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Classic Crispy Pizzelle Cookies: Authentic Italian Waffle Cookies

A stack of three cream-filled pizzelle cookies dusted heavily with powdered sugar on a light plate.
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Make traditional, thin, and crispy Italian Waffle Cookies using this straightforward recipe. These delicate, patterned cookies are flavored with vanilla and anise, perfect for holidays or coffee.

Ingredients

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  • 3 large eggs
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 teaspoon anise extract (optional, for traditional flavor)
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

Instructions

  1. Prepare your pizzelle maker or iron according to the manufacturer’s directions. Preheat it completely.
  2. In a large bowl, whisk together the eggs and egg yolks until they are light and frothy.
  3. Gradually whisk in the granulated sugar until the mixture is pale yellow and smooth.
  4. Slowly mix in the cooled melted butter, vanilla extract, and anise extract, if using.
  5. In a separate medium 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; a few small lumps are acceptable. The batter will be thick.
  7. Using a small spoon or measuring cup, drop the batter onto the center of the hot pizzelle iron. Use only enough batter to cover the surface without overflowing when closed.
  8. Close the iron quickly and cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. Cooking time depends on your specific iron.
  9. Carefully remove the hot pizzelle using a thin spatula. It will be soft. Immediately place it on a wire cooling rack to crisp up as it cools. If you want to shape it (into a cone or cannoli shape), do so quickly before it hardens.
  10. Repeat with the remaining batter, placing cookies directly onto the iron without greasing the plates if your iron is nonstick.
  11. Once completely cool, dust the crispy pizzelle cookies with powdered sugar before serving or storing.

Notes

  • For the crispiest pizzelle cookies, 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 Variations, reduce the flour by 1/4 cup and add 1/4 cup unsweetened cocoa powder to the dry ingredients.
  • For Almond Pizzelle Recipe, substitute the anise extract with 1 1/2 teaspoons of almond extract.
  • Store finished cookies in an airtight container at room temperature for up to one week.

Nutrition

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