WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious No Bake Chocolate Desserts

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Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER CARROT RECIPES

• Crispy edges, tender centers
  
• Sweet and savory balance
  
• Done in under 15 minutes of cook time
  
• Elegant enough for holidays
  
• Easy enough for a Tuesday

Air Fryer Carrots

Oh, I love when a vegetable shows up and refuses to be boring!

Carrots don’t have to be an afterthought. When you give them a little honey, some fresh rosemary, and real heat, they transform.

The natural sugars in the carrots caramelize, the honey turns glossy, and those rosemary leaves get fragrant and slightly crisp around the edges.

Honey glazed carrots taste elevated. But they’re not complicated. Letting them marinate matters. It gives the honey time to cling and soak in instead of just sliding off in the basket.

And the air fryer? It concentrates everything. No watery vegetables. No limp texture.

Just sweet, savory, golden bites that disappear faster than you think they will. All vegetables should taste this good.

INGREDIENT NOTES

• Whole Carrots: Cut evenly so they cook at the same rate. Thick pieces will need more time.
  
• Honey: Enhances the natural sweetness without making airfryer carrots too candy-like.
  
• Fresh Rosemary: Fresh makes a difference here… dried won’t give the same aroma, and tends to burn in the air fryer.
  
• Extra Virgin Olive Oil: Helps caramelization and prevents sticking.
  
• Kosher Salt: Balances the sweetness after cooking.

VARIATIONS

Maple Glazed: Swap the honey for pure maple syrup.

Thyme Swap: Use fresh thyme instead of rosemary (or use a mix of both).

Spicy Honey: Add a pinch of red pepper flakes to the marinade.

Balsamic Finish: Drizzle air fryer carrots lightly with balsamic glaze before serving.

Garlic Herb: Add 1 teaspoon minced garlic to the honey marinade.

Orange Zest: Include a little fresh zest for brightness.

Extra Color: Use heirloom carrots for more visual interest and complex flavor.

SERVING SUGGESTIONS

• Pair honey glazed air fryer carrots with grilled steak for contrast.
  
• Serve alongside our creamy chicken or crock pot beef stroganoff.
  
• Add to a holiday spread with roasted potatoes.
  
• Chop and fold into pasta salads or turkey tetrazzini casserole.
  
• Blend with some chicken or vegetable stock for an easy roasted carrot soup.

AIRFRYER CARROTS FAQ

Carrots are naturally high in sugar. When exposed to high, circulating heat like the air fryer provides, those sugars caramelize quickly, which deepens flavor and creates those golden edges without turning them mushy.

The key to successful air fryer carrots recipes is surface moisture control. Too much oil or overcrowding traps steam and softens them instead of crisping.

A single layer and proper spacing allow the heat to circulate and concentrate the glaze.

Letting carrots sit in the honey mixture before cooking allows a thin coating to cling to the surface. That’s what creates the glossy finish instead of a sticky puddle at the bottom of the basket.

Simple technique. Big payoff.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Large Mixing Bowl: Plenty of room for properly coating the carrots.
  
• Sharp Knife: Even cuts matter with this air fry carrot recipe.
  
• Vegetable Peeler: For a rustic look, leave unpeeled but give them a good scrub.
  
• Tongs: For easy flipping or shaking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Easiest Air Fryer Corn on the Cob (15 Minute Recipe)

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Air Fryer Carrots

Honey glazed Air Fryer Carrots are scrumptiously sweet and satisfyingly crispy, infused with rosemary flavor. Dramatic with little effort!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 2 – 3

Calories 251cal

Author Donna Elick

Equipment

• air fryer
• sharp knife
• mixing bowls

Ingredients

• 1 pound whole carrots, peeled and trimmed
• 1 tablespoon extra virgin olive oil plus more if needed
• 3 tablespoons honey
• 5 sprigs fresh rosemary, leaves removed and divided
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• PREP CARROTS: Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.
• MAKE MARINADE: In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• MARINATE: Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.
• PREHEAT AIR FRYER: Preheat the air fryer to 375°F for about 5 minutes.
• COOK: Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.
• REPEAT: Remove cooked carrots and repeat with remaining carrots.
• SERVE: Serve immediately while warm. Sprinkle with additional kosher salt if desired.

