\ Italian Pizzelle cookies: Mixing up sweet memories | Dorina Lazo Gilmore

Italian Pizzelle cookies: Mixing up sweet memories

Posted by | December 23, 2017 | cooking, Recipes, Stories | No Comments

One of my favorite Christmas traditions is making Italian pizzelle cookies. My mom always made them for our teachers and friends when we were growing up. She learned from her mom, who is in Heaven. Now my daughters love making them too. These show-stopper cookies are light and buttery with a dusting of powdered sugar that makes them look like snowflakes. ❄️

The last few years my kids have sold them to raise money for different non-profits around the globe. We even have created a gluten-free version that I think are better than the original! ❄️

This year we decided to be more intentional about reaching out to our neighbors so we are going caroling Sunday and delivering these in little packages. (Just finished 13 dozen – not including all the ones we ate, of course!) ❄️

My sister Caron and nephew Gio are here from Washington to help with the pizzelles too! So fun! ❄️

Do you have a traditional cookie you make at Christmas? I’d love to hear about it!

Gluten-free Pizzelles Ingredients:

-3 large eggs

-1 1/2 teaspoon vanilla  extract

-2 teaspoon baking powder

-1/2 cup butter (1 stick, melted)

-3/4 cup granulated organic sugar

-1 1/4 cups + 2 tablespoons gluten-free flour (I like Trader Joe’s blend. I add an additional 2 tablespoons to make the consistency of the batter correct.)

-1/2 cup almond meal (I also use the Trader Joe’s brand of this, but there are other options.)

-1/2 teaspoon xanthan gum

-2 teaspoons baking powder

**powdered sugar to dust the tops of the cookies


  1. Plug in pizzelle iron to heat up while mixing the ingredients.
  2. Melt butter and set aside to cool.
  3. Beat eggs. Gradually add sugar while beating.  Continue to beat, adding vanilla and cooled butter.
  4. Sift flour, almond meal, xanthan gum and baking powder into mixture as you beat.
  5. Use two spoons to put a rounded spoonful of mixture into the middle of each grid pattern on the hot pizzelle iron.
  6. Cook about 20-30 seconds or until lightly golden.
  7. Lay on cookie rack to cool.

Makes about 3 1/2 dozen.

**Variations:  Other flavorings may replace vanilla, such as pineapple, orange, mint, or almond.  Sometimes the amount may be increased to 1 tablespoon, according to taste.  For chocolate pizzelles, add 3 tablespoons cocoa and 1/4 cup sugar in place of the vanilla.

About Dorina Gilmore

I grew up on the South Side of Chicago and then was transplanted to Central California after college. I'm officially a California girl now. My husband died of melanoma cancer in 2014, but in God's wild grace He brought my new husband Shawn to redeem our family. I have three daughters. When I'm not writing or speaking, I'm trail running, knitting or chasing sunsets at the ocean. My passion is helping people navigate grief and discover God's glory in the process.

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