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Dutch stroopwafels (syrup waffles)

Try something different with this Dutch Stroopwafels recipe. Great to accompany with coffee or use as cookie replacements in ice cream sandwiches!

Recipe from What’s Your Food Story?

Yield: 20 waffles

Prep time: 15 minutes

Cook time: 45 minutes


For the Caramel Waffle Cookies:

  • 1 oz (25g) fresh yeast cake
  • 1 tbsp milk, lukewarm
  • 4 oz (125g) unsalted butter, softened
  • 6 oz (75g) granular sugar
  • 1 large egg, at room temperature, beaten
  • 8 oz (250g) cake flour
  • 1 pinch salt
  • 1 tsp unsalted butter, or as needed for greasing

For the Filling:

  • 6 oz (200g) molasses
  • 4 oz (125g) brown sugar, tightly packed
  • 5 oz (100g) unsalted butter
  • 1 tsp ground cinnamon


  1. In a medium bowl, dissolve the yeast in lukewarm milk. Add the butter, sugar and egg, stir to combine. Add the flour and salt, stir to combine. Cover the dough with a warm, moist towel and let rise in a warm place for one hour.
  2. To make the filling: in a medium saucepan over medium heat, warm up molasses and stir in brown sugar, butter and cinnamon. Set aside and allow to cool until lukewarm.
  3. Form dough into large, marble-sized balls and place on a greased and warmed (but not hot) cookie sheet. The dough balls should not touch each other. Again, cover with a warm, moist dish towel and allow to rise for 15 minutes.
  4. Grease and heat waffle iron. Place 1 dough ball in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stovetop version. Working quickly, cut the waffles in half (horizontally), smear with the syrup filling, and sandwich the 2 halves together, pressing lightly.

Recipe from The Spruce Eats.