Stroopwafels - Dutch Recipe - Caramel Waffle Cookies - Kosher

Golden, crisp waffle cookies filled with a rich cinnamon caramel syrup, homemade kosher stroopwafels are one of the Netherlands' most beloved treats. Fresh off the waffle iron, they're wonderfully crisp on the outside with a warm, gooey filling inside. Place one over a hot cup of coffee or tea for a minute, and the steam gently softens the caramel into pure comfort.

This homemade version stays true to the classic Dutch favorite while using kosher ingredients that are easy to find.

Servings

10 servings

Yield

20 filled stroopwafels (40 thin waffle halves)

Prep Time

30 minutes

Cook Time

25 minutes

Rest Time

45 minutes

Total Time

Approximately 1 hour 40 minutes

Difficulty

Intermediate

Cuisine

Dutch

Course

Dessert, Snack, Tea-Time Treat

Why You'll Love This Recipe

Authentic Dutch flavor
Perfect balance of crisp and chewy
Warm cinnamon caramel filling
Uses everyday pantry ingredients
Great homemade holiday gift
Freezes beautifully
Wonderful with coffee or tea
Fun weekend baking project

Cooking Vessels and Equipment

Stroopwafel iron or shallow waffle iron
Mixing bowls
Measuring cups and spoons
Stand mixer or hand mixer
Small saucepan
Silicone spatula
Rolling pin
Bench scraper
Cooling rack
Wire whisk
Sharp knife

Ingredients

For the Dough

4 cups all-purpose flour
2¼ teaspoons instant yeast
½ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup unsalted kosher butter, softened
2 large eggs
¼ cup warm whole milk (or unsweetened oat milk for dairy-free)
1 teaspoon pure vanilla extract

For the Stroop (Caramel Filling)

1 cup dark brown sugar
½ cup light corn syrup
⅓ cup unsalted kosher butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of kosher salt

Instructions

Step 1: Make the Dough

Combine the warm milk and yeast.

Allow to sit for about 5 minutes.

In a large bowl, combine:

Flour
Sugar
Salt
Cinnamon

Add:

Butter
Eggs
Vanilla
Yeast mixture

Mix until a soft dough forms.

Knead for about 8–10 minutes until smooth and elastic.

Cover and allow to rise for 45–60 minutes.

Step 2: Make the Caramel Filling

In a saucepan over medium-low heat combine:

Brown sugar
Corn syrup
Butter
Cinnamon
Salt

Cook while stirring until smooth.

Remove from heat.

Stir in vanilla.

Keep warm.

Step 3: Portion the Dough

Divide into 40 equal pieces.

Roll into smooth balls.

Cover with a towel to prevent drying.

Step 4: Bake

Preheat the stroopwafel iron.

Cook each dough ball for 60–90 seconds until golden.

Immediately slice each waffle horizontally into two thin layers while still hot.

Work carefully—they cool quickly.

Step 5: Fill

Spread about 1 tablespoon warm caramel onto one half.

Top with the second half.

Press gently.

Allow to cool completely.

The caramel will set while remaining soft and chewy.

Nutritional Information (Approximate Per Stroopwafel)

Calories: 270
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 38g
Sugar: 20g
Fiber: 1g
Sodium: 90mg

Dietary Adaptations

Dairy-Free

Replace butter with kosher plant-based butter.

Use oat, soy, or almond milk.

Egg-Free

Use two commercial egg replacers suitable for baking.

Vegan

Use dairy-free butter, plant milk, and egg replacer.

Whole Wheat

Replace up to half of the flour with whole wheat pastry flour.

Kosher Considerations

Use certified kosher butter or plant butter.
Verify vanilla extract has kosher certification.
Confirm corn syrup is kosher-certified.
If serving after a meat meal, prepare the dairy-free version.
Use dedicated dairy or pareve utensils according to your kitchen practice.

Shabbat Adaptations

Bake before Shabbat.
Store in an airtight container.
Warm by placing over a hot cup of tea or coffee after the meal rather than reheating directly.
Excellent served alongside Shabbat dessert platters.

Common Mistakes to Avoid

Allowing waffles to cool before slicing.
Overfilling with caramel.
Cooking at too high a temperature.
Using cold butter.
Rolling uneven dough portions.
Letting dough dry while waiting.
Overcooking the caramel.
Skipping the dough rise.

Tips & Troubleshooting

Dough is sticky

Lightly flour your hands instead of adding lots of extra flour.

Dough won't rise

Check that your yeast is fresh and the milk wasn't too hot.

Caramel hardens

Warm gently over low heat while stirring.

Waffles break

Slice immediately while hot.

Filling leaks

Use less caramel and gently press the halves together.

Variations

Vanilla Stroopwafels
Espresso Caramel
Chocolate Drizzle
Sea Salt Caramel
Maple Cinnamon
Orange Spice
Honey Caramel
Speculaas Spice Blend
Dark Chocolate Filled
Dairy-Free Coconut Version

Serving Suggestions

Serve with:

Fresh coffee
Black tea
Hot chocolate
Espresso
Cappuccino
Vanilla ice cream
Fresh berries
Whipped cream
Fruit platters

For the traditional Dutch experience, rest a stroopwafel over a steaming mug for about one minute so the caramel becomes deliciously soft.

What to Serve With This Recipe

Fresh fruit salad
Dutch hot chocolate
Coffee drinks
Tea assortment
Ice cream
Chocolate mousse
Custard
Apple slices
Pear compote

Expert Tips for Success

Weigh dough portions for even baking.
Keep caramel warm throughout assembly.
Slice while the waffles are piping hot.
Don't overcook; they continue crisping as they cool.
Work with only a few dough balls at a time.
Use a serrated knife for easier splitting.
Let filled cookies cool completely before stacking.
Store with parchment between layers.

Storage Instructions

Store cooled stroopwafels in an airtight container at room temperature for up to 5 days.

For longer freshness, refrigerate for up to 2 weeks.

Freezing Instructions

Freeze in airtight freezer bags with parchment between layers.

Freeze up to 3 months.

Thaw at room temperature.

Reheating Instructions

Place over a hot mug of coffee or tea for 1–2 minutes.
Warm in a 300°F (150°C) oven for 2–3 minutes.
Avoid microwaving for long periods, as the cookies can become soft rather than crisp.