This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Lauren from the Work from Homesteader channel on YouTube asked me to share my favorite Holiday cookie recipe for a collaboration with several other channels. Because I’m from the Netherlands (and probably the only foreigner in the collaboration) I wanted to share a typical Dutch cookie.
Tip: watch how I make these delicious Dutch cookies on YouTube!
The latest on Youtube:
Well, when you think about cookies and the Netherlands, one really well-known traditional cookie comes immediately to my mind the ‘Stroopwafel’, of course!
There’s something special about biting into a warm, gooey stroopwafel. It is a perfect cookie for this Holiday collaboration. It has a crisp waffle, a hint of cinnamon, and a soft, gooey caramel filling. Whether you want to enjoy one with a cup of coffee or gift a batch to loved ones as a Christmas present, making stroopwafels from scratch is a guarantee for a fun day and a delicious cookie!
Here’s my tried-and-true recipe to help you create the perfect homemade stroopwafels from scratch!
Ingredients
The dough:
- 500 grams of all-purpose flour
- 250 grams of unsalted butter, preferably at room temperature
- 160 grams of white caster sugar
- 2 eggs
- 14 grams of active dry yeast
- 30 ml lukewarm milk
- 1 tsp ground cinnamon
- A pinch of salt
The syrup filling:
- 150 grams of brown caster sugar
- 115 grams of unsalted butter
- 300 ml dark syrup (like Dutch ‘keukenstroop‘, or make it yourself!)
- 1 cup of caster sugar
- 1 cup of water
- 1 tsp ground cinnamon
Tools Needed
- Stroopwafel iron or pizzelle iron
- Round cookie cutter (about 2 1/4 inch or 6 cm in diameter)
- Kitchen scale
- Dough cutter
- Optional:
- Dough scraper
- Stand mixer or hand mixer
Instructions
1. Prepare the dough:
- Dissolve the yeast in the lukewarm milk and set aside for a few minutes until it is dissolved.
- Combine the flour, sugar, salt, and ground cinnamon in a large mixing bowl.
- Add the butter and eggs to the dry ingredients, and mix them until it is crumbly.
- Pour in the yeast mixture and knead until the dough comes together and you can form a ball.
- Cover the ball of dough with a clean kitchen towel, plastic wrap, or beeswax, and let it rest in a warm place for about 1 hour, or until it doubles in size.
2. Make the caramel filling:
- Add the keukenstroop, caster sugar, butter, and ground cinnamon to a small pot over medium heat.
If you want to make your own keukenstroop, add 1 cup of caster sugar and 1 cup of water to a small pot. Boil it down on low heat until you have a thick sugar syrup.
- Stir occasionally until it becomes smooth and is completely melted. Be careful not to overheat the mixture, as you want a syrupy texture, not burnt caramel.
- Remove the pan from the heat and let the filling cool slightly while you prepare the waffles.
3. Shape and cook the waffles:
- Preheat your stroopwafel iron or pizzelle iron.
- Divide the dough into small balls of 40 grams each (about the size of a golf ball).
- Place each dough ball in the center of the heated iron and press it until thin and golden brown, about 3 minutes. Be careful and don’t press the iron too tightly. Leave it slightly open so the waffles come out thick enough to be sliced.
- Once cooked, quickly cut out the waffle with a cookie cutter and slice the warm waffle in half horizontally using a sharp knife. This needs to be done while the waffle is still hot and flexible. When the waffle is cooled down you cannot cut it anymore.
4. Assemble the stroopwafels:
- Spread a generous layer of the syrup filling on one half of the waffle, then sandwich it with the other half. Be careful not to burn yourself! The syrup is very hot.
- Press gently to ensure the filling spreads evenly to the edges.
- Let the stroopwafel cool slightly before enjoying it (or serve warm for that delicious gooey center!).
Tips for Success
- Work quickly: Stroopwafels are best handled when hot. Once they cool, the waffles will harden and become difficult to slice.
