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These pizzelle cookies are such a fun dessert for Christmas or Easter, but they’re easy enough to make any time of year! They stay fresh for several days, so you can keep them on hand for a special treat.
Pizzelles are classic Italian cookies that are especially popular at Christmas and Easter. I married into a pizzelle-loving family, so I ended up with a pizzelle maker early in our marriage. I’ve grown to crave these slightly sweet, wafer-like cookies all year round.
My sister-in-law found the perfect storage container for pizzelle cookies, and it sits in a cabinet waiting for me to whip up a batch. I love having these Italian waffle cookies on hand for a special treat. They stay crisp for several days, and the flavor is so delicious.
You can also use this recipe to make waffle cone bowls for a fun ice cream treat!
Step by Step Instructions for Pizzelle Cookies
Step One: Mix the Wet Ingredients
In the large bowl of a stand mixer, beat the eggs, pure maple syrup, cooled coconut oil or melted butter, and vanilla extract until well-combined.
Step Two: Mix the Dry Ingredients
In a small bowl, mix together the flour and baking powder. Add the dry ingredients to the wet ingredients and mix until all the flour is incorporated. The batter should be sticky and fairly thick. If it’s quite runny, add just a little more flour.
Step Three: Cook the Pizzelle Cookies
Bake the pizzelles according to your machine’s instructions. For my machine, I place 1 1/2 tablespoons of dough on each mold, close the machine, and bake for about 30 seconds (or until it stops steaming).
Step Four: Cool the Cookies
Carefully remove the cookies from the pizzelle iron. Let the cookies cool completely on a wire rack before storing them in an airtight container at room temperature.
Tips and Frequently Asked Questions
Make sure the cookies cool completely before storing them at room temperature in an airtight container. These cookies keep very well, so they’re a good choice if you need a cookie that will keep their crispness for several days.
Pizzelle cookies are easy to make, and they can be flavored in a variety of ways. I like this vanilla version, but the classic version is flavored with anise extract. You can also flavor them with lemon extract or almond extract. For chocolate pizzelles, substitute some cocoa powder for a bit of the flour.
You can freeze these cookies for up to 2 months if you won’t eat them all within a week of making them. Place them carefully in an airtight container in the freezer. I don’t recommend using zipper bags because these cookies will break easily if they’re jostled in a crowded freezer.
You can shape these cookies into bowls while cooling, then serve them with ice cream. They can also be shaped into cones.
- 4 eggs
- 1 cup pure maple syrup
- 2/3 cup melted coconut oil or butter
- 1 tbs vanilla extract
- 3 cups gluten-free flour (or all-purpose flour)
- 2 tsp baking powder
- Preheat the pizzelle maker according to the manufacturer’s instructions.
- In the bowl of a stand mixer, beat the eggs, pure maple syrup, cooled coconut oil, and vanilla extract until well-combined.
- In a small bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet ingredients and stir until all the flour is incorporated. The batter should be sticky and fairly thick. If it’s quite runny, add just a little more flour.
- Bake the pizzelles according to your machine’s instructions. For my machine, I place 1 1/2 tablespoons of dough on each mold, close the machine, and bake for about 30 seconds (or until it stops steaming).
- Let the pizzelles cool completely on a wire rack. Store in an airtight container.
Approximate Nutrition Info
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Pizzelle Cookies Price Breakdown
This recipe yields 30 pizzelle cookies and costs a total of $7.60 to make, or $.25 per cookie. Make a batch of these delicate cookies to celebrate a special occasion.