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Classic Vanilla and Anise Pizzelle Cookies: Your Guide to Crispy Italian Waffle Cookies

A tall stack of golden brown, crispy pizzelle cookies dusted generously with powdered sugar, sitting on a light gray plate.
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Learn to make authentic, thin, and crispy pizzelle cookies at home. This reliable recipe combines classic vanilla and anise flavors, perfect for any festive occasion or coffee pairing.

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 pure vanilla extract
  • 1/2 teaspoon anise extract (or more, to taste)

Instructions

  1. Prepare your pizzelle maker according to the manufacturer’s directions and preheat it fully. Lightly brush the iron plates with non-stick spray or oil if needed.
  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 with an electric mixer until the mixture is pale yellow and slightly thickened, about 3 minutes.
  4. Beat in the cooled melted butter, vanilla extract, and anise extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth, thick batter forms. Do not overmix.
  6. Using a small measuring spoon or ladle, drop the batter onto the center of the hot pizzelle iron. Use only enough batter to cover about two-thirds of the surface; the batter will spread thinly.
  7. Close the iron quickly and press down gently. Cook for 30 to 60 seconds, or until the steam stops escaping and the pizzelle is golden brown. Cooking time depends on your iron’s heat.
  8. Carefully remove the hot, delicate pizzelle with a thin spatula. Immediately place it on a wire cooling rack. If you wish to shape them (into cannoli shells or cones), do so while they are still hot and pliable.
  9. Allow the pizzelle to cool completely on the rack to achieve maximum crispness. Repeat with the remaining batter.
  10. Dust cooled pizzelles with powdered sugar before serving, or store them in an airtight container.

Notes

  • For a crispier cookie, let the batter rest in the refrigerator for 30 minutes before cooking.
  • To make Almond Pizzelle Variation, substitute the anise extract with 1 teaspoon of almond extract.
  • For Chocolate Pizzelle Ideas, reduce the flour by 2 tablespoons and add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
  • If your pizzelles are not crisping up, cook them for an additional 10 to 15 seconds on the iron.

Nutrition

Find it online: https://kingscook.com/pizzelle-cookies-classic-vanilla-anise-recipe/