Notes

Baby Carrots: Baby carrots cook faster, about 7 to 10 minutes.

Oil Tip: Using up to 2 tablespoons total olive oil will yield slightly crispier carrots.

Flavor Balance: Carrots are naturally sweet. The honey enhances their flavor without overpowering it. Add extra salt only after cooking if needed.

Reheating: Reheat once in a 375°F air fryer for 3 to 5 minutes. Air fried foods are best enjoyed fresh.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1321mg | Sugar: 37g | Fiber: 7g | Calcium: 81mg | Iron: 1mg

Originally published July 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Carrots appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR FLUFF SALAD

• No baking. No stress.
  
• Ready in 10 minutes
  
• Sweet, creamy, and packed with texture
  
• Nostalgic circus cookie flavor in every bite
  
• Perfect for parties, holidays, and potlucks

Fluff Salad

It all started with Hawaiian Cheesecake Salad.

I made it once, realized how ridiculously easy and delicious it was, and that was it. Down the rabbit hole I went. 

Red White and Blue. Oreo. Snickers. Pistachio. Banana Split. If it could be folded into whipped topping and pudding mix, I was probably testing it.

There is something about these fluff recipes that just works. They’re creamy. They’re nostalgic. They’re just a little over-the-top in the best way.

And this one? This is pure fun.

White chocolate pudding makes it silky and sweet, the marshmallows keep it soft and airy, and those frosted circus cookies bring color, crunch, and that unmistakable sugary snap. It’s like a dessert table in one bowl.

Is fluff salad dramatic? Absolutely. But that’s kind of the point.

INGREDIENT NOTES

• Whipped Topping: Fully thawed so it folds smoothly without clumping.
  
• Instant White Chocolate Pudding Mix: Do not prepare! Use the dry mix straight from the box.
  
• Mini Marshmallows: Add texture and that classic fluff feel.
  
• Frosted Circus Animal Cookies: Roughly crush so you get both crumbs and chunks.
  
• Rainbow Sprinkles: Optional, but let’s be honest… not really.

VARIATIONS

Chocolate Chip Add-In: Fold in ½ cup mini chocolate chips for extra texture.

Birthday Cake Style: Add ¼ teaspoon almond extract and extra sprinkles.

Flavor Swap: Replace white chocolate pudding mix with vanilla or cheesecake.

Coconut Twist: Mix up to ½ cup sweetened shredded coconut into fluff salad with marshmallows.

Strawberry Swirl: Gently fold in ¼ cup strawberry preserves for ribbons of flavor.

Crunch Boost: Add crushed vanilla wafers for extra cookie texture.

Frozen Treat: Freeze circus cookie fluff for 1 to 2 hours to get a semi-frozen, ice-cream-like consistency.

SERVING SUGGESTIONS 

• Serve marshmallow fluff salad in clear trifle bowls to show off the color.
  
• Add to a holiday dessert spread with our Italian Easter cookies recipe.
  
• Spoon into dessert cups for parties and top with extra circus animals.
  
• Pair with French Toast roll ups for a sweet brunch board.
  
• Serve alongside vanilla sheet cake for a sugar-loaded weekend spread.
  

FLUFF SALAD RECIPE FAQ 

Once I figured out how the creamy salad base works, I couldn’t stop.

The science is simple but brilliant. The instant pudding mix absorbs moisture from the whipped topping, thickening the mixture without needing milk. That’s why it sets up into that fluffy, spoonable texture without ever feeling runny.

Fold gently and you trap air, which keeps it light instead of dense. Let it chill, and the pudding hydrates fully while the cookies soften just enough to become chewy instead of crunchy.

Marshmallow fluff salad is controlled chaos in a bowl.

That first Hawaiian Cheesecake Salad opened the door, and now we’ve got a whole lineup: Oreo Fluff, Pistachio, Snickers, Banana Split, Strawberry Lemonade, Lemon Berry, Pina Colada… it just keeps going.

Because when something is this easy and this fun?

You build a whole family around it.

