Hi Robin, one thing you could try is letting the still warm pizzelles cool in a slightly warm (but turned off) oven. A slow cooling process prevents the moisture from condensing on the exterior crust, which can make the cookies soggy once they cool. Another option is to use baker's ammonia instead of baking powder; you can experiment with using half as much baker's ammonia. It's a leavener that's known for making extra crisp cookies. Last tip? You may want to use perforated bags, or punch a few holes in the top of your gift bags to allow some air to circulation, and have a light hand with the sugar. This will help prevent the cookies from becoming soft quite so quickly. Good luck, and happy baking! Kye@KAF

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