Basic Pizzelle Cookies

Maudine Thomas from Spoons 'n Spice showed us a few great desert options you can make this holiday season. 
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Basic Pizzelle Cookies
  • 3 Large Eggs
  • 1 cup Sugar
  • 2 tsp. Vanilla Extract
  • 1 stick (1/2 cup butter) melted, cooled
  • 2 cups Flour
  • 1 1/2 tsp. baking powder
  • Non-stick Spray
  • Optional: 1 tsp. Cracked Anise Seeds or 1 tsp. Anise oil
  1. Melt the butter and set aside.
  2. Beat the eggs and sugar together. Add the butter and vanilla to sugar mixture.
  3. Sift together the flour and baking powder. Add ½ of the mix to the sugar mixture and mix. Add the remaining flour and mix. 
  4. If adding Anise seeds, crack seeds with a mortar and pestle and add to flour mixture.  If using Anise oil, add to eggs and sugar mixture.
  5. Heat the Pizzelle iron according to the iron directions. Lightly spray non-stick spray on iron.  Place 1 Tbsp. of batter on the cookie grid, centered but slightly to the back of the iron. (Recommended to use a 1 Tbsp. cookie scoop.)  Bake until lightly browned (30-40 seconds).
  6. Remove and cool completely.
  7. Store in air tight container.
Optional Additions:
Reduce vanilla to 1 tsp. and add 1/2 tsp. Almond oil or 1 Tbsp. Almond extract
½ cup Mini Chocolate Chips (add to batter before cooking.)
Dipping Chocolate, melted (drizzle, coat inside of cookie cup, or dip part of the cookie.)
Chopped nuts (add to batter before cooking or sprinkle on warm chocolate dipped cookie.)
Crushed Candy Cane (sprinkle on warm chocolate dipped cookie.)
Place hot cookie in a muffin pan and push down to create a cup.  Pour melted chocolate into cooled cup.  Move cup around to coat the inside of the cup.  Pour out the excess chocolate.  Cool completely until the chocolate is hard.  Use as a dessert cup and fill with ice cream, berries or other delightful things.
Chocolate Pizzelles
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. finely grated orange zest
  • 1/4 tsp. salt
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature
  • Vegetable oil spray
  • Confectioners' sugar, for dusting cookies
  1. Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  2. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
  4. Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray.
  5. Scoop or spoon 1 Tbsp. of the batter into the center, but slightly towards the back of the iron, of each cookie imprint. 
  6. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
  7. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
Melt chocolate, add a few drops of peppermint oil, spread on the top of a cookie then top with another cookie to make a Pizzelle cookie sandwich.
Slightly soften Ice Cream and put between two cookies for a Pizzelle Ice Cream Sandwich.
Orange Hazelnut Pizzelles
  • 1 3/4 cups all purpose flour
  • 1/2 cup Bob's Red Mill Hazelnut Meal/Flour
  • 2 tsp. baking powder
  • 3 eggs
  • 3/4 cup sugar
  • 1 stick unsalted butter, melted
  • 1 Tbsp orange extract
  1. Preheat your Pizzelle Press.
  2. In a small bowl, whisk both flours and the baking powder to combine; set aside.
  3. In the bowl of your stand mixer, add the eggs and sugar and beat until light and fluffy. Add the melted butter and orange extract and mix to combine. Slowly add the dry ingredients until fully incorporated, being careful not to overmix.
  4. Spray both sides of the pizzelle press lightly with non-stick spray.  Scoop or spoon 1 Tbsp. of dough to the center, but slightly towards the back of each cookie grid, close the lid. 
  5. Cook the cookies about 30-40 seconds.  Remove from iron
  6. carefully to a cooling rack to cool completely. Repeat this process until all of the dough is gone. Spray the press with additional non-stick spray as needed.
Danish Filled Pancake Balls
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • Filling (see below)
  • Confectioners' sugar for dusting
  • Maple syrup for serving
  1. In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
  2. In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  3. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
  4. Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minute.  Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
  5. Dust the pancakes with confectioners' sugar and serve.
About 1 Tbsp. Of any fruit jam or canned pie filling can be used in an Ebelskiver.
Other fillings such as Nutella, Chocolate Sauce, and fresh blueberries.
When using a filling, fill 1/3 of the hot pan with batter.  After Ebelskivers cooks for 3 minutes, add 1 Tbsp. Filling to middle of each pancake.  Top with about 1/3 more batter to cover the filling.  Follow cooking directions above.
Spiced Apple Ebelskiver Filling

  • 1 Tbs. unsalted butter
  • 3 Tbs. firmly packed light brown sugar
  • 3 Granny Smith apples, peeled and grated
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cinnamon
  • Juice of 1/2 lemon
To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid.  Fill 1/3 of the hot pan with batter.  After Ebelskivers cook for 3 minutes, add 1 Tbsp. Filling to middle of each pancake.  Top with about 1/3 more batter to cover the filling.  Follow cooking directions above.
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