Dutch cookie with caramel syrup between two thin cookies. Absolutely delicious! I lived in Holland for a year and fell in love with these cookies. I was so happy to finally find a recipe! These are made using a pizzelle iron.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.

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  • In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.

  • Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.

  • To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

Nutrition Facts

126 calories; protein 1.3g; carbohydrates 20.4g; fat 4.4g; cholesterol 29.5mg; sodium 40.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2003
I've heard about these cookie/waffles and have been long looking for it recipy. I love them with Strawberry jam filling. Read More
(5)

Most helpful critical review

Rating: 1 stars
11/12/2005
I have a pizzelle iron and have made pizzelles and waffle cones using other recipes with no problem. When I used this recipe for the stroopwaffels the batter spread too thinly and stuck to the pizzelle iron. I could not get a whole cookie out of the entire batch. They all came off in pieces so there was no way I could even sandwich any of them together. I would have liked to because the pieces were really quite tasty and crispy. I'm not sure how to "fix" this recipe other than to add maybe more butter to help with the sticking issue. I would like to know if others experienced this same problem?? Read More
(8)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/12/2005
I have a pizzelle iron and have made pizzelles and waffle cones using other recipes with no problem. When I used this recipe for the stroopwaffels the batter spread too thinly and stuck to the pizzelle iron. I could not get a whole cookie out of the entire batch. They all came off in pieces so there was no way I could even sandwich any of them together. I would have liked to because the pieces were really quite tasty and crispy. I'm not sure how to "fix" this recipe other than to add maybe more butter to help with the sticking issue. I would like to know if others experienced this same problem?? Read More
(8)
Rating: 5 stars
01/07/2003
I've heard about these cookie/waffles and have been long looking for it recipy. I love them with Strawberry jam filling. Read More
(5)
Rating: 5 stars
12/04/2003
Very easy to make....and a great lemon flavor. Refreshing! Read More
(4)
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