Updated: Dec. 08, 2023
The recipe for caramel-filled stroopwafel may hail from the Netherlands, but you can make them at home in a few simple steps.
If you’ve ever traveled through Europe, then you likely indulged in at least one (or one hundred) stroopwafels during your trip. These crisp cookies are perhaps one of the most famous Dutch snack items found in restaurants, cafes, street carts and supermarkets(also find this snack at Trader Joe’s) throughout the Netherlands.
What Is a Stroopwafel?
Stroopwafels are thin, crisp, waffle-like cookies that are filled with sweet caramel filling. Pronounced str-OH-hope-wah-full, which literally translates to “syrup waffle,” stroopwafels are made from a stiff, enriched dough that is pressed and cooked in a special hot waffle iron. While the ingredients for stroopwafels are very simple, the method does require a bit of speed, patience and practice. Once cooked, each cookie has its edges trimmed and then is carefully sliced in half while still warm before being filled with caramel and sandwiched back together.
What Does a Stroopwafel Taste Like?
The best way to describe the flavor of a stroopwafel is an unrolled sugar cone filled with a sweet and sticky, maple-flavored caramel. They’re crispy on the outside and sweet and gooey on the inside. It’s worth noting that stroopwafel caramel is much sweeter than other caramels and also has a slight molasses flavor due to the use of brown sugar.
What’s Inside a Stroopwafel?
Traditionally, stroopwafels are filled with a special caramel-like syrup made with pure maple syrup, brown sugar, cinnamon, butter and vanilla. Variants for fillings include honey, hazelnuts, chocolate or classic caramel sauce.
How are Stroopwafels Served?
Stroopwafels are most often served fresh, while still warm. This ensures the cookies are crisp and the filling is still soft and chewy. However, stroopwafels that have cooled are almost always served with a hot cup of brewed coffee. The stroopwafel is placed over the hot coffee and allowed to rest on the rim of the cup for several minutes. The steam from the hot coffee gently warms the stroopwafel filling so it softens up and returns to the perfect consistency.
Read more about how to eat stroopwafels.
How to Make Stroopwafels
Ingredients
Waffle Cookies
- 2 cups (250g) flour
- 1 teaspoon active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 3 1/2 tablespoons warm water
- 1 large egg
- 1/8 teaspoon salt
Filling
- 1-1/4 cups light brown sugar
- 1 cup unsalted butter
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Tools
Plan to use a special stroopwafel iron or a pizzelle iron.
Instructions
Step 1: Prepare the stroopwafel dough
In a large mixing bowl or stand mixer, combine the flour, yeast, cinnamon and sugar. Next, use a pastry blender to cut in the pieces of butter. Continue to work the butter into the dry ingredients until it resembles small coarse crumbs.
Slowly add in the warm water (110° F) and mix until loosely combined. Add the egg. Then, add salt and knead the dough for 2-3 minutes until the ingredients are fully blended and a soft, stiff dough forms. The dough should resemble a dense sugar cookie dough.
Step 2: Let the dough rest
Once the dough is mixed, remove it from the mixer, shape it into a ball and wrap it with plastic wrap. Let the dough rest at room temperature for 30-45 minutes.
Step 3: Prepare the filling
While the dough rests, prepare the filling. In a small saucepan, melt the butter. Add the brown sugar and melt it into the butter over medium-low heat. Add the cinnamon and maple syrup and then bring the mixture to a strong simmer. Whisk the sauce continuously until the sugar completely dissolves and a smooth caramel forms. (Learn more about how to make caramel.) Stir in the vanilla extract and then reduce the heat to your stovetop’s lowest setting to keep the caramel warm.
Editor’s Note: If your stovetop’s lowest setting still makes the caramel simmer, remove it from the heat to prevent the caramel from crystallizing. You may transfer the caramel to a glass bowl nested in a water bath of hot water to keep it warm.
Step 4: Portion and form the dough
Lauren Habermehl for Taste of Home
After 30 minutes, unwrap the dough and then divide it into 10-12 equal pieces. Use a food scale for accuracy if you can. For a 4-inch pizzelle iron, aim for balls of dough that weigh 45-50g each. Once divided, gently roll each portion of dough into a smooth ball between your hands.
