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These mini waffle cones are crisp pizzelle cookies lightly sweet and vanilla scented. When formed around a wooden cone form they make for tiny cones that make your ice cream so much cuter.

There was a gelato shop where I went to college. After every orchestra concert, my friends and I would go in our concert dress over to enjoy a little scoop. The gelato was amazing, but my favorite thing about this shop was that they always gave you a little cookie with your ice cream. People, ice cream should ALWAYS go with a little cookie.

I’ve always been more of a cup ice cream girl than a cone lover. The cup has always been the right amount of ice cream for me. Giant waffle cones are just too much ice cream. But after making these mini cones with my pizzelle iron, I might adopt the cone after all. These little baby pizzelle waffle cones let you scoop in about a cup’s worth of ice cream. What I love is that because they’re smaller, you have less of a chance of tipping the whole thing on the sidewalk.

Best yet, these are fun to make and the batter takes about 5 minutes to get ready. On a day when it’s too hot to bake, this is a great recipe to pull out. Just don’t skip the ice cream!

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Pizzelle Mini Waffle Cones

Why you should give this recipe a go

You have a pizzelle iron and you want to use it more than once a year for Christmas cookies.
You have a pizzelle iron and you’re tired of plain flat cookies.
It’s been a while since you burned your fingers, so you’re feeling like you should test out your heat tolerance (just kidding, always be safe with the iron!).
Crisp homemade waffle cones beat the pants off of anything you can buy in a package.
These are really fun to make. After a couple cookies, you’ll become a multitasking queen, holding a cooling cookie in a towel in one hand while you scoop the next one into the iron.

Ingredients for mini waffle cones

Egg whites: make for a paler, crisper cookie than one made with whole eggs.
Powdered sugar: dissolves better into the eggs for a lighter cookie.
Butter: for flavor and to help the batter not stick in baking.
Vanilla: for flavor; you could sub in almond, lemon, or orange extract if you’d rather.
Flour: all-purpose to hold the batter together.

Do I need a pizzelle iron to make mini waffle cones?

While I developed this recipe for a pizzelle iron, you can use the same batter in an oven. If you want to do that, take a small amount of batter and spread it thinly into a circle. Bake in a 350 oven until just lightly golden but still flexible. From there, you can form the cookies around a cone form.

Equipment for making mini waffle cones

wrapping cooked pizzelle around cone form

Pizzelle iron: I used this Cucina Pro. I have a Palmer 7500 thin pizzelle maker in the mail. I will update this post after I use it. My gut is that the thinner cookie will make for a cone that’s easier to form. Nonetheless, the Cucina Pro works well. The Mini Cucina Pro is the best value iron, and since you should only bake 1 cookie at a time, this is a great iron if you don’t want to invest in a more expensive iron.
Wooden cone form: these have a handle on them with about a 5″ cone. This is the perfect size for the pizzelle. If you don’t want to use a form, you can drape the cookies over a rolling pin. It will give them a different shape–more of a scoop, but that’s nice too.

Process for making the mini waffle cones

pouring vanilla and butter into egg whites

Heat: plug in your pizzelle iron to heat up while you get the batter ready. My Cucina Pro has a light when it’s hot enough to go. Palmer’s website says to heat their irons for about 15 minutes for the best preheated temperature.
Batter: mix the egg whites and sugar until foamy, then blend in the vanilla and butter. Fold in the flour to make a loose batter.
Bake: use a cookie scoop to place a scoop of batter into the center of a heated pizzelle iron. Bake until pale golden.
Form: immediately remove the hot cookie to a clean kitchen towel. Lay the cone form over the cookie, then wrap your hand around the form on the underside of the towel. The towel will help keep your hand from getting burned. Hold the cookie in place until it’s just warm to the touch.
Cool: Place the cooled cookie on a wire rack to finish cooling.
Crisp?: If you want crisper cookies, place the finished cookies in a 350 degree oven for about 5 minutes.

Love these waffle cones? Save the Pin image below to your favorite Pinterest board and save the recipe for later.

Tips for safety and to help you make the best mini waffle cones

Watch the iron at all times: these irons get HAWWWWT. I have a scar on my left arm to prove it. Pay attention to the edges of the iron and make sure that any kid helpers do the same.
Form immediately: there’s no way to do this otherwise; hot cookies are the most moldable. To keep yourself from being burned, use a towel between you and the form as described. You’ll be able to exert the pressure on the cookie that’ll help it mold well, and you won’t have to play hot potato.
Keep lavender oil on hand: If you do get burned by the iron, dab some lavender essential oil on it immediately. I used to be a cold water, ice, and aloe vera person with burns in the kitchen, but the woman I teach with taught me about the lavender oil. I have found it to be more effective. It’s always best to be prepared for burns before they happen.

Mini Waffle Cones

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Author: Elizabeth Farr
Total Time: 35 minutes
Yield: 18 small cones

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Description

Made with a pizzelle iron, these buttery crisp mini waffle cones are an adorable addition to a scoop of your favorite ice cream.

Ingredients

Scale

1 stick butter (113 g)
4 egg whites, at room temperature
6 Tablespoons powdered sugar (45 g)
1/2 tsp vanilla extract
1 cup plus 6 Tablespoons all-purpose flour (180 g)
cooking spray for the pizzelle iron

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Instructions

Heat up a pizzelle iron.
Melt the butter in a small pan, then set aside to cool as you prepare the batter.
Whisk the egg whites and powdered sugar together in a large bowl until they’re light and foamy.
Drizzle the butter and vanilla into the egg whites as you continue to whisk to combine.
Fold the flour into the eggs to create a loose batter.
Lightly spritz the iron with cooking spray.
Drop a small spoon of batter into the center of one of the circles on your iron.
Cook for about 1 minute until lightly golden.
Transfer the cookie to a clean kitchen towel, then lay your cone form over the cookie. Wrap your hand around the form from the underside of the towel. Hold in place for about 1 minute until the cookie cools.
Transfer cookies to a wire rack to finish cooling while you continue to use up the batter.
If the cookies aren’t as crisp as you’d like, place the finished cookies in a 350 degree oven for about 5 minutes to crisp up.

Notes

Just one: unless you have multiple cone forms, it is better to just cook one.
Practice: after a couple cookies, you’ll get the hang of the timing. With a little bit of practice, you should be able to hold a cooling cookie around the form in one hand and drop the batter into the iron with the other hand.

Prep Time: 5 minutes
Additional Time: 10 minutes
Cook Time: 20 minutes
Category: Cookies
Cuisine: Italian