PrintClassic Crispy Vanilla and Anise Pizzelle Cookies
I am happy you are here to learn how to make these light, crispy Italian waffle cookies. This recipe uses simple ingredients to create traditional vanilla and anise flavored pizzelles, perfect for holiday baking or enjoying with coffee.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: About 3 dozen 1x
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Italian
- Diet: Vegetarian
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
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
- 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.
- Beat in the cooled melted butter, vanilla extract, and anise extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until you have a smooth batter. Do not overmix. The batter will be thin.
- Preheat your pizzelle maker according to the manufacturer’s directions. This step is important for crisp cookies.
- Lightly grease the iron if your model requires it.
- Drop about 1 teaspoon of batter onto the center of the hot iron. Close the lid immediately.
- Cook for 30 to 60 seconds, or until the steam stops escaping and the pizzelle is golden brown. Cooking time depends on your specific iron.
- Carefully remove the hot pizzelle using a thin spatula. It will be soft at first.
- Immediately place the hot cookie onto a wire cooling rack. It will crisp up as it cools. If you want to shape them (into cannoli shells or cones), do so while they are still hot and pliable.
- Repeat with the remaining batter, placing cookies on the rack in a single layer to cool completely.
Notes
- For the crispiest pizzelle cookies, let them cool completely on a wire rack before storing them in an airtight container.
- If you prefer a strong licorice flavor, increase the anise extract to 3/4 teaspoon and reduce the vanilla extract to 1/2 teaspoon.
- To make chocolate pizzelle variations, remove 2 tablespoons of flour and replace it with 2 tablespoons of unsweetened cocoa powder.
- If your cookies are not crisping up, return them to the warm iron for 10 to 15 seconds after they have cooled slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 6
- Sodium: 35
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 2
- Cholesterol: 30