Step 5: Cook the waffles
Lauren Habermehl for Taste of Home
Preheat a stroopwafel or pizzelle iron. Start with its medium heat setting and adjust accordingly after making your first waffle. Once preheated, place a single ball of dough onto the iron and clamp the iron shut firmly. If your iron has a latch to lock it close, use it. Let the waffle cook for 45-60 seconds, or until steam ceases to emit from the iron. Depending on your iron’s heat settings, this could take up to 90 seconds. When the steam subsides, open the iron and remove the waffle. It should have an even, golden color.
Editor’s Note: We found that placing the ball of dough slightly off-center, towards the rear hinges of the iron, resulted in the most evenly shaped cookies once the iron was pressed closed.
Step 6: Trim and slice
Lauren Habermehl for Taste of Home
Working quickly, place the hot waffle onto a cutting board. Use a round cookie cutter to trim the rough edges of the waffle away. Trimming the waffles also makes it easier to slice them in half. Don’t skip this! Once trimmed, use a sharp knife to carefully slice the warm waffle in half horizontally. Imagine you’re trying to remove the skin from a filet of fish.
Lauren Habermehl for Taste of Home
Editor’s Note: Do not cook more than one waffle at a time even though your press may have two spots to cook waffles. The waffles need to be cut as soon as they come off the hot iron while they are still warm and pliable. Once they cool, the waffles will simply crack and crumble if you try to slice them.
Step 7: Assemble
Lauren Habermehl for Taste of Home
Spread one half with a generous layer of warm caramel syrup and then top with the other cookie half. Gently press the two halves together so the filling reaches all the way to the edges. Repeat until all the waffles are cooked and filled.
Lauren Habermehl for Taste of Home
Where to Buy Stroopwafels
If you’re not quite ready to tackle making stroopwafels at home, no worries. There are several great store-bought options available at retailers nationwide. Some of our favorite brands include Belgian Boys, available on Amazon and at most supermarkets, and Daelmans, available on Amazon and at World Market.
Enjoy More Cookie Recipes from Around the World
1 / 37
Scottish ShortbreadMy mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, ManitobaGo to RecipeTake a look at our favorite chocolate desserts from around the world.
Taste of Home
Whipped Cream KrumkakeNorwayOur hometown has a rich Norweg/an culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
Go to Recipe
Up next:Our best Christmas cookies from around the world.
Italian Sprinkle CookiesItalyThese sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian-American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Go to Recipe
These doughnut recipes from around the world are the best part of getting up.
PizzelleItalyThis recipe was adapted from one used by my Italian-born mother and grandmother. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. The cookies are so delectable and beautiful, they're worth it! —Elizabeth Schwartz, Trevorton, Pennsylvania
Go to Recipe
CuccidatiItalyThe compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
Go to Recipe
Italian Sesame CookiesItalyThese nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.—Sarah Knoblock, Hyde Park, Indiana
Go to Recipe
Taste of Home
TorcettiItalyOur Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. Their melt-in-your-mouth goodness is delicious without being overly sweet.—Joy Quici, Upland, California
Go to Recipe
Italian Orange-Fig CookiesItalyThis is one of the first cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! These cookies last for weeks if stored in a dry place. —Suzanne Banfield, Basking Ridge, New Jersey
Go to Recipe
Almond Ginger CookiesChinaThink outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
Go to Recipe
TMB studio
Finnish PinwheelsFinlandWhen my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country! —Ilona Barron, Ontonagon, Michigan
Go to Recipe
Jammy DodgersEnglandOn my first trip to Great Britain, I stumbled upon these cookies (or biscuits in the U.K.). These iconic treats, also spelled Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. —James Schend, Taste of Home Deputy Editor
Go to Recipe
MandelbrodtIsraelThis traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Go to Recipe
Speaking of bread, check out these breads from around the world!
