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Rated as 3.38 out of 5 Stars

"Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English."
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servings 622
Original recipe yields 12 servings


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  1. In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
  2. To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
  3. Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
  4. Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.


  • Note
  • If you can't split the waffles because they are too thin, just sandwich the filling between two waffles.

Nutrition Facts

Per Serving: 622 calories; 23.4 99.8 5.7 75 190 Full nutrition

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Read all reviews 12
  1. 16 Ratings

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    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

thought they were reeeely rich, but that sauce is amazing

Most helpful critical review

These tasted NOTHING like Dutch stroopwaffles from the dutch bakery.

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Least positive

These tasted NOTHING like Dutch stroopwaffles from the dutch bakery.

This is very much like all the Dutch recipes I've found for making these at home, but they taste nothing like the store bought or fresh baked ones you get in the Netherlands. I've found some thi...

don't use molasses

thought they were reeeely rich, but that sauce is amazing

For the Americans in the group... don't use blackstrap molasses. American molasses is very strongly sulphured (and frankly horrible). Look for mild or unsulphured or, better yet, Canadian or Br...

Definitely use corn syrup instead of molasses. I went to the Netherlands 3 times last year and have had many local store bought stroopwafels. I have tried making stroopwafels using both molasses...

The cookies are fine, but the filling is grotesquely heavy on molasses. I actually think it must be a typo because nothing could intentionally be made to taste this way. I served these to a larg...

It did not taste like the other stroopwaffles I have eaten. I think there is too much molasses in the recipe.

I found World Table Waffle Crisps at Walmart work just great for the cookie part. Also tried graham crackers and they taste delicious too. Followed the sauce part exactly and it turned out sup...