I followed the recipe that came with my pizzelle maker, but the cookie was soft and soggy. Not light and crispy, is this recipe crispy? I read on another site to use cake flour, a friend said to use butter not margarine. I will try your recipe.

This is the recipe that came with my pizzelle iron. The pizelles are light and crispy. Do NOT put in an airtight container or they become soft. I use tissue paper lining a light cardboard box (such as a gift box for shirts or blouses) and the cookies stay light and crispy for over a week.

Pitzzelle cookies store best in a metal (not plastic) coffee can. They stay nice and crisp not soggy at all. Have been doing this for years.

This is a good recipe, but the batter was very thick, so added 2 more eggs, they turned out great and now to store them!!

This is recipe used by our Italian family for over 50 years in Colorado and they were always thin and crispy. Now I am in Illinois and they come out thick and soft using same recipe. Come to think of it, all my baking is not as good here in Illinois!

This comment is for the woman from Colorado. You just need to get used to the change of altitude then I'm sure your food will come out better.

For my fellow Coloradoan-you need to substitute a tablespoon or two less of the flour due to the altitude difference!

This is the ONLY recipe I have ever used and I just can't seem to make ENOUGH... EVERYONE LOVES them!! My only problem is finding enough containers to put them in.

This is exactly like my Italian mom's recipe. Been using it forever. This is the first year she can't make them (she is in the hospital) so I am doing my first batch today with my sister! We sprinkle with powdered sugar and you can change the flavor to lemon or orange or vanilla! My friends fight over them!

I love it! I love how I can hit the printer-friendly button!!

My friend Laura bought a pizzelle maker and thought it would be a good idea to try a few recipes before surprising her husband (he's Italian!) with some homemade goodies for his birthday. We tried this recipe and it was delicious!! Ironically, only 3 eggs made it into her bowl rather than the 6 required. The dough was thick enough to use with a small ball scooper and the pizzelles still came out fantastic! This was one mistake worth making :) We made Italian sesame cookies with the leftover dough. So delish!!

These are the best! Very light and crispy. I store mine in a large metal popcorn tin and they work great. I have also made these with vanilla extract and (while they are still hot)formed them into tubes and filled them with canolli cream filling. My grandkids LOVE them - just wait to fill them until the last minute because they get soggy quick. Sprinkle with powdered sugar.

I make these for parties and holidays. Everyone loves them and they are delicious! Excellent recipe. They are crispy and thin.

Great! First time making them, tastes just like grandmas. I like them with powdered sugar too. So easy my 8 year old can make them!

It seems that most people like their pizzeles light and crispy but I've tasted some that were thicker and softer and I kind of like those better. Mine tend to be thin and crisp and most people who've eaten them prefer them that way. The question is how can I modify this recipe to achieve what I want?

Add more flour 1/4 cup at a time and they will get thicker, until you get them as thick and chewy as you want. They will get crispier over a couple days stored, even when softer when first made.

Have tried several recipes in the past and this one was spot on. They came out super thin and crispy. Great flavor. Split the recipe to make 1/2 with anise extract and the other 1/2 with almond and vanilla extract.
Can't.stop.eating.them!

Ok everyone, i'll tell you how to perfect this recipe even further to make the most CRISP, LIGHT, and AIRY PIZZELLE.

I have been trying to figure out why the pizzelle come out less crisp and more dense or just flat. This problem happens at times with this recipe and tonight after days of modifying my pizzelle recipes, i've come up with a modified version of this recipe that creates amazingly crisp pizzelle.

I use the exact same recipe above except..

-INSTEAD OF BUTTER i use 1 cup of margarine, and DO NOT MELT IT. It looks clumpy when its mixing with the eggs and sugar, but once the flour mixture goes on, it comes out creamy like frosting

-I use 4 tsp of baking powder

-and my final secret, i use cake flour. i didn't have any on hand, so i made my own, for every cup of flour, i remove two tablespoons, and replace them with two tablespoons of corn starch. So for this recipe you would take out 7 tablespoons of flour and replace with 7 tablespoons of cornstarch. You need to mix and sift the flour with the corn starch a few times to ensure it's incorporated.

Once you've made the pizzelle, let them sit out for a few hours, or even overnight, you want all the moisture to be out.. mine turned out crispy and crackly. they are freaking awesome. I tried the recipe you did the other night. Regardless of what people say, don't use butter. I'm Italian, and even my family agrees, its the margarine that works best.

Good luck!

Rob
Toronto, ON

This with Rob (in Ontario's) help was the BEST RECIPE I found! They came out delicious and I'm making more later tonight.. thanks Rob in Ontario!

Yes, do not use melted butter instead, Ron, as you said, use margarine. I use "I cannot believe it's not butter" - it us a softened margarine so no need to melt.Also, I found that using more sugar makes them even crispier.
My husband usually makes them as I do not have the patience!
We (I) make them year-round. My contribution is knocking off the "funny" edges and the clean up. Thank you and enjoy!

Yes! Thank you Diana and Rob. These are awesome! Thin, very crispy. I used I Can't Believe it's not Butter, beat the eggs and sugar ( I added 1/4 cup more) and used 1 Tbsp of anise oil, as it is very strong. Cake flour, too. This is going to be my "go-to" recipe from now on.

This recipe was perfect! You have to remember not all pizzelle irons are not the same. If your pizzelles were thick you may have the wrong type of iron.

Gold Medal Wondra Flour is the best flour to use to make Pizzelles. I have been making them for 10 years or more and I have always used Wondra Flour and it make them very thin and crispy.