TOOLS NEEDED 

• Large Mixing Bowl: Plenty of room to fold gently.
  
• Silicone Spatula: Keeps everything airy.
  
• Measuring Cups: For even proportions.
  
• Serving Bowl: Because this deserves a cute one!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fluff Salads

Easy Oreo Fluff No Bake Dessert Recipe + Video

Easy Pistachio Fluff Watergate Salad Recipe + Video

Peanut Butter Fluff (Reese’s Cheesecake Salad) + Video

Keto Cheesecake Fluff

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Circus Cookie Fluff Salad

This Fluff Salad combines frosted circus animal cookies and marshmallows with Cool Whip and white chocolate pudding mix. Simple and sweet!

Course Dessert

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 -8 (about 4 cups)

Calories 27cal

Author Donna Elick

Ingredients

• 1 8 ounce container whipped topping, thawed
• 1 3.3 ounce box instant white chocolate pudding mix
• 1 cup mini marshmallows
• 1 cup frosted circus animal cookies, roughly crushed
• Additional frosted circus animal cookies for topping
• Rainbow sprinkles for topping

Instructions

• COMBINE: In a large mixing bowl, add 1 8 ounce container whipped topping, thawed, 1 3.3 ounce box instant white chocolate pudding mix, 1 cup mini marshmallows, and 1 cup frosted circus animal cookies, roughly crushed.
• MIX: Stir gently until fully combined and no dry pudding mix remains. The mixture should look thick, fluffy, and evenly speckled with cookies.
• TRANSFER: Spoon the mixture into a serving dish and smooth the top.
• GARNISH: Top with Additional frosted circus animal cookies and Rainbow sprinkles.
• SERVE: Serve immediately, or chill for 30 minutes for a thicker texture.

Notes

Chill Option: Refrigerating for 30 to 60 minutes helps the pudding fully hydrate and thickens the fluff.

Storage: Store covered in the refrigerator for up to 3 days. Stir before serving.

Texture Tip: Fold gently to keep the mixture light and airy.

Make-Ahead: This can be made up to 24 hours in advance and stored chilled until ready to serve.

Nutrition

Serving: 1 | Calories: 27cal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.02g | Cholesterol: 0.003mg | Sodium: 13mg | Sugar: 5g | Fiber: 0.01g | Calcium: 0.4mg | Iron: 0.02mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Circus Cookie Fluff Salad appeared first on The Slow Roasted Italian.

Traditional Italian Easter Dinner

When it comes to holidays, Easter is right up there with Christmas in Italian households. And our favorite way to celebrate? FOOD!!

The more the merrier… dishes and people alike.

We’ve rounded up our favorite Italian Easter dinner recipes so you can join in on the festivities.

And if you’re looking for a more traditional American menu, we’ve got our top 100 Easter recipes all in one place!

Planning an Italian Easter Dinner Menu

Most menus start with an antipasto (like an appetizer), then move to a main or some kind of pasta dish (which might double as the main)… and finish with dessert, of course!

And because there are usually quite a few people around the table, I always include a variety of side dishes so no one leaves hungry.

Keep the number of guests in mind and whether they’ll be showing up hungry or can wait for the main event.

If the meal is simple, finish with a stunning dessert. But if waistbands are bound to feel tight, something simpler is the best way to go.

SWEET AND SAVORY BREADS AND ROLLS

Traditional braided wreaths make the most adorable (and delicious) placeholders, but you can’t go wrong with a bottomless basket on the table either.

And if the Easter bunny will be stopping by before breakfast, don’t forget a batch of cinnamon rolls or donuts!

Italian Easter Bread

Pane di Pasqua, which literally translates to “Easter bread,” has long been a staple on spring holiday tables across Italy. 

Deliciously tender and lightly sweet, these braided wreaths hide a festive present for each of your guests!

Cinnabon Cinnamon Rolls

This isn’t a traditional Italian Easter dinner recipe. But ooey-gooey, warm cinnamon rolls with cream cheese frosting are perfect with a cup of coffee on Easter morning!

Bomboloni Italian Donuts

An Italian classic, these fried donuts are filled with a rich, homemade pastry cream that bursts out of every bite. Crispy on the outside, fluffy on the inside, and just the right amount of sweet.