- Experiment with flavors: Add a teaspoon of vanilla extract or a sprinkle of coarse salt to the caramel for extra flavor, or, for a special treat, dip your stroopwafel in melted chocolate for a deluxe twist on the classic.
- Storage: Stroopwafels can be stored in an airtight container or zip-lock bag for up to a week, but they rarely last that long!
Serving Suggestions
Stroopwafels are traditionally placed on top of a hot cup of coffee or tea. The steam from the drink softens the caramel, making for an extra indulgent bite. They also make a wonderful homemade gift, wrapped in a pretty box or bag.
I hope you love these stroopwafels just as much as our family does! Try some different flavors and let me know how you love to eat your stroopwafel!
How to Make Authentic Dutch Stroopwafels from Scratch
Here’s my tried-and-true recipe to help you create the perfect homemade stroopwafels from scratch!
Ingredients
The waffle dough
- 30 ml of lukewarm milk
- 14 grams of dry yeast
- 500 grams of all-purpose flour
- 250 grams of butter
- 160 grams of caster sugar
- 2 eggs
- A pinch of salt
- 1 tsp ground cinnamon
The syrup
- 300 grams of "keukenstroop"
- 150 grams of caster sugar
- 115 grams of butter
- 1 tsp ground cinnamon
Homemade "keukenstroop"
- 1 cup of caster sugar
- 1 cup of water
Instructions
1. Prepare the dough:
- Dissolve 14 grams of yeast in 30 ml of lukewarm milk and set aside for a few minutes until it is dissolved.
- Combine 500 grams of all-purpose flour, 160 grams of caster sugar, a pinch of salt, and a teaspoon of ground cinnamon in a large mixing bowl.
- Add 250 grams of butter and 2 eggs to the dry ingredients, and mix them until it is crumbly.
- Pour in the yeast mixture and knead until the dough comes together and you can form a ball.
- Cover the ball of dough with a clean kitchen towel, plastic wrap, or beeswax, and let it rest in a warm place for about 1 hour, or until it doubles in size.
2. Make the caramel filling:
- Add 300 grams of "keukenstroop", 150 grams of caster sugar, 115 grams of butter, and 1 teaspoon of ground cinnamon to a small pot over medium heat. If you want to make your own keukenstroop, add 1 cup of caster sugar and 1 cup of water to a small pot. Boil it down on low heat until you have a syrup.
- Stir occasionally until it becomes smooth and is completely melted. Be careful not to overheat the mixture, as you want a syrupy texture, not burnt caramel.
- Remove the pan from the heat and let the filling cool slightly while you prepare the waffles.
3. Shape and cook the waffles:
- Preheat your stroopwafel iron or pizzelle iron.
- Divide the dough into small balls of 40 grams each (about the size of a golf ball).
- Place each dough ball in the center of the heated iron and press it until thin and golden brown, about 3 minutes. Be careful and don't press the iron too tightly. Leave it slightly open so the waffles come out thick enough to be sliced.
- Once cooked, quickly cut out the waffle with a cookie cutter and slice the warm waffle in half horizontally using a sharp knife. This needs to be done while the waffle is still hot and flexible. When the waffle is cooled down you cannot cut it anymore.
4. Assemble the stroopwafels:
- Spread a generous layer of the syrup filling on one half of the waffle, then sandwich it with the other half. Be careful not to burn yourself! The syrup is very hot.
- Press gently to ensure the filling spreads evenly to the edges.
- Let the stroopwafel cool slightly before enjoying it (or serve warm for that delicious gooey center!).
Notes
- Work quickly: Stroopwafels are best handled when hot. Once they cool, the waffles will harden and become difficult to slice.
- Experiment with flavors: Add a teaspoon of vanilla extract or a sprinkle of coarse salt to the caramel for extra flavor, or, for a special treat, dip your stroopwafel in melted chocolate for a deluxe twist on the classic.
- Storage: Stroopwafels can be stored in an airtight container or zip-lock bag for up to a week, but they rarely last that long!
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
