Pizzelle Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
54 -62 cookies
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Calories
79 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Pizzelle Cookies Recipe
Description
Pizzelle Cookies Recipe highlights traditional Italian wafer cookies crafted from a simple dough of eggs, sugar, baking powder, flour, and butter enhanced with vanilla or anise extract for flavor. The dough is cooked in a pizzelle iron until the cookies are crisp and lightly golden. These thin cookies have a pleasant snap and sometimes intricate patterns embossed by the iron. They can be cooled flat or shaped into tubes or cones while still warm, which adds versatility for serving.
The cookies deliver a tender crunch with a mildly sweet and buttery taste, making them an ideal snack or dessert companion to coffee or tea. Powdered sugar dusting adds a light finish without overpowering their delicate flavor.
These cookies store well in a non-airtight container or wrapped in foil, retaining crispness for weeks. They can be made ahead and the dough stored refrigerated for a few days. Variations include adding lemon zest, cocoa powder, or substituting gluten-free or dairy-free ingredients. Ensuring the cookies stop steaming before removing from the iron helps achieve the best texture.
Ingredients
- 6 large egg 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
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.
Notes
- Store cooled pizzelle cookies in a cookie tin or wrapped in foil to keep them crisp for weeks; avoid refrigeration to prevent moisture buildup.
- For longer storage, wrap six cookies individually in plastic wrap, then place in an airtight container for up to three months.
- If pizzelles soften after freezing, re-crisp them by baking on a cookie sheet at 300°F (150°C) for a few minutes.
- The dough can be prepared up to three days ahead and refrigerated; allow it to reach room temperature before baking.
- Experiment with flavor additions like lemon zest, cocoa powder, or alternate extracts such as almond or anise for variety.
- For shaped pizzelles, roll warm cookies around a dowel or glass to form cones or cylinders while still pliable.
- Dip cooled pizzelles in melted chocolate and let set for an elegant touch, optionally adding nuts or sprinkles before the chocolate hardens.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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