Olive Garden Breadsticks Recipe

Every Italian Easter dinner table needs a basket or two of buttery garlic breadsticks! These are better than takeout (or frozen) and so easy to make from scratch.

ITALIAN EASTER LUNCH OR DINNER SIDES

These are the dishes that bring all the freshness to the table. Veggie-packed soups, crisp salads, all the antipasto flavor you love… and plenty of cheese.

Mix and match, or make them all!

Strawberry Panzanelle Salad

Our version of the famous Tuscan chopped salad includes fresh strawberries and cheese, bringing sweet and creamy to match the tomatoes, cucumber, and toasted bread cubes. One of our favorite Italian Easter dinner ideas!

Antipasto Pasta Salad

Put a twist on the classic Italian first course by tossing it all with cheese-stuffed pasta. Perfect for a brunch or light lunch, a crowd-pleasing starter, or a casual meal on its own.

Italian Rice Balls

What’s better than cheesy risotto? When it’s breaded and fried!! Arancini is always a winner for Italian holidays, but I make them year-round because they’re Just. That. Good.

Minestrone Soup

Colorful veggies, tender pasta, and hearty beans simmered together in a tomato broth. A delicious side for any Italian Easter dinner, especially if the sun won’t come out to play.

ITALIAN EASTER DINNER MAIN DISHES

For an authentic Italian meal that won’t blow your grocery budget, turn to pasta and potato-based dinners. 

And we’d be doing you and the holiday an injustice if we didn’t share recipes for the most popular classic dishes too!

Easy Eggplant Parmesan Recipe

Just like my mom used to make! Crispy rounds of fried eggplant, smothered in cheese and tomato sauce, then baked until golden and bubbly.

Quick and Easy Italian Lasagna

This one always makes it onto an Italian Easter dinner menu, but I’ve got a shortcut that will have your lasagna on the table in just 40 minutes!

Homemade Italian Potato Gnocchi

Pillowy soft potato pasta coated with an herb butter sauce. Need I say more? This is one of the best Italian Easter dinner recipes for a crowd. Freezer-friendly too!

Italian Braciole Recipe

This one may be a lot of work, but that old-school comfort flavor is absolutely worth the effort. Steak stuffed with salami, herbs, and a hard-boiled egg, then simmered in tomato sauce until tender.

Slow Cooker Orange Honey Ham

A handful of ingredients and essentially hands-off, this glazed ham recipe is one of the easiest Italian Easter dinner ideas. The crockpot does all the hard work!

EASTER DESSERTS

The key to a good Italian dessert is just enough sweetness to satisfy… without making you regret your choices.

From classics like tiramisu and stuffoli to impressive layer cakes and colorful cookies, there’s something here for everyone!

Italian Easter Cookies

Soft, tender butter cookies are made better with colorful icing and festive sprinkles. Like an extra-fluffy sugar cookie that looks like a mini donut!

Italian Struffoli

These always disappear faster than I can make them… and not just because I sneak them as I go! Sweet, fried citrus dough, covered in a sticky honey glaze and colorful sprinkles. A must for any dessert table.

Italian Pignoli Cookies

These pine nut cookies have the most incredible texture, like a chewy French macaron with tiny bits of crunch. Perfect for those who like their desserts a little less sweet.

Italian Cream Cake 

This triple-layer cake is loaded with coconut, toasted pecans, and cream cheese frosting. A stunning display for any occasion, and not as hard to make as you might think!

Easy Tiramisu

Layers of sweet mascarpone cheese and ladyfingers soaked in rum and espresso, topped with cookie crumbs, cocoa, and chocolate curls. If you’re making a traditional Italian Easter dinner, this is the best way to end the night!

2-Ingredient Affogato 

The perfect finish to a hearty Italian Easter dinner… when you just can’t fit another bite. Smooth espresso meets creamy gelato, plus endless topping options!

Chocolate Lovers Brownie Biscotti 

The ultimate twist on the classic Italian cookie! Rich chocolate flavor and the crispy texture are the perfect pair for dunking in a cup of Italian coffee after the meal.

