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Classic Vanilla and Anise Pizzelle Cookies: Crispy Italian Waffle Cookies

A stack of golden, crisp pizzelle cookies heavily dusted with white powdered sugar on a white plate.
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Welcome to My Kitchen! I am sharing my grandmother’s authentic recipe for classic pizzelle cookies. These thin, crispy Italian waffle cookies are flavored with vanilla and anise, perfect for holiday baking or gifting.

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
  • Powdered sugar, for dusting

Instructions

  1. Prepare your pizzelle iron according to the manufacturer’s directions. You need a hot iron to get crispy 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 until just combined. Do not overmix the batter. The batter will be thick.
  7. Using a small measuring spoon (about 1 teaspoon, depending on your iron size), drop the batter onto the center of the hot pizzelle iron.
  8. Close the iron quickly and press down firmly. Cook for 30 to 45 seconds, or until the steam stops escaping and the cookie is golden brown.
  9. Carefully remove the hot pizzelle with a thin spatula. If you want to shape them (into cannoli or cones), do this immediately while they are hot and pliable.
  10. Place the cooked pizzelles on a wire rack to cool completely. They will crisp up as they cool.
  11. Dust generously with powdered sugar before serving or storing.

Notes

  • For the best crisp texture, make sure your pizzelle iron is fully preheated before you start cooking.
  • If your cookies are not crisp enough after cooling, you can place them back on the cooling rack in a very low oven (around 200°F) for 5 minutes.
  • To make almond pizzelle variations, substitute the anise extract with 1 1/2 teaspoons of almond extract.
  • Store these light and buttery cookies in an airtight container once completely cool.

Nutrition

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