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?
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