The crisp texture is one of the best thing about this Christmas cookie. But they won’t stay crispy for long. Cover them lightly and store them at room temperature.    A paper or plastic bag would work. They should stay crispy all week if you make sure you don’t store them until completely cooled. Else the steam will still come out and this will lead to them getting soggy.   Something else you might like to do is prepare the Italian cookie dough ahead and keep it in the refrigerator for up to three days before bring the pizzelle batter back up to room temperature. You can then proceed with the recipe.   If your pizzelles have gone soft, you can put them on a sheet pan and bake in an oven that’s been preheated to 300 degrees F. Just turn the oven off when you put the cookies in there and leave them in there for an hour, so some of the crispiness is restored.