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Last updated: April 2, 2022
This article about stroopwafel irons carries a bit of nostalgia for me. As a child, with my Dutch heritage, I was lucky enough to be treated to stroopwafels (stroop waffles, or thin waffles) every now and then.
And today, I still happily make my very own stroopwafels, because they are just so irresistibly delicious. Not very healthy though, but it’s okay to indulge sometimes, right?
To share my enthusiasm for stroopwafels with you, I am going to explain what they are, what they are not, and what you need to prepare them in your own kitchen at home. Yum!
What Is a Stroopwafel?
Originating from The Netherlands, a stroopwafel is essentially a cookie that consists of two thin layers of baked dough that are joined by a caramel filling. The Dutch word “stroop” means syrup, and “wafel” means “waffle”.
Sounds simple, right?
A stroopwafel is indeed quite a straight-forward cookie. But as with so many other delicacies, it’s important to get the ingredients and process right.
And that involves the crispiness, the chewiness, the thickness, the grid pattern on the outer layers, and the flavors.
Stroopwafels were “invented” in the Dutch city of Gouda at some point in the 19th century, but nobody seems to know exactly when.
Mass factory production of stroopwafels started to take off in the 20th century across The Netherlands.
If you ever get to visit The Netherlands, chances are you’ll find stroopwafels on every street corner, that’s how popular and mainstream they are.
Unfortunately, there are lots of thin waffle products marketed and sold as stroopwafels, but in reality they aren’t authentic stroopwafels at all.
Similarly, you will find a lot of thin waffle makers marketed as stroopwafel irons, but they aren’t. A thin waffle simply isn’t the same as a stroopwafel. A thin waffle can come in various shapes, flavors and sizes.
But a stroopwafel is a very specific type of wafel cookie, with its own unique shape, grid pattern, texture and ingredients.
What About the Belgian Waffle?
An authentic Dutch stroopwafel is also not the same as a typical Belgian waffle, but they do often get mixed up.
A Belgian waffle typically is much thicker than a stroopwafel, and also has a different pattern. It also doesn’t have a caramel filling on the inside.
Lots of thin waffles are similar to the traditional Belgian waffle, but they are also not the same as the traditional Dutch stroopwafel at all.
Let’s have a look at what goes into an authentic Dutch stroopwafel, so you can make them yourself with an iron.
Note that the below ingredients for the waffles and the filling aren’t set in stone, they are guidelines only. You’re free to experiment and adjust where you believe it’s necessary.
Dough (for the waffles):
- 1 tsp (half pack) active dry yeast
- 1/4 large cup warm milk
- 2 cups flour
- 1/2 cup melted butter
- 1/4 cup white sugar
- 1 raw egg
Mix the milk and yeast in a bowl and let it sit for 5 minutes. Add the egg, melted butter and sugar, and stir in the flour. Knead the mixture into a ball and allow to rise for an hour or so.
Filling (for the inside):
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/2 tsp cinnamon
- 3 tbsp dark corn syrup
Place all ingredients in a saucepan and stir until boiling. Allow the mixture to cool off once the butter and sugar have dissolved.
How to Make Stroopwafels With a Stroopwafel Iron
With the dough and the filling we’ve created in the previous step, here’s how to turn them into stroopwafels with an iron:
- Place 2.5 tablespoons of dough (per stroopwafel) on the iron
- Close the iron and let it cook for a little over a minute until they are golden brown
- Slice the cookie into two layers with a sharp knife while they’re still warm
- Spread about 2 teaspoons of the caramel filling onto one layer and add the other layer on top
- Optional: place the stroopwafel on the iron for a short time just to warm it up if preferred
Note that you can also choose to spread the caramel filling between two cookies, rather than slicing one open. Whatever is the easiest for you.
Characteristics of a Good Stroopwafel
What do I think are the non-negotiable characteristics of a true Dutch stroopwafel?
- They must be thin
- They must be crispy and chewy
- They must have a thin layer of smooth caramel-type filling inside
- The outer layers must have the right grid pattern
I say this with a bit of tongue-in-cheek of course, but I do think it’s important to get the essentials right.
