Crispy Dutch Stroopwafels Recipe Easy Homemade Gooey Caramel Filling

Let me tell you, the scent of warm caramel mingling with cinnamon and baked dough wafting from my kitchen is enough to make anyone’s mouth water. The first time I baked these crispy Dutch stroopwafels with gooey caramel filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bring home these thin, caramel-filled waffle treats from a local market. I always dreamed of recreating that magic at home, and honestly, I wish I’d discovered this recipe way sooner.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These stroopwafels, dangerously easy to make, offer pure, nostalgic comfort with each bite. You know what? They’re perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board with something a little out of the ordinary. After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. This crispy Dutch stroopwafels recipe with gooey caramel filling feels like a warm hug you’re going to want to bookmark for all your cozy moments.

Why You’ll Love This Recipe

Having made these stroopwafels more times than I can count, I can vouch for their impressive charm. Here’s why you’re going to fall for this recipe:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Gatherings: Great for potlucks, coffee breaks, or holiday mornings when you want to impress without the stress.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to that signature crispiness and luscious caramel.
• Unbelievably Delicious: The thin, crispy waffle layers combined with the sticky, gooey caramel filling offer the ultimate comfort food experience.

This recipe isn’t just another stroopwafel version — it’s the best version you’ll find. The dough is perfectly balanced with just the right amount of sweetness and spice, and the caramel filling is rich yet not overpowering. Honestly, after the first bite, you might close your eyes and savor it like a little slice of Dutch heaven. It’s comfort food that impresses without fuss, turning any simple moment into something memorable.

What Ingredients You Will Need

This crispy Dutch stroopwafels recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if needed.

• For the Waffle Dough:
  • All-purpose flour (2 ½ cups / 320 g) — I prefer King Arthur for consistent results
  • Granulated sugar (⅓ cup / 65 g)
  • Instant yeast (2 ¼ tsp / 7 g) — use active dry yeast if necessary, but proof first
  • Warm whole milk (¾ cup / 180 ml) — about 110°F (43°C), not too hot to kill yeast
  • Unsalted butter (7 tbsp / 100 g), softened
  • Large egg (1), room temperature
  • Ground cinnamon (1 tsp) — adds that classic stroopwafel warmth
  • Salt (½ tsp) — balances sweetness
• For the Gooey Caramel Filling:
  • Light brown sugar (1 cup / 200 g) — packed
  • Unsalted butter (6 tbsp / 85 g)
  • Light corn syrup (¼ cup / 60 ml) — helps keep caramel soft and chewy
  • Heavy cream (½ cup / 120 ml), warmed
  • Ground cinnamon (½ tsp) — carries through the flavor
  • Vanilla extract (1 tsp) — for depth
  • Pinch of salt — to contrast sweetness

For a gluten-free option, you can swap the flour with a 1-to-1 gluten-free baking blend. Dairy-free butter and coconut cream work as substitutes for a vegan-friendly caramel filling. In the summer, swapping cinnamon for a hint of nutmeg or cardamom can add a fresh twist. I always recommend using good-quality butter and fresh cinnamon to get that authentic, rich flavor.

Equipment Needed

• Stroopwafel iron or a thin waffle maker — I use a vintage stroopwafel iron, but a thin Belgian waffle maker works in a pinch.
• Mixing bowls — one large for dough and one for caramel filling.
• Whisk and wooden spoon — for mixing and stirring.
• Rolling pin — optional but handy for evenly shaping dough balls.
• Pastry brush — helps spread butter when assembling.
• Heatproof spatula or butter knife — for spreading caramel filling.
• Kitchen thermometer — useful to check milk temperature for yeast activation.

If you don’t have a stroopwafel iron, no worries! A thin waffle maker or even a pizzelle iron can do the trick, though the texture may vary slightly. I’ve found that investing in a stroopwafel iron is worth it if you plan to make these often. Just remember to keep it clean and lightly buttered to prevent sticking.

Preparation Method

1. Activate the Yeast: In a small bowl, combine warm milk (110°F / 43°C) with the instant yeast and a teaspoon of sugar. Let it sit for about 5 minutes until foamy. If it doesn’t foam, your yeast might be dead — start over with fresh yeast.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
3. Combine Wet Ingredients: Add the softened butter, egg, and the activated yeast mixture to the dry ingredients.
4. Knead the Dough: Using your hands or a stand mixer fitted with a dough hook, knead the dough for about 7-10 minutes until smooth and elastic. It should be slightly sticky but not overly wet. If too sticky, add a tablespoon of flour at a time.
5. First Rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 45-60 minutes or until doubled in size.
6. Prepare Caramel Filling: While the dough rises, melt butter, brown sugar, and corn syrup in a saucepan over medium heat. Stir constantly until sugar dissolves and mixture bubbles. Slowly whisk in warm cream, cinnamon, vanilla, and salt. Simmer gently for 5 minutes until thickened slightly. Remove from heat and set aside.
7. Divide Dough: Punch down the risen dough and divide into 12 equal balls (about 2 oz / 57 g each). Cover and let rest for 10 minutes.
8. Preheat Iron: Heat your stroopwafel iron or waffle maker according to manufacturer’s instructions.
9. Cook Waffles: Flatten each dough ball slightly and place in the iron. Close and cook for about 2-3 minutes until golden brown and crisp. Remove carefully and immediately slice horizontally with a sharp knife or a special stroopwafel cutter while still warm.
10. Assemble Stroopwafels: Spread a generous tablespoon of caramel filling on the bottom half of each waffle and sandwich with the top half. Press gently to spread the caramel evenly.
11. Cool & Serve: Let the stroopwafels cool on a wire rack for 10 minutes before serving. They crisp up beautifully but remain chewy inside.

