Stroopwafel are Dutch waffle cookies with a dark syrup in the middle. They literally mean Syrup Waffles. In Europe you can buy them packaged in grocery stores. We were first introduced to them when my parents were living in Germany. They are one of those treats that actually comes up conversations about what we miss from Europe.
The tricky part of making these successfully is the waffle iron. My husband wanted me to make these so badly that he found this waffle iron on Amazon and ordered it for me. It’s technically for making mini waffle cones, but it worked perfectly. I have heard that a panini press would also work. What you’re going for is a really thin waffle. It definitely would not work with a Belgian style iron.
The dough, when mixed together, should look like this.
I used a donut cutter without the hole piece, to cut the shape of the cookies as soon as they came out of the waffle iron.
While they are still hot, use a sharp knife to separate the cookies in half.
Stroopwafel

Ingredients
- 10 tablespoons butter, melted
- 2 1/2 cups flour
- 2/3 cup sugar
- 4 1/2 teaspoons yeast
- 1/4 lukewarm milk
- 1 egg
for the filling
- 8 tablespoons butter
- 1 cup brown sugar
- 1 1/2 cups dark corn syrup
- 1 teaspoon cinnamon
Instructions
In a large bowl, mix together melted butter, flour, sugar, yeast, milk and egg to combine.
Pour out onto a lightly floured surface and knead for a few minutes.
Allow to rise for 45 minutes.
Make the filling by mixing the butter, corn syrup, brown sugar, cinnamon together in a medium saucepan over medium heat, stirring to combine. Set aside.
Preheat your pizzelle or waffle iron. Knead the dough briefly and divide the into 2 inch balls, or larger depending on the size of your waffle iron pattern.
Place the balls of dough into the preheated iron and cook until golden brown.
Cut excess dough away with a cookie or other cutter or with a knife, and then split it open while still warm.
Spread filling on one half, and then top with the other half and sandwich together.
Notes
Waffles will stay fresh for several days in an airtight container or zip-top bag.
Jean Ann
Monday 15th of August 2022
These are very good stroopwafels. I have made these several times for family and friends and they always enjoy them. Makes about 14 -larger stroopwafels. I visited Netherlands and all of us on the trip thought Stroopwafels were so good so I was determined to learn to make them. I found soft ball stage is best temperature for the stroop.
Janelle
Wednesday 31st of August 2022
Thank you for the tip! So glad you liked them!
Nicky
Tuesday 23rd of September 2014
So excited to try these! I grew up on Stroopwafels, as my mother is Dutch. I've always mail ordered them or found them as specialty stores. I'll have to get that waffle iron and make them soon. They look so good. Thanks!
Angela Price
Saturday 20th of September 2014
This recipe looks great. Some friends came back from Amsterdam and brought them Stroopwafels, and they're obsessed! Our new kitten is named Wafel :)
April
Friday 19th of September 2014
These look delicious! PINed and Tweeted it. :)
Lorinda McKinnon - the Rowdy Baker
Friday 19th of September 2014
So excited - you may have made me a very happy woman! I've been trying to come up with a waffle cream cookie like the old Nabisco ones (now discontinued) with very little luck. Fingers are crossed that yours recipe will be what I'm looking for. I think I'll need a waffle iron with a little more depth - something between yours and my belgian iron, but your dough sounds great. Thanks!!