Red Velvet Pizzelle
The traditional Italian waffle cookie gets a red velvet twist in this Red Velvet Pizzelle, perfect for sharing with that special someone!
The traditional Italian waffle cookie gets a red velvet twist in this Red Velvet Pizzelle, perfect for sharing with that special someone!
Red Velvet Cake
Full disclosure: I’ve never been a huge fan of red velvet.
It probably started the first time I made a red velvet cake. I scratched my head because it’s basically a chocolate cake… with lots of food coloring. It was the latter that was off-putting when I realized how much food coloring it takes to achieve that glorious, luscious, deep, red color. Because I’ll admit it, red velvet anything is usually gorgeous. It tempts you with that come hither stare.
Natural Replacement for Red Food Dye
When I started playing around with beet powder, however, my mindset started to change a bit…the idea of red velvet became enticing once again, so I just had to give a red velvet makeover to one of my favorite cookies!
Red Velvet Pizzelle
My son brought up his love of pizzelle a few weekends ago, which if you remember, they love to pronounce with gusto (!), and with Valentine’s Day around the corner, I thought it would be fun to not only make a chocolate version, but a gorgeous Red Velvet Pizzelle!
As I pressed each cookie in the pizzelle maker, the aroma of dark chocolate beckoned to the children upstairs. I soon heard their footsteps as they entered the kitchen to investigate.
“Brownies!?!” they called out before they even made it down the stairs.
“Nope,” I laughed, but I could see why they were fooled. Hints of vanilla and loads of dark chocolate were baked into each nook and cranny of the red velvet pizzelle.
They were eager to try the first ones to come out of the iron – even before they had a chance to cool and crisp into a crunchy cookie. I passed a few of the imperfect ones around, and we all claimed the little odds and ends that ooze from the waffle design that you inevitably trim.
And the rest we allowed to cool. All two of them. Okay, just kidding, but we were headed that way.
Good Cookies Food Bloggers’ Valentine’s Event
*Note: Though this specific campaign has ended,
I still encourage donating to worthy organizations that fund research on pediatric cancer.
Speaking of cookies, other than my son’s special request, I made these Red Velvet Pizzelle with the first Annual Good Cookies Food Bloggers’ Valentine’s Event in mind. Organized by Julie at The Little Kitchen, I am joining my fellow friends and food bloggers to make a difference in the fight against pediatric cancer.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now, with less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined. As you know, cancer has affected my family deeply, so it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Our generous sponsors, Dixie Crystals, Land O’Lakes, and Mediavine, have each pledged to match our donations raised through this campaign up to $3000!!!
Will you help us with a donation today? Every little bit helps!
Donations gratefully accepted until February 28th. Donate here.
Enjoyed these Red Velvet Pizzelle? Try more Valentine Cookie Recipes!
Heart-Shaped Pink Velvet Bundt Cake from Julie of The Little Kitchen
Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Cannoli {in support of Cookies for Kids’ Cancer} from Sheila of Life, Love, and Good Food
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate-Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolate Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine’s Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
MORE COOKIE RECIPES
Cranberry Curd and Hazelnut Shortbread Bars
Cinnamon Toffee Butterhorns (Rugelach)
Alfajores
Lemon-Blackberry Chess Pie Bites
Dorie Greenspan’s World Peace Cookies
Brown Butter Pumpkin Blondies
Recommended Tools & Products
- Pizzelle Maker- Non-stick Electric Pizzelle Baker Press Makes Two 5-Inch Cookies at Once- Recipes Included
- Beet Root Powder – Spiceology Ground Beetroot – 16 ounces
- Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened, 8 oz
- Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
Disclosure: There may be affiliate links in this post.
Red Velvet Pizzelle
Ingredients
- 3 large eggs well beaten
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter melted
- 1 1/4 cups all purpose flour
- 1/4 cup + 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 2 teaspoons beet powder or red food coloring see notes
Instructions
- In a large bowl, add and beat the ingredients in the order listed, beating well after each addition.
- Drop by rounded spoonfuls onto the center of the preheated pizzelle maker, about 2 tablespoons. It takes a little practice, but sometimes you have to drop the batter just a bit higher than the center, to allow for the waffle press.
- Close the lid and cook until the steaming stops – about 60 seconds.
- Remove the cookie with a spatula or fork and place on a cooling rack to cool.
Notes
- Plan accordingly as each batch of pizzelle will take 1 minute to cook.
- To achieve perfect pizzelle, you may have to trim the edges of the cookies with a sharp knife or kitchen scissors. If your cookies are crisp enough, you can even use your fingers to snap off and trim the excess at the edges.
- To keep your pizzelle crisp, store cookies after they have fully cooled in aluminum foil.
- Some readers who have used beet root powder in their pizzelle have found that their cookies turned a brownish color – this could be due to the freshness of the powder and/or a reaction with the baking powder. If the brilliant red color is truly what you are after, then I recommend sticking with regular food coloring.