Pizzelle Cookies 

Delicate and crisp Italian waffle cookies, lightly flavored with vanilla and anise. The intricate design only adds to the texture, and the dough can be made ahead.

Tiramisu Cake 

Featuring 3 luscious layers of espresso-soaked sponge and a creamy mascarpone frosting, this transforms the classic dessert into a stunning holiday centerpiece.

We did our best to combine some well-known Italian Easter dinner recipes with personal family favorites, plus a few that would work on any table… Italian or not.

You’re sure to find the perfect dish, so have a fun time trying them all out! 

Happy Easter, everyone.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published April 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Easter Dinner appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LEMON COOKIES WITH POWDERED SUGAR

• Big lemon flavor without being sour
  
• Soft, pillowy centers with classic crinkle tops
  
• Dough comes together fast, no chilling drama
  
• Make-ahead friendly (freezer win)
  
• Each batch makes a lot… which you’ll need when they start disappearing…

Lemon Crinkle Cookie Recipe

I may be a little obsessed with citrus desserts. Between my lemon frozen yogurt and raspberry lemonade pound cake, I could easily eat a lemony treat every day.

And lemon crinkles… Well, that’s one recipe I’ve been making forever. Not because it’s trendy. Because it works.

The lemon sugar step? That matters. It’s where the flavor shows up. These bake up soft, not cakey.
Bright, but not sharp. And that powdered sugar crackle… people think you worked harder than you did.

I make a big batch. Freeze half. Bake the rest when I need something cheerful.

Lemon crinkle cookies are reliable. They don’t spread into pancakes. They don’t dry out the next day. Just a good, classic cookie that behaves.

Honestly? That’s my favorite kind.

INGREDIENT NOTES

• Lemon Zest: Fresh citrus only for this lemon crinkle cookie recipe. Bottled lemon flavor (juice or extract) won’t give you that floral, clean punch.
  
• Granulated Sugar: Rubbing it with the zest releases the oils, intensifying the flavor. Don’t skip that step!
  
• Unsalted Butter: Softened for easy creaming. And that means soft, not melty. It should hold a fingerprint.
  
• Almond Extract: Subtle, not almond-y. It rounds out the lemon beautifully.
  
• Powdered Sugar: Be generous when coating lemon cookies with powdered sugar. Thin coverage won’t crinkle properly.
  
• Yellow Gel Coloring: Totally optional. It’s just for looks, not flavor.

VARIATIONS

Lemon-Lime: Use half lemon zest, half lime zest. Extra bright and slightly sharper.

Orange Crinkle: Swap lemon zest with orange zest for warmer, softer citrus.

No Food Coloring: Leave it out. They’ll still be gorgeous.

Extra Tangy: Add one more tablespoon of lemon zest if you love bold citrus.

Less Sweet: Skip the powdered sugar and enjoy simple lemon almond cookies.

Holiday Style: Add a drop of pink or green gel coloring for themed trays.

SERVING SUGGESTIONS

• Add to a cookie tray with our Gooey Chocolate Chip Cookies.
  
• Serve crinkle lemon cookies with coffee or hot tea… the perfect balance.
  
• Tuck a few into lunchboxes. They hold up really well!
  
• Stack on a platter for showers or brunch.
  
• Pair with our raspberry or blueberry ice cream for dessert.

LEMON CRINKLES FAQ

I learned a long time ago that citrus cookies live or die by how you treat the zest.

Rubbing it into the sugar isn’t fussy… it’s smart. That friction releases the oils, and that’s where real lemon flavor lives. (It makes your hands smell incredible too.)

I’ve tested this dough warm, cold, frozen, rushed, and distracted. It’s forgiving. But the creaming step? That’s non-negotiable.

When the butter and sugar are properly whipped, these crinkle lemon cookies bake up soft instead of dense. 

That’s the difference between a cookie you forget and one people ask about. And they always ask about these!

TOOLS NEEDED

• Stand Mixer or Hand Mixer: Creaming matters for the right texture.
  
• Microplane or Fine Grater: To zest the lemons.
  
• Baking Sheets: Standard size is perfect.
  
• Parchment Paper: Keeps bottoms perfect and prevents spreading.
  
