Perfect Homemade Chewy & Crispy Stroopwafels — Authentic Dutch Caramel Waffle Recipe

What Is a Stroopwafel?

A stroopwafel is a classic Dutch treat: two very thin, crisp waffle discs glued together with a warm, gooey caramel-spiced filling (called “stroop”). When fresh, each waffle has a crisp edge and a slightly chewy, syrupy center — the irresistible contrast that makes stroopwafels beloved worldwide. Traditionally made on a special iron that produces a thin grid pattern, stroopwafels are often served warmed over a cup of tea or coffee so the caramel softens and the aroma of butter, cinnamon, and caramel blooms.

This recipe aims to replicate the best of both worlds: a wafer that’s light and crisp at the edge but slightly chewy — not brittle — in the center, paired with a buttery, dark-brown-sugar caramel that’s flavored with vanilla and a touch of cinnamon. It’s approachable for home bakers who may use a thin waffle/pizzelle iron if they don’t own a dedicated stroopwafel iron. The method emphasizes simple, repeatable steps, reliable ingredient ratios, and small tips that reliably produce the chewy-crispy texture fans love.

Nutritional Overview (approximate, per stroopwafel)

• Calories: ~240–280 kcal
• Carbohydrates: ~30–36 g
• Sugars: ~18–22 g
• Fat: ~10–14 g (mostly from butter)
• Protein: ~3–4 g
• Fiber: ~0.5–1 g

These values are estimates based on one medium stroopwafel made with all-purpose flour, butter, and a dark-brown-sugar caramel. Calories and macronutrients will vary by exact portion size, syrup type, and whether you use full butter or a reduced-fat alternative. Treat these as a rich, occasional dessert.

Also Read: Homemade Waffle Recipe

Main Ingredients — precise quantities and why each matters

This recipe yields 12 medium stroopwafels (about 12 cm / 4.5 in diameter each). If your iron is larger or you prefer smaller cookies, the yield will change.

For the Dough (Waffle Discs) — Makes 24 waffle discs (to assemble into 12 finished stroopwafels)

• 2 cups (250 g) all-purpose flour — The structural base. Measured by spooning into the cup and leveling, or for accuracy, use 250 g on a scale. All-purpose gives the right balance of tenderness and crispness.
• 1/3 cup (67 g) granulated sugar — Adds a faint sweetness to the wafer and helps browning. Use white sugar so it doesn’t darken the dough too much.
• 1/2 cup (113 g) unsalted butter, softened — Butter is essential for flavor and for creating a tender, crisp texture when cooked in the iron. Unsalted lets you control sodium.
• 1 large egg (≈50 g) — Binds the dough and adds richness. Room temperature eggs incorporate more evenly.
• 2 1/4 teaspoons (7 g) active dry yeast — A small amount of yeast softens the wafer texture and improves chewiness without producing a bready flavor. Use one standard packet (7 g).
• 1/2 cup (120 ml) warm whole milk — Activates the yeast and hydrates the dough. Warm it to about 38–43°C (100–110°F) — comfortably warm, not hot.
• 1/2 teaspoon fine salt — Balances sweetness and enhances the butter and caramel aroma.
• 1 teaspoon ground cinnamon — Traditional warm spice that complements the caramel filling. Optional, but recommended for classic stroopwafel flavor.
• 1 teaspoon vanilla extract — Deepens aroma and rounds flavors.

For the Caramel Filling (Stroop) — Enough to fill 12 stroopwafels

• 1 cup (220 g) packed dark brown sugar — The backbone of the stroop. Dark brown sugar gives molasses notes that create a deep, almost toffee-like caramel.
• 6 tablespoons (85 g) unsalted butter — Adds richness and a silky mouthfeel. Melted into the sugar, it creates that luxurious chewiness.
• 1/3 cup (120 ml) golden syrup or light corn syrup (or thick honey as a substitution) — Golden syrup is traditional because it yields the proper viscosity and sheen. If unavailable, light corn syrup works as a neutral substitute; honey adds flavor differences but works in a pinch.
• 2 tablespoons (30 ml) water — Helps melt the sugar evenly and adjusts syrup consistency.
• 1 teaspoon vanilla extract — Finishes the caramel with a rounded sweetness.
• 1/2 teaspoon ground cinnamon — Mirrors the wafer spice for flavor continuity.
• Pinch of fine salt — Balances the sweet, deepens flavor.

