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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My stroopwafel recipe gives you that fresh-from-the-market Dutch taste—crisp waffle cookies filled with rich, gooey caramel. Inspired by our trip to Amsterdam and the incredible stroopwafels at Rudi’s, I knew I had to recreate them at home. With make-ahead dough and caramel, you can enjoy warm, fresh stroopwafels anytime.
- Authentic Texture: Crisp, golden waffle cookie with soft caramel filling—just like in Amsterdam.
- Make-Ahead Friendly: Dough and caramel can be prepped ahead and stored until needed.
- Easy to Serve: Warm one over a hot cup of tea or coffee to soften the caramel just like the Dutch do.
- Versatile: Try a twist with flaky sea salt, chocolate ganache, or your favorite jam.
- Perfect for Sharing: Impress guests with freshly pressed stroopwafels straight from your kitchen.
Our family trip to Amsterdam in the summer of 2024 is what inspired me to make these at home—because once you’ve had a freshly made stroopwafel, there’s just no going back to the store-bought kind. We were lucky enough to visit Rudi’s Original Stroopwafels at the Albert Cuyp Market, where they sell hundreds of warm waffles daily to both locals and visitors. It’s an absolute must if you’re planning a trip to Amsterdam.
Now that I’ve learned how to make them myself, I always keep the dough in the freezer—shaped and proofed—ready to go. When I want to serve them fresh (even just one or two!), I simply defrost the dough at room temperature for about an hour and cook. And needless to say, I always have my signature salted caramel sauce in the fridge—so I’m never far from a freshly made stroopwafel.
Table of Contents
- What are Stroopwafels?
- Tools You Need
- Key Ingredients
- How to Make Stroopwafels
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Dutch Recipes
What are Stroopwafels?
Dutch stroopwafels are Dutch caramel-filled cookie waffles made from two thin, crisp wafers pressed together with a warm, buttery syrup in the center.
- Origin: Created in Gouda, Netherlands, in the late 18th or early 19th century, originally as a way to use bakery scraps.
- Texture: Authentic stroopwafels are crunchy and thin cookies with a chewy, sticky caramel middle.
- Tradition: Often enjoyed by placing on top of a hot cup of coffee or tea—the steam softens the caramel.
- Flavor: Rich and buttery with notes of caramel and cinnamon.
- Variations: Modern versions may include chocolate, sea salt, nut butters, or fruit jams in place of the traditional filling.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Stand mixer (optional)
- Mixing bowl
- Dough cutter
- Baking tray
- Plastic wrap
- Pasty brush
- Waffle cone iron
- Cooling rack
Key Ingredients
Eggs
- Provide structure and richness to the dough.
- Substitute: Use flax eggs, bananas, apple sauce from my egg substitute chart, or a commercial egg replacer, though texture may change slightly.
All-Purpose Flour
- Forms the base of the dough, giving it structure and chew.
- Substitute: Use up to 50% whole wheat flour instead for a hearty texture; gluten-free 1:1 blend or Easy Almond Flour Baking Mix for a GF version.
Butter
- Adds flavor, tenderness, and richness to the dough. I use salted butterbut unsalted butter will also work.
- Substitute: Avocado oil, coconut oil, or vegan butter for a dairy-free option.
Granulated Sugar
- Sweetens the dough and helps with browning.
- Substitute: Coconut sugar or other sugar substitute of your choice from my sugar substitute chart.
Whole Milk
- Activates the yeast and adds moisture.
- Substitute: Any milk or milk alternative, like oat or almond milk.
Instant Yeast
- Leavens the dough and creates a light texture.
- Substitute: For every 1 teaspoon of instant yeast, use 1 ¼ teaspoon of active dry yeast. Sponge it in the warm milk that is used for this recipe for 5 to 10 minutes or until frothy then combine this yeast mixture with the rest of the ingredients..
Ground Cinnamon
- Adds a warm, traditional flavor to the waffle dough.
- Substitute: Pumpkin pie spice or leave it out for a more neutral taste.
Salt
- Enhances flavor and balances the sweetness.
