Are you looking for something easy and fun to make?
Have you ever tried to make pizzelles before?
- These cookies are perfect for holidays and ideal for entertaining.
- Try rolling them into cylinders or cones and fill with tasty fruits or whipped cream.
I have listed a recipe for Vanilla Pizzelles!
Use a potholder to open/close the lid slowly and bake for 30-45 seconds.
The pizzelles look like mini-waffles!
When Pizzelles are cooled stack them.
I arranged all the vanilla pizzelles on a plate.
You can use a sifter to get powdered sugar over the vanilla pizzelles. (this is optional)
These vanilla pizzelles are very tasty! Have you ever had an Italian cookie before? These pizzelles do taste like one!
- I had a lot of fun making these.
- 24 pizzelles were made from this batch!
BONUS: Here is another variation my mother made with these Tasty Vanilla Pizzelles and you can too! Ice Cream Pizzelle Cookie!
- Place 1 Pizzelle on a plate
- Place a few scoops of Ice Cream or frozen yogurt on the pizzelle.
- Place another pizzella on top.
- Add whip cream to it.
- Drizzle some chocolate syrup over it!
Now, this is what I call a great Ice Cream Pizzelle Cookie creation! 🙂
Please share these recipes with your friends and family! I have seen Coconut, Chocolate, Lemon, and Peach liquor flavors for the pizzelles! Have you ever made pizzelles before? I would love to hear your replies!
I hope you have a fun time making these pizzelles as I did!
Here is an easy recipe on how to make Vanilla Pizzelles.
- 3 Eggs
- 3/4 Cup Sugar
- 1 tbsp Vanilla Extract
- 1 Cup Canola oil (or oil of your choice)
- 2 tsp baking powder
- 1 stick Margarine (or butter) melted and cooled.
- 1 3/4 Cup Flour Sifted
- 1 Basting Brush
Beat Eggs and sugar in a bowl (about 2-3 minutes)
Add slowly melted margarine (or butter) and vanilla.
Fold in Flour and Baking Powder.
Use the basting brush and dip it into the canola oil to lightly coat each mold. (You will continue to baste each mold a few more times when you notice the dough not coming easily off the cookie mold plate).
Place and bake 1 Tablespoon of batter per mold for about 30-45 seconds. Place the batter behind the center of the mold. (it may take a few tries to figure this out)
Use a pot-holder to open and close the lid slowly so you don’t get burned from the steam.
Remove pizzelles with a wooden spoon or spatula to the cooling rack.
Optional: Sift powdered sugar on cooled pizzelles!