Equipment notes

• Stroopwafel iron is ideal — it creates very thin, patterned discs.
• If you don’t have one, a pizzelle iron or a thin-waffle iron will work; the discs will be slightly different but the method is the same.
• Sharp serrated knife or thin spatula to split discs while hot.
• Saucepan and low heat for making the stroop.

Total recipe quantity and per-piece weight (rough calculation)

Estimate total dough mass by ingredient weight: flour 250 g + sugar 67 g + butter 113 g + egg 50 g + milk 120 g + yeast & small additions ≈ 614 g total dough. Dividing into 12 finished waffles gives roughly ≈51 g of dough per finished stroopwafel (this accounts for two thin discs assembled per waffle). This is a practical target: divide into 24 dough balls of ≈25–26 g each, press two per finished waffle, or directly make 12 larger discs that are split for filling.

How to Prepare — step-by-step (clear paragraph form)

Step 1 — Activate the yeast and warm the milk.

Warm the 120 ml of milk to about 38–43°C (100–110°F) — comfortably warm to touch. Stir the 2 1/4 teaspoons (7 g) active dry yeast with a teaspoon of the granulated sugar into the milk and let it sit for 5–8 minutes until foamy. This confirms the yeast is active and ensures a light, slightly chewy texture in the finished wafer. If no foam appears, discard and try fresh yeast.

Step 2 — Make the dough.

In a mixing bowl, beat together the softened butter (113 g) and 1/3 cup (67 g) granulated sugar until pale and slightly airy, about 2 minutes with a mixer or 4–5 minutes by hand. Add the egg and vanilla, mixing until combined. Pour in the foamed yeast-milk, then add the flour (250 g), salt (1/2 tsp), and cinnamon (1 tsp). Stir until a rough dough forms, then knead by hand or with a dough hook for 4–6 minutes until smooth and slightly elastic. The dough should be soft, not sticky; if it’s tacky, add a teaspoon of flour at a time until manageable.

Step 3 — Rest the dough briefly.

Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 30–45 minutes. The dough won’t double like bread but should relax and become easier to press and shape. Resting also lets the butter chill just enough to create crisp edges when cooked.

Step 4 — Portion the dough and preheat the iron.

Divide the dough into 24 even pieces (see the calculation above — each small piece will be ≈25–26 g). If you prefer fewer, larger discs that you split into two layers after baking, divide into 12 pieces of ≈50 g. Preheat your stroopwafel, pizzelle, or thin-waffle iron to medium-high — you want a quick browning without burning. Lightly grease the iron with a paper towel dabbed in a little neutral oil or butter.

Step 5 — Cook thin waffle discs.

Roll each small ball between your palms to smooth it, then flatten slightly. Place one ball in the center of the hot iron and close. Cook for 45–90 seconds, checking frequently — cooking time depends on your iron; you want a deep golden color, not dark brown. The disc should be thin, pliable, and patterned. Remove the disc immediately and transfer to a cutting board while still hot; if you wait until cool the disc becomes brittle.

Step 6 — Split the waffle discs while warm

Each waffle must be sliced in half horizontally to form two very thin layers. This must be done within 15–20 seconds after removing it from the iron, while it’s still pliable. Lay the hot disc flat on a cutting board and, using a long serrated knife, gently saw through the center, keeping the blade level so each half is even in thickness. If the disc cools too much, re-warm it briefly in the iron for five seconds to soften before cutting. Proper splitting gives that signature thinness and makes room for the syrup without breaking the wafer.

Step 7 — Prepare the caramel syrup (stroop)

In a medium, heavy-bottomed saucepan, combine 1 cup (220 g) dark brown sugar, 6 tablespoons (85 g) butter, 1/3 cup (120 ml) golden syrup or light corn syrup, and 2 tablespoons (30 ml) water. Place over low heat and stir constantly until the butter melts and the sugar dissolves. Gradually increase heat to medium and simmer for 3–4 minutes until the mixture thickens slightly and coats a spoon. Stir in 1 teaspoon vanilla, ½ teaspoon cinnamon, and a pinch of salt.

The goal is a smooth, glossy syrup that flows slowly but doesn’t crystallize. Test by drizzling a little on a plate—it should hold shape yet remain spreadable. Remove from heat and keep warm; if it cools too much, the syrup hardens and tears the waffles. Maintain a gentle warmth while assembling.

