Eggnog Pizzelles

Eggnog Pizzelles are a seasonal twist on a classic Italian cookie, crisp and delicate with nutmeg, rum, and vanilla flavors.

Even if you’ve never used a pizzelle iron before, you’ll be surprised at how quickly simple batter turns into delicate, patterned cookies. For this recipe, I used this Cucina Pro model. On other brands, cook times and yield may vary.

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What You'll Need

• 6 large eggs
• 2 sticks (1 cup) butter, melted and slightly cooled
• 1 1/2 cups granulated sugar
• 1 Tablespoon vanilla extract
• 1 Tablespoon rum extract
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder

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How to Make Them

1. Prep: Preheat your pizzelle iron according to the manufacturer’s instructions.
2. Mix wet ingredients: Beat eggs and sugar until light and fluffy. Add melted butter, vanilla extract, rum extract, nutmeg, cinnamon, and cloves; mix until fully combined.
3. Combine dry ingredients: Sift together flour and baking powder. Gradually fold into the wet mixture until just incorporated.
4. Cook: Drop batter onto the preheated pizzelle iron (about 1–2 Tbsp per cookie, depending on your iron). Cook until golden and crisp, following your iron’s instructions.
5. Cool & Serve: Allow cookies to cool completely before stacking and storing.

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Eggnog Buttercream (optional)

Makes enough to fill about 10 pizzelle sandwiches

Ingredients

• 10 tablespoons unsalted butter, softened
• 2 1/4 cups confectioners’ sugar, divided
• 2 1/2 tablespoons prepared eggnog, room temperature 
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

Instructions

1. Beat butter on medium speed for 1 minute until creamy, scraping the bowl.
2. On low speed, gradually add 1/4 cup sugar at a time, alternating with about 3/4 teaspoon eggnog each time, mixing just until combined.
3. Beat in nutmeg and vanilla.
4. Increase speed to medium and beat for 2 minutes until light and fluffy.
5. Spread between two cooled pizzelle, roll in sanding sugar or sprinkles if desired.

Source: https://bakefromscratch.com/eggnog-red-velvet-cake/

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Tips & Variations

• Use a cookie scoop – It helps portion the batter evenly so every pizzelle cooks the same.
• Cool completely before stacking – Even a little warmth will trap steam and soften the cookies.
• Make cannoli style pizzelles – Roll the warm cookies and fill with eggnog buttercream for a holiday twist; keep refrigerated.
• Shape dessert bowls – Drape warm pizzelles over small cups to create edible bowls for mousse or ice cream.
• Dip the edges – White chocolate with sprinkles or white sanding sugar adds a simple decorative touch.
• Keep them crisp – Store pizzelles in a paper towel lined cardboard box or gift bag to maintain their texture.

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If you try these Eggnog Pizzelles, leave a comment or review below to let me know how they turned out. Don’t forget to check out our other seasonal favorites, Eggnog Biscotti and Gingerbread Pizzelles.

Eggnog Pizzelles

Author: Jolene's Recipe Journal

Ingredients

For the pizzelles:

• 6 large eggs
• 2 sticks (1 cup) butter, melted and slightly cooled
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 tablespoon rum extract
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• Powdered sugar for dusting, optional

For the Eggnog Buttercream (optional):

• 10 tablespoons unsalted butter, softened
• 2 1/4 cups confectioners’ sugar, divided
• 2 1/2 tablespoons prepared eggnog, room temperature
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

Instructions

Make the pizzelles:

1. Prep: Preheat your pizzelle iron according to the manufacturer’s instructions.
2. Mix wet ingredients: Beat the eggs and sugar until light and fluffy. Add melted butter, vanilla extract, rum extract, nutmeg, cinnamon, and cloves; mix until fully combined.
3. Combine dry ingredients: Sift together flour and baking powder. Gradually fold into the wet mixture until just incorporated.
4. Cook: Drop 1–2 tablespoons of batter onto the preheated pizzelle iron, depending on your iron’s size. Cook until the cookies are set and lightly patterned, following your iron’s instructions.
5. Cool: Transfer to a cooling rack and let cool completely before dusting with powdered sugar or filling.

Make the buttercream:

1. Beat the butter on medium speed for 1 minute until creamy, scraping the bowl.
2. On low speed, gradually add 1/4 cup sugar at a time, alternating with about 3/4 teaspoon eggnog, mixing just until combined.
3. Beat in nutmeg and vanilla.
4. Increase speed to medium and beat for 2 minutes until light and fluffy.
5. Spread between two cooled pizzelle, roll in sprinkles or sanding sugar if desired.

Source: https://bakefromscratch.com/eggnog-red-velvet-cake/

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Eggnog Pizzelles, Pizzelle cookies, Holiday Italian cookies

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Welcome to #ChristmasCookiesWeek!  We will be sharing delicious recipes all week long in celebration of the holiday season. Bloggers from across the country have joined forces to share some of their favorite recipes for your cookie trays and dessert tables.

• Chocolate Mint Chip Cookies by Karen's Kitchen Stories
• Eggnog Pizzelles by Jolene's Recipe Journal
• Chocolate Chip Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Crunch Cookies by Blogghetti