Pizzelle Cookies
Italian Pizzelle Cookies are light and crisp, made lighter with less butter and sugar for a tasty holiday treat. Also works great with gluten-free flour!
Pizzelle Cookies
My mom always made these Italian Pizzelle Cookies around the holidays when I was growing up, and my family loves them. I decided to play around with my mom’s pizzelle cookie recipe to see if I could make them with less butter and sugar. This lighter take on the traditional was delish and my to be honest you can’t tell! For some more light holiday cookies, try my White Chocolate Oatmeal Lace Cookies and Coconut Cookies.
I love baking during the holidays. To ensure that I don’t eat everything I bake, I love to gift the sweets to neighbors and friends. These pizzelle cookies would make excellent gifts wrapped up in a cute clear bag or holiday tin. I tested them out with Bobs Redmill Gluten-Free flour and they came out just as great, if not better.
How to Make Pizzelle Cookies
What is the difference between Krumkake and Pizzelle?
What does pizzelle mean in Italian?
Pizzelle means “small, flat, round” in Italian, which is exactly what pizzelle cookies are.
Variations and Tips:
- Sub the vanilla extract for anise, orange, lemon or almond extract to switch up the flavor.
- Spread Nutella on a pizzelle and top with another to make a pizzelle cookie sandwich.
- Dip part of the cookie in chocolate and let harden in the refrigerator for a chocolate-covered pizzelle.
- You can also roll them on a dowel to make a cone before they harden.
- Rolled pizzelles can be used as cannoli shells.
- Pizzelle cookies should last up to a month in a well-sealed container.
More Cookie Recipes You’ll Love:
- Gingerbread Christmas Tree Cookies
- Dark Chocolate Oatmeal Lace Cookies
- 5-Ingredient Nutella Almond Butter Cookies
- Skinny No-Bake Chocolate Peanut Butter Cookies
- Peppermint Meringues
Pizzelle Cookies
Ingredients
- 1 large egg
- 1 large egg white
- 1/3 cup sugar
- 2 tablespoons melted salted butter
- 2 tablespoons skim milk or milk of your choice
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour, or GF flour mix
- 1 teaspoon baking powder
- cooking spray
- 1 tablespoon powdered sugar, for topping
Instructions
- In a large bowl, beat egg, egg white and sugar until thick.
- Stir in the melted butter, milk and vanilla.
- Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron. Lightly spray iron with oil.
- Drop about one level tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron.
- Bake about 45 to 50 seconds, or until steam is no longer coming out of the iron.
- Carefully remove cookies from the iron and transfer to a cooling rack.
- Repeat with spray and batter.
- Cool completely before storing in an airtight container.
- To serve, top with powdered sugar.
These were delicious! This was my first time using my pizzelle press and they turned out great. Thank you for the recipe!
I made these for Christmas and they are absolutely delicious. I also made another batch where I substituted a 1/4 cup of flour with cocoa powder and the vanilla with peppermint and mint extract. An absolute hit especially with my 3 year old son! Thanks again for a great recipe. You never disappoint!
Oh that sounds good!! So glad everyone enjoyed them!
Can this recipe be doubled or tripled without any specific changes( other than 2x or 3x the ingredients). Thanks.
Wow ! Delicious . Will try it .
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I would like to make a batch for my granddaughter who is gluten-free and dairy-free. Do you think I could use almond or coconut milk and some non-dairy butter substitute?
Sure!
I made these. They are wonderful. Thank you.
I was going to skip baking cookies this year to avoid the calories and WW points and Pizzelkes are a Xmas tradition gi am grateful for your version and all the points and calorie info. Thank you. Nadya
Thank you for this recipe. I am looking forward to making a GF version with anise flavoring. I love being able to scale the recipe up and down right on the print page.
What could I add to make these chocolate?
You can try some cocoa powder
Wonder if you could substitute Swerve for the sugar?
Not too sure, if you do, let me know how it comes out.
Can’t tell the difference between the traditional full fat and this low calorie one. I’m never going back. Thanks for creating these tasty treats👍
can I use waffle maker instead of the pizzelle maker?
Definitely going to try this version! I have been making pizzelle for years. Thank you!
These are my absolutely favorite cookies. Thanks for a reduced calorie version. Now if I can only find a reasonably priced pizzelle iron!
Did you use Bob’s Red Mill All-Purpose GF flour or the GF 1:1 Baking Flour? These look so tasty and pretty! We don’t usually do pizelles at Christmas, as my family is Norwegian, but my mom has been making really yummy GF krumkake (and other Norwegian treats) especially for me every Christmas since I found out I was gluten-intolerant. Thank you for including modifications for leaving out gluten and experimenting with the GF flour in your recipes!
King Arthur Measure for Measure, actually.
Is there an alternative to the pizelle maker! Unfortunately I don’t have one
Just went downstairs and carried up my pizzelle maker. Was dreading the fattening recipe that I use each year. I opened my iPad to spin and bingo, there was an angle that made me a do-able WW recipe. A package came yesterday, but I can’t open it. I know it’s a cookbook you wrote. Made the lemon cranberry scones last week. Yum.
You truly are amazing.
Thanks Kim! I hope you enjoy them!
I would LOVE to try making these, but don’t have a pizzelle maker. Is there any other possible way of making these without one?
You really need one. Target sells a small one pretty cheap!
Happy holiday! Thank you for sharing this recipe! Being Italian, I make these every year for family (who now expect them!). We use anise extract. I’m excited to try this recipe! Do you think I can double it while making the batter, or is it best to make 2 separate batches?
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Any idea if/how we can sub some of the sugar for Splenda? Thanks!
Can’t wait to try! I’m half Italian, grew up on these, my kids grew up on these and they request every Christmas!