These Cinnamon Scented Dutch Waffles Are Worth Making From Scratch

There are all types of waffles out there, ranging from fluffy Belgian ones to Hong Kong-style bubble waffles to thin, crispy Dutch-style stroopwafels. Stroopwafels hold a special place in my heart; the first time I ever tried a stroopwafel was in Amsterdam, where they make them fresh right in front of you. The cookies are typically balanced on top of a cup of good coffee, and the warmth from the cup and the coffee softens the deeply flavorful, cinnamon-infused caramel inside the cookie. I was immediately smitten by the sheer deliciousness of the buttery, lightly crisp waffle cookies with soft, chewy caramel filling. Needless to say, I've been obsessed with stroopwafels ever since, to the point where I knew I had to recreate the treat at home.

Although stroopwafels do (typically) require a special iron to get the job done, they're well worth any extra effort to make at home, and we'll touch on ways to make them without a specialty iron below. This at-home Dutch stroopwafels recipe keeps things simple and classic, yielding both thin, crispy waffle cookies as well as the molasses-forward caramel filling. What I love most about this recipe is that it doesn't require any particularly fancy or hard-to-find ingredients, and in fact, it proves that you can transform pantry staples into something truly sweet and delicious — no trip to Holland required. 

This recipe is broken up into two key components: the waffle cookies themselves and the caramel-like filling. For the waffle cookie batter, you will need all-purpose flour, instant yeast, granulated sugar, salt, cinnamon, melted butter, an egg, and warm milk. For the filling, you'll need light corn syrup, molasses, light brown sugar, butter, cinnamon, salt, and vanilla extract. 

In a large bowl, mix together the flour, instant yeast, granulated sugar, salt, and cinnamon.

Add the melted butter, egg, and warm milk. Knead with a stand mixer fitted with a dough hook for 4–5 minutes or by hand for 6-8 minutes. The dough should be soft, smooth, and slightly tacky.

Place the dough in a lightly greased bowl and cover with plastic wrap.

Let the dough rise in a warm place for 45–60 minutes, until puffy and nearly doubled in size.

Once the dough has risen, divide the dough into 12–16 equal portions and roll each into a smooth ball. Cover the dough balls with a clean kitchen towel while you make the filling.

Combine the corn syrup, molasses, brown sugar, butter, cinnamon, and salt in a medium saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves.

Bring the mixture to a gentle boil. Cook until it reaches approximately 230–235 F on a candy thermometer, stirring occasionally. Remove the pan from the heat and stir in the vanilla. The filling will thicken as it cools. Keep the filling slightly warm so it remains spreadable.

Preheat your stroopwafel iron. Place one dough ball in the center of each waffle plate in the iron and close the lid.

Cook for approximately 1–2 minutes, depending on your iron, until the waffles are golden and cooked through. Carefully remove the waffles with heat-safe tongs.

While they are still hot and pliable, use a thin, sharp serrated knife to split the waffle horizontally into two thin layers. Repeat with the remaining dough balls. Keep the cooked waffles covered with a clean towel while you work to help them stay flexible.

Spread approximately 1–2 tablespoons of warm syrup filling over the cut surface of one waffle half, leaving a small border around the edge. Place the matching waffle half on top and press gently to spread the filling evenly.

Repeat with the remaining waffles and filling, let cool, and serve.

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If you want to achieve that classic thin, round, and patterned stroopwafel shape, then a traditional stroopwafel iron really is your best bet. You don't necessarily need to splurge on a brand new appliance, though — I bought mine used online for half the price of a new one. I highly recommend searching around secondhand stores, online resale sites, or even local kitchen equipment sales to try to find a stroopwafel iron, to make the most real-deal confections possible.

All of this said, if you simply can't find an iron or don't want to invest in one, you can still make this recipe with some tweaks. You could try using a pizzelle cookie iron, but note that your waffle cookies will end up with a slightly different texture, size, and appearance (but they'll still have that crispiness to them). In an appliance-less pinch, you could simply make the cookies in a stovetop skillet, flattening the dough balls into thin rounds and cooking on both sides until golden. Your final stroopwafels will be missing that distinct waffle pattern, and they might not have perfectly round shapes, but they'll still taste delicious with the caramel sauce slathered between them.

If you're lucky enough to have enjoyed stroopwafels in the Netherlands, then there's a very strong chance that the caramel filling in those waffles contained Dutch stroop. This specialty ingredient is a thick, dark syrup traditionally used in the stroopwafel-making process, and it boasts a very rich, caramel-forward flavor. The only issue? For those located in the U.S., like myself, Dutch stroop is one speciality ingredient that's very difficult to find in your average grocery store. 

Instead of calling for an ingredient that might be near-impossible to track down in this recipe, I opted for a different caramel approach that's a little more approachable. The combination of light corn syrup and molasses do a lot of heavy lifting in the caramel, with the former helping create a smooth, chewy texture, and the latter establishing that deep, robust, rich flavor profile. Brown sugar also provides more molasses-forward depth and sweetness. As someone who has enjoyed stroopwafels made with actual Dutch stroop, I can confidently say that the easy-to-find (and make) caramel alternative I call for in this recipe is very comparable, equally delicious, and much more accessible for the home cook.

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