Stroopwafels (Dutch Caramel Waffles Cookies)
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Stroopwafels (Dutch Caramel Waffles Cookies)
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A recipe for Stroopwafels (Dutch Caramel Waffle Cookies)! These thin waffles cookies are filled with a spiced caramel filling.
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Ingredients
Waffle Cookie:
- 1 1/2 teaspoons active dry yeast
- 1/4 cup lukewarm water 105-115 degrees F
- 2 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- Pinch salt
- Pinch ground cinnamon
- 1/2 cup unsalted butter melted and slightly cooled
- 1 egg
Caramel Filling:
- 1 cup dark brown sugar
- 1/2 cup unsalted butter
- 5 tablespoons keukenstroop or dark corn syrup
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
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Instructions
To make the waffle cookies:
- In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to sit until frothy, 5-10 minutes.
- In a large bowl or a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon.
- Mix in the yeast with water, butter, and egg until a smooth dough comes together. If it is too crumbly, add a little more water. It it is too loose and sticky, add a little more flour.
- Cover and allow to rest at room temperature for 30-60 minutes. It will get puffy, but won't double in size.
To make the filling:
- In a medium saucepan, melt the brown sugar and butter over medium heat. Whisk in the keukenstroop or dark corn syrup and ground cinnamon.
- Continue to stir often until the mixture starts to bubble and thicken. Reduce heat to low and mix in the vanilla.
- Keep on warm and stir occasionally while preparing the cookies.
To assemble:
- Preheat the waffle iron on desired setting (I used 3/4). If needed, lightly grease with oil.
- Roll a tablespoon piece of dough into a ball, then lightly press into a disc.
- Place in the center of the preheated iron and press down the lid. Bake until golden, 40-60 seconds.
- Remove from the iron and quickly cut in half horizontally. Spread some of the hot filling on the inside of the bottom half of the cookie.
- Cover with the top half of the cookie and gently press to evenly spread the filling to the edges. Repeat with remaining dough and filling.
- Best when served warm- be careful filling will be hot. Store cooled cookies in an airtight container at room temperature.
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