Salted Caramel Sauce
- Classic filling—provides that signature gooey center. And it’s easy to make it either in a saucepan or the microwave!
How to Make Stroopwafels
Make the Waffle Dough
- Combine ingredients: In the bowl of a stand mixer fitted with a dough hook, combine eggs, flour, butter, sugar, milk, yeast, cinnamon, and salt. Stir on low speed until moistened.
- Knead the dough: Increase the speed to medium and knead for 6 minutes. The dough should be smooth and soft. (This can also be kneaded by hand: combine the ingredients in a large bowl and knead for 10 minutes.)
- Divide and shape: Divide the dough into 18 equal portions (about 1 ¾ oz/50 g), roll each portion into a ball, and place on a floured cookie sheet.
- Let rise: Cover with plastic wrap and let rise in a warm spot for 1 hour.
Make and Fill the Waffles
- Preheat the iron: Preheat a waffle cone iron to medium heat.
- Cook waffles: Use a brush of oil only if recommended by the manufacturer of your iron and place on a ball of dough. Cook the waffle until it turns golden brown. (This timing will vary depending on your iron, but for us it takes about 2 minutes.)
- Split while hot: While the waffle is still hot, use a serrated knife to split the waffle in half. Transfer both halves to a cooling rack.
- Repeat cooking: Continue the process until all of the waffles are cooked and split.
- Add caramel filling: Spread 1–2 tablespoons of the Salted Caramel Sauce on one half of the waffle halves and sandwich with the second half.
- Repeat assembly: Repeat with the remaining waffles.
- Store and serve: Store in an airtight container for up to 3 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use room temperature ingredients for a smoother dough and better yeast activation.
- Use a waffle cone or pizzelle iron to get the thin, crisp texture—regular waffle makers won’t work.
- Preheat your waffle iron fully so each waffle cooks evenly and gets golden.
- Work one waffle at a time, and split them while hot—once they cool, they become brittle and will break.
- Use a serrated knife to split the waffles gently but quickly as soon as they come off the press.
- Make the caramel thick and spreadable—not too runny, or it’ll leak out of the waffle.
- Let caramel cool slightly before spreading so it stays in place.
- Spread 1–2 tablespoons (15ml-30ml) of caramel—too much and it oozes, too little and the filling disappears.
- Caramel can be made up to a month ahead and stored in the fridge. Warm it gently before using.
- Place cooled stroopwafels over a hot drink to soften the caramel just before eating—just like the Dutch do.
- Try flavor twists: sprinkle flakey sea salt on the caramel, use chocolate ganache, or swap in your favorite jam.
Make Ahead and Storage Instructions
Make Ahead and Storage Instructions
- Make Ahead Dough: Prepare the waffle dough as directed, then shape and proof it. After proofing, freeze the dough balls in an airtight container or freezer bag. When ready to use, thaw at room temperature for about 2 hours before cooking.
- Make Ahead Caramel: The caramel filling can be made up to 1 month in advance. Store it tightly covered in the refrigerator. Bring it to room temperature or warm gently before spreading.
- Stroopwafel Storage: Once assembled, store finished stroopwafels in an airtight container at room temperature for up to 3 days. This keeps them crisp and delicious. Avoid refrigerating, as this can dry them out or make the caramel too hard.
FAQs
Can I use a regular waffle iron instead of a waffle cone iron?
A regular waffle iron won’t give you the thin, crisp texture of traditional stroopwafels. For best results, use a waffle cone or pizzelle iron to achieve the right thickness and snap.
What if I don’t want to make the caramel from scratch?
No problem! You can use store-bought caramel sauce—just make sure it’s thick enough to stay put between the waffle layers. If it’s too runny, simmer it gently to thicken.
Can I freeze fully assembled stroopwafels?
I do not recommend doing so because the texture will change.
What are some fun flavor variations?
Try adding flaky sea salt to the caramel, swapping in chocolate or caramel ganache, or using fruit jams for a fresh take. You can also add spices like nutmeg or cardamom to the dough.
