Recipe makes approximately 50 3-1/4" pizzelle. Quantities may be different depending on the size of your iron.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, molasses, coconut oil, and vanilla until smooth.
Whisk in the baking powder, salt, cinnamon, ginger, allspice, and cloves. Once incorporated stir in the all-purpose flour.
Heat pizzelle iron according to manufacturer's instructions. Spray or brush the iron with high temperature cooking spray or vegetable oil.
Once pizzelle iron is hot, drop batter by tablespoon into the center of each cookie well. Close iron and bake until cookies are golden brown in color.
Transfer hot cookies to a wire rack to cool. Repeat with remaining batter.
If desired, dust cookies with confectioners' sugar.
These are best served within a day of making. Leftovers can be stored in an airtight container for up to a week but the cookies will soften over time.
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