pizzelle cookies

Italian Pizzelle Cookies are classic thin, crisp waffle shaped cookies. My mother&#39;s recipe for pizzelle has subtle lemon and vanilla flavors.  Make a batch of these easy to make cookies with just a few simple ingredients in no time using a pizzelle iron.

Italian Pizzelle Cookies

eggs

sugar

vegetable oil

lemon zest (from 1 lemon)

tsp vanilla extract

all-purpose flour

tsp baking powder

sugar (for serving)

In a large bowl whisk eggs and sugar until frothy. Add vegetable oil, lemon zest, vanilla extract and whisk to combine.

Add flour and baking powder and whisk until smooth. The batter will be quite thick. 

Prepare the batter

Heat your pizzelle maker according to the manufacturers instructions. My pizzelle has a non-stick surface and therefore does not require greasing. If yours is iron, I would suggest greasing it with cooking spray or lightly brushing the surface with oil or melted butter.

Place a tablespoonful of batter in the center of each pizzelle mold. Close the lid and cook for about 1 minutes or until lightly golden in color. Use the tip of a butter knife to carefully detach the pizzelle. 

Transfer to a cooling rack to cool completely. Do not pile pizzelle on top of one another or the steam they release while hot will prevent them from becoming crisp. 

Dust with powdered sugar before serving or enjoy as is.

Cook the pizzelle

This easy classic pizzelle recipe produces light and crispy vanilla Italian waffle cookies using a pizzelle iron! Includes tips for how to make pizzelles + variations for making traditional anise, almond, lemon, and chocolate pizzelle cookies.

Classic Pizzelle Recipe for Italian Waffle Cookies

butter, melted and cooled

vanilla extract

all-purpose flour, sifted

baking powder

Beat eggs and sugar in a mixing bowl...

Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.

While still beating, slowly drizzle in the melted...

While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.

In a separate bowl, whisk the baking powder...

In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.

Bake one medium cookie scoop of batter (about...

Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.

Dust cooled pizzelles with powdered sugar, as desired.

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Pizzelle Recipe (Classic Italian Waffle Cookies)

eggs (room temperature)

anise extract (optional (SEE NOTE

anise seed (ground (SEE NOTE

unsalted butter

salt

Heat pizzelle waffle iron while preparing the batter.

Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.

In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).

Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.

Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.

Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.

Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.

Close the iron and cook until the pizzelles are golden brown. Remove from iron.

Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.

Allow pizzelles to cool completely. Dust with powdered sugar if desired.

Store in an airtight container for up to 7 days or freeze for up to 1 month.

These pizzelle cookies are the bomb! I added a touch of lemon zest to the batter for a citrusy twist – they turned out amazing!

These pizzelle cookies from The Slow Roasted Italian website are a true delight! I followed Donna and Chad's recipe, and they turned out so delicious.

We soak the anise seeds in brandy overnight! Makes the flavor pop! Great recipe

Very good! Sending these to a friend for her bday. I couldn't find anise seed so I used the extract (next time I will use more extract unless I can find seeds)

These actually turned out great for me! I loved the taste, and my kids ate them up! Definitely a hit in my house!

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Italian Pizzelle Cookies

Classic Pizzelle Recipe for Italian...

Pizzelle Recipe (Classic Italian Wa...

Top 3 pizzelle cookies recipes from across the web

The most viewed pizzelle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Pizzelle Cookies

Classic Pizzelle Recipe for Italian...

Pizzelle Recipe (Classic Italian Wa...

The most viewed pizzelle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine