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Pizzelles Cookies Recipe

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4 from 15 reviews

Classic Italian pizzelle cookies are delicate, crisp waffle-like cookies flavored traditionally with anise seed and extract. These thin, crispy treats are made with a simple batter of flour, sugar, butter, and eggs, cooked quickly in a pizzelle iron to create beautifully patterned cookies perfect for dusting with powdered sugar or shaping while warm.

Ingredients

Dry Ingredients

  • 1 cup + 2 Tablespoons (135g) all-purpose flour
  • 2 teaspoons anise seed (optional)
  • 1 and ½ teaspoons baking powder
  • ⅛ teaspoon salt

Wet Ingredients

  • ½ cup (100g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon anise extract (optional)

Instructions

  1. Preheat the Pizzelle Iron: Plug in and turn on your pizzelle iron to allow it to heat up to the proper temperature for baking the cookies.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, anise seed if using, baking powder, and salt until well combined. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the granulated sugar, melted butter, eggs, vanilla extract, and anise extract if using until smooth and well incorporated.
  4. Combine Dry and Wet Mixtures: Pour the dry ingredients into the wet ingredients and gently fold with a large spatula until no pockets of flour remain. Avoid over-mixing. The mixture will be thick and viscous, and will thicken further as it rests.
  5. Cook the Pizzelles: Use a cookie scoop (#50 size recommended) to drop batter into the center of each spot on your preheated pizzelle iron. Work quickly but carefully. Close the iron and cook according to your manufacturer’s instructions, usually between 30 and 90 seconds. The pizzelles may look wet and floppy initially but will crisp as they cool.
  6. Cool and Serve: Remove the cooked pizzelles and place them in a single layer on a cooling rack or parchment-lined surface. Trim edges with kitchen shears or a knife if desired. Dust with powdered sugar before serving. Store covered at room temperature for up to 2 weeks or freeze for up to 3 months, thawing at room temperature.

Notes

  • The anise seed and anise extract are optional but provide the traditional licorice flavor of pizzelles.
  • Do not over-mix the batter to keep the texture light and crisp.
  • Cooking time varies by pizzelle iron brand and model, so adjust accordingly.
  • Pizzelles can be shaped into cones or tubes while warm for a decorative touch.
  • Store pizzelles in an airtight container to maintain crispiness.

Find it online: https://marthatasty.com/pizzelles-cookies-recipe/