• Cookie Scoop: Even portioning means even baking.
  
• Wire Rack: Cooling helps these lemon almond cookies set.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Desserts

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Lemon Crinkle Cookies

This Lemon Crinkle Cookie Recipe makes bright, buttery citrus cookies with a crisp outside and chewy center… and plenty enough to share!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 60 cookies

Calories 84cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowl
• measuring spoons
• measuring cups for dry ingredients
• microplane grater
• cookie scoop
• rimmed baking sheet
• wire cooling rack

Ingredients

• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 1 cup softened unsalted butter
• 2 large eggs, room temperature
• 1 tablespoon almond extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 2 drops yellow gel food coloring optional

Instructions

• PREP OVEN AND PANS: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
• INFUSE SUGAR: In the bowl of a stand mixer or a large mixing bowl, add 2 cups granulated sugar and 2 tablespoons lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels slightly moist and smells strongly of lemon.
• CREAM BUTTER: Add 1 cup softened unsalted butter to the lemon sugar. Beat on medium speed for 3 to 5 minutes, until light, fluffy, and pale in color.
• ADD EGGS: Add 2 large eggs, room temperature and 1 tablespoon almond extract. Mix until fully combined, scraping down the sides of the bowl as needed.
• MIX DRY INGREDIENTS: Add1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 3 1/4 cups all-purpose flour. Mix on low speed just until combined. Do not overmix. Add 2 drops yellow gel food coloring if using and mix briefly until evenly colored.
• COAT DOUGH: Pour 1/2 cup powdered sugar onto a shallow plate. Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll generously in powdered sugar until fully coated.
• BAKE: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the bottoms are lightly golden and the tops look matte and crinkled.
• COOL: Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: You can prepare the dough up to 2 months in advance. Scoop the dough into 1-tablespoon portions and roll into balls, but do not coat in powdered sugar yet. Freeze dough balls on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag.

When ready to bake, roll frozen dough balls in powdered sugar and bake directly from frozen, adding 1 to 2 minutes to the bake time.

Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezing: Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 35mg | Sugar: 8g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Crinkle Cookie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE

• Crispy outside, creamy center
  
• Quick enough for mornings, special enough for brunch
  
• Kid-friendly but not childish
  
• Uses simple pantry ingredients
  
• Easy to prep ahead

French Toast Roll Ups

I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.

This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it. 

All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.

Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.

Serve them hot, dust them generously… And don’t expect any leftovers!

INGREDIENT NOTES

• White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
  
• Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
  
• Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
  
• Fresh Strawberries: Finely chopped so they don’t tear through the bread.
  
• Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
  
• Cinnamon: Just enough warmth without turning this into dessert-dessert.

VARIATIONS

Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.

Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.

Chocolate Chip: Sprinkle a few mini chips into the filling.

Lemon: Add lemon zest to the cream cheese for brightness.

Buttery Brioche: Use sandwich slices of brioche instead of white bread.

Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.

No Jam: Just fresh berries and cream cheese for a lighter bite.

SERVING SUGGESTIONS 

• Dust strawberry cheesecake French toast roll ups with powdered sugar.
  
• Top with a drizzle of maple syrup or chocolate sauce.
  
• Serve with crisp bacon or sausage links.
  
• Add fresh fruit (or fruit salad) on the side.
  
• Pair with scrambled eggs or breakfast potatoes for balance.
  

STRAWBERRY FRENCH TOAST ROLL UPS FAQ

This French toast roll ups cream cheese recipe works because of structure and moisture control.

Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs. 

The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.

Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.

It’s not complicated. It’s just smart sequencing.

TOOLS NEEDED 

• Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
  
• Rolling Pin: Flattens bread slices so they roll cleanly.
  
• Shallow Bowl: Easy dipping, no mess.
  
• Whisk: Make a smooth custard without any streaks.
  