Step 8 — Assemble the stroopwafels

Work one waffle at a time. Spread about 1 tablespoon (20 g) of warm caramel evenly over one inner half. Use an offset spatula or the back of a spoon, spreading to the edge. Top with the second half, pressing gently so the syrup reaches the edges without leaking. If the syrup drips, wipe with a damp cloth and continue. Repeat for all 12 stroopwafels.

Set finished stroopwafels on parchment paper until the caramel firms slightly—about 5–10 minutes. When cool, the outer waffle becomes lightly crisp, while the center remains chewy and aromatic. The contrast of textures is the hallmark of an excellent stroopwafel.

Step 9 — Serve and store

Serve freshly made stroopwafels slightly warm, placed atop a hot cup of coffee or tea for a minute so the caramel softens. For storage, cool completely and keep in an airtight tin at room temperature for up to one week. For longer storage, freeze between parchment layers in a sealed container for up to two months; thaw at room temperature and briefly warm before eating.

Stored properly, the texture remains crisp on the edges and supple in the center. Never refrigerate, as humidity makes the waffles lose crispness.

Healthy Habits and Nutritional Perspective

Although stroopwafels are a sweet indulgence, small adjustments can align them with a balanced lifestyle. First, practice portion mindfulness: one stroopwafel satisfies a craving without excess. Pair it with tea, coffee, or milk instead of other desserts. Because each serving offers carbohydrates for quick energy and a small amount of protein and fat from butter and eggs, it can serve as an occasional afternoon energy boost rather than a daily snack.

To make them lighter, substitute part of the flour with whole-wheat pastry flour for added fiber. Replace half the butter in the dough with unsweetened applesauce or Greek yogurt to lower saturated fat. Using dark honey or maple syrup instead of golden syrup in the filling adds trace minerals and antioxidants. Choose natural, high-quality butter to benefit from its vitamin A and D content. Finally, bake mindfully—enjoy the process rather than rushing. Homemade stroopwafels encourage connection with your food and limit processed alternatives.

Recipe Variations

Below are several creative versions, each described in two concise, five-line paragraphs to keep directions approachable.

1. Chocolate-Dipped Stroopwafels

For chocolate lovers, melt 150 g (5 oz) of good dark or milk chocolate with 1 teaspoon coconut oil for gloss. After assembling and cooling, dip half of each stroopwafel into the melted chocolate, letting excess drip off. Place on parchment until set. The contrast of smooth chocolate shell with caramel chew transforms them into elegant gifts or party treats.

To vary flavor, sprinkle sea salt, toasted nuts, or crushed espresso beans on the wet chocolate. This version balances sweetness with complexity and keeps beautifully packaged in clear bags for gifting. Use darker chocolate (70 %) for a less sugary option that complements the deep caramel perfectly.

2. Honey-Cinnamon Whole-Wheat Stroopwafels

Substitute half of the all-purpose flour with whole-wheat pastry flour and use dark honey in place of golden syrup. The dough gains a subtle nuttiness and deeper aroma while the syrup tastes rounder and more natural. Whole-wheat fibers make the waffle slightly denser but still crisp. Add an extra tablespoon of milk if needed for softness.

The result is a rustic, wholesome version ideal for breakfast or travel snacks. The honey not only sweetens but brings antibacterial properties and antioxidants. Serve with herbal tea for a naturally comforting experience—proof that traditional treats can be nourishing with minor tweaks.

3. Coffee-Caramel Stroopwafels

Infuse the caramel with 1 tablespoon strong espresso or 1 teaspoon instant coffee granules dissolved in the water before cooking. Coffee accentuates the roasted notes of brown sugar and creates a mocha-caramel depth. The aroma while cooking is irresistible. The caffeine content is low but noticeable enough for an afternoon pick-me-up.

Pair these with cappuccinos or ice-cream desserts for café-style elegance. The flavor complexity increases as they rest overnight, allowing the coffee essence to blend with cinnamon and butter. A drizzle of melted chocolate on top completes the barista-inspired experience.

4. Nut-Filled Stroopwafels

For crunch lovers, mix ½ cup (60 g) finely chopped toasted hazelnuts or pecans into the caramel right after it thickens. Spread as usual between waffle halves. The nuts add texture and a toasty, buttery aroma that pairs wonderfully with cinnamon. Handle quickly before the caramel firms; work in small batches.

