Joanne Weir Follow @ChefJoanneWeir

Stroopwafel Cookies

Stroopwafel Cookies

My spin on the traditional Stroopwafels, which are split open and filled with a caramel spread, is to make these into ice cream sandwiches with my Burnt Caramel Ice Cream!!

Makes about 20 cookies.



3 large eggs
3/4 cup brown sugar
1/4 teaspoon salt
1 3/4 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons Vanilla extract
1/2 cup (8 tablespoons) unsalted butter, melted



In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder. Stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter with a rubber spatula. The batter will be thick and gooey.

Heat a min-pizelle iron for 15 minutes. Coat with vegetable shortening and place a medium ice cream scoop full of batter onto the pizelle iron. Close iron and cook for 30-40 seconds. Lift iron and remove cookies with tongs. Place cookies on a wire rack.

Continue to cook cookies, coating the iron with shortening as needed.