My hands down favorite cookie of all time ever is the Pizzelle. My grandmother would take out her pizzelle iron from Italy for every special occasion and make hundreds of these licorice infused wafer cookies. My aunt has continued the tradition for almost 30 years until she passed the tradition onto me last year. Since then I have been experimenting with all kind of pizzelle recipes: Citrus, Pumpkin Spice, Chocolate Orange, and now these: Gingersnap. They are a great alternative for the people in your life that don't like anise. I mean they are reallllllly yummy.
Gingerbread Pizzelle
Servings: 30-35 Cookies
Prep Time: 10 Minutes
Total Time: 1 Hour
Ingredients
1/4 Cup Sugar
1/4 Cup Brown Sugar (packed)
1/2 Cup Unsalted Butter (melted)
3 Eggs
2 Tbsp Molasses (I use Black Strap)
1 tsp Vanilla
1 tsp Cinnamon
1 tsp Ginger
1/4 Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Salt
**Adapted from Mangia Bene Pasta
Directions:
Preheat your pizzelle iron. In a large bowl combine the sugar, brown sugar and melted butter. Mix vigorously with a wooden spoon until the sugar has dissolved and the batter is fluffy. Add one egg at a time whipping until entirely incorporated and the mixture is a pale yellow. Fold in the molasses and the the vanilla. Add all of the spices and salt. Add the flour and gently stir until the batter is smooth.
Spray your hot pizzelle iron with non-stick cooking spray. Spoon about a tablespoon of batter into each side and close and lock the iron. I like to use two tablespoons to spoon use one to push the batter off onto the iron. You can use a cookie scoop too if find it easier. Cook the cookies for about a minute. I like mine more on the crispy done side of things, but if you like them lighter then 30 seconds should do. Use tongs to remove them from the press and place them on a cooling rack.
I prefer my pizzelles to be out in the open air for at least 12 hours to get crispy. If you like them on the softer side you can store them in an airtight container. They are good for at least 1-2 weeks!
Gingerbread Pizzelle
Servings: 30-35 Cookies
Prep Time: 10 Minutes
Total Time: 1 Hour
Ingredients
1/4 Cup Sugar
1/4 Cup Brown Sugar (packed)
1/2 Cup Unsalted Butter (melted)
3 Eggs
2 Tbsp Molasses (I use Black Strap)
1 tsp Vanilla
1 3/4 Cups All Purpose Flour
2 tsp Baking Powder1 tsp Cinnamon
1 tsp Ginger
1/4 Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Salt
**Adapted from Mangia Bene Pasta
Directions:
Preheat your pizzelle iron. In a large bowl combine the sugar, brown sugar and melted butter. Mix vigorously with a wooden spoon until the sugar has dissolved and the batter is fluffy. Add one egg at a time whipping until entirely incorporated and the mixture is a pale yellow. Fold in the molasses and the the vanilla. Add all of the spices and salt. Add the flour and gently stir until the batter is smooth.
Spray your hot pizzelle iron with non-stick cooking spray. Spoon about a tablespoon of batter into each side and close and lock the iron. I like to use two tablespoons to spoon use one to push the batter off onto the iron. You can use a cookie scoop too if find it easier. Cook the cookies for about a minute. I like mine more on the crispy done side of things, but if you like them lighter then 30 seconds should do. Use tongs to remove them from the press and place them on a cooling rack.
I prefer my pizzelles to be out in the open air for at least 12 hours to get crispy. If you like them on the softer side you can store them in an airtight container. They are good for at least 1-2 weeks!
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