• Spatula or Tongs: For gentle turning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy French Toast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Easy Air Fryer French Toast (10 Minute Recipe)

Easy Sheet Pan French Toast

French Toast Casserole (Pumpkin Pie)

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Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Calories 761cal

Author Donna Elick

Ingredients

• 9 slices white sandwich bread
• 2 ounces softened cream cheese
• 2 tablespoons strawberry jam
• 5 fresh strawberries, hulled and finely chopped
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/4 cup powdered sugar for serving
• Maple syrup for serving

Instructions

• PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
• MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
• PREP BREAD: Using a rolling pin, flatten 9 slices white sandwich bread until thin. Trim off the crusts.
• FILL AND ROLL: Spread about ½ teaspoon of 2 ounces softened cream cheese onto one short edge of each bread slice. Top with a small spoonful of 5 fresh strawberries, hulled and finely chopped and a drizzle of the 2 tablespoons strawberry jam. Roll the bread up tightly, seam-side down.
• DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
• COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
• SERVE: Transfer to plates. Dust with 1/4 cup powdered sugar and drizzle with Maple syrup. Serve warm.

Notes

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 90g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 260mg | Sodium: 710mg | Sugar: 34g | Fiber: 4g | Calcium: 326mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Rollups (Strawberry Cheesecake) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE

• Classic lemon meringue flavor and texture
  
• Smooth, sliceable filling that sets properly
  
• Light, fluffy meringue with golden peaks
  
• Straightforward process with reliable results
  
• A true bakery-style pie at home

Lemon Meringue Pie

This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.

Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.

You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.

The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue. 

Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.

If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert. 

Fair warning… once you start browsing, it’s hard to stop!

INGREDIENT NOTES 

• Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
  
• Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
  
• Egg Yolks: Add richness and structure to the lemon filling.
  
• Egg Whites: Whip into a stable foam for that classic meringue topping.
  
• Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
  
• Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.

VARIATIONS 

Extra Tangy: Increase the amount of lemon zest (just slightly!).

Torched Top: Use a kitchen torch instead of the oven for browning.

Mini Pies: Create individual portions using tart pans.

Graham Crust: Swap the traditional crust for a graham cracker base.

Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.

SERVING SUGGESTIONS 

• Perfect for spring gatherings and holidays like Easter or Mother’s Day.
  
• Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
  
• Lemon meringue pie is best enjoyed the day it’s made.
  
• A slice is just lovely with coffee, tea, or a sparkling wine.
  

LEMON AND MERINGUE PIE RECIPE FAQ

This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions. 

Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled. 

Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.

Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.

Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively. 

Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.

Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact. 

When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.

TOOLS NEEDED 

• Medium Saucepan: For cooking the lemon filling evenly.
  
• Whisk: Constant movement keeps the filling smooth.
  
• Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
  
• Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
  
• 9-inch Pie Dish: With a pre-baked crust ready to go!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Lemon Cake Mix Cookies

Lemon Cream Cheese Dump Cake

Easy Bursting Lemon Pound Cake

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Lemon Meringue Pie

Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 (1 slice)

Calories 301cal

Author Donna Elick

Ingredients

Pie Filling

• 1 9-inch pre-baked pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups cold water
• 3 large egg yolks
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1 tablespoon salted butter

Meringue

• 4 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• PREPARE OVEN: Preheat the oven to 350°F.
• MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
• ADD YOLKS: Whisk 3 large egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
• PREP LEMON: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest and set aside.
• START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat 4 large egg whites, room temperature until foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed.
• ADD SUGAR TO MERINGUE: With the mixer running, gradually add the 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
• COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
• FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and 1 tablespoon salted butteruntil smooth.
• ASSEMBLE PIE: Immediately pour the hot filling into 1 9-inch pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
• BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
• COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.

Notes

Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.

Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.

Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.

Cooling: Allow the pie to cool completely before slicing so the filling sets properly.

Storage: Cover loosely with foil and refrigerate for up to 2 days.

Nutrition

Serving: 1 | Calories: 301cal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 129mg | Sugar: 38g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Meringue Pie appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BROWN SUGAR ROASTED CARROTS

• Simple ingredients, big payoff
  
• Perfect balance of sweet and savory
  
• Caramelized edges with tender centers
  
• Easy enough for weeknights, special enough for holidays
  
• Reheat beautifully

Roasted Carrots Brown Sugar

These are the carrots people actually eat. Not politely. Not because they should. Because they want to.

