Dutch Stroopwafels (Syrup Waffles)

Syrup-filled thin stroopwafels stacked on a plate

The Spruce Eats / Cara Cormack

Prep: 15 mins
Cook: 45 mins
Rise Time: 75 mins
Total: 2 hrs 15 mins
Servings: 20 servings
Yield: 20 waffles
Nutrition Facts (per serving)
193 Calories
10g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 193
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 34mg 11%
Sodium 17mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 2g
Vitamin C 0mg 0%
Calcium 27mg 2%
Iron 1mg 8%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Visit any Dutch market, and you'll be led by the nose to a stand that churns out a delicious local delicacy—the stroopwafel. This thin, caramel-filled waffle cookie is an absolutely divine sweet treat and loved by locals and tourists alike.

Stroopwafel cookies are made with butter, yeast, caster sugar, an egg, and flour, and then filled with a decadent caramelly type filling consisting of molasses, brown sugar, and cinnamon. The outside part of the cookie is similar to a sugar cone and a Belgian waffle, and then the sweet filling inside—it is just a luscious treat to bite into.

Just make sure to be careful when biting into these syrup cookies while still hot, though, as greedy eaters can earn a scorched palate—yikes. Instead, take a moment to enjoy the smell, and give this caramel waffle cookie time to cool a bit before digging in. If it gets a little too cold, put it on top of your mug of coffee or tea to warm it back up. 


Click Play to See This Dutch Stroopwafels Recipe Come Together


For the Caramel Waffle Cookies:

  • 1 ounce (25 grams) fresh yeast cake

  • 1 tablespoon milk, lukewarm

  • 4.4 ounces (125 grams) unsalted butter, softened, or best-quality roomboter

  • 2.6 ounces (75 g) superfine sugar, or witte basterdsuiker

  • 1 large egg, at room temperature, beaten

  • 8.8 ounces (250 grams) cake flour, Dutch cake flour, or zeeuwse bloem

  • 1 pinch fine salt

  • 1 teaspoon unsalted butter, or as needed for greasing

For the Filling:

  • 4.6 ounces (200 grams) molasses, or Dutch molasses syrup, or keukenstroop

  • 4.4 ounces (125 grams) brown sugar, or bruine basterdsuiker

  • 3.5 ounces (100 grams) unsalted butter, or best-quality roomboter

  • 1 teaspoon ground cinnamon

Steps to Make It

Make the Waffle Dough

  1. Gather the ingredients.

    Ingredients for stroopwafel dough recipe gathered

    The Spruce Eats / Cara Cormack

  2. In a medium bowl, dissolve the yeast in the lukewarm milk.

    Yeast dissolved in milk in a bowl

    The Spruce Eats / Cara Cormack

  3. Add the butter, caster sugar, and egg.

    Butter, sugar, and egg added to yeast mixture in a bowl

    The Spruce Eats / Cara Cormack

  4. Mix and then stir in the flour and salt.

    Thick dough with added flour being stirred with a wooden spoon

    The Spruce Eats / Cara Cormack 

  5. Cover the dough with a warm, moist dish towel and allow to rise in a warm place for 1 hour.

    Bowl with dough covered with a dish towel

    The Spruce Eats / Cara Cormack

Make the Filling

  1. Gather the ingredients.

    Ingredients for stroopfwafel filling recipe gathered

    The Spruce Eats / Cara Cormack

  2. Warm up the molasses and stir in the brown sugar, butter, and cinnamon.

    Molasses in a saucepan on a burner, next to bowls with brown sugar, butter, and cinnamon

    The Spruce Eats / Cara Cormack

  3. Set aside and allow to cool to lukewarm.

    Molasses mixture in a saucepan on a dish towel

    The Spruce Eats / Cara Cormack

Cook the Waffles

  1. Form dough into large, marble-sized balls and place on a greased and warmed (but not hot) cookie sheet. The dough balls should not touch each other.

    Small dough balls on a parchment-lined baking sheet

    The Spruce Eats / Cara Cormack

  2. Again, cover with a warm, moist dish towel and allow to rise for 15 minutes.

    Dough balls on a baking sheet covered with a dish towel

    The Spruce Eats / Cara Cormack

  3. Grease and heat the waffle iron.

    Greased hand-held stroopwafel iron

    The Spruce Eats / Cara Cormack

  4. Place 1 dough ball in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stovetop version.

    Small dough ball placed in the center of hand-held stroopwafel iron

    The Spruce Eats / Cara Cormack

  5. Working quickly, cut the waffles in half (horizontally), smear with the syrup filling, and sandwich the 2 halves together, pressing lightly.

    Molasses filling being spread on baked stroopwafel

    The Spruce Eats / Cara Cormack


There are a few things to know before making this stroopwafel recipe: 

  • The first is that since it is made with yeast, you will need to plan accordingly in order to let the dough rise for an hour.
  • The second is that to create its iconic shape, you will need to use either a waffle iron or pizzelle iron.
  • Lastly, there are a few items that may not be easily found at your local grocery store, so be prepared to source them online. In this day and age, when packages can be easily shipped in two days, there's nothing to deter you from testing out a homemade version of this Dutch waffle cookie, because there really isn't anything better than freshly made stroopwafels. 

More About Stroopwafels

Apparently, the first stroopwafels were baked in Gouda (also famous for its cheese) in the late 18th century. They are popular all over the Netherlands today and, while you can buy them abroad, they taste their best freshly made, baked until golden and crispy with a melting caramel center and that familiar warm cinnamony smell of Dutch fairgrounds and markets.

If you're not lucky enough to enjoy your stroopwafel straight from the waffle iron, simply rest one on top of a hot cup of coffee or tea for a few minutes—it's an old Dutch trick that works every time.

When looking for ingredients, there are a few things you should know:


  • This is a typical Dutch product that cannot be easily substituted. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist.
  • There are three varieties, white, brown, and dark brown, called witte basterdsuiker, (lichtbruine basterdsuiker or gele basterdsuiker, and donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch grocers on the internet.

Zeeuwse Bloem

  • This is a finely milled white Dutch cake flour, made from soft wheat. It is described by Dutch pâtissier Holtkamp as "a flour rich in enzymes and low in gluten, which is very pliable and elastic." According to the pâtissier, this makes the flour suitable for cookies that have to be ultralight and crispy.
  • What makes this flour different from regular cake flour is that it comes from an area with a sea climate, contains less starch, is moister—with an almost fatty feel—and has less thickening power.
  • Zeeuwse bloem can be ordered at most bakeries in the Netherlands. Alternatively, go to a good baker where you live and tell them you need a finely milled white flour, made from soft wheat, suitable for cookies.


  • This is a molasses-colored syrup made from sugar syrup and glucose syrup. This treacly syrup (also called simply stroop) is often enjoyed with pancakes in the Netherlands instead of maple syrup. It is widely available from Dutch supermarkets and Dutch grocers on the internet.