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Pizzelle (Italian Christmas Cookies) – A Classic Holiday Treat

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These classic Italian pizzelle cookies are delicate, buttery, and lightly crisp, with a sweet vanilla flavor and beautiful traditional patterns. Perfect for Christmas cookie platters, holiday gifting, or enjoying with a cup of coffee.

Ingredients

  • 3 large eggs
  • 3/4 cup (149g) granulated sugar
  • 3/8 teaspoon table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 8 tablespoons (113g) unsalted butter, melted
  • Confectioners’ sugar, for dusting (optional)

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, beat together the eggs, granulated sugar, salt, and vanilla extract until well combined.
  2. Add the flour and baking powder, stirring until the mixture is smooth and no dry flour remains.
  3. Pour in the melted butter and mix again until smooth. The batter should be thick, soft, and slightly sticky.
  4. Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease the plates if recommended. The batter will gradually stiffen as the iron heats.
  5. Place an appropriate amount of batter onto the heated pizzelle iron and close the lid. Cook according to your iron’s instructions, typically 45 seconds to 2 1/2 minutes, until the cookies are lightly golden brown.
  6. Carefully remove the pizzelle from the iron and transfer them to a wire rack to cool completely. If desired, trim any uneven edges with kitchen scissors while the cookies are still warm.
  7. Once completely cooled, lightly dust the pizzelle with confectioners’ sugar if desired.
  8. Serve immediately for the best texture, or store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 1 month.

Notes

  • For the crispiest pizzelle, allow the cookies to cool completely on a wire rack before stacking or storing.
  • Cooking times vary depending on the pizzelle iron, so follow the manufacturer’s recommendations and adjust until the cookies are lightly golden.
  • For a traditional Italian variation, substitute anise extract for the vanilla extract.
  • For a citrus variation, add a little finely grated lemon or orange zest to the batter.
  • Dust with confectioners’ sugar just before serving for an elegant holiday presentation.
  • Store cooled pizzelle in an airtight container at room temperature for up to 1 week to help maintain freshness.
  • Freeze completely cooled cookies in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.
  • These cookies are delicious alongside espresso, cappuccino, hot chocolate, or holiday desserts.

Nutrition

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