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Classic Vanilla and Anise Pizzelle Cookies

A close-up stack of four golden brown pizzelle cookies dusted heavily with white powdered sugar.
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Make authentic, thin, and crispy Italian waffle cookies at home using this reliable recipe. We explain the simple steps for perfect pizzelle every time.

Ingredients

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  • 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 1/2 cups all-purpose flour
  • Pinch of salt
  • Confectioners’ sugar, for dusting

Instructions

  1. Heat your pizzelle maker according to the manufacturer’s directions. You need it hot to get crisp cookies.
  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. Place one small spoonful (about 1 tablespoon) of batter onto the center of the hot pizzelle iron. The amount needed will vary based on your iron size.
  8. Close the lid and cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown.
  9. Carefully remove the hot pizzelle using a thin spatula. It will be soft.
  10. Immediately place the hot cookie on a wire cooling rack. If you want to shape them (into cannoli shells or cones), do this while they are still hot and pliable.
  11. Let the pizzelle cool completely on the rack; they will crisp up as they cool.
  12. Dust the cooled pizzelle cookies with confectioners’ sugar before serving.

Notes

  • For the best texture, ensure your pizzelle iron is fully preheated before adding any batter.
  • If you prefer a strong licorice flavor, increase the anise extract to 1 1/2 teaspoons and omit the vanilla extract.
  • To make chocolate pizzelle cookies, remove 1/4 cup of flour and replace it with 1/4 cup of unsweetened cocoa powder.
  • If your cookies are not crisping, bake them for an additional 10 to 15 seconds.

Nutrition

Find it online: https://tastethisplate.com/pizzelle-cookies-recipe-italian-waffle-cookies/