Pizzelle Cookies
Easy, classic Italian pizzelle cookies recipe, homemade from scratch with simple ingredients. Beautiful, thin and crispy with aromatic vanilla and anise extracts.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 25 Cookies
Calories: 66kcal
In a large mixing bowl, add eggs and mix until frothy. This takes about 2-3 minutes.
Add sugar and mix until slightly thickened. This takes about 3-4 minutes.
Add oil, vanilla extract, anise extract and mix until combined.
Add sifted flour, baking powder and mix until smooth. The mixture will be thick and sticky. Don't add any liquid to thin it out. You can only add a light splash of water, only if the mixture is not combining properly.
Drop 1 tablespoon of batter onto a hot pizzelle maker that's been lightly greased with oil.
Close lid and cook for about 30-45 seconds or until light golden brown.
Remove from the pizzelle press and transfer to a cooling rack. They will still be slightly soft and pliable at this point. Once they cool completely, they will become crispy.
Enjoy as is or with a dusting powdered sugar.
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 1 week.
Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 29IU | Calcium: 9mg | Iron: 1mg