November means that it’s time to bring out Grandma’s pizzelle iron and make dozens of brown sugar and cinnamon pizzelles! For those who are unfamiliar, pizzelles are flat cookies that look like snowflakes.

The cookies last a relatively long time, so Grandma and I make them in November. It’s my official kickoff to Christmas baking.

Favourite Takeaways:

1. A plain yet versatile cookie
2. Make an excellent gift
3. Can be made ahead of time

There are many, many variations of this Italian cookie. The one I am sharing today is from my Small, Sweet, and Italian book by Maria Bruscino Sanchez. As per a few adjustments, I can confirm that these brown sugar and cinnamon pizzelles now 100% gluten free.

alteration notes:

• Used AP gluten-free flour
• Added more cinnamon
• Added vanilla extract

approximate times:

• Prep: 20 minutes + 30 minute chill time
• Bake: 1 hour

ingredients

d r y

• 1 cup GF all purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon

w e t

• 2 large eggs, room temperature
• 1/2 teaspoon pure, vanilla extract
• 1 /2 cup brown sugar, lightly packed
• 1/4 cup oil or melted butter

directions

1. In a small bowl, whisk together the flour, baking powder, cinnamon – set aside
2. In the bowl of a stand mixer (with paddle attachment) beat together the eggs, vanilla, brown sugar – on medium speed
3. Add the oil or butter – mix until blended
4. With the mixer on low speed, gradually add the flour until mixed
5. Pop into the fridge for about 30 or so minutes – the dough will slightly expand
6. Preheat pizzelle iron according to the manufacturer’s directions
7. Lay out paper towel on counter (about 2-4 squares)
8. Drop 1/2 a teaspoon of dough into the hot iron, close and bake until golden brown – 35 to 40 seconds
9. Remove pizzelle from iron (quickly) and lay on paper towel to cool
10. Enjoy with your favourite holiday beverage or ice cream

further insights:

• serves about 44 mini pizzelle cookies
• used a 2 plate pizzelle iron
• chose a GF all purpose flour with Xanthan Gum
• can be made ahead and stored in a tin or glass container – about a month
• store in a cool place

For additional gluten free cookies, to be enjoyed during the holiday season, view my roundup.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

this post contains affiliate links