Snowflake Cookies

Dairy and Egg-Free Pizzelles

We finally got some snow here in the Midwest, pretty much our first real snow and it’s mid-January!  The kids also had their first snow day, which is always fun. The delicate snow-covered trees got me thinking about pizzelles, which are light little italian cookies that look a lot like snowflakes and go perfect with hot cocoa after playing in the snow.

This is one of those recipes that requires a new little gadget, a pizzelle press (ok, twist my arm). My mom passed along a vintage krumkake maker, a seriously troublesome device that presses batter and is held over a hot burner to bake.  After burning the heck out of my fingers and cookies, saying too many bad words cursing the hearty and stoic Norwegians, I broke down and bought an electric machine. It works like a charm, and my cookies are beautiful.

This batter is easiest to make in a food processor, but can be mixed by hand.  Regular flour works as well as cake flour, but the cookies are far lighter with cake flour.  Now I’ve opened up a whole new world of fun cookies to explore: next up cannelloni, stroopwafel, krumkake…

Perfect Pizzelles
  • 1¼ cups cake flour
  • 1½ cups powdered sugar
  • ¼ cup cocoa powder
  • ⅛ teaspoon salt
  • ½ cup melted margarine
  • ¾ cup dairy-free milk substitute (I used Silk Pure Coconut, but soy or rice would work)
  • 1 teaspoon vanilla
  1. Same method for both type of batter!
  2. In a food processor, mix the dry ingredients together: flour, powdered sugar, salt and cocoa (if making chocolate).
  3. Add the wet ingredients: margarine, coconut milk, vanilla. Pulse until smooth.
  4. Heat up the pizzelle press and bake according to the manufacturers instructions. I sprayed the press with cooking oil first, then used a generous tablespoon of batter and baked for about a minute.

It’s impossible not to grin with all this snow!

The neighborhood crew inside warming up and drying off!


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11 Responses to Snowflake Cookies

  1. These look amazing! I have a waffle maker, but it makes veeeery thin, almost wafer-like waffles. I’m tempted to try these on there. Roughly how many does the recipe make? Bet they’d be lovely for ice-cream sarnies too.

  2. Thank you for posting this recipe! My mom made pizzelle’s evey year for Christmas & I was recently lamenting that my DD who was diagnosed with multiple food allergies will never get to eat one. Can’t wait to try these this winter!

  3. Hi Tracy! I sprayed the iron with some baking spray first. They cooked quite fast, like under 60 seconds or so depending on how hot your iron gets. I usually let them cook until the steam coming off the iron starts to slow down, then I take a peek to see if they’re done!

  4. Thanks so much for responding. Sorry I missed the cooking spray bit in the recipe. I made them and they turned out great – crispy and delicious! They stuck a little to the iron even with greasing it in between cookies. They pryed off a bit easier if they were thicker and I ended up cooking them for about 11/2 – 2 minutes. Thanks so much for the great recipes and blog!

  5. I am so excited for this pizzelle recipe! I usually make 12 dozen but haven’t since my kids are allergic to egg. I can sub everything else but didn’t know how to take a dozen eggs out of my recipe. We use anise oil so I will sub that for the vanilla. Can’t wait for Christmas!

  6. Can’t wait to try this recipe, I’ve made most of my cookie recipes vegan except pizzelles….so excited!! Wished I had cake flour so I could make them right now. I always add anise seeds to mine, family loves them!!

  7. Not bad. Compared to my egg recipe pizzelle, they are okay. Not comparing them to the recipe I think this cookie for being vegan and egg free is really good. I used anise instead of vanilla and increased it from 1tsp to 1 tablespoon.

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