Print

Classic Italian Pizzelle Cookies: Crispy Vanilla and Anise Waffle Cookies

A stack of golden brown pizzelle cookies lightly dusted with powdered sugar, resting on a white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, light, and crispy Italian pizzelle cookies at home using a pizzelle iron. This recipe combines classic vanilla and traditional anise flavors for delicate, patterned holiday desserts.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon anise extract
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder

Instructions

  1. Preheat your pizzelle maker according to the manufacturer’s directions. Lightly grease the iron if necessary.
  2. In a large bowl, cream together the softened butter and 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.
  7. Drop one teaspoon of batter onto the center of the hot pizzelle iron. Close the lid quickly.
  8. Bake for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown and crisp. The exact time depends on your iron.
  9. Carefully remove the hot pizzelle using a thin spatula. If you want to shape them (into cannoli shells or cones), do so immediately while they are hot and pliable.
  10. Place the finished pizzelles on a wire rack to cool completely. They will crisp up as they cool.
  11. Repeat with the remaining batter. Dust with powdered sugar before serving.

Notes

  • For the crispiest pizzelle cookies, let them cool completely on a wire rack. Do not stack them while warm.
  • To achieve a strong anise flavor, use high-quality anise extract. For a vanilla-only version, omit the anise extract and increase the vanilla extract to 1 1/2 teaspoons.
  • If you do not have a pizzelle iron, this recipe will not work, as the texture relies on the patterned press.
  • For a festive holiday dessert, dip half of the cooled cookies in melted dark chocolate.

Nutrition

Find it online: https://alchemychef.com/pizzelle-cookies-classic-italian-waffle-recipe/