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 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
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
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
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.
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
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.
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.
Finland
Finnish Pinwheels
When 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
Germany
Chocolate Lebkuchen
Having 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
Italy
Italian Sprinkle Cookies
These 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
Mexico
Mexican Cinnamon Cookies
My 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
France
Hazelnut Macarons
Julia 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
Austria
Raspberry Linzer Cookies
These 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
Russia
Russian Tea Cakes
I like to present my favorite cookies in a special way. I pile these fresh-baked tea cakes on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends.—Valerie Hudson, Mason City, Iowa
Italy
Pizzelle
This 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
Jamaica
Jamaican Chocolate Cookies with Caramel Creme
I 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
Czech Republic
Bohemian Kolaches
This 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
Canada
Calgary Nanaimo Bars
This 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
Italy
Italian Orange-Fig Cookies
This 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
United States of America
Big & Buttery Chocolate Chip Cookies
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
Greece
Kourambiethes
My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions.—Carol Dale, Greenville, Texas
Germany
Spiced German Cookies
These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. —April Drasin, Van Nuys, California
Italy
Cuccidati
The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
Poland
Grandma’s Polish Cookies
This 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
Mexico
Mexican Wedding Cakes
As 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
Italy
Italian Sesame Cookies
These 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
France
Palmiers
It 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
Germany
Glazed Pfeffernuesse
Our 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
Italy
Italian Spumoni Cookies
These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! —Taste of Home Test Kitchen
Sweden
Chocolate Lace Cookies
My 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
China
Almond Ginger Cookies
Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
Italy
Tender Italian Sugar Cookies
These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New JerseyThe post How to Make Authentic Stroopwafel appeared first on Taste of Home.
Lauren Habermehl