Stroopwafels are a classic Dutch treat, stroop meaning “syrup.” The syrup in question is sandwiched between two waffle cookies. As the cookies and syrup cool, the waffles soften slightly, and the syrup becomes chewy. There are special irons you can buy to make these, but pizzelle irons work well, too. Any cookies not eaten right away can be stored up to a week. To rewarm the cookie and soften the syrup inside, set a stroopwafel on the rim of a hot cup of coffee.

Combine in a medium saucepan:

Bring the syrup to a rapid boil, stirring to dissolve the sugar, then immediately remove from the heat and set aside while you make the cookies.

Prepare the dough for:

Cook the batter in a Belgian or Dutch cookie iron, a French gaufrette iron, or a pizzelle iron. For stovetop irons, use medium-low to medium heat, adjusting the heat as needed to brown the cookies without burning them. Depending on the size of the iron, you may need to use more or less batter per cookie, 1 to 2 tablespoons. If your iron is specifically made for stroopwafels, trim the rough edges from the browned cookies with a large round cutter, and split the cookies in half like you would a cake layer. If using a gaufrette or pizzelle iron, the cookies will be too thin to split. Spread a thin layer of the syrup on one cookie (or the cut side of one cookie), then place a second cookie or cookie half on top.