- STROOPWAFELS - Caramel Wafers Imported from Holland - The Netherlands
- DUTCH TRADITION - Delicious wafers filled with buttery creamy caramel
- PERFECT GIFT - Great for the holidays, Fall or Winter Weather
What Is the Best Stroopwafel Iron?
Stroopwafel irons that can make perfect, authentic stroopwafels, with the right texture and patterns, are very hard to find. They’re essentially sold as thin waffle makers, or pizzelle makers, not real stroopwafel irons.
However, if you get the ingredients and process right, with the below three kitchen appliances you can still make delicious cookies that look and taste like real stroopwafels.
1. Chef’s Choice Nonstick Pizzelle Maker
This is an example of a good quality pizzelle maker that you could also use for making stroopwafels. This Chef’s Choice model has room for two 4 3/4 inch waffles to be prepared at once in less than 30 seconds.
It’s an electric appliance with baking and ready lights, and offers consistent even heating for perfect baking and non-stick easy release coating.
This makeshift stroopwafel iron also features a one-handed locking latch for that uniform thickness and a beautiful stainless steel finish that makes it look sleek and stylish on your kitchen countertop.
- Pizzelle Cookie Maker: Always hot, this pizzelle press features instant...
- Quick and Easy: Make 2 4.75-inch pizzelle cookies in under 30 seconds; This...
- Consistent Baking: Designed to provide consistent, even heating, this pizzelle...
2. CucinaPro Nonstick Electric Pizzelle Maker
This CucinaPro model is another nonstick pizzelle maker which can be used to make delicious stroopwafels. It can make two cookies with different patterns at one time, each measuring 5 inches.
The thick baking plates make sure that the heat gets distributed perfectly, and the steam guard protects your hands. Also very important is the non-stick surface, which makes cleaning up super easy.
- Pizzelle Baker- Makes 2 pizzelles at one time- Recipes Included!
- Pizzelle Maker- Cookies measure at 5 inches, the perfect bit size for cones. Fun...
- Pizzelle Press- Steam guard protects hands. NEW Updated Nonstick Model has GREY...
3. Palmer Electric Belgian Cookie Iron
While this model is branded as a Belgian cookie iron, it’s actually very suitable for making Dutch stroopwafels. It can bake two thin and crisp waffles on high quality aluminum plates.
The cast plates extend down the side of the unit, which makes for really easy cleaning in case of any overflow.
Are you excited about stroopwafels after reading this article? Are you keen to try and make them yourself?
If you’ve never had real stroopwafels before, I recommend you buy a pack first and see if you like them. Try and find them at your local supermarket, or otherwise buy them online.
I know for a fact that not everyone likes them, mainly because of their rather unique texture. But if you do find them as delicious as I do, then it may be worth investing in a new stroopwafel iron!
I have tried making once with a different recipe, but came out a bit crumbly.
What flour do you use?
And how do they turn out crispy?
Hi Ummi, I simply use all-purpose flour. I’m based in Australia, so we might not be able to get the same brand, but I don’t think that matters too much.
Are you using a good stroopwafel iron? Maybe try making the waffles a bit thinner? Maybe try making the filling more “chewy” by adding a bit more syrup? To be honest though, I don’t always get them right either, but it certainly helps to experiment with the recipe and see what works for you.
Alright, I will tweak a bit and see how it goes.
I’m so happy I came across this article! I absolutely love, love, love stroopwafels. First time I had them was from Trader Joe’s. Opened the bag when I got to the car, took one bite, and I was hooked. The texture was slightly crisp and the chewiness of the caramel was addictive. I went back into TJ’s and bought three more bags before I left the parking lot, and I can’t wait to make my own.
Love it! So glad you like stroopwafels as much as I do, Gina. I try not to eat them too often haha, and keep them for special occasions. Hopefully they come out nice when you make them yourself next time!
My first stroopwafel was at a little Dutch bakery in Pella, IA. So delicious! Flash forward 20 years and I just introduced my kids to them. The first they asked was if we could make them! Thank you for the recipe. I’m using my Swedish krumkake iron. Works great! Thanks again!
Thanks so much Laura, I love hearing stories like these. And great tip about the krumkake iron!