Last month I got my first pizzelle maker from Wayfair and used it to make ice cream sandwiches. The recipe I started with produced cookies too thick to eat on their own but were perfect for frozen treats. Since then my Mom and I have been hard at work testing and re-testing pizzelle recipes to find the perfect one. We like our pizzelles thin and a little crisp and after some online research concluded that butter, not oil, was the key to our pizzelle-making success!
These cookies have quickly become a new favorite in our house. They are delicate and sweet without being overly so, and can be flavored with a little bit of this or that to produce any kind of delicious flavor we want. My current obsession is a little bit of lemon zest and vanilla extract. When Christmas rolls around I might try a drop of orange extract and pinch of cinnamon. Any way you cut it they are amazing. Of course, the only way to make these is with a pizzelle-maker. I highly recommend picking one up! Not only will you make these goodies for yourself, but you will definitely end up making batch upon batch for gifts. They look so pretty stacked in cello bags and tied with a ribbon!
|¾||cup granulated sugar|
|1||stick (½ cup) unsalted butter|
|1||teaspoon vanilla extract|
|1 ½||cups flour|
|2||teaspoons baking soda|
1. Beat the eggs in a small mixing bowl. Set aside.
2. In the bowl of an electric mixer beat the sugar, butter, and vanilla. Then, beat in the eggs. Slowly stir in the flour and baking soda until just combined.
3. Heat the pizzelle maker according to directions. Then, use a small cookie scoop to place the batter on the mold and close it to cook. Cook for at least 60 seconds, or according to the directions of the pizzelle maker. Remove and enjoy!
Naptime Recipe Serving ideas
My friend Veronica suggests rolling the pizzelles the second they come off the maker to form mini ice cream cones or pizzelle cannolis!
10 minutes batter prep, 60 seconds cook time
These crispy cookies are always a hit!