The request for stroopwafels came in a few years ago and I landed a recipe after sampling a few processed versions.
The word stroopwafel is Dutch for “syrup waffle.” Based on my research, stroopwafels are traditionally made from dough consisting of flour, butter, sugar, yeast, milk, and eggs, and then pressed in a hot waffle iron. The two waffle cookies are joined together by a caramel filling and the edges are removed with a cookie cutter. The caramel is usually made of sugar, butter, and cinnamon, spread on the warm waffle cookies and then cools and binds the two cookies together.
Well, if you know me by now, I find alternate ways to make treats using some of my favorite ingredients, so here’s my recipe for stroopwafels.
To make the waffle cookies, I use my waffle cone maker, and a pizzelle maker also works. That said, you can try this with your waffle iron and flatten the waffles immediately after taking it out of the waffle iron. I also don’t bother using a cookie cutter, but I can see making any size waffle and then cutting out circles to make perfectly sized stroopwafels. The mini-waffle makers would work as well, and you’ll end up with identical cookie halves. I made mine small but you can make them bigger and just slice them up.
For all the details on fillings, timing the waffles in the iron, and more, go to the recipe headnotes. Enjoy!