Description
I’ve updated my Italian Grandma’s famous cookie recipe for Christmas. Chocolate Peppermint and Gingerbread Pizzelles are perfect holiday cookies!
Ingredients
Scale
- 1 3/4 cups flour
- 2 1/4 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 eggs
- 2/3 cup sugar
- 1/3 cup finely crushed peppermint candies (such as candy canes, crushed in a food processor)
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- High temperature cooking spray or butter to grease the pizzelle press
- Confectioners sugar and additional crushed peppermint candy to dust the cookies (optional)
Instructions
- Sift together flour, baking powder, cocoa and salt in a medium bowl and set aside.
- In a large bowl, whisk eggs until blended then add in granulated sugar and crushed peppermint candies and beat with an electric mixture until smooth. Add vanilla extract and butter, beating continuously until incorporated.
- With mixer on low speed, add flour mixture gradually until fully incorporated and batter is smooth. Do not over mix.
- Heat pizzelle iron according to manufacturer instructions. Spray press with high temperature cooking spray. When iron is hot, drop batter by tablespoons into the center of each cookie well. Close press and cook for 60 to 90 seconds or until indicator light shows the cookies are ready.
- Transfer hot cookies to a baking rack to cool. Repeat until all dough has been used.
- Dust pizzelles with confectioner’s sugar. Cookies will stay fresh in an airtight container for up to two weeks.
Keywords: Pizzelle, Christmas Cookies, Chocolate Peppermint, Cookies