Print

Classic Vanilla and Anise Pizzelle Cookies

A close-up stack of freshly made, golden brown, crispy pizzelle cookies with a delicate waffle pattern, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, crispy Italian waffle cookies at home using this easy recipe. These delicate pizzelle cookies feature traditional vanilla and anise flavors and require a pizzelle iron.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon anise extract

Instructions

  1. Combine flour, baking powder, and salt in a medium bowl. Whisk them together.
  2. In a separate large bowl, whisk the eggs and sugar until the mixture is pale and slightly thickened.
  3. Pour the melted butter, vanilla extract, and anise extract into the egg mixture. Whisk until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients. Mix until you have a smooth, thin batter. Do not overmix.
  5. Preheat your pizzelle maker according to the manufacturer’s instructions. This tool is essential for making these cookies.
  6. Lightly grease the iron if your model requires it.
  7. Drop one teaspoon of batter onto the center of the hot iron. Close the lid immediately.
  8. Bake for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. Cooking time varies by iron model.
  9. Carefully remove the hot pizzelle cookie using a thin spatula.
  10. Place the cookie on a wire cooling rack immediately. If you want to shape them (into cannoli or cones), do so while they are still hot and pliable.
  11. Let the pizzelle cookies cool completely. They will become crisp as they cool.
  12. Serve the crispy pizzelle cookies as is, or dust them with powdered sugar.

Notes

  • For the crispiest pizzelle cookies, work quickly to shape them while they are hot. They harden fast.
  • If you prefer a strong licorice flavor, increase the anise extract to 3/4 teaspoon.
  • To make chocolate pizzelle variations, remove 2 tablespoons of flour and add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
  • If your cookies are not crisp after cooling, return them to the warm (but turned off) iron for a few seconds to dry them out further.

Nutrition

Find it online: https://delicerecipe.com/easy-crispy-pizzelle-cookies-recipe/