Dutch stroopwafels recipe

October 11, 2023
Dutch stroopwafels recipe

Making your own Dutch Stroopwafels is so much fun! And so incredibly delicious. Fresh, warm stroopwafels are simply the most delicious. I highly recommend making them yourself.

Dutch stroopwafels

The Dutch love their stroopwafels, and I’m no different. No matter what market you go to in the Netherlands, there is bound to be a stall selling fresh, warm stroopwafels. They are made fresh in front of you and you get them in a paper bag so you can enjoy them right away.

At these stroopwafel stands you can even buy bags of “stroopwafel crumbs”. These are the edges of the stroopwafel that are left over after you cut it out. They are great to eat on their own, but they are also very tasty to incorporate into recipes.

In recent years, more and more varieties of stroopwafels have appeared. Then the syrup gets a special flavor. Although these Dutch cookies are often called caramel waffles abroad, there is no real caramel (flavour) in them. Although nowadays some supermarkets make them with this flavor.

Dutch stroopwafels

caramel between stroopwafels

Make your own stroopwafels

These stroopwafels are in my Dutch baking book ’50x Koekjes’, which means 50x cookies. I baked a lot of cookies for this book and I’ll tell you honestly, I saved the stroopwafels for last. In fact, I was quite reluctant to make them. I had not had such a positive experience with making stroopwafels myself and in my head I had made quite a thing out of it.

But as it turned out, it was totally unnecessary, because every single one of them turned out great without any effort! Now that I have made them, I am sure that I will do it more often. Just the smell of fresh stroopwafels, like at the market, is really irresistible.

What is Dutch stroop?

There are two well-known types of syrup in the Netherlands: “schenkstroop” and “appelstroop”. It is the Dutch version of syrup, although both varieties are thicker. The first you can pour, the second is more for spreading.

FUN FACT: ‘Stroop’ is pronounced as ‘strope’

‘Schenkstroop’ is a thick, sticky sugar syrup with the color of caramel. Although it tastes different.

‘Apple syrup’ is -in short- made from, among other things, apples and is too thick to pour. It is often spread on bread, even though I don’t like this myself. I do like to use it in the recipe for Dutch ontbijtkoek (breakfast cake), delicious!

Where to buy Dutch schenkstroop

If you want to make the real Dutch stroopwafels, you need schenkstroop. I’ll name an alternative later, but first I’ll share with you a few online shops where you can buy this product:

Dutch stroopwafels recipe 4

Baking stroopwafels

Baking a stroopwafel is not difficult. You make them with a yeast dough and bake them in a special stroopwafel iron. Then you cut them and fill them with homemade stroop.

When the stroopwafels just come out of the iron, it’s important to work quickly so you can cut and fill them while they’re still hot. This works best. It’s especially important to be careful not to burn yourself.


Frequently asked questions about stroopwafels

Do I need a stroopwafel or waffle iron?

Yes, you definitely need one. You can’t make stroopwafels without a waffle iron. This is a different kind of iron than a regular waffle iron. It makes thinner waffles. You can also use it to make your own ice cream cones.

I used this stroopwafel iron.

Can I use an alternative to stroop?

If you can’t find Dutch stroop near you, you can use half light corn syrup and half molasses. It’s not the same, but it’s close enough to make delicious stroopwafels.

Dutch stroopwafels recipe 5


the best homemade stroopwafels

Print recipe

5 from 2 votes

Dutch stroopwafel recipe

Make your own Stroopwafels? Yes, you can! With this recipe for Dutch stroopwafels, you will see that it is really not difficult to make these stroopwafels at home.
Servings: 14 servings



  • 15 ml milk
  • 7 grams dried instant yeast
  • 250 grams all-purpose flour
  • 120 grams unsalted butter
  • 80 grams soft white sugar
  • 1 egg
  • Pinch of salt


  • 200 grams Dutch stroop see FAQ for substitute
  • 120 grams brown sugar
  • 80 grams unsalted butter
  • 1 tsp cinnamon



  • Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
  • In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
  • When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.
  • Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
  • Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
  • When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
  • Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
  • Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.
How to store

Store in a cookie jar for 1 to 2 weeks. Freeze up to 3 months.

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