Ultimate Dutch Stroopwafel Recipe w/ Lyle’s Syrup
When I was introduced to my husband I didn’t realize I was also getting introduced to his family’s Dutch traditions. Well, probably not all of them but at least his favorites: Flenjas, Dutch Babies, Olie Bollen, Roode Kool, and of course Stroopwafel’s. A stroopwafel [STROPE-vah-fuhl] is a traditional Dutch cookie that my American taste buds fell in love with. It consists of two thin waffle layers with a caramel filling in between.
Although this recipe isn’t as large or thin as a traditional Dutch Stroopwafel it is still delicious sweet treat and worth trying. I have not had an authentic Stroopwafel and after having these those large, thin, super crispy cookies don’t look appetizing to me.
Dutch Disclaimer
I live in the United States and have never been to Holland. The information provided on this website is for general knowledge and informational purposes only, and does not constitute Dutch advice. Always seek the advice of your known Dutch people with any questions you may have regarding recipes and traditions
Supplies
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Stroopwafel Iron – this is what I (and a lot of my family members) have
Stroopwafel Iron – this is a cheaper version on Amazon that has good reviews and beautiful designs!
*A breakfast waffle iron will not work, the divets are too large.
Serrated Knife
Pot
Small Ladle
Small Dishcloth
Airtight Container
Timer
Small Spatula – I really like using this cheese slicer to get my cooked stroopwafels off of the iron. It is not necessary – a knife works just fine.
Cookie Scoop, 1/2 oz scoop
Ingredients
Dough
Butter
White Sugar
Egg
Yeast
Milk
Salt
Flour
Steps
Make the Dough
First, make the dough by adding the active dry yeast and warm milk to a large mixing bowl.
Once foamy, mix flour, with paddle attachment, and remaining dough ingredients into the milk/ yeast, cover and let sit.
*This step is up to interpretation. Some of my family members skip the sit time and roll the dough into balls once the dough is mixed together. Some family members let the dough sit for an hour, I usually let it sit for two or more hours. Although the recipe includes yeast do not expect it to double in size.
After dough rests roll into 1/2 oz balls. Mine weighed between 18g – 21g. Let dough sit again. I made 42 dough balls at this size.
Prepare the Syrup
While dough rests begin making the syrup filling.
Add all syrup ingredients to a pot over medium-low heat until brown sugar dissolves fully. This can take a while. Be prepared to burn your tongue and/or fingers as you test for sugar granules. Do not let it boil.
The last time I made this recipe I made the syrup in my Instant Pot on the “low” “saute” function and the sugar dissolved faster than it has on the stove.
Assemble Stroopwafels
While the syrup warms up prepare your assembly station. This will include:
Dough Balls
Stroopwafel Iron
Timer (phone or watch)
Cheese Slicer/Spatula/ Knife
Small Dish rag
Serrated Knife
Syrup Pot
Small Ladle or Tablespoon
Airtight Container
When syrup, dough, and assembly station are ready get comfortable and get cooking.
Place dough balls onto preheated pizzelle iron.
Close iron and bake for 51 – 60 seconds (might take a few tests to narrow down) or until the waffles are an appetizing golden brown color. Remove both from iron into your counter or flat service.
Holding the hot stroopwafel with a small dish towel cut in half and ladle one side with syrup. Cutting the cookie in half is much easier when it is hot so don’t dilly dally. (If you notice the waffle isn’t fully cooked add more time to your timer for the next round.
Use your discretion on the amount of filling you use. My Honey likes a lot of syrup on his so mine usually end up with syrup oozing out the sides in a sticky mess.
Put the other half of the cookie on top of the syrup and flip over as you place it into your airtight container.
First you will need to lay your cookies flat because the top will slide off if sat at an angle. But after the caramel filling cools and hardens a bit flip them over again and this time you can conserve some space by laying them at an angle.
Continue until all dough has been cooked.
Helpful Information
Some people like to work in pairs or groups to get this done with one person tending the iron, while another person cuts the cooked waffle, and yet another person ladles on the syrup.
Or one person can tend the iron while the other person cuts and ladles.
I am able to time it perfectly where I could cut and ladle syrup onto two cookies while two more cookies are cooking. Don’t let the lack of help hinder you.
When all cookies are done do a last flip for the perfect syrup distribution and close into an airtight container. Feel Free to eat immediately.
Leftover syrup is DELICIOUS with apple slices and can also be stored in the fridge, just heat it up when ready to eat later.
Traditional, large thin Stroopwafels, are to be put over a hot cup of coffee, or other hot drink, to soften the cookie and warm the syrup. Unless your coffee mug is quite small that isn’t really an option, but these cookies are already so soft you don’t need to soften them more.
Stroopwafel Recipe
Stroopwafel
Ingredients
Method
- Add yeast to warm milk.
- Combine the rest of the dough ingredients.
- Cover and let dough sit for 1 hour.
- Use 1/2 oz cookie scoop to roll dough into balls.
- Cover and let dough sit for another hour.While dough sits begin making the syrup.
- Combine all syrup ingredients into a pot and heat on the stove over low heat until all sugar is dissolved. Do not boil.
- Warm up waffle iron and prepare assembly station.
- Assembly station should include: dough balls, waffle iron, syrup and ladle, knife and hot pad, tray or airtight container to put completed cookies in.
- Place dough balls onto waffle iron and close. Let cook for 50-60 seconds, Stroopwafel should be an even golden brown.
- Remove Stroopwafel and immediately slice in half (Stroopwafel will be very hot so I suggest using a hot pad!)
- Ladle 1/2(ish) tbsp of syrup over one of the cookie halves and top with the other half.
- Set cookie aside and work on the next cookie.
- After 15 minutes flip over the completed cookies to distribute the caramel evenly.
Frequently Asked Questions
Can I freeze Stroopwafels?
Yes, I never have, we always eat them immediately (usually sharing with family…usually.) But I have heard others have had success with this.
Can I use a Waffle Cone Iron to Cook the Stroopwafels?
I have never tried it but I assume it would be fine. The nice thing about the iron I suggested is that you can make two at a time.
I have made small waffle cone cookies on my Stroopwafel Iron and they were delicious.
How Long do Stroopwafels stay good?
To enjoy fresh Stroopwafels with the optimal texture, store at room temperature and aim to enjoy them 1-3 days after making them.
Is a Stroopwafel the same as a Pizzell?
No, Pizzell are singular thin cookies with no filling.
Why are Stroopwafels a Popular Treat Amongst Athletes?
Stroopwafels are a small convenient snack for athletes because their blend of carbohydrates and electrolytes that deliver a quick energy boost.
Origin
The first Stroopwafel shop is recorded as being in the city of Gouda, in South Holland, Netherlands, though no shop name is given. The original recipe used left over sough scraps and syrup.
Let me know what you think!
Have you had Stroopwafels or made your own Stroopwafels before? Let me know how this recipe compares to what you have eaten before!
Want to Learn How To Decorate Cookies with Royal Icing?
Check out these posts for more information:
I LOVE stroopwafels!! I didn’t realize there was a special waffle iron to make them at home 😯 I know what I want for Christmas now😄