the easiest stroopwafels recipe without a pizelle or waffle iron


Stroopwafels are two layers of baked dough with caramel filling to create a crispy one of a kind cookie. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 12
Calories 603kcal
Author Julie Blanner


  • ½ water warm
  • 1 packet yeast rapid rise
  • 4 c flour
  • 1 c salted butter softened
  • ½ tsp cinnamon
  • ½ c sugar
  • 2 eggs


  • 1 c butter salted
  • 1 ½ c brown sugar packed
  • 1 tsp cinnamon
  • 3/8 c dark corn syrup {or 6 Tbsp}


  • Pour warm water in a small bowl and pour yeast over it.
  • In a mixing bowl, combine flour and butter. Add cinnamon, sugar, yeast mixture and eggs until combined.
  • Switch to dough hook or knead until smooth in texture {quick and easy}. Set aside.
  • In a saucepan, combine butter, brown sugar, cinnamon and dark corn syrup over medium heat. Stir frequently until bubbling and sugar is dissolved.
  • Warm a griddle {you can also use a waffle cone iron or pizzelle} to medium heat. Drop a golf ball sized dough ball on the griddle and press with a lightly greased grill press. Let it sit for 30-60 seconds until crisp and brown, then flip using a turner and press again. Allow to cook 30 seconds.
  • Once cooled, slice wafel in half and spread a tablespoon {or more} of filling to create a sandwich.


You can place it on top of a hot cup of coffee or cocoa to warm the caramel-like syrup inside. 


Calories: 603kcal | Carbohydrates: 75g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 306mg | Potassium: 110mg | Fiber: 1g | Sugar: 43g | Vitamin A: 985IU | Calcium: 47mg | Iron: 2.3mg