Churro Pizzelles

Crisp pizzelle cookies tossed in cinnamon sugar for a churro-inspired treat.

⏱️ Prep: 15 min🍳 Cook: 10 min

Ingredients

3		eggs
1/2 cup	120 ml	butter
2 tsp	10 ml	baking powder
1/4 tsp	1.3 ml	ground cinnamon
1 3/4 cup	420 ml	all-purpose flour
2 tsp	10 ml	vanilla extract
3/4 cup	180 ml	granulated sugar
1 1/4 tsp	6.3 ml	ground cinnamon (for the coating)
1/2 cup	120 ml	granulated sugar (for the coating)

Prep Time: 15 Minutes | Cook Time: 10 Minutes | Total Time: 25 Minutes | Serving: 24

With the paddle attachment on your stand mixer, beat the eggs and sugar until well mixed. Then add the melted butter and vanilla extract and beat again to combine. Finally, sift in the baking powder, flour, and cinnamon and beat until the batter is smooth and there are no more white streaks. Set the batter aside.
Mix the coating ingredients, spread them on a plate or tray big enough to hold two pizzelles at once, and set aside.
Warm up your pizzelle press. My model has temperature settings from 1 to 5, and I warm it up between settings 4 and 5.
Using melted butter to brush on the hot plates, put about a tbsp of the batter in the middle of each one and then close the lid. Cook for about one minute until the pizzelles are lightly golden brown. The exact time will depend on your pizzelle press.
To remove the cooked pizzelles from the press, use a fork to add them to the coating mixture quickly. Use a spoon to help cover the tops of the pizzelles with the coating mixture. As they start to cool, they will firm up very quickly. Once they do, they are easy to pick up and place on a wire rack to finish cooling.
Do it again with the rest of the batter, brushing the plates with butter as needed to keep the batter from sticking. Usually, I only have to do this two or three times.
If you want, you can drizzle the cooled pizzelles with melted chocolate or dulce de leche.
Pizzelles can be kept at room temperature for two to three weeks in a container that keeps air out.