Erin’s Recipe Rundown
Texture: Thin, light and crispy.
Taste: Lightly sweet with a classic anise flavor. Option to vanilla flavor as well!
Ease: Easy to make with the simple ingredients, but you will need a pizzelle iron.
Top Tip: Depending on the pizzelle iron you use, you may need to experiment with the cooking time. You can make lighter or darker pizzelle depending on how long you cook them.
Recommended GF Flour: I like to use King Arthur Flour Gluten-Free Measure-for-Measure Flour for this recipe.
Would I make these again? Absolutely! These are simple and fun to make. I love to serve them with hot drinks, like coffee and tea!
xoxo erin
This gluten-free spin on a traditional Italian cookie makes for delicious, beautiful cookies that are perfect for the holidays! The recipe cooks up gluten-free pizzelle with just the right amount of crispness and lightness.
The hardest part of this recipe is needing a pizzelle iron — once you have that, it’s pretty easy from there! You can keep it simple with pantry staples or add the optional anise extract to get that truly classic pizzelle flavor. It’s delicious with or without!
Featured Comment
From Tish: “LOVED these! I gave up making pizzelles a few years ago when several family members went gf. These were amazing, crispy and delicious. I love the anise flavor. I dust them with confectioners sugar, stack them and put them right in the freezer. No issues with sticking and they come out of the freezer perfectly. Will definitely be making again, thanks Erin!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Pizzelle
- Make-Ahead/Storage/Freezing Instructions
- Can the gluten-free pizzelle be made dairy-free?
- Why are my pizzelle soft?
- Can I flavor the pizzelle in different ways?
- Can I make these cookies without the pizzelle iron?
- More Gluten-Free Christmas Cookies
- Gluten-Free Pizzelle Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free pizzelle. See the recipe card below for exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum. This is my favorite brand.
- Granulated sugar: The sugar sweetens the cookies while also helping them crisp up by caramelizing during the cooking process.
- Eggs: The three eggs create structure and stability for the batter, binding the ingredients, while also adding moisture and richness for the perfect texture.
- Butter: I like to use salted butter in my cookies. The butter adds richness, flavor, and moisture. It helps create the crisp edges. For dairy-free, opt for vegan butter.
- Extracts: The vanilla extract adds warmth, flavor, and sweetness to the pizzelle. You can add the anise extract to get the full pizzelle flavor, but it is totally optional. It adds a subtle licorice flavor.
How to Make Gluten-Free Pizzelle
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a large bowl: Vigorously whisk the eggs and sugar until they’re well-combined and slightly pale (about 1-2 minutes). This incorporates air into the batter for light cookies!
- Add liquid ingredients: Pour in the melted butter and vanilla. If you are using the optional anise extract, add it now. Whisk until incorporated.
- Mix in dry ingredients: Use a rubber spatula to stir in the gluten-free flour, baking powder, and salt. You want to stir until a thick batter forms (thicker than pancake batter, but still soft and easy to spoon out).
- Use a pizzelle iron: Preheat the iron using the instructions that came with it. Generally, a medium-high heat works best for pizzelle. Scoop a heaping tablespoon of batter onto the center of each pizzelle plate. Close the lid and cook until lightly golden brown (about 30-60 seconds). They’re ready when the edges just start to crisp up. Gently remove the cookies with a spatula and let cool completely on a wire rack (option to generously dust the cooled pizzelle with powdered sugar). Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The batter can be made up to 1 day in advance. Cover the bowl tightly with plastic wrap, then refrigerate. Before cooking, let the batter come to room temperature for about 20-30 minutes. Cold batter won’t spread evenly on the pizzelle iron!
To Store: These pizzelle are best eaten fresh, but can be stored in an airtight container at room temperature for up to 3 days. Just be sure to let them cool completely before stacking them to prevent them from softening.
To Freeze: Let the pizzelle cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours to firm up and prevent sticking. Transfer them to a freezer bag or airtight container and layer parchment or wax paper between the layers. Freeze for up to 3 months. Thaw at room temperature for 10-15 minutes.
Can the gluten-free pizzelle be made dairy-free?
Yes! Use vegan butter in place of the regular butter and you are all set for delicious dairy-free cookies.
