Q: What is a pizzelle?

A: A pizzelle is a thin, crisp Italian waffle cookie made in a special pizzelle maker. It is a classic Christmas cookie in Italian families.

Q: Can I make this pizzelle recipe without a pizzelle maker?

A: No, a pizzelle maker is what gives these Italian waffle cookies their signature pattern and crisp texture. It is worth the small investment if you plan to make this a family tradition.

Q: Why are my pizzelle cookies soft instead of crisp?

A: Soft pizzelles usually mean they were not cooked quite long enough, or they were stored before fully cooling. Let them cool completely on a flat surface before stacking or storing them.

Q: Can I use anise instead of vanilla in this pizzelle recipe?

A: Yes. Anise is the traditional Italian pizzelle flavor. I use vanilla because it is what my kids grew up loving, but feel free to use whichever your family prefers.

Q: How far ahead can I make pizzelle cookies for Christmas?

A: You can make pizzelles up to two weeks ahead if you store them in an airtight container at room temperature, or freeze them up to three months ahead.

Pizzelle Recipe: Classic Italian Waffle Cookies

Name: Italian Pizzelle Cookie
Prep time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 large Eggs; 1 cup White Sugar; 3/4 cup Melted Butter – Cooled; 1 Tablespoon of Vanilla extract (or Anise Seed extract); 2 cups All-Purpose Flour, sifted; 2 tsp Baking Powder; Powder Sugar for dusting about 2 cups

Ingredients

Units Scale

4 large Eggs
1 cup White Sugar
3/4 cup Melted Butter - Cooled
1 Tablespoon of Vanilla extract (or Anise Seed extract)
2 cups All-Purpose Flour, sifted
2 tsp Baking Powder
Powder Sugar for dusting about 2 cups

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Instructions

Preheat your Pizzelle Maker.
Beat the eggs slightly with a fork in a medium bowl.
Beat in the sugar until well combined.
Stir in the cooled melted butter.
Add the vanilla or anise extract and stir to combine.
Add the vanilla or anise extract and stir to combine.
Add the flour mixture to the egg mixture and mix until just combined.
Spray the pizzelle iron with nonstick spray.
Drop a tablespoon of batter onto the back of each circle on the iron.
Close and lock the lid.
Cook for 30 to 60 seconds, until light golden brown.
Remove with a small spatula and cool on a flat surface or rack.
Dust with confectioners’ sugar before serving.

Notes

Pizzelle cookies can also be made chocolate. All you have to do is add 3 tablespoons of cocoa powder and 3 tablespoons of additional sugar to the basic recipe.

Author: Crafting a Family Dinner
Prep Time: 10
Category: Cookie
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 174
Sugar: 18.2 g
Sodium: 13.9 mg
Fat: 6.7 g
Carbohydrates: 26.8 g
Fiber: 0.3 g
Protein: 2.2 g
Cholesterol: 46.3 mg