Pizzelle Cookies
Crisp waffle-like cookies infused with anise flavor, perfect for holiday gatherings and easy to make.
Ingredients
Key Ingredients
- 1/2 cup butter, melted and cooled Can substitute neutral oil for a dairy-free version.
- 2/3 cup white granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon anise extract OR crushed anise seeds Adjust to taste; start with 1/2 teaspoon for milder flavor.
Instructions
Preparation
- In a mixing bowl, blend the cooled melted butter and sugar with an electric mixer until smooth and slightly glossy.
- Add the eggs, one at a time, mixing until fully incorporated. Stir in the anise extract or crushed anise seeds.
- In a separate bowl, whisk together the flour and baking powder to distribute the leavening.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, scoopable batter forms.
Cooking
- Preheat your pizzelle iron according to the manufacturer’s directions.
- Lightly brush the plates with melted butter or use non-stick cooking spray.
- Drop about 1 tablespoon of batter into the center of the hot iron.
- Close the lid and bake; typically 30–60 seconds per cookie depending on your model and desired browning.
- Open the iron and remove the pizzelle carefully with a small spatula or fork. Place on a rack to cool.
Notes
Dust with powdered sugar, sandwich with ricotta or sweetened mascarpone, or fill warm pizzelles for an elegant presentation. Store at room temperature for up to 2 weeks.