Stroopwafels

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 3/4 cups

Granulated Sugar

1/4 cup

Water

1/3 cup

Unsalted Butter

1/2 cup

Heavy Cream

2 cups

All-Purpose Flour

1 Tbsp

Baking Powder

1/2 Tbsp

Ground Cinnamon

1/8 tsp

Salt

3

Large Eggs

1/2 Tbsp

Pure Vanilla Extract

Cooking Instructions

HIDE IMAGES

Step 1

For caramel sauce, heat Granulated Sugar (1 cup) and Water (1/4 cup) in a medium saucepan over medium heat. Stir until the sugar has completely melted. Stop stirring and watch the sugar boil until it starts to turn golden brown. This takes about 5 to 6 minutes.

Step 2

Once it reaches the perfect amber color remove from the heat and quickly whisk in the Heavy Cream (1/2 cup) . Return saucepan to low heat and continue to whisk until completely smooth. Add Unsalted Butter (1/3 cup) stir until melted.

Step 3

Allow to cool completely before spreading on cookies. Store any remaining caramel sauce in an airtight container in the fridge for up to two weeks.

Step 4

To make the cookie batter first preheat your pizzelle iron. Sift the All-Purpose Flour (2 cups) , Baking Powder (1 Tbsp) and Ground Cinnamon (1/2 Tbsp) into a mixing bowl. Add the Salt (1/8 tsp) and whisk well to combine, set aside.

Step 5

In the bowl of a stand mixer, beat the Large Eggs (3) for about 4 minutes until thick. Gradually beat in Granulated Sugar (3/4 cup) followed by the Unsalted Butter (1/3 cup) and Pure Vanilla Extract (1/2 Tbsp) .

Step 6

Add the flour mixture in thirds, mixing on low in between each until combined.

Step 7

Place a rounded tablespoon of batter into the center of each pizzelle form. You may want to position the batter a little towards the back of the form if you find that it pushes the batter up when you close the lid.

Step 8

Close the pizzelle maker and check after about 20 seconds. You can close for another 10 seconds or until the cookie is golden brown.

Step 9

Use a spatula to move the finished cookies onto a flat cooling rack.

Step 10

Once all of the cookies are done and cooled spread a thin layer of caramel on one and top with another.