Pizzelle Cookies Recipe

Name: Pizzelle Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Yield: 54 -62 cookies
Ingredients: 6 large eggs; 1 ½ cups sugar; 4 teaspoons baking powder; 3 ½ cups all-purpose flour; Pinch kosher salt; 1 cup butter; 2 tablespoons vanilla extract; powdered sugar

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5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
54 -62 cookies
Calories
79 kcal
Course
Dessert, Baked Goods
Cuisine
Italian

Pizzelle Cookies Recipe

Shannon Lee

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Pizzelle Cookies are thin, crisp, Italian butter waffle cookies recipe flavored with vanilla or anise and lightly dusted with powdered sugar.

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Ingredients

Servings

6 large eggs room temperature, if you forgot, simply submerge eggs in a bowl of warm, not hot water for 5-7 minutes.
1 ½ cups sugar I use all-natural cane sugar, but white sugar may be used
4 teaspoons baking powder reduce to 3 teaspoons for high-altitude
3 ½ cups all-purpose flour sifted, I use organic unbleached all-purpose flour (add 2 tablespoons for high altitude)
Pinch kosher salt
1 cup butter melted and cooled slightly (2 sticks)
2 tablespoons vanilla extract or use anise extract, if using anise use 1 teaspoon anise extract and 1 tablespoon vanilla extract for the best flavor
powdered sugar for dusting

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Instructions

In the bowl of a stand mixer beat eggs until light and fluffy on medium-high speed, gradually add sugar mixing until creamy. Slowly drizzle in cooled melted butter and then the vanilla or anise extract.
Sift flour with baking powder and a pinch of salt and mix on low speed until combined.
Heat up a pizzelle waffle iron and if necessary, spray with a little oil or rub with butter if not non-stick.
Using two teaspoons spoon about a tablespoon of dough onto the pizzelle iron just off-center towards the back of the iron, close and cook for about 1 minute. Typically, when it stops steaming, they are done. Use a fork to lift them out onto a cooling rack. Cool them flat or curve around a shape if desired, but classic Italian pizzelle cookies are flat. Once cooled completely, sprinkle with a dusting of powdered sugar.
This recipe easily halves for fewer cookies! Use the slider on the recipe card. Pizzelle butter cookies make great food gifts for neighbors, co-workers and friends.

Equipments used:

Notes

After the cookies cool, store them in a cookie tin, cello bag or wrap them in aluminum foil to keep them crispy. They will keep nice and crispy for weeks! This cookie doesn't need to be stored in an airtight container and should not be refrigerated due to excess moisture.
Wrap six cookies at a time in plastic wrap, then transfer them to an airtight container to keep them fresh for up to three months. It helps to separate them with parchment paper, preventing sticking. Thaw on counter and if too soft after freezing, see below for how to make your pizzelles crisp again.
parchment paper
If your pizzelles get too soft, just place them in a single layer on a cookie sheet and bake them in a 300° F /(150° C) oven for a few minutes.
cookie sheet
You can make this dough up to three days ahead of time. Store covered in the fridge, then bring to room temperature for 30-60 minutes before baking.
zest
all-purpose flour
all-purpose flour
GF AP Flour
vanilla extract
cooling rack
cookie sheet
Lemon Pizzelle Cookies | Stir into batter, 1-2 tablespoons of lemon zest (about 1-2 large lemons).
Gluten-Free Pizzelle | Substitute the all-purpose flour with gluten-free all-purpose flour or half GF AP Flour and ½ almond flour or oat flour.
Dairy-Free Pizzelle Recipe | Use dairy-free or plant-based butter, like margarine or coconut oil, to make this recipe dairy-free.
Keto Pizzelle | To make low-carb Pizzelle, swap out the flour for almond flour and trade the sugar for a monk fruit sugar substitute, like Lakanto Golden Sugar.
Rolled Pizzelle Cookie Cones | Place the warm Pizzelle onto a rounded surface, like a wooden dowel, to form it into a cylinder shape as it dries. It’s perfect for making Pizzelle cannoli shells! Or place them over the bottom of a drinking glass or a small bowl to make edible bowls!
Chocolate Pizzelles | Add ¼ cup of cocoa powder to the batter and enjoy these easy chocolate pizzelles, I would use vanilla extract versus anise seed for these.
It's common to sandwich two pizzelle with cannoli cream or hazelnut spread (like Nutella). Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.
Sugar Substitutes: coconut sugar, maple syrup, brown sugar, and honey
Add cinnamon to the classic recipe for a warm twist.
Swap the vanilla or anise for almond extract for almond Pizzelles; start with ½ a teaspoon and taste it.
Get creative by dipping the edges of the cooled pizzelles in melted chocolate. Let the chocolate set by setting the cookies on the cooling rack or a cookie sheet. If desired, before the chocolate sets, sprinkle with chopped nuts or festive sprinkles, too!

Nutrition Information

Show Details

Serving 1cookie Calories 79kcal (4%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 26mg (9%) Sodium 58mg (2%) Potassium 16mg (0%) Fiber 0.2g (1%) Sugar 5g (10%) Vitamin A 118IU (2%) Calcium 20mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 54-62 cookies

Amount Per Serving

Calories 79 kcal

% Daily Value*

Serving	1cookie
Calories	79kcal	4%
Carbohydrates	10g	3%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	26mg	9%
Sodium	58mg	2%
Potassium	16mg	0%
Fiber	0.2g	1%
Sugar	5g	10%
Vitamin A	118IU	2%
Calcium	20mg	2%
Iron	0.4mg	2%