Italian Waffle Cookies (Pizzelle)

Crisp, delicate Italian waffle cookies made with a simple vanilla batter and cooked in a pizzelle press. Perfect for Christmas time or gift boxes.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 75kcal

Author Tina Frank

Plug in your pizzelle maker so it’s hot and ready when your batter is done.
In a large bowl, whisk together the ¾ cup of granulated sugar and 3 large eggs until the mixture looks pale and a bit frothy.
Stir in ¼ cup of melted butter,¼ cup of extra-virgin olive oil, and 2 teaspoons of pure vanilla extract. Mix until everything is smooth and combined.
In a separate bowl, whisk together the 1 ¼ cups of flour,2 teaspoons of baking powder, and ⅛ teaspoon of kosher salt. Slowly add the dry mixture to the wet ingredients, folding gently until just combined. The batter should be thick, not runny.
Lightly grease the hot pizzelle plates with a brush or a quick spritz of baking spray.
Drop about 1 tablespoon of batter into the center of each mold. Close the lid and cook for 1 to 2 minutes, depending on your machine and the desired level of doneness.
Carefully lift the pizzelle off the iron using a silicone spatula or fork, and transfer it to a wire rack. Let them cool completely before stacking or storing.
If desired, dust the cooled pizzelles with powdered sugar just before serving.

Start with room-temperature eggs for better mixing. The batter should be thick but not stiff, so don’t overmix.
Use about a tablespoon of batter for each cookie. Too much batter will spill out of the sides of your pizzelle iron.
If you want to shape them into cannoli shells or edible bowls, do so while the cookies are still warm using a wooden dowel.
Store them in a single layer on wax paper to maintain that crisp texture.
A pizzelle maker is necessary for this recipe. You can find them fairly inexpensively at your local department store.
Don't forget cooking spray! Especially if your special iron isn't non-stick.