Stroopwafles are easy and impressive, not to mention OUT OF CONTROL delicious! Making them at home is fun and they’re so much better than store-bought!
- 1/2 cup warm milk (120°F – 130°F)
- 2 1/4 teaspoons active dry yeast (.25- ounce packet)
- 4 cup all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup butter, cubed
- 2 large eggs
- 2 cups granulated sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons butter
- Cookies: In a small bowl mix the milk and yeast together. Allow the mixture to sit for 5 minutes, until the yeast dissolves and is bubbly.
- In a large bowl whisk together the flour, granulated sugar, cinnamon, and salt. Add in the cubed butter and using a pastry cutter or fork work the butter into the dry mixture until you have coarse crumbs.
- Add in the eggs and yeast mixture using a wooden spoon, stir to combine. Then using lightly floured hands, knead the mixture until the dough comes together and forms a ball.
- Cover with plastic wrap and allow the dough to rest for 1 hour*
- Preheat your waffle iron** for 10 – 15 minutes.
- Portion out the waffle dough into 2 1/4- ounce balls (you will get 18 balls). (Note – this recipe is written using a 4- inch in diameter iron for each waffle). Flatten the balls slightly into thick disks. Lightly coat your waffle iron with nonstick spray. Place the dough into the waffle iron and press down and clamp closed. Cook waffle for 1 1/2 minutes, or until golden and crisp.
- Remove the waffles from the iron and immediately cut in half horizontally using a serrated knife***.
- Repeat with all the dough.
- Filling: In a heavy bottomed saucepan over medium-low heat combine the granulated sugar, water, and corn syrup.
- Allow the mixture to heat until it comes to a boil and the sugar dissolves, stirring very gently only occasionally.
- Once the mixture comes to a boil, allow it to cook for about 10 minutes, stirring gently or swirling the pan occasionally, until the mixture becomes a deep amber color (330°F – 340° F on a candy thermometer).
- Turn the heat down to low and slowly stir in the heavy cream. Mixture will bubble up so do this slowly. Once combined, cook for 1 minute and then remove from the heat.
- Stir in the butter.
- Pour the caramel through a fine wire strainer or sieve to filter out any crystallized sugar. Allow the caramel to cool until it’s a spreadable consistency.
- Assembly: Spread a heaping tablespoon of caramel onto the cut side of half of the waffles, spreading it out leaving a small space at the edge, so when you sandwich it, it won’t squeeze out. Top with the remaining cookies to create sandwiches.
*I like to make my filling while the dough is resting. This allows the filling time to cool while you are cooking your waffles. Alternately you can make your caramel days in advance and when ready to spread microwave it for 20 seconds until spreadable consistency.
**If you have heat settings on your iron, set it to medium-high.
***Make sure to cut your waffles when they are hot, as they are much harder to cut when cooled.
Store airtight at room temperature for up to 5 days.
Keywords:: cookies and cups, stroopwafles, cookie recipe, caramel