Stroopwafels & Cinnamon Sugar Cookie Coffee

By Briana Keene

Ever want to try a new recipe but it might seem a little too intimidating? Blogger Julie Blanner teaches us how to make stroopwafels, without even using Pizzeles!




Serves: 12


  • ½ warm water
  • 1 packet rapid rise yeast
  • 4 c flour
  • 1 c salted butter, softened
  • ½ tsp cinnamon
  • ½ c sugar
  • 2 eggs
  • 1 c salted butter
  • 1 ½ c brown sugar, packed
  • 1 tsp cinnamon
  • ⅜ c {or 6 Tbsp} dark corn syrup


  1. Pour warm water in a small bowl and pour yeast over it.
  2. In a mixing bowl, combine flour and butter. Add cinnamon, sugar, yeast mixture and eggs until combined.
  3. Switch to dough hook or knead until smooth in texture {quick and easy}. Set aside.
  4. In a saucepan, combine butter, brown sugar, cinnamon and dark corn syrup over medium heat. Stir frequently until bubbling and sugar is dissolved.
  5. 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.
  6. Once cooled, slice wafel in half and spread a tablespoon {or more} of filling to create a sandwich.


She even learned that you can place your stroopwafel on top of your coffee mug to warm the caramel filling inside, during a flight to San Francisco!

We love how you can make each stroopwafel in under a minute, just like brewing a cup of coffee from your Keurig® brewer. Julie paired her stroopwafel with our Green Mountain Coffee® Cinnamon Sugar Cookie Coffee. Yum!

We hope you try these, too!

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