Why are my pizzelle soft?
The gluten-free pizzelle can turn out soft if they aren’t cooked long enough or are stored before they’re completely cool. Make sure they are golden with crisp edges before removing them from the pizzelle iron, then let them cool all the way on a wire rack so they don’t absorb moisture. To re-crisp soft pizzelle, place them in a single layer on a lined baking sheet and bake for 5-7 minutes on 300°F. Let them cool completely again!
Can I flavor the pizzelle in different ways?
Definitely! For simple pizzelle, just use the vanilla extract. For the traditional taste, use the optional anise extract (think subtle licorice). You can also try out other extracts (almond extract pairs well with the vanilla). You can even add a little cinnamon for some spice!
Can I make these cookies without the pizzelle iron?
Unfortunately, these pizzelle require the specific pizzelle iron to create the thin, patterned design and the crisp texture. In a pinch, you could try a waffle cone press or stroopwafel iron, but they may impact the overall results.
More Gluten-Free Christmas Cookies
Gluten-Free Pizzelle
Ingredients
- 3 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (113g) butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon anise extract optional
- 1½ cup (225g) gluten-free measure-for-measure flour
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- Powdered sugar for dusting
Instructions
- In a large bowl, vigorously whisk together the eggs and sugar until well combined and slightly pale—about 1-2 minutes of whisking. You want to incorporate some air for light pizzelle.
- Pour in the melted butter, vanilla extract and anise extract. Whisk until incorporated.
- Add the gluten-free flour, baking powder and salt. Using a rubber spatula, stir in the dry ingredients until a thick batter forms. The consistency will be thicker than pancake batter, but still soft and easy to spoon out.
- Preheat your pizzelle iron (here's the one I use) according to the manufacturer's instructions. Each iron is a bit different, but generally, a medium-high heat works best for a perfectly golden pizzelle.
- Drop a heaping tablespoon of batter onto the center of each pizzelle plate. Close the lid and cook for about 30-60 seconds, or until lightly golden brown. You’ll know they’re ready when the edges just start to crisp. Carefully remove the pizzelle with a spatula and transfer them to a wire rack to cool completely.
- Once the pizzelle are completely cool, generously dust them with powdered sugar.
How can we make chocolate pizzelle?
Hi Vil, sorry, we haven’t tried a chocolate version of these, but that’s a great idea!
Looking forward to making these since my pizzelle maker has been put away for awhile…so looking forward to making these! Thanks for all your great recipes!
Hi Lisa, thanks for your kind words!
I made these for our Italian themed Christmas party last year and they were wonderful! Everyone loved them. We also made a batch that we curled into cannoli shells.Excellent!
Hi Kasey, that’s great to hear! Thanks for taking the time to leave a review!
LOVED these! I gave up making pizzelles a few years ago when several family members went gf. These were amazing, crispy and delicious. I love the anise flavor. I dust them with confectioners sugar, stack them and put them right in the freezer. No issues with sticking and they come out of the freezer perfectly. Will definitely be making again, thanks Erin!
Yay! We’re so glad you loved the pizzelle recipe, Tish! Thank you for your kind feedback!
I am so excited – my first time ever making pizzelles. I’ve wanted to get a pizzelle maker for several years now, and when your recipe came through I found a maker on FB Marketplace for $10. These turned out wonderful, no clean up involved with my maker. I pressed mine for 1 minute and 40 seconds using my cookie scoop. Great recipe and want to try some variations including citrus flavored.
If the GF flour contains no binder, do I need to add some?
Hi Rosie, yes this recipe calls for King Arthur GF Measure-for-Measure Flour which contains xanthan gum. If you are trying a different gf flour with this recipe, you’ll want to add in xanthan gum if the flour blend does not already contain it. Not all gf flours will produce the same results however. We hope you enjoy the recipe! Happy baking!
What adjustments would be needed to make these as chocolate pizelles? Thank you!
Hi Fran, you could try adding 1-2 tbsp of cocoa powder to the dry ingredients. We haven’t tested it to see if the liquids would need to be adjusted so keep an eye on the consistency of the batter. If you decide to give it a try, we’d love to hear how it goes!
Thank you!