Print

Easy Classic Pizzelle Cookies: Crispy Italian Waffle Cookies

A close-up stack of freshly made, golden brown pizzelle cookies with a distinct waffle pattern.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, thin, and crispy pizzelle cookies at home. This easy classic recipe uses simple ingredients and features traditional vanilla and anise flavors, perfect for holiday baking or any day.

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 (optional, for traditional flavor)

Instructions

  1. Prepare your pizzelle maker according to the manufacturer’s directions. Lightly grease the iron if necessary.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a separate large bowl, beat the eggs and sugar together until the mixture is pale yellow and slightly thickened.
  4. Slowly whisk in the melted butter, vanilla extract, and anise extract (if using) until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter. The batter will be thin.
  6. Using a small ladle or measuring spoon, drop the batter onto the center of the hot pizzelle iron. Use just enough batter to cover the surface without overflowing when pressed.
  7. Close the iron and cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. Cooking time depends on your specific iron.
  8. Carefully remove the hot pizzelle with a thin spatula. If you want a flat cookie, place it on a wire rack immediately. If you want a curved or cannoli shape, gently drape the hot cookie over a dowel or rolling pin immediately after removing it from the iron.
  9. Let the pizzelle cookies cool completely on the wire rack to achieve maximum crispness.
  10. Repeat with the remaining batter. Store cooled pizzelle cookies in an airtight container once fully cooled.

Notes

  • To keep your pizzelle cookies crispy, store them in a container with a small piece of plain white bread. Replace the bread every few days.
  • For a traditional anise flavor, use anise extract. For a vanilla-only flavor, omit the anise and increase the vanilla to 1 1/2 teaspoons.
  • For chocolate pizzelle cookies, substitute 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder.
  • If the cookies stick, your iron may need more light greasing, or they may need a few more seconds to cook.

Nutrition

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