Print

Easy Classic Vanilla and Anise Pizzelle Cookies

A tall stack of golden brown, crisp pizzelle cookies resting on a wire cooling rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, crispy Italian waffle cookies at home using your pizzelle iron. This recipe features both classic vanilla and traditional anise flavor options.

Ingredients

Scale
  • 3 large eggs
  • 3 large egg yolks
  • 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)
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your pizzelle maker according to the manufacturer’s instructions. This is essential for crisp cookies.
  2. In a large bowl, whisk together the eggs and egg yolks until they are light and slightly frothy.
  3. Gradually whisk in the sugar until the mixture is pale yellow.
  4. Slowly mix in the cooled melted butter, vanilla extract, and anise extract, if using.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter. The batter will be thick.
  7. Lightly brush the hot plates of the pizzelle iron with non-stick spray or a neutral oil, if necessary (check your maker’s instructions).
  8. Drop one teaspoon of batter onto the center of the lower plate of the iron.
  9. Close the lid quickly and press firmly. Cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. Cooking time varies by iron.
  10. Carefully remove the hot pizzelle using a thin spatula. It will be soft.
  11. Immediately place the hot cookie onto a wire cooling rack to cool completely. The cookie will crisp up as it cools. If you want to shape them (into cannoli or cones), do so while they are still hot and pliable.
  12. Repeat with the remaining batter, placing cookies on the rack in a single layer to prevent sticking.

Notes

  • For the crispiest texture, let the cookies cool completely on a wire rack away from humidity.
  • If you prefer a strong anise flavor, use the full 1/2 teaspoon of anise extract and omit the vanilla.
  • To make chocolate pizzelles, substitute 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder.
  • For lemon pizzelles, replace the anise extract with 1 teaspoon of lemon zest and 1/2 teaspoon of lemon extract.
  • Store cooled pizzelles in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://delishdiarist.com/easy-classic-vanilla-anise-pizzelle-cookies/