Stroopwafels have a special place in my heart, ever since my first bite of these incredible Dutch caramel cookies. I remember visiting a street market in Amsterdam, the air thick with the sweet, warm scent of freshly made stroopwafels. The vendor handed me one, still warm from the iron, and that first taste of the gooey caramel cinnamon filling sandwiched between two thin, crisp waffles was pure magic. It’s a simple pleasure, but one that has stuck with me. Making a homemade stroopwafel at home always brings back those wonderful memories. Let’s get cooking!
Why You’ll Love This Stroopwafel Recipe
You’re going to adore making these delightful Dutch treats! Here’s why:
- Incredible Taste: Experience the perfect balance of crisp waffle and gooey, cinnamon-spiced caramel.
- Quick Prep: With just 20 minutes of prep, you can have these delicious cookies ready sooner than you think!
- Budget-Friendly: Enjoy authentic flavor without the premium price tag of store-bought versions.
- Family Fun: They’re a fantastic baking project to do with kids, creating wonderful memories.
- Satisfying Snack: These caramel filled waffle cookies are the ultimate afternoon pick-me-up.
- Authentic Experience: Capture the true essence of Dutch baking in your own kitchen.
- Versatile Treat: These caramel filled waffle cookies are perfect for any occasion.
Authentic Stroopwafel Ingredients
To create these genuine Dutch caramel cookies, you’ll need specific ingredients for both the waffles and the filling. Understanding what are stroopwafels made of is key to their unique flavor and texture. For the waffle dough, you’ll need 1-1/3 cups plain flour, which provides the structure. The richness comes from 3.5 oz unsalted butter, melted, and sweetness from 1/3 cup caster sugar. We activate the dough with 2 tbsp lukewarm milk and 1 large egg, plus 1 tbsp active dry yeast. A touch of warmth is added with 1/2 tsp ground cinnamon. The heart of the stroopwafel is its filling, made with 50g unsalted butter, 1/2 cup firmly packed brown sugar for that deep caramel flavor, and 1/2 cup treacle or molasses (or more brown sugar if preferred). A final pinch of 1/2 tsp ground cinnamon and a pinch of salt balance the sweetness, making these essential stroopwafel ingredients.
How to Make Stroopwafels at Home
Creating these delicious Dutch syrup cookies from scratch is easier than you might think! Follow these steps for an amazing homemade stroopwafel experience.
- Step 1: Prepare the Waffle Dough. In a large bowl, combine 1-1/3 cups plain flour, 3.5 oz unsalted butter, melted, 1/3 cup caster sugar, 2 tbsp lukewarm milk, 1 large egg, 1 tbsp active dry yeast, and 1/2 tsp ground cinnamon. Gently knead everything together until you have a smooth, cohesive dough. Cover the bowl with a damp cloth and let it rest in a warm spot for about 45 minutes, or until it has visibly puffed up.
- Step 2: Make the Caramel Filling. While the dough rests, prepare the luscious filling. Melt 50g unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup firmly packed brown sugar and 1/2 cup treacle or molasses (or use additional brown sugar if you prefer). Keep stirring until the sugar is completely dissolved. Bring the mixture to a boil for just one minute, until it thickens slightly. Remove it from the heat and stir in 1/2 tsp ground cinnamon and a pinch of salt. Let this caramel mixture cool completely; it will thicken further as it cools, which is perfect for our syrup waffle cookies.
- Step 3: Cook the Waffles. Once the dough has rested, punch it down and divide it into 12 equal balls. Heat your waffle maker to medium-high heat. Place one dough ball in the center of the hot waffle maker and immediately flatten it slightly with your hand or a spatula. Cook for about 4 minutes, or until the waffle is golden brown and cooked through. The aroma will be incredible!
- Step 4: Slice and Fill. Carefully remove the cooked waffle from the maker. While it’s still warm and pliable, use a sharp knife or a pizza cutter to slice it horizontally into two thin rounds. You want them thin enough to create delicate caramel filled waffle cookies.
- Step 5: Assemble the Stroopwafels. Spread about a teaspoon of the cooled caramel filling onto one of the waffle halves. Then, place the other waffle half on top, gently pressing to create a sandwich. Repeat this process with the remaining dough balls and caramel filling. This step is crucial for our easy stroopwafel recipe to achieve that classic stroopwafel look.
Stroopwafel Baking Tips for Success
Achieving those perfect, melt-in-your-mouth stroopwafels is all about a few key techniques. These Stroopwafel baking tips will help you make the most authentic Dutch treats!
- Ensure your waffle maker is adequately preheated. A hot surface is crucial for achieving that signature crispness.
- Don’t overfill the waffle maker; a single dough ball should be enough to create a thin waffle.
- Work quickly when assembling. The waffles are easiest to slice and fill while still warm and pliable.
- Cooling the caramel filling properly is essential. If it’s too hot, it will run out; too cold, and it will be difficult to spread.
What’s the secret to perfect Stroopwafels?
The magic really lies in the balance of textures. For truly traditional Dutch stroopwafels, get the waffle thin and slightly crisp, then fill generously with a caramel that’s just set – not too runny, not too hard. Patience with the caramel consistency is key!
Can I make Stroopwafels ahead of time?
You can certainly prepare the dough and the caramel filling a day in advance. Store the dough covered in the refrigerator and the caramel in an airtight container at room temperature. However, for the best texture, I recommend assembling and cooking the stroopwafels just before you plan to enjoy them.
How do I avoid common mistakes with Stroopwafels?
A common pitfall is overcooking the waffles, making them too brittle to slice. Watch them closely and aim for golden brown. Another mistake is not letting the caramel thicken enough, leading to a messy filling. Ensure it cools sufficiently before spreading.
