When it comes to baking, I love to explore different cultures and their staple baking products. Doing this makes me learn about so many unique recipes from around the world.
One such recipe I can across was Stroopwafel cookies. These are famous Dutch cookies with thin waffle-shaped cookies made and sandwiched using salted caramel. They taste as delicious as they sound!
Stroopwafel is made using all-purpose flour, butter, yeast, sugar, milk, and egg. Since they are pretty thin, they are crispy! The unique part is that they are not baked in the oven but made in a waffle cone maker machine.
To make these cookies, you will find one particular piece of equipment, which is the waffle cone-making machine. It’s not the same as a waffle maker, as that has a deeper design for making waffles. So, you will have to get the one used for making ice cream cones and has a check (waffle) design that isn’t as deep.
These cookies are traditionally eaten with salted caramel; they definitely taste heavenly.
- Why You’ll Love This Recipe
- Important Ingredients Used In The Recipe
- How To Make Stroopwafel Cookies
- Chef’s Tips For The Recipe
- How To Store Stroopwafel Cookies
- More Easy Recipes
- Frequently Asked Questions
- New and Unique: This cookie is quite different from the type of cookies we are used to eating. The cookies are pleasantly thin, crispy, and sandwiched between delicious caramel filling.
- Flavor: the cookies themselves are flavored with cinnamon. This, paired with salted caramel, brings out the best flavor of the cookie. Trust me; you will make them quite often after trying them for the first time.
- Easy to Follow: the steps involved in the making process are not complex. So, you can easily follow the recipe and make these scrumptious cookies in no time. Also, you get to learn to work with a whole new machine-ice cream cone maker.
Important Ingredients Used In The Recipe
Let’s talk about some of the ingredients that are a must to make Stroopwafel cookies.
- Butter: Butter provides not only taste but also texture in a cookie. The right amount of butter or fat will help the cookie get the crispness it needs.
- Eggs and milk: these two products provide flavor, color, moisture, and structure to the cookies.
- Yeast: stroopwafel is one such cookie that uses yeast as a leavening agent. Although the cookies are made thin, yeast provides the required rise to the dough, and this affects the final taste and texture of the cookie.
- Cinnamon: The traditional cookie recipe has cinnamon powder which complements well with salted caramel.
- Caramel: salted caramel is used as a filling to sandwich two stroopwafel cookies. Hence the flavor you finally get while eating it is that of yummy caramel.
- Preparation: You will be making two elements, i.e., the cookies and their filling. So, collect the ingredients and equipment required to complete both elements.
Method For Stroopwafel Cookie Dough
- Dry Ingredients: collect all dry ingredients – flour, sugar, cinnamon powder, and yeast in a bowl. Give this a mix.
- Make Dough: Add eggs and milk to the above dry ingredients mixture and knead to make a dough. Add melted butter and continue to knead till everything combines well. Rest the dough for one hour.
- Shaping: Divide the dough into balls weighing 20g each. You will have approximately 20 balls.
- Bake: Now prepare the machine by heating it to medium-high heat. Place a ball of dough in the machine and press until it is pretty thin. Cook it for about 2 minutes or until it gets golden brown. Remove the cookie from the machine and cut it with a 7cm round cookie cutter to give it the shape. Keep aside to cool.
Method For Caramel
- Heat Sugar: Start making caramel by heating sugar in a saucepan until it’s amber in color. This could take a few minutes; do not stir the sugar, as stirring will seize it.
- Add Cream: Once the sugar has melted and reached the amber color stage, add in the warm cream and mix well. The mixture will bubble up, so be careful while doing this step.
- Add Butter: Finally, add butter to the caramel and mix it well. In the end, add salt. Let the caramel cool down, then transfer it to a piping bag.
Method For Assembly
- Make Cookie Sandwich: Take one stroopwafel cookie and pipe some caramel in the middle of the cookie. Place another cookie over it and press it so the caramel spreads to the edges.
Chef’s Tips For The Recipe
Tip For Shaping Cookies
Once cooked and removed from the waffle cone maker, cut the cookie immediately when it’s still hot to get the desired shape. Waiting for it to cool will harden the cookie, and you will not be able to cut it later.
Work carefully when making caramel. The sugar should not seize, so it’s important to stir well after adding cream and butter.
You can use any other filling in place of caramel. E.g., you can make a vanilla ice cream sandwich or have a ganache filling.
The unassembled baked cookies can be stored in an airtight box in the refrigerator for up to two weeks. You can freshly assemble them as and when you wish to eat.
Caramel should be stored in a glass jar in the refrigerator. You can microwave it a little or thaw it at room temperature to use for the cookies.
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Frequently Asked Questions
Both Stroopwafel and pizzelle are a form of thin waffle cookies. However, pizzella is an Italian cookie that can be consumed alone or without a filling. It can also be rolled into a cannoli. Whereas, Stroopwafel cookies are of Dutch origin and are consumed as sandwich cookies with caramel filling.
Absolutely NO. Both are very different desserts. Waffles have a thin batter cooked in a waffle maker. Also, it is not a cookie but a dessert that is crisp on the outside and soft inside. Stroopwafel is a thin cookie, eaten as a sandwich and made using a waffle cone-making machine.
First, make sure you are storing them in a cool, dry place in an airtight box. If they turn soft, just bake them in the oven for a few minutes at 170C. Let them cool down, and they shall turn crispy again.
Traditionally, caramel-like syrup uses brown sugar, maple syrup, butter, and vanilla. You can use simple salted caramel as well. If you want variations, you can use ganache or Ice-cream as one of the fillings.
Yes! Just like any other cookie dough, Stroopwafel cookie dough can also be stored in the freezer for up to 3 months.
Unfortunately, no. Since they have a particular shape and way of being eaten, it is only recommended to use the cone-making machine.
- 250g All-Purpose Flour
- 1.5g Cinnamon Powder
- 1/2 No. Egg
- 35ml Milk
- 125g Melted Butter
- 60g Castor Sugar
- 6g Instant Yeast
- 120g Castor Sugar
- 135g fresh Cream
- 25g Unsalted Butter
- Salt As Required
Method For Cookies:
- Take all the dry ingredients in a bowl- flour, cinnamon, and sugar, followed by yeast. Stir it a little.
- Add milk, eggs to the dry ingredients and knead. Add melted butter and continue kneading.
- Let the dough rest for 1 hour.
- Now, divide the cookie dough into 20 balls weighing 20g each.
- Heat the waffle cone maker machine to medium-high heat.
- Place a ball of dough into the machine and press until it is thin. Let it cook for about 2 minutes or until it’s golden brown.
- Once cooked, take it out and cut it with a 7cm round cookie cutter. Keep aside to cool.
Method For Caramel
- In a saucepan, heat sugar until it reaches an amber color, then add warm cream. Mix it well so that there are no sugar lumps.
- Add butter and mix it into the caramel. In the end, add salt.
- Let it cool down, and then transfer it into a piping bag.
- Pipe salted caramel in the middle of the cookie, then cover it with another cookie.
- Press the cookie so that caramel spreads equally everywhere.
- Prep Time: 15 minutes
- Resting Time: 60 minutes
- Cook Time: 10 to 15 minutes