Pizzelles are Italian Christmas cookies that are made using a Pizzelle Baker. It basically looks like a flat waffle iron. It has rather ornate designs, which makes these cookies quite pretty. I’ve eaten these every Christmas for as long as I can remember. Although they are cookies, they are not at all like a traditional cookie and not not as sweet as most desserts. Let’s just say I’ve eaten these for breakfast on several occasions throughout my life.
Here’s what my mom’s pizzelle iron (baker) looks like.
Usually, my family makes two flavors of pizzelles (we pronounce them pit-sels). Anise flavored (which is black liquorice flavor and very popular in Italian Christmas cookies in general) and chocolate. I’ll let you guess what my favorite is. 😉 You’re right! Chocolate! And that is the one I’ll be making for this post! Unfortunately, I don’t really know how you would make these cookies without the pizzelle baker…maybe try a regular ol’ waffle iron? I don’t actually posess my own pizzelle baker…yet… so I had to wait until I was back home at my parents’ to make these.
I made these using the original recipe card that my mom has had for years.
Ingredients for Chocolate Pizzelles:
- 6 large eggs
- 3 1/2 to 5 cups flour (usually around 4 1/2 cups)
- 2 cups white sugar
- 1 cup melted margarine (cooled to room temperature) don’t use butter or oil
- 1/2 cup cocoa powder
- 4 1/2 teaspoons baking powder
- 2 tablespoons vanilla extract
Next, in a stand up mixer, mix all 6 eggs with the 2 cups of sugar.
This is where there is the potential to get a little messy. Mix at a slow speed until the ingredients are combined. The flour will likely fly out of the bowl a little, so be sure to mix at a slow speed at first. Mix until the flour is combined, adding about a half a cup at a time until the dough is thick enough. I used close to 5 cups of flour.
“Thick enough” is the kind of thing Grandma Fannye would have in her recipes. I would say it should be about the consistency of a very thick pancake batter. It should be “sticky.” This is what my dough looked like.
For the first batch of cookies, be sure to give it a good spray of non-stick cooking spray, especially if you don’t have a non-stick iron. You only need to do this on the first set. I use a cookie scoop (just like the one I used to make the Red and Green m&m cookies) to scoop the dough onto the iron.
Then close the iron and lock it down to cook. My dad says to cook them until it stops steaming, plus a little bit longer…I know, that doesn’t help much. I timed it, and the best cook time was between 1 1/2 and 2 minutes. Then open it up.
Use a metal spatula or fork to take the cookies off the iron and place them on a wire cookie rack to set and cool (they are still soft when you remove them from the iron, but they are actually crispy cookies).
I think these are my favorite holiday cookies. I look forward to these every year! Not many people know about these cookies, but I’ve convinced most of my friends to try them at least once. I like that they are cookies, but not overly sweet and just a little bit of crunch.
Does your family make holiday cookies that are out of the norm? Have you heard of pizzelles before? Tell me my family is not alone.
If you missed the first ten days of Christmas Cookies & Candies here’s some quick links!
- The First Day of Christmas ~ Peanut Butter Blossoms
- The Second Day of Christmas ~ Snowballs
- The Third Day of Christmas ~ Homemade Oreos
- The Fourth Day of Christmas ~ Almond Roca
- The Fifth Day of Christmas ~ Red & Green m&m Cookies
- The Sixth Day of Christmas ~ Salted Caramels
- The Seventh Day of Christmas ~ Easy Chocolate Fudge
- The Eighth Day of Christmas ~ Chocolate Covered Peanut Butter Balls
- The Ninth Day of Christmas ~ Sugar Cookie Disaster
- The Tenth Day of Christmas ~ Peppermint Meringues