This variation supplies healthy fats, magnesium, and extra protein. Nut-filled stroopwafels keep their chew but gain satisfying crunch. Perfect for festive trays or as a post-workout treat with natural sugars and plant fats combined in balance.

5. Gluten-Free Stroopwafels

Replace all-purpose flour with a 1-to-1 gluten-free baking blend containing rice flour and xanthan gum. Because gluten-free doughs are softer, chill the mixed dough for 20 minutes before pressing in the iron. Bake slightly longer—up to 2 minutes per disc—to ensure crisp edges.

The flavor mirrors the original if handled gently. Keep discs thin; too thick and they turn cakey. This variation welcomes gluten-sensitive eaters to enjoy authentic Dutch sweetness without compromise. Pair with chamomile tea for a soothing, inclusive dessert option.

6. Maple-Pecan Stroopwafels

Replace golden syrup with pure maple syrup and stir ½ teaspoon maple extract into the caramel. The natural maple flavor fuses beautifully with pecans or walnuts folded into the syrup. Each bite tastes like autumn, rich and smoky-sweet. The syrup also slightly lowers refined-sugar content.

Maple-pecan stroopwafels are delightful breakfast companions. Serve warm with a dab of butter or crumble over vanilla ice cream. They store well and grow more flavorful after a day as the maple seeps deeper into the waffle.

7. Spiced Holiday Stroopwafels

Blend ¼ teaspoon each of ginger, nutmeg, and cloves into the dough alongside the cinnamon. These warming spices recreate the aroma of festive Dutch “speculaas” cookies. The caramel’s buttery sweetness mingles with the spice bouquet, producing cozy holiday flavors.

Wrap them in cellophane and gift as seasonal treats. The spice blend enhances antioxidant value while giving traditional stroopwafels a celebratory character. Pair with mulled wine or hot cocoa for a December indulgence that fills your kitchen with nostalgia.

8. Ice-Cream Sandwich Stroopwafels

For a modern twist, chill your finished stroopwafels and sandwich a scoop of vanilla or coffee ice cream between two. Press gently and freeze for 30 minutes to set. The caramel firms but remains pliable, creating an irresistible chewy-cold contrast.

This playful version turns classic cookies into frozen desserts. Because the waffles are thin, they soften quickly on contact with ice cream, creating a perfect texture balance. Serve immediately or wrap individually for freezer snacks. It’s an elegant yet simple upgrade popular on Pinterest dessert boards.

Expert Tips for Consistency and Texture

1. Heat control matters. Too-hot irons scorch edges before centers cook. Moderate heat yields even color and chew.
2. Work quickly. Splitting must be done while hot; set up all tools beforehand.
3. Keep syrup warm, not boiling. Overcooked syrup hardens like candy; gentle heat keeps it spreadable.
4. Thin, even discs = professional look. Uneven thickness causes caramel leakage.
5. Humidity control. Moist air softens wafers. Store with a small packet of dry rice or silica gel if needed.
6. Flavor balance. Don’t overspice; lavender, coffee, or nuts can overwhelm delicate caramel.
7. Test one first. Adjust cooking time and caramel thickness before proceeding with the full batch.

Storage and Serving Ideas

Cool stroopwafels completely before stacking. Layer parchment between each to prevent sticking. Keep airtight at room temperature; they stay optimal for five to seven days. For warm serving, rest one stroopwafel atop a steaming cup for 60 seconds—the syrup melts just enough for the signature chew.

For entertaining, cut into quarters and serve alongside espresso. Crumbled stroopwafels make excellent ice-cream toppers or yogurt mix-ins. Their versatility stretches from breakfast to dessert platters, giving value to every batch.

Conclusion

Chewy and crispy homemade stroopwafels represent more than a cookie—they’re a miniature craft of texture, timing, and balance. The browned butter notes of the waffle, the cinnamon-infused caramel, and the warmth of hand-pressed dough embody Dutch comfort at its best. Making them at home encourages patience and creativity while rewarding you with aroma and flavor no packaged version can match.

Through simple variations—chocolate-dipped, coffee-caramel, maple-pecan—you can adapt the recipe to seasons and preferences. Whether you bake them for guests or as an afternoon ritual, stroopwafels turn ordinary coffee breaks into experiences of warmth and nostalgia. Each bite connects tradition with your own kitchen, crisp on the outside, chewy in the heart—just as every good treat should be.