Chocolate Mint Pizzelles Recipe (2024)

FAQs

Why are my pizzelles not crunchy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Pizzelle are made on a pizzelle iron, which works a lot like a waffle iron. Add the batter to the heated iron (it usually only needs to be greased for the first batch), then close and cook for about 90 seconds.

Oven Baked Pizzelles (no pizzelle maker required!)

These oven-baked pizzelles are just as tasty as traditional pizzelles and you only need a cookie press and oven to make them.

What is the best container for pizzelles? ›

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh!

Storage: Store Pizzelle at room temperature for up to 2 weeks (for best results, layer the cookies between pieces of parchment paper or wax paper). Freezer: Pack cooled Pizzelle in a sturdy container between layers of parchment or wax paper (they may get broken if they are just in plastic bags).

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).

Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit. Especially with baking, there's much less wiggle room when it comes to having the proper ingredient ratios.

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.