Pizzelle Cookies Recipe
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5.0
24 reviews
Excellent
Pizzelle Cookies Recipe
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The Best Pizzelle Cookies Recipe! These classic Italian cookies are stunning and surprisingly easy to make- a family recipe passed from generation to generation. Enjoy the recipe and the memories of making the best homemade pizzelle!
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Ingredients
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted and cooled
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon Anise Extract or Anise Seeds optional, but that is the flavor that makes them traditional
- 1 pinch salt
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Instructions
- Preheat the Pizzelle Iron: Plug in your pizzelle iron and let it heat up according to the manufacturer's instructions. Usually, it takes a few minutes to reach the right temperature.
- Prepare the Batter: In a large mixing bowl, beat the eggs and sugar together until well combined and slightly thickened. You can use an electric mixer or do this by hand, about 3 minutes.
- Add the Butter: Add the melted and cooled butter to the egg and sugar mixture. Mix until fully incorporated.
- Add Flavoring: Stir in the vanilla extract and any optional flavoring you desire, such as anise extract or almond extract. Anise is a traditional flavor for pizzelle, but you can skip it or use other extracts for a different taste.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter. The batter should be thick enough to hold its shape on the pizzelle iron.
- Cook the Pizzelle: Lightly grease or spray the pizzelle iron with cooking spray.
- Drop a spoonful of batter onto the center of each pizzelle pattern on the iron. The amount of batter will depend on the size of your iron, but it's typically about 1 heaping tablespoon per pizzelle.
- Close the iron and cook according to the manufacturer's instructions. The cooking time may vary, but it's usually around 30-60 seconds, or until the pizzelle are golden brown and have a lacy pattern.
- Remove and Shape: Carefully remove the pizzelle from the iron using a fork or a spatula. For a clean look you can remove the excess edges that go beyond the press pattern. The cookies will be soft initially but will harden as they cool. You can shape them into cones, rolls, or leave them flat.
- Cool: Place the cooked pizzelle on a wire rack to cool completely. They will become crisp as they cool.
- Serve: Enjoy your pizzelle cookies as they are or dust them with powdered sugar for an extra touch of sweetness.
- See the blog post for ideas of ways to serve pizzelle cookies. Store any leftover pizzelle in an airtight container to keep them crisp. This recipe makes about 24-36 pizzelle cookies, depending on the size of your pizzelle iron. Enjoy this Italian Christmas cookie tradition!
Notes
- Top Tips
- Preheat the Pizzelle Iron: Ensure your Pizzelle iron is thoroughly heated before cooking. This helps in achieving an even cook and the classic lacy pattern.
- Preheat the Pizzelle Iron: Ensure your Pizzelle iron is thoroughly heated before cooking. This helps in achieving an even cook and the classic lacy pattern.
- Use a Non-Stick Pizzelle Iron: If your pizzelle iron is not non-stick, it's a good idea to lightly grease it with cooking spray or a small amount of melted butter before making each batch to prevent sticking.
- Use a Non-Stick Pizzelle Iron: If your pizzelle iron is not non-stick, it's a good idea to lightly grease it with cooking spray or a small amount of melted butter before making each batch to prevent sticking.
- Get the Batter Consistency Right: The batter should be thick enough to hold its shape on the pizzelle iron but not too thick. If it's too thick, it can be difficult to spread evenly; if it's too thin, it may spread too much and not hold the pattern well. Adjust the batter consistency by adding more flour or liquid as needed.
- Get the Batter Consistency Right: The batter should be thick enough to hold its shape on the pizzelle iron but not too thick. If it's too thick, it can be difficult to spread evenly; if it's too thin, it may spread too much and not hold the pattern well. Adjust the batter consistency by adding more flour or liquid as needed.
- Use the Right Amount of Batter: Be consistent in the batter you place on the iron for each cookie. Depending on the size of your iron, a heaping teaspoon or tablespoon should work well.
- Use the Right Amount of Batter: Be consistent in the batter you place on the iron for each cookie. Depending on the size of your iron, a heaping teaspoon or tablespoon should work well.
- Don't Overfill the Iron: Avoid overfilling the pizzelle iron, as excess batter can ooze out and make a mess. Start with a small batter in the center and let it spread naturally as you close the iron.
- Don't Overfill the Iron: Avoid overfilling the pizzelle iron, as excess batter can ooze out and make a mess. Start with a small batter in the center and let it spread naturally as you close the iron.
- Time It Right: Pay close attention to the cooking time. Pizzelle can go from pale to overcooked very quickly. Start with a shorter cooking time and gradually increase it until you achieve the desired color and crispness.
- Time It Right: Pay close attention to the cooking time. Pizzelle can go from pale to overcooked very quickly. Start with a shorter cooking time and gradually increase it until you achieve the desired color and crispness.
- Cool Properly: Place cooked pizzelle on a wire rack to cool completely. This allows them to become crisp as they cool. Don't stack them while they are still warm, as they can become soft and lose their delicate texture.
- Cool Properly: Place cooked pizzelle on a wire rack to cool completely. This allows them to become crisp as they cool. Don't stack them while they are still warm, as they can become soft and lose their delicate texture.
- Store Correctly: To keep your pizzelle crisp, store them in an airtight container once they have cooled completely. You can also place a piece of parchment paper or wax paper between layers to prevent sticking.
- Store Correctly: To keep your pizzelle crisp, store them in an airtight container once they have cooled completely. You can also place a piece of parchment paper or wax paper between layers to prevent sticking.
- Practice Makes Perfect: Making pizzelle can take some practice, especially when getting the timing and consistency right. Don't be discouraged if your first batch doesn't turn out perfectly; it often takes a few tries to get the hang of it.
- Practice Makes Perfect: Making pizzelle can take some practice, especially when getting the timing and consistency right. Don't be discouraged if your first batch doesn't turn out perfectly; it often takes a few tries to get the hang of it.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
45mg
(2%)
Potassium
18mg
(1%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
118IU
(2%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24-36
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 45mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 118IU | 2% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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