How do I keep the waffles from breaking when splitting?
Timing is key—split them immediately after they come off the iron while still hot and pliable. A serrated knife works best.
More Dutch Recipes
- Savory Dutch Baby Pancake
- Festive Dutch Kerstkransjes Cookies
- Prosciutto Mozzarella Arugula Dutch Baby Recipe
- Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
Try These Recipes!
Watch The Recipe Video!
Stroopwafel Recipe
My stroopwafel recipe makes crisp, caramel-rich Dutch waffles that are easy to make ahead, freezer-friendly, and taste just like Amsterdam’s.
Servings: 18 waffles
My stroopwafel recipe makes crisp, caramel-rich Dutch waffles that are easy to make ahead, freezer-friendly, and taste just like Amsterdam’s.
Servings: 18 waffles
Ingredients
Waffles Dough
- 2 large eggs , at room temperature
- 3 cups (15 oz/426 g) all-purpose flour
- ¾ cup (6 oz/170 g) butter, melted
- 2/3 cup (5 oz/142 g) granulated sugar
- ¼ cup (2 fl oz/60 ml) whole milk, lukewarm
- 2 teaspoons instant yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel Filling
Instructions
Make the Waffle Dough
- In the bowl of a stand mixer fitted with a dough hook, combine eggs, flour, butter, sugar, milk, yeast, cinnamon and salt and stir on low speed until moistened.
- Increase the speed to medium and knead for 6 minutes. The dough should be smooth and soft. (This can also be kneaded by hand: combine the ingredients in a large bowl and knead for 10 minutes.)
- Divide the dough into 18 equal portions (about 1 ¾ oz/50 g), roll each portion into a ball and place on a floured baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour.
Make and Fill the Waffles
- Preheat a waffle cone iron to medium heat.
- Use a brush of oil only if recommended by the manufacturer of your iron and place on a ball of dough. Cook the waffle until it turns golden brown. (This timing will vary depending on your iron, but for us it takes about 2 minutes.)
- While the waffle is still hot, use a serrated knife to split the waffle in half. Transfer both halves to a cooling rack.
- Continue the process until all of the waffles are cooked and split.
- Spread 1-2 tablespoons of the Salted Caramel Sauce on one half of the waffle halves and sandwich with the second half. Repeat with the remaining waffles.
- Store in an air-tight container for up to 3 days.
Recipe Notes
- Use room temperature ingredients for a smoother dough and better yeast activation.
- Use a waffle cone or pizzelle iron to get the thin, crisp texture—regular waffle makers won’t work.
- Preheat your waffle iron fully so each waffle cooks evenly and gets golden.
- Work one waffle at a time, and split them while hot—once they cool, they become brittle and will break.
- Use a serrated knife to split the waffles gently but quickly as soon as they come off the press.
- Make the caramel thick and spreadable—not too runny, or it’ll leak out of the waffle.
- Let caramel cool slightly before spreading so it stays in place.
- Spread 1–2 tablespoons (15ml-30ml) of caramel—too much and it oozes, too little and the filling disappears.
- Caramel can be made up to a month ahead and stored in the fridge. Warm it gently before using.
- Place cooled stroopwafels over a hot drink to soften the caramel just before eating—just like the Dutch do.
- Try flavor twists: sprinkle flakey sea salt on the caramel, use chocolate ganache, or swap in your favorite jam.
Thanks for your recipe and guidance! I can’t tell from the video, but how far did you press down the waffle iron? Far enough to lock the metal latch over the handles?
Thank you for sharing this recipe
How many days does the dough last in the fridge?
Gemma pls suggest a substitute for eggs
Thank you for sharing this recipe
My waffle iron maker can make three at a time instead of two, which means they would be a bit smaller. How do I determine how many gram of each dough to divide in order to fit in the maker?
Can you use almond milk instead of whole milk
Would it help okay to make a 1/2 batch. (18 would be too many to eat within 3 days). Or would it be better to make a full batch and freeze half the dough balls? (Not too sure about freezing yeasted dough)