Gingerbread Pizzelle
This gingerbread pizzelle recipe makes authentic Italian Christmas pizzelles. These holiday cookies have a crisp texture and a ginger snaps flavour. Cinnamon, ginger and cloves add a spicy touch to the pizzelle cookies, while molasses gives them a rich sweetness.
Servings: 30
Equipment
- Spatula or Pie Server
Ingredients
- 2 eggs
- ½ Cup granulated sugar
- ½ Teaspoon ground cinnamon
- ½ Teaspoon ground ginger
- ½ Teaspoon ground cloves
- ¼ Teaspoon salt
- 1 Tablespoon white vinegar
- ½ Cup butter melted
- ¼ Cup molasses
- 1 ¾ Cups all purpose flour
- ½ Teaspoon baking soda
- powdered sugar for dusting
- spray oil to grease pizzelle iron
Instructions
- Preheat your pizzelle iron.
- In a mixing bowl, whisk together the eggs and sugar until it becomes slightly frothy.
- Add in the spices and salt, mix well.
- Add the melted butter, vinegar, and molasses, mix again.
- Add the flour and baking soda, mix until fully combined.
- Lightly oil the pizzelle iron
- Scoop about one tablespoon of batter onto the open iron, you may need to adjust how much batter you use per cookie based on the iron you're using. Close the lid and cook the pizzelle for approximately 45 seconds, check and cook longer as needed. The cookies should be golden when they are done.
- Use a thin heat safe spatula (a pie server works well) and gently lift the pizzelle off of the iron. Place the cookie onto a wire cooling rack. As the cookie cools it will become crisp.
- When cooled, eat as-is or dust with a generous amount of powdered sugar.
Notes
Use the right amount of batter: Too much will spill over the iron, and too little won’t reach the edges.
Let them cool completely: They crisp up as they cool, so don’t stack them too soon.
Oil the iron lightly: Too much oil can affect the crispness.
Using a pizzelle iron: Although most can be simply closed and left alone for 45 seconds, some (including the Dash brand) should be pressed down for the first half of the cooking time. This is so the lid doesn’t rise up and produce a less crispy cookie. Check the manufacturer’s directions before using.
Keep an eye while cooking: Pizzelle can go from golden to burnt quickly.
Let them cool completely: They crisp up as they cool, so don’t stack them too soon.
Oil the iron lightly: Too much oil can affect the crispness.
Using a pizzelle iron: Although most can be simply closed and left alone for 45 seconds, some (including the Dash brand) should be pressed down for the first half of the cooking time. This is so the lid doesn’t rise up and produce a less crispy cookie. Check the manufacturer’s directions before using.
Keep an eye while cooking: Pizzelle can go from golden to burnt quickly.
Nutrition
Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 1mg
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