Stroopwafel Cheese Crackers

  • Makes 16 – 32 crackers 

  • Make and Bake in 40 minutes 

This is a simple recipe that is quick to assemble and bake. They also taste ridiculously good. The recipe below uses cheddar and cumin, but you could substitute with other hard cheeses, like Gouda.

The method for rolling out the dough out is a little unorthodox, but it allows you to cut all crackers at once without rerolling or wasting scraps. 


  • 1 oz (3/4 C) parmesan cheese, grated 

  • 2 oz(1 ½ C) aged cheddar cheese, grated 

  • ¼ C Gezellig Cookies® Original Stroopwafel Edges

  • ¼ C all-purpose flour 

  • ¼ tsp salt (optional) 

  • 1 tsp cumin seed (optional) 

  • 2 TBSP unsalted butter, softened  


  • Cheese grater 

  • Large bowl 

  • Scale or measuring cups 

  • Fork or wooden spoon 

  • Cling film 

  • Parchment paper or waxed paper 

  • Rolling pin 

  • Knife 

  • Cookie sheet 

  • Cooling rack 



  1. Preheat oven to 350° F

  2. Measure Edges, flour, salt, cumin into bowl and combine. 

  3. Add grated cheese to bowl, and combine. 

  4. Add softened butter to bowl and combine until forms a ball. Once you get the butter added, use your hands to completely mix into a ball of dough. 

  5. Wrap dough in cling film and refrigerate for 15 minutes. 

  6. Remove dough from fridge and flatten in the center of parchment paper. (see pictures below) 

  7. Fold parchment paper in a square around the dough (Square should be approximately 10” x 10”.) Flip over so paper fold are under the dough, against the table. 

  8. Begin rolling out dough to “fill” square. Note the dough needs to be of even thickness, and should end up 1/8” thick. Refold into larger square, if needed. 

  9. Chill dough in freezer for 5-10 minutes. 

  10. Remove dough, cut into squares. Refreeze as needed for 5 minutes.