Hi, I’m Kate, and I’ve been addicted to stroopwafels for the past 5 years.
Kate, seriously, what are you on about? What the heck is a stoop-stroop-waffle-thing-a-ma-hooey?
Well, my dear reader, stroopwafels are actually described in their very name.
No, really, they are. They’re Dutch. Stroop means syrup, and wafel means – go ahead, take a guess.
No. Oh, my goodness, no. Waffle. Wafel means waffle. Okay, moving on now…
Stroopwafels are one of the best – and most underrated – cookies in the world. They’re a traditional Dutch treat, comprised of adorable little waffle cookies (similar to pizzelles), sliced in half, with a layer of caramel syrup in the middle. Stroopwafels are meant to be enjoyed with a nice cup of hot tea or coffee. You place the cookie over the top of your mug and let the steam soften it. Because the steam heats the cookie, it melts the caramel layer, transforming it into warm, gooey deliciousness.
Before I began this little journey, I thought that stroopwafels were simply made of two thin cookies, with a layer of caramel between them – like an Oreo. Unfortunately, it’s not quite that easy (it’s not difficult either, though).
I tried out three different stroopwafel recipes in preparation for this post. None of them seemed to completely meet my expectations, so here’s my take on it.
Vegan ingredient substitutions care of my vegan ninjatwin, Holly. (Salamat, ninjatwin!)
You will need a pizzelle or waffle cone maker for this. You can get either of them for under $50 (USD) on Amazon.com. The pizzelle maker I bought was only about $40.
Homemade stroopwafels, made from scratch. Decadent, gooey caramel sauce, sandwiched between two halves of a waffle cookie.
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- Vegans can substitute the butter with 1 cup of “earth balance or any other decent non-dairy butter/margarine.” You could also try coconut oil, which could give the finished product a slight coconut taste, but might work well with this.
- 1/2 cup (120ml) warm water
- 2 large eggs
- Vegans, try using 1 tablespoon of flax seed + 3 tablespoons of water per egg (“You just mix them together in a separate bowl and let it sit for a minute before adding it to the recipe. Silken tofu might work too.” -Holly)
- 1 teaspoon cinnamon
- 2 1/4 teaspoons (7g) active dry yeast
- 1 cup (200g) brown sugar
- 1/2 cup (113g) unsalted butter
- 1/3 cup (80ml) high quality pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- Make the waffle cookies: In a large bowl, combine all of the ingredients for the waffle cookies with a stand mixer, with the dough hook attachment, until you have a smooth, consistent dough. Transfer the dough to a greased bowl and loosely cover with plastic wrap. Set in a warm place to rise for 45 minutes.
- Spray a shallow waffle iron (I’m using a pizzelle maker, but you could also use a waffle cone maker) lightly with nonstick cooking spray and preheat, according to manufacturer’s instructions. Knead the cookie dough and divide into balls that weight approximately 45-50g each.
- Once your waffle iron is preheated, place a ball of dough in the center of the cooking area and close the lid. Cook the dough for 1-3 minutes, or until the waffles are a deep, golden brown. Mine took about 1 minute 30-45 seconds to thoroughly cook.
- Remove the cookies from the waffle iron as soon as they are cooked and let them cool for 5-10 seconds.
- For this next part, you will have to work quickly. The next step needs to be completed while the waffle cookie is still hot and pliable. Once it cools, it will break if you try to slice it. Place your hand on top of the cookie and slice it horizontally in two. (Tip: Use a pot holder.) This should be easy to do with a sharp knife.
- If you don’t own a round cookie cutter or simply prefer the rustic look, feel free to skip the next step. Take a round cookie cutter and place it over the sliced waffle cookie, pressing down (note: you’ll have to press down pretty hard) to form a perfect circle.
- Make the caramel syrup (the stroop part of the stroopwafel): Place the brown sugar and butter in a medium saucepan over medium heat, stirring intermittently. Once the sugar has melted, add the maple syrup and ground cinnamon. Continue to stir until the caramel sauce comes together and begins to bubble. Keep stirring – it’s very easy to burn the caramel at this stage! When the mixture thickens slightly, remove it from the heat and whisk in the vanilla.
- Assemble the cookies: Spread the inside of one half of the cookie with a generous dollop of caramel and sandwich it with the other cookie.
- You’re done! Taste your delicious, fresh stroopwafels and make sure to clean up the caramel before it cools.
- I use and recommend Fleischmann’s Bread Machine Yeast (instant yeast with no need to proof in warm water before adding to dough).
- I used light brown sugar in my caramel sauce, but feel free to experiment with dark brown or another type of sugar.
- You could use corn syrup instead of maple syrup in the caramel.
- You can knead the waffle cookie dough by hand if you don’t have a stand mixer. I wouldn’t recommend using a hand mixer.
- I find it easiest to make and slice the waffle cookies first and make the caramel afterwards. You can make the caramel while the dough is proofing, keeping in mind that it will need to stay warm while you bake and slice the cookies.
- If you don’t own a food scale, simply divide the dough into 24 equal portions and roll into balls.
Is it bad that I’m already looking forward to making caramel apple and pumpkin spice stroopwafels?