Pro tip: If your caramel thickens too much while assembling, gently rewarm it over low heat for a few seconds. Also, slicing the waffles immediately while warm is key to avoid cracking. You’ll notice the aroma intensify right as they come off the iron—that’s your cue to slice and fill quickly!

Cooking Tips & Techniques

Getting that perfect thin, crispy texture with a soft caramel center takes some practice but is totally worth it. Here are some tips I’ve picked up along the way:

• Temperature Control: Make sure your milk is warm but not hot when activating yeast. Too hot and it kills the yeast; too cold and it won’t activate properly.
• Kneading: Don’t rush the kneading. It develops gluten that gives the dough strength and elasticity, which helps the waffle hold together when sliced.
• Cooking Time: Stroopwafels need to be cooked until golden and crisp but not burnt. Each iron is different, so test with one waffle first.
• Slicing Quickly: The secret to a perfect stroopwafel is slicing immediately after cooking. If you wait for them to cool, they’ll crack and crumble.
• Caramel Consistency: The caramel should be thick enough to hold but still spreadable. If too runny, cook a bit longer; if too stiff, add a splash of cream.
• Storage: Keep stroopwafels in an airtight container to preserve crispiness. They do lose their magic if left exposed to air.

Honestly, I learned the hard way that rushing any of these steps leads to sad, crumbly waffles or overly hardened caramel. Patience pays off, and multitasking during caramel simmering helps speed things up. You’ll get the hang of it after a batch or two!

Variations & Adaptations

There’s plenty of room to make this recipe your own:

• Flavor Twist: Add a pinch of ground cardamom or nutmeg to the dough for a fragrant variation.
• Chocolate Caramel: Stir in 2 tablespoons of cocoa powder into the caramel filling for a rich chocolate-caramel combo.
• Vegan Version: Use plant-based butter and coconut cream in the caramel. Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend. The texture will be a bit different but still delicious.
• Mini Stroopwafels: Make smaller, bite-sized stroopwafels for party platters or snacks.

One of my favorite personal tweaks is adding a sprinkle of flaky sea salt on the caramel before sandwiching the waffles. The sweet-salty contrast takes it up a notch every time. You can also try swapping cinnamon for orange zest in the dough for a bright, fresh take.

Serving & Storage Suggestions

Serve your crispy Dutch stroopwafels warm or at room temperature. They pair beautifully with a hot cup of coffee or tea, making them the perfect cozy afternoon treat. For a little indulgence, try them alongside vanilla ice cream or drizzled with melted dark chocolate.

Store stroopwafels in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well for up to 2 months—just thaw at room temperature and re-crisp in a low oven (about 300°F / 150°C) for 5 minutes.

Reheating gently is key—microwaving tends to soften the waffles too much and makes the caramel runny. Using the oven or a toaster oven preserves that beautiful crisp shell while warming the caramel inside. Flavors actually deepen after a day as the cinnamon and caramel meld together, so making them ahead is a smart move for gatherings.

Nutritional Information & Benefits

Each stroopwafel contains approximately 180 calories, with 8 grams of fat, 25 grams of carbohydrates, and 2 grams of protein. While they’re definitely a treat, the use of real butter and cinnamon adds depth and a hint of antioxidant benefits.

Cinnamon is known to help regulate blood sugar, which can be a small bonus when you indulge. Using whole milk and fresh ingredients keeps this recipe wholesome compared to store-bought versions loaded with preservatives. For those watching gluten or dairy, the recipe adapts easily to fit your dietary needs without sacrificing flavor.

From a personal wellness standpoint, I find balancing treats like these with everyday wholesome meals keeps life joyful without guilt. Plus, homemade stroopwafels mean no mystery ingredients—just honest, delicious comfort food.

Conclusion

In the end, this crispy Dutch stroopwafels recipe with gooey caramel filling is worth every minute of your kitchen time. It’s a wonderful treat that’s approachable, customizable, and downright irresistible. Whether you’re making them for family, friends, or just because, you’ll find these stroopwafels bring smiles all around.

Feel free to tweak the spices, try different fillings, or make mini versions to suit your mood. Honestly, I love this recipe because it connects me to those warm memories from childhood and new memories I’m making now. If you give it a try, drop a comment below and share your favorite variation or tips. Don’t forget to share the love with friends and save this recipe—you’re going to want to come back to it again and again!

FAQs About Crispy Dutch Stroopwafels

Q1: Can I make stroopwafels without a stroopwafel iron?

A1: Yes! You can use a thin waffle maker or pizzelle iron. The texture might differ slightly, but they’ll still taste amazing.

Q2: How do I keep the caramel filling from hardening?

A2: Adding corn syrup helps keep the caramel soft. Store stroopwafels airtight and avoid refrigerating, which can harden the caramel.

Q3: Can I prepare the dough ahead of time?

A3: Absolutely. You can refrigerate the dough overnight and bring it to room temperature before shaping and cooking.

Q4: What’s the best way to slice the waffles?

A4: Slice immediately after cooking while the waffle is warm and pliable to avoid cracking.

Q5: Are stroopwafels gluten-free?

A5: Traditional stroopwafels contain wheat flour, but you can use gluten-free flour blends to make a gluten-free version.

Print