Best Ways to Serve Stroopwafels
Enjoying your homemade stroopwafels is an experience in itself! These delightful Dutch caramel cookies are fantastic on their own, but I love elevating them with a few simple serving suggestions. One classic way to eat stroopwafels is to place one over a hot cup of coffee or tea. The steam gently warms the caramel inside, making it wonderfully gooey and fragrant – pure bliss! For more creative stroopwafel topping ideas, try a drizzle of extra caramel sauce, a dollop of whipped cream, or even a sprinkle of flaky sea salt for a sweet and salty contrast. They also make a wonderful accompaniment to a scoop of vanilla ice cream.
Nutrition Facts for Stroopwafels
When enjoying these delightful Dutch caramel cookies, it’s good to know what you’re getting. Each stroopwafel offers a sweet treat with a balanced profile.
- Serving Size: 1 stroopwafel
- Calories: 208 kcal
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 28g
- Fiber: 0.3g
- Sugar: 25g
- Protein: 1g
- Sodium: 16mg
- Cholesterol: 43mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Stroopwafels
To keep your delicious homemade stroopwafels tasting their best, proper storage is key to maintaining their wonderful freshness. Once your stroopwafels have cooled completely to room temperature, it’s important to store them in an airtight container. This prevents them from becoming stale or losing their delicate texture. You can keep them at room temperature for about 3-4 days. If you’re looking to store them for longer, your freezer is your best friend! Wrap them well and they’ll stay good for up to 3 months. When you’re ready to enjoy a frozen stroopwafel, I find the best way to reheat them is gently. You can pop one in a low oven (around 250°F or 120°C) for a few minutes until the caramel is gooey again, or simply place it over a warm cup of coffee or tea, just like the traditional way to eat stroopwafels.
Frequently Asked Questions About Stroopwafels
What is the correct Stroopwafel pronunciation?
It’s pronounced “STROP-wah-fuhl.” The “wafel” part sounds much like “waffle,” and the “stroop” is like the word “stoop.” Don’t worry if you stumble a bit at first; the taste is more important than perfect pronunciation!
Where can I find authentic stroopwafels?
You can often find delicious stroopwafels at specialty food stores, European delis, or even some larger supermarkets, especially in the international foods aisle. Of course, making them at home with this recipe is the best way to ensure you’re getting the freshest, most authentic experience possible!
What are the best stroopwafels to buy if I don’t make them?
When buying stroopwafels, look for brands that use traditional ingredients and have a good reputation. Brands that package them individually or in tins often keep them fresher. Many Dutch brands are excellent, and you can often find them online if your local store doesn’t carry them. It’s all about that perfect caramel-to-waffle ratio!
Can I use different types of syrup in my stroopwafels?
While traditional stroopwafels use treacle or molasses for that distinct caramel flavor, you can experiment! A dark corn syrup mixed with brown sugar can work, or even a good quality maple syrup, though it will alter the final taste profile. The goal is a thick, rich syrup that holds its shape when sandwiched.
Variations of Stroopwafels You Can Try
While the classic recipe is divine, don’t be afraid to get creative with your stroopwafels! These variations offer new ways to enjoy these beloved Dutch syrup cookies. For a gluten-free option, you can experiment with a good gluten-free flour blend and ensure your other ingredients are certified GF. If you don’t have a waffle maker, you can try baking them as thin discs on a baking sheet – it takes a bit longer, but the result is still delicious. For flavor twists on these caramel sandwich cookies, consider adding a touch of orange zest or a pinch of cardamom to the caramel filling for a different aromatic profile. You could even try a dark chocolate drizzle on top for an extra decadent treat!
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Stroopwafels: Delicious 1-Hour Dutch Caramel Cookies
- Total Time: 1 hour 5 minutes
- Yield: 12 stroopwafels 1x
- Diet: Vegetarian
Description
Stroopwafels are a beloved Dutch treat featuring two thin waffles sandwiching a sweet, gooey caramel cinnamon filling. They offer a delightful combination of soft, chewy textures and rich flavors, perfect for enjoying with a warm beverage.
Ingredients
- For the waffles:
- 1–1/3 cups plain flour
- 3.5 oz unsalted butter, melted
- 1/3 cup caster sugar
- 2 tbsp lukewarm milk
- 1 large egg
- 1 tbsp active dry yeast
- 1/2 tsp ground cinnamon
- For the filling:
- 50g unsalted butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup treacle or molasses (or 1/2 cup additional brown sugar)
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- For the waffles: Combine all waffle ingredients in a bowl. Knead gently until a smooth dough forms. Cover and let rest in a warm place for 45 minutes.
- For the filling: Melt butter in a pan over medium heat. Add brown sugar and treacle (or molasses). Stir until dissolved. Increase heat and cook for 1 minute until thickened. Remove from heat, stir in cinnamon and salt. Set aside to cool.
- To assemble: Divide dough into 12 balls. Heat waffle maker. Place a dough ball in the center and flatten. Cook for about 4 minutes until golden brown.
- Let waffle cool slightly, then slice horizontally into two thin pieces.
- Spread a teaspoon of caramel filling on one waffle half. Sandwich with the other half. Repeat with remaining dough and filling. Store in an airtight container.
Notes
- Ensure the caramel filling thickens properly for best results.
- Cooking time may vary depending on your waffle maker.
- Store stroopwafels in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 stroopwafel
- Calories: 208 kcal
- Sugar: 25g
- Sodium: 16mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 28g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 43mg
Keywords: Stroopwafels, Dutch caramel cookies, caramel filled waffle cookies, syrup waffle cookies, homemade stroopwafel, easy stroopwafel recipe, authentic stroopwafel recipe
