Print

Classic Vanilla and Anise Pizzelle Cookies

A tall stack of golden brown pizzelle cookies generously dusted with powdered sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create traditional, thin, crispy Italian waffle cookies flavored with vanilla and anise. This recipe provides the steps for achieving delicate, patterned cookies perfect for holiday trays or enjoying with coffee.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon anise extract
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • Pinch of salt
  • Confectioners’ sugar, for dusting

Instructions

  1. Prepare your pizzelle maker according to the manufacturer’s directions and allow it to preheat fully.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and anise extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Using a small measuring spoon or ladle, drop the correct amount of batter (usually one teaspoon or less, depending on your iron size) onto the center of the hot pizzelle iron.
  8. Close the lid and press firmly. Cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown and patterned.
  9. Carefully remove the hot pizzelle using a thin spatula. It will be soft. Immediately place it on a wire cooling rack to cool and crisp up. If you wish to shape it (into a cone or roll), do so while it is still warm.
  10. Repeat with the remaining batter, placing each finished cookie on the rack to cool completely.
  11. Dust the cooled pizzelle cookies lightly with confectioners’ sugar before serving.

Notes

  • For the crispiest texture, cool the cookies completely on a wire rack away from humidity.
  • If you prefer a strong licorice flavor, increase the anise extract to 1.5 teaspoons.
  • To make chocolate pizzelles, remove 1/4 cup of flour and substitute it with 1/4 cup of unsweetened cocoa powder.
  • If you do not have anise extract, you can use 1 teaspoon of anise seed, ground finely.

Nutrition

Find it online: https://www.unfoldrecipes.com/pizzelle-cookies-classic-italian-waffle-recipe/