Nutrition
Comments
COOKBOOK
I’ve been making traditional pizzelle my whole life and wanted to branch out this year and try something new. I usually don’t write bad reviews, and I’m not trying to be mean, but I just want to let people know my honest experience before they possibly waste the ingredients making these. I followed the recipe exactly, even the unique directions on how to mix the dough that went against every cookie baking instinct I have, and they turned out terrible. The only flavor you get is strong bitter cocoa powder and they don’t even cook like normal pizzelle. I love the idea and appreciate the recipe, but there was something wrong there. Maybe someone else would have a different experience, but I just wanted to be honest.
Hi Stacey, I’m so very disappointed to hear that you didn’t have luck with the pizzelle — I really appreciate your comment and how you were honest and diplomatic! Pizzelle dough is more similar to a waffle batter than it is a cookie dough, so I am curious how you have made yours in the past. As for the flavor, I wonder if it could be due the cocoa powder you used? I’m not sure what brand you used, but I find that I have good luck with Guittard Cocoa Rouge — it gives a nice, chocolatey flavor, and no bitterness. I hope this helps!
Tried this recipe and they came out great except for the color. I doubled the recipe and used the beet powder but they turned out a chocolate brown color rather than red. Still tasted good and had a nice crispy texture.
Hi Briana, thanks for your comment! It’s hard to find a beet powder that makes the pizzelle a brilliant red color, I find that if you truly want a brilliant red, it’s best to use regular food coloring. I’ll be sure to add this to the recipe notes. But I’m glad you loved the flavor and texture!!
I love the pizzelle bowls you made. I could think of lots of yummy things to serve in those. The color from the cake mix is so beautiful. Unfortunately I don’t have a pizzelle maker, but now I’m tempted. Pinned.
These are beautiful! I’m with you, good red velvet is really hard to come by! Looking forward to trying these and so happy to be participating in the Cookies for Kids’ Cancer event. Happy Valentine’s Day
I am so happy to hear that I am not the only one who is turned off by anything Red Velvet, for the same reason; too much food coloring. You have inspired me to give it another try by working with dried beet – what a great idea! I have to say the color is even more gorgeous than using red coloring as well.
These cookies are so pretty and look so delicate. I totally agree about all of the red food coloring in the chocolate cake. I’ve never tried beet powder. Does it change the flavor at all? Where do you find it?
I’m glad I’m not alone on the food coloring. The chocolate supersedes any beet flavor so I do not notice it — you can find beet powder here at some groceries, or online here!
So excited to be a part of the Cookies for Kids Bloggers’ Valentine’s Event! These red velvet pizzelles look absolutely amazing! So beautiful and I’m sure just as tasty.
So glad we are able to be part of this event together, Julie! I loved seeing everyone’s beautiful creations.
Liren, such beautiful pizzelles, and a very worthy cause indeed. Thank you for bringing it to our attention. Now, I must go dig out my pizzelle maker!
Definitely dig out your pizzelle maker, Mary! And thank you – such a special and important cause.
These cookies Need to get a pizzelle maker just to try this cookie. GORGEOUSNESS!!!!
I highly recommend getting a pizzelle maker – it’s the easiest cookie ever, so I make them often!
Cookies that smell like brownies? Oh, I am IN! Plus, what a fabulous color. These are amazing. I know what I’ll be trying next in my pizzelle maker!
I definitely fooled them with the chocolatey aromas, Sara! Hope you do get to try these soon :)
These are gorgeous! We are pizzelle fans here, so I am definitely making these for Valentine’s Day! So glad to have participated in this event supporting Cookies for Kids’ Cancer with you!
Thanks, Sue! So glad to be part of such an important cause!
So very creative!! I’m with you on the red food coloring… beets on the other hand. I’m ALL IN!
Thanks, Natalie! Yes to beets!
Liren, seriously….what????? These are epic…I love anything red velvet! And THANK YOU for helping us raise money for C4KC!!
Aww, thank you, Julie, that means so much! A huge thanks to you for organizing and rallying us all together! You’re amazing. xo
these pizzelle are beautiful liren! i’m with you on most red velvet things (why is more fake better??) so i’m intrigued by these gorgeous and natural cookies! and thank you for supporting the fight against pediatric cancer – a cause close to my heart. if this event happens next year, i will definitely participate!
Thanks, Kate!! Glad I’m not alone on the red velvet! Please do join us next year – you can sign up for notifications for next time!
Hi Liren! I love everything red velvet and these pizzelles are absolutely gorgeous! And I’m sure they are as delicious as they are beautiful! I’m so happy to be participating in the Cookies For Kids Bloggers’ Valentine’s Event with you! Have a delicious day! Gwynn at Swirls of Flavor
Hi Gwynn! I love how our blogging community can come together for something good. I’m so craving your chocolate mug cake for breakfast right now!