Dutch Stroopwafels

These buttery cookies are a Dutch classic, often sold as a quick snack on the street. They come from the same town as Gouda cheese does[, but this Dutch treat is strictly cheese-free.]

12 large stroopwafels (96 small wedges)
  • Waffles:
  • 1/2 cup warm milk
  • 1 package active dry yeast
  • 4 cups all-purpose flour, plus more for dusting
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces
  • 2 large eggs, lightly beaten
  • Filling:
  • 1 cup molasses
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 6 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • Special equipment: electric waffle cone iron, candy or deep-fry thermometer

  • For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.

  • Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.

  • Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Place a ball on the waffle cone iron, clamp it shut and bake until crisp and golden, 1 to 2 minutes. While still warm, cut the waffle horizontally into two thin waffle halves. (If you wait too long, the waffles will be harder to cut.)

  • For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.)

  • Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.

  • Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.

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    This recipe is featured in:

    Ultimate Baking Guide