Holland Butter CookiesHollandMy great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. —Tineke De Rosa, Blairstown, New Jersey
Go to Recipe
Clarisse of The Tummy Train for Taste of Home
SilvanasPhilippinesSilvanas are popular in the Philippines for a reason. Cashew-based meringue cookies, rich buttercream and cookie crumbs come together to create this truly delicious treat!
Go to Recipe
Chocolate LebkuchenGermanyHaving lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary holiday custom. —Cathy Lemmon, Quinlan, Texas
Go to Recipe
Taste of Home
Glazed PfeffernuesseGermanyOur version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh—and become more intense in flavor—when stored in an airtight container for weeks. —Taste of Home Test Kitchen
Go to Recipe
Spiced German CookiesGermanyThese buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. —April Drasin, Van Nuys, California
Go to Recipe
Chocolate AlfajoresPeruChocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It's best to chill the dough at least 2 hours so the cookies hold when baking. —Kimberly Scott, Kosciusko, Mississippi
Go to Recipe
Maureen Abood for Taste of Home
Ma'amoulLebanonMa'amoul is a beloved Middle Eastern butter cookie, made aromatic with flower waters and filled with dates. You'll need a ma’amoul mold to achieve the iconic ridged shape.
Go to Recipe
Mexican Cinnamon CookiesMexicoMy extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called Reganadas. —Adan Franco, Milwaukee, Wisconsin
Go to Recipe
Mexican Wedding CakesMexicoAs part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas
Go to Recipe
KoulourakiaGreeceKoulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. —Nicole Moskou, New York, New York
Go to Recipe
MelomakaronaGreeceGrowing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. —Paris Paraskeva, San Francisco, California
Go to Recipe
Taste of Home
KourambiethesGreeceMy daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions.—Carol Dale, Greenville, Texas
Go to Recipe
Hazelnut MacaronsFranceJulia Child had a love of life and French cooking, as she and and Alex Prud'homme described in the book My Life in France. The woman who introduced Americans to the delights of French cuisine would find these crisp, chewy French-style macarons cookies a delight, too! —Taste of Home Test Kitchen
Go to Recipe
PalmiersFranceIt takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Taste of Home
MadeleinesFranceThese buttery, shell-shaped treats are a cross between a cookie and cake. You'll need a special molded pan to make this French delicacy, but they're well worth the effort.
Go to Recipe
Raspberry Linzer CookiesAustriaThese wonderful cookies, inspired by the Austrian torte, require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. —Schelby Thompson, Camden Wyoming, Delaware
Go to Recipe
Jamaican Chocolate Cookies with Caramel CremeJamaicaI made these for an office party cookie contest—and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you're short on time. —Noelle Myers, Grand Forks, North Dakota
Go to Recipe
Bohemian KolachesCzech RepublicThis kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Go to Recipe
Taste of Home
Calgary Nanaimo BarsCanadaThis version of Nanaimo bars may claim roots in Alberta, but the original was said to be dreamed up in a British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
Go to Recipe
Taste of Home
The Ultimate Chocolate Chip CookieEveryone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
Go to Recipe
Taste of Home
Cowboy CookiesUnited States of AmericaLaura Bush is famous for her cowboy cookies. Her entry into Family Circle’s Presidential Cookie Bake-Off gave them national recognition. These hefty cookies are loaded with chocolate chips, oats, coconut and pecans.
Go to Recipe
Taste of Home
Grandma’s Polish CookiesPolandThis traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
Go to Recipe
Swedish Butter CookiesSwedenIt's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
Go to Recipe
Chocolate Lace CookiesSwedenMy mother and I make these elegant chocolate lace cookies. Baking together is a delightful way to spend an afternoon catching up.—Stacey B., Stillwater, Oklahoma
Go to Recipe
Courtesy Kirbie's Cravings
Matcha Green Tea Mochi Cookies
JapanIn my delicious recipe for Japanese green tea cookies, bite-size pieces of mochi are the perfect alternative to chocolate chips. —Jennifer Lee, Kirbie's CravingsGet More Japanese Desserts