You know how I’m always saying that 9 times out of 10 I’ll reach for something chocolaty? Well, this is that 1 time out of 10….every time. (Haha…channeling my inner Ron Burgundy there! My husband only made me watch that silly movie a million times when we were dating!)
I loose all willpower with stroopwafels and I don’t even care that they’re headed straight to my hips.
When the cookies come out of the oven, the sweet smell of cinnamon sugar fills the air. And if you’re guilty like me, you grab a bite before they’re even cool enough to handle. The stroopwafel almost melts inside of the cookie, making a perfectly soft and sweet middle to the cookie.
So, about these stroopwafels. I know I’ve told you before about how I was first introduced to them with these cute stroopwafel cupcakes, but I was always longing for a way to have a fresh one…without ‘hopping the pond’!
That’s when I tweeted out about it and there’s actually a store in the United States that makes them fresh and ships them to you! Whaaaa?
Talk about beauties, eh?
It’s only fitting that the store is called I Love Stroopwafels. They make all sorts of shape and sized stroopwafels, all fresh and delicious!
See this one, it’s GIANT:
It’s literally the size of my hand. Then, they make tiny ones or even average sized ones like these:
And it’s only fitting that they make heart shaped stroopwafels. How precious!
So, you want to have fresh stroopwafels at your doorstep, right? Scroll down to the bottom of the page to enter to win a whole gift set of them!
Stroopwafel Stuffed Whole Grain Snickerdoodles
adapted from Skinny Taste
- 3/4 cup whole wheat pastry flour
- 1 cup unbleached all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- (topping) 3 tablespoons sugar
- (topping) 1 tablespoon ground cinnamon
- 4 three inch stroopwafels
- Preheat the oven to 375°F.
- In a small bowl, combine the flours, cream of tartar and baking soda together. Set aside.
- In a large bowl, beat the butter and sugar together until combined.
- Beat in the egg, honey and vanilla until until thoroughly combined.
- In small batches beat in the flour mixture until just combined.
- Cover the bowl with plastic and place in the fridge for 10 minutes.
- Meanwhile, combine the topping by stirring the sugar and cinnamon together. Set aside.
- With a sharp knife cut your stroopwafels into 1/8ths. Set aside.
- Scoop out 2 tablespoons of dough, flattening out into round disks in the palm of your hand.
- Place two pieces of stroopwafel in the middle and close up the sides of the dough.
- Place on a silpat or parchment paper covered baking sheet at least 2 inches apart.
- Bake for 10-13 minutes until cracks form on the top of the cookies and light brown around the edges.
- Allow the cookies to cool on the pan for 5 minutes before removing from the cookie sheet and onto a cooling rack to cool completely.
- Store in an airtight container.
Servings: 10 large cookies