Stroopwafel (Dutch Caramel Syrup Waffles)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Vanilla: Extract Medium

Stroopwafel (Dutch Caramel Syrup Waffles)

A yeast-raised butter dough is pressed in a hot waffle iron, split in half while hot and joined with a spiced brown-sugar syrup. Set the cookie on a hot mug for a minute and the syrup turns soft and gooey. Makes 12 stroopwafels in about 1 hr 55 min.

Prep 45 min

Cook 25 min

Cooling 45 min

Total 1 hr 55 min

Yield 12 stroopwafels

Ingredients

Adjust yield

stroopwafels

2 cups (250 g)all-purpose flour
½ cup (125 g)unsalted butter, softened, for the dough
½ cup (100 g)light brown sugar
¼ oz (3 g)instant yeast
¼ cup (60 ml)whole milk, lukewarm
1 (50 g)egg
¾ tsp (2 g)ground cinnamon, for the dough
1 pinchfine salt
½ cup (100 g)unsalted butter, for the syrup filling
⅔ cup (150 g)dark brown sugar
6 tbsp (90 ml)golden syrup or light corn syrup
¾ tsp (2 g)ground cinnamon, for the syrup filling
1 tsp (5 ml)vanilla extract

Fresh ingredient guides

CinnamonHow to pick, season & nutrition

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Stir the yeast into the warm milk and let it sit 5 minutes. Mix the flour, sugar, cinnamon and salt, then work in the butter, egg and yeast milk into a smooth, soft dough.
Cover and rest 45 minutes. Divide into 12 balls of about 40 g each.
Heat a waffle or pizzelle iron to medium. Press one ball at a time for 30 to 60 seconds, until golden.
While hot, use a 3 1/2-inch (9 cm) round cutter to trim the cookie, then split it in half horizontally with a thin knife. Work fast, before it cools.
For the syrup, melt the butter with the brown sugar and golden syrup, bring to a gentle boil and simmer 3 to 4 minutes, stirring, until slightly thick (about 235 F / 113 C). Stir in the cinnamon and vanilla and let it cool 5 minutes.
Spread a spoonful of warm syrup on the bottom half, top with the other half and press gently.
Cool until set, about 10 minutes.

Tips

Split the waffles while hot; they get brittle and crack when cold.
Keep the syrup warm and spreadable; rewarm briefly if it stiffens.
Do not use a deep Belgian waffle iron; you need thin patterns.
Sugar syrup at 235 F (113 C) is extremely hot; keep children away and stir with a long spoon.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make stroopwafel (dutch caramel syrup waffles)?

Plan on 45 minutes of prep and 25 minutes of cooking, plus 45 minutes to chill. The recipe makes 12 stroopwafels.

How should I store stroopwafel (dutch caramel syrup waffles)?

Store airtight at room temperature up to 1 week.

Can I make stroopwafel (dutch caramel syrup waffles) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

332 Calories / serving

16.0g Fat

45.2g Carbs

3.1g Protein

23.8g Sugar

Whole recipe (12 servings): ~3984 cal · 192g fat · 542g carbs · 37g protein · 286g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.