Despite their intricate appearance, pizzelle cookies are surprisingly easy to make. You’ll just need a special baker (we like the Cucina Pro Piccolo Pizzelle Baker), or at least a pizzelle iron. They’re super crispy and light, much like thin a sugar cone with a hint of vanilla. Pizzelle cookies make a great dessert, but they’re also perfect for holiday snacking.

Pam Lolley

Gallery

Robby Melvin

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Makes about 3 dozen (3 1/4-in.) cookies (serving size: 3 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a piccolo pizzelle baker (with 4 [3 1/4-inch] patterned cookie grids) according to manufacturer’s directions. Beat sugar and eggs with a heavy-duty stand mixer fitted with paddle attachment on medium speed until pale yellow, 2 to 3 minutes. Add melted butter and vanilla, and beat until well blended.

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  • Sift together baking powder, salt, and 1 cup of the flour in a small bowl. Fold flour mixture into butter mixture just until incorporated. Fold remaining 3/4 cup flour into batter. 

  • Lightly brush each patterned cookie grid with vegetable oil. Place 1 level tablespoon batter slightly above the center of each grid. Cook according to manufacturer’s directions until lightly browned, 1 minute to 1 minute and 15 seconds. Remove to a wire rack to cool, and trim edges with scissors. Repeat with remaining batter. 

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