You toss everything together, spread it out, and let the oven handle the heavy lifting. 

The sugar melts, the butter coats every piece, and the carrots slowly turn glossy and golden. The smell alone pulls people into the kitchen.

Oven roasted brown sugar carrots is one of those sides that works with just about anything. Chicken. Pork. A big holiday spread. Or honestly… straight off the pan while you’re “checking for doneness.”

No drama. No tricks. Just carrots done right. With Chad’s stamp of approval!

INGREDIENT NOTES

• Carrots: Large carrots, sliced evenly, roast more consistently than baby carrots.
  
• Brown Sugar: Light brown sugar gives sweetness plus moisture for better caramelization. Dark brown sugar may burn.
  
• Unsalted Butter: Adds richness and helps the sugar melt evenly without burning.
  
• Dried Thyme: Subtle and earthy… just enough to keep things from tasting one-note.
  
• Kosher Salt: Balances the sweetness and sharpens the flavor.

VARIATIONS 

Maple Twist: Swap the brown sugar for maple syrup and reduce the amount of butter slightly.

Spicy: Add a pinch of crushed red pepper or cayenne.

Garlic Lover’s: Toss in a clove or two of minced garlic during the last 10 minutes.

Extra Warmth: Include a pinch of cinnamon with the brown sugar.

Herb-Forward: Sprinkle with fresh thyme or parsley after roasting.

Citrus Burst: Add a squeeze of orange juice over the top just before serving.

Holiday Presentation: Leave heirloom carrots whole (or cut into segments) and roast a bit longer.

SERVING SUGGESTIONS 

• Finish with flaky sea salt for contrast.
  
• Serve brown sugar roasted carrots with simple grains and proteins.
  
• Perfect alongside roasted chicken, pork tenderloin, or pork chops in mushroom soup!
  
• Sweet contrast to savory favorites like beef chuck roast or salmon.
  
• Great addition to any holiday table.
  

ROASTED BROWN SUGAR CARROTS FAQ

This roasted carrots brown sugar recipe works because it leverages caramelization and moisture control.

Brown sugar contains molasses, which attracts and retains moisture while also encouraging browning at oven temperatures. 

The butter melts and coats the carrots, creating even heat transfer and preventing surface drying before the interiors soften. 

Roasting at 400°F is hot enough to trigger caramelization without scorching, especially when the carrots are spread in a single layer. 

Stirring halfway redistributes the melted sugar and butter so fresh surfaces contact the pan, which deepens color and flavor. 

The thyme adds aromatic compounds that bloom in fat, rounding out the sweetness so roasted carrots with brown sugar glaze taste balanced instead of sugary.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Space matters for caramelization.
  
• Parchment Paper: Prevents sticking and makes cleanup easy.
  
• Sharp Knife + Cutting Board: Makes prep work go quickly.
  
• Mixing Bowl: For even coating before roasting.
  
• Spatula or Spoon: To toss roasted brown sugar carrots halfway through.

Enjoy!

With love, from our simple kitchen to yours.

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Brown Sugar Roasted Carrots

Roasted Carrots and Brown Sugar glaze are a match made in side dish heaven. Easy enough for weeknights, yet elegant enough for holidays.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 (about ¾ to 1 cup per serving)

Calories 251cal

Author Donna Elick

Ingredients

• 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
• 5 tablespoons packed light brown sugar
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 3/4 teaspoon dried thyme
• 3/4 teaspoon kosher salt

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• ADD CARROTS: Place 2 pounds large carrots, peeled and sliced into ½-inch rounds in a large mixing bowl.
• MAKE GLAZE: In a small bowl, whisk together 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, and 3/4 teaspoon kosher salt until smooth.
• COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
• ROAST: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
• SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.

Notes

Make-Ahead: Carrots can be roasted up to 1 day ahead. Reheat in a 350°F oven until warmed through.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on a sheet pan at 350°F or in a skillet over medium heat with a small pat of butter.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 598mg | Sugar: 25g | Fiber: 6g | Calcium: 94mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brown Sugar Roasted Carrots appeared first on The Slow Roasted Italian.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

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Other Italian Dessert Recipes

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Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.