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Dutch Stroopwafels: Melt-in-your-mouth caramel cookies

Dutch Stroopwafels
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Learn to make authentic Dutch Stroopwafels, thin waffle cookies with a gooey caramel syrup filling. This recipe is a fun project for cookie enthusiasts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Caramel Filling:
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup honey
  • 1/4 cup heavy cream

Instructions

  1. In a medium bowl, whisk together flour, salt, and baking powder.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. For the caramel filling, combine brown sugar, butter, honey, and heavy cream in a saucepan over medium heat.
  7. Stir constantly until the butter is melted and the sugar is dissolved.
  8. Bring to a simmer and cook for 2-3 minutes, stirring, until slightly thickened. Remove from heat and let cool.
  9. Preheat your oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper.
  10. Roll small portions of the dough into balls and flatten them thinly on the prepared baking sheets.
  11. Bake for 8-10 minutes, or until golden brown.
  12. While the cookies are still warm, use a sharp knife or a round cookie cutter to trim them into uniform circles if needed.
  13. Immediately spread a thin layer of the cooled caramel filling onto one cookie and top with another cookie, pressing gently.
  14. Repeat with the remaining dough and filling.
  15. Allow the stroopwafels to cool completely on a wire rack.

Notes

  • Ensure the dough is chilled sufficiently for easier handling.
  • Be careful not to overbake the cookies, as they can become too crisp.
  • The caramel filling should be spread while the cookies are still warm to ensure they adhere well.

Nutrition

Find it online: https://whiskdaily.com/dutch-stroopwafels-recipe/