions

1. I dissolve yeast into warm milk, then whisk in melted butter, sugar, eggs, cinnamon, and salt. I stir in flour until combined and knead into a soft dough. I cover and let it rise about 45 minutes to 1 hour.

2. While dough rises, I cook syrup: I heat sugar (or stroop), butter, cinnamon (and optionally corn syrup or molasses) until bubbling and slightly thickened. I stir in cream or salt if using, then cool until spreadable.

3. Once the dough has risen, I divide it into small balls, then press each ball into a stroopwafel or pizzelle iron until golden and crisp—about 3 minutes per side, depending on iron.

4. I use a round cutter to trim the edges while warm, then split each waffle horizontally while still pliable.

5. I spread about 1–2 tablespoons of cooled syrup onto one half, then press another waffle on top to assemble the sandwich while warm so the filling sets into the crisp edges.

Servings and timing

• Serves: about 12 stroopwafels, depending on size

• Prep time: ~15 minutes

• Rise time: ~45 minutes–1 hour

• Cook and assemble time: ~45 minutes
  Total time: approximately 1 hour 45 minutes to 2 hours.

Variations

• I sometimes use Dutch schenkstroop if I can find it, for the most authentic syrup flavor—otherwise I mix corn syrup with molasses or honey for similar texture.

• I stir a pinch of sea salt into the syrup for a subtle salted‑caramel vibe.

• I experiment with additional flavors like vanilla extract, nutmeg, or pumpkin pie spice in the dough or syrup for seasonal twists.

storage/reheating

I store assembled stroopwafels in an airtight container at room temperature for up to a week—they stay crisp if kept dry. If they soften, I revive them by warming briefly in a **200 °F (95 °C) oven or over a coffee cup until the syrup re-liquefies and the wafer crisps again. Freezing is possible—but I don’t recommend it, as the texture changes when thawed.

FAQs

What if my syrup leaks out?

That often happens if the waffle halves are too cool when filling. I make sure to cut and assemble while the wafers are hot so the syrup spreads evenly before setting.

Do I need a special iron?

Yes—you really need a stroopwafel-specific iron or a pizzelle iron to get the ultra-thin, even waffle texture. A regular breakfast waffle maker is too thick. Some people use a grill press over a griddle—but an iron gives the best shape and crispness.

Can I skip yeast or rising?

Not really. These cookies rely on yeast for structure and the classic crisp chew. Quick‑bake or chemical‑leavened versions won’t behave the same.

Can I eat them warm?

Absolutely—I love placing a freshly assembled stroopwafel on top of a cup of coffee or tea. The heat warms the syrup and softens the cookie—it becomes delightfully melty and aromatic.

Can I make them ahead?

Yes—I make the dough and syrup up to a day ahead. I only bake and assemble when it’s time to serve, so they stay freshly crisp.

Conclusion

I keep making these homemade stroopwafels whenever I want an indulgent, sweet treat that feels both nostalgic and sophisticated. With just a bit of planning and a stroopwafel iron, I get warm, crisp cookies with gooey caramel inside—perfect with coffee, for gifting, or savored solo.

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