Ultimate Classic Vanilla Pizzelle Cookies
Make light, crispy Italian waffle cookies at home using this straightforward recipe. This recipe focuses on the classic vanilla flavor and includes tips for achieving the perfect crisp texture.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: About 3 dozen
- Category: Dessert
- Method: Iron Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 3 large egg yolks
- 1 cup granulated sugar
- 1 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract (optional, for traditional flavor)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
Instructions
- Gather your pizzelle iron and preheat it according to the manufacturer’s directions.
- In a large bowl, whisk together the eggs and egg yolks until they are light yellow.
- Gradually whisk in the granulated sugar until the mixture is smooth.
- Slowly pour in the cooled melted butter while continuing to whisk.
- Stir in the vanilla extract and anise extract, if using.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
- Lightly grease the pizzelle iron if necessary (some irons are non-stick).
- Drop one teaspoon of batter onto the center of the hot iron. Close the lid quickly.
- Cook for 30 to 60 seconds, or until the steam stops escaping and the cookie is golden brown. Cooking time varies by iron.
- Carefully remove the cookie using a thin spatula. It will be soft.
- Immediately place the hot cookie onto a wire cooling rack to cool and crisp up. If you want to shape it (into a cone or tube), do so within 5 seconds of removal.
- Repeat with the remaining batter, cooling the iron slightly between batches if needed.
Notes
- For a traditional anise flavor, use 1 teaspoon of anise extract instead of vanilla, or use 1/2 teaspoon of each.
- To make almond pizzelles, substitute the vanilla and anise extracts with 1 1/2 teaspoons of almond extract.
- For chocolate pizzelles, sift 1/4 cup of unsweetened cocoa powder with the flour and reduce the flour by that amount.
- To ensure your pizzelles are crispy, let them cool completely on a wire rack away from humidity. If they are soft after cooling, you can briefly reheat them in a 300°F oven for 2-3 minutes.
- If you do not have a pizzelle iron, this batter is not suitable for standard cookie sheets.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6
- Sodium: 35
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 2
- Cholesterol: 30