Classic Vanilla and Anise Pizzelle Cookies: A Family Tradition
Make these light, crispy Italian waffle cookies using a pizzelle maker. This recipe balances traditional vanilla and anise flavors for a delicate, buttery treat perfect for holidays or coffee time.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: About 3 dozen
- Category: Dessert
- Method: Waffle Iron Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Powdered sugar, for dusting
Instructions
- Prepare your pizzelle maker according to the manufacturer’s directions and allow it to heat fully.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and anise extract.
- In a separate bowl, whisk together the baking powder and salt. Add this dry mixture to the wet ingredients and mix until just combined.
- Gradually mix in the all-purpose flour until a smooth, thick batter forms. Do not overmix.
- Using a small spoon or ladle, drop the batter onto the center of the hot pizzelle iron. Use only enough batter to cover about two-thirds of the patterned surface; the batter will spread.
- Close the lid quickly and press down gently. Bake for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. The exact time depends on your iron.
- Carefully remove the hot pizzelle with a thin spatula. It will be soft. Immediately place it on a wire rack to cool completely. The cookie will crisp up as it cools.
- If you want to shape the cookies (into cannoli shells or cones), do so immediately while they are still hot and pliable.
- Repeat with the remaining batter, allowing the iron to reheat between each cookie.
- Dust the cooled pizzelle cookies with powdered sugar before serving.
Notes
- For the crispiest pizzelle, let them cool completely on a wire rack away from humidity.
- If you prefer a strong licorice flavor, increase the anise extract to 1 1/2 teaspoons.
- To make chocolate pizzelle, remove 1/4 cup of flour and substitute with 1/4 cup of unsweetened cocoa powder.
- If your cookies are not crisping, try baking them for an additional 10 to 15 seconds.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 35
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 30