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Classic Vanilla and Anise Pizzelle Cookies

A stack of golden, crispy pizzelle cookies liberally dusted with white powdered sugar, sitting on a white plate.
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Make traditional Italian pizzelle cookies. These are thin, crispy waffle cookies flavored with vanilla and anise. This recipe gives you the texture and flavor of authentic Italian baking.

Ingredients

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  • 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 these dry ingredients together.
  2. In a separate large bowl, whisk the eggs and sugar until the mixture is pale and slightly thickened. This takes about two minutes.
  3. Whisk the cooled melted butter, vanilla extract, and anise extract into the egg mixture.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until you form a smooth batter. Do not overmix.
  5. Heat your pizzelle maker according to the manufacturer’s directions. This is key for crispness.
  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 quickly.
  8. Cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. The cooking time depends on your iron’s heat.
  9. Carefully remove the pizzelle using a thin spatula. It will be soft initially.
  10. Immediately place the hot pizzelle onto a wire cooling rack. If you want to shape them (into cannoli or cones), do so while they are still hot and pliable.
  11. Let the cookies cool completely on the rack. They will crisp up as they cool.
  12. Repeat with the remaining batter. Dust with powdered sugar before serving, if desired.

Notes

  • For the best crispy texture, work quickly when removing the cookies from the iron. They set fast.
  • If your pizzelle cookies come out soft, return them to the warm iron for 10-15 seconds to dry them out further.
  • You can substitute almond extract for anise extract, or use both for a mixed flavor profile.
  • This is a traditional pizzelle maker recipe; you must have a pizzelle iron to make these delicate thin cookies.

Nutrition

Find it online: https://kitchenslang.com/easy-